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Spaghetti Marinara

February 7, 2011

I love this sauce.  Make this basic sauce once and you will  be able to make red sauces of many kinds for plenty of different pasta and meat menus.  When you do make a basic sauce I try to double the recipe as it will freeze well for up to six months.

Spaghetti Marinara


  • 1 lb. Spaghetti
  • 2 C. Simple Tomato Sauce (Marinara) (see below)

Simple Tomato Sauce (Marinara Sauce)


  • 1/4 C. Extra Virgin Olive Oil
  • 1 Onion (chopped)
  • 1 Carrot (chopped)
  • 3 Garlic Cloves (chopped or minced)
  • 2 Cans (28 oz.) Whole Tomatoes
  • 2 T.  Tomato Paste
  • 3-4 Fresh Basil Leaves (chopped) (may substitute 1/2 t. dried basil)
  • Salt 
  • Freshly Ground Pepper
  • Preparation

    1. Heat the oil in a large pan on medium; stir in the onion, carrot, and celery
    2. Reduce heat to low, cover and cook for about 20 minutes (until vegetables are softened)
    3. Remove cover, add the garlic and cook on medium for a couple minutes
    4. Add the tomatoes and the juice; mash the tomatoes and add the tomato paste and basil
    5. Season with salt and pepper to taste; reduce heat to low and simmer uncovered until thickened (about 15 minutes)
    6. Put the sauce through a food mill or blend with an immersion blender if you would like a smooth sauce (Optional)
    7. Season with salt and pepper as you go
    8. Cook spaghetti al dente when sauce is almost ready
    9. Drain spaghetti and serve immediately
    10. Garnish with fresh basil leaves (some snipped)

    (This amount of sauce will serve 8)

    (Serves 4)

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    1. 15 Italian Tricolor Food

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