February 25, 2011 •

Giada’s Marinara Sauce

Before I get to the recipe, I just wanted you all to know I have hopped on board and Macaroni and Cheesecake is now on Facebook. I would love for you to like my page here. I will not only be posting my updates there, but also sharing old favorites and hopefully communicating more with you all. I hope it’s a place where we can share recipes, foodie tips and menus with one another.

Now that business is taken care of, onto the recipe. I have been wanting to try a marinara sauce that uses carrots for a while and since I had carrots to use up, this was a great opportunity. I was making the Chicken Parmesanagain and I wanted to use a homemade sauce this time. This sauce was perfect! You can choose to leave it a bit chunky or you can puree it. I pureed it this time since I was using it for the chicken parm, but think it would be great either way. Great flavors and really not that hard to make. I halved the recipe but I’m listing the full recipe below. I think I will make the full recipe next time and then just freeze the leftovers.


Giada’s Marinara Sauce

Source: Giada De Laurentiis, Food Network
Makes 2 quarts

Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves, or 1/2 tsp. dried chopped bay leaf


Directions:

In a large pot, heat olive oil over medium heat. Add onions and garlic & saute until onions are translucent, approximately 10 min. Add celery, carrots, and salt & pepper. Saute about 10 minutes more, until all vegetables are soft. Pour in the tomatoes and bay leaf and simmer uncovered over low heat until sauce thickens, approximately 1 hour.
If using whole bay leaf, discard at this time. Taste and season with more salt & pepper if necessary. If desired, transfer sauce to blender or food processor to puree or leave chunky. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. Can prepare ahead and store in an airtight container in the refrigerator.
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Comments

  1. Katy Mary says
    February 25, 2011 at 5:01 PM

    yum yum yummy! my fiance always wants me to make my own sauce, which I have a few times but this one sounds super delish!! are those jars with the pasta in them from Ikea?? I have ones that look identical but use them for bathroom stuff. When I have more counterspace I want pasta jars too! jealous.

  2. Michelle says
    February 25, 2011 at 9:36 PM

    This looks great, I'm adding you to my blogroll!

  3. Macaroni and Cheesecake says
    February 25, 2011 at 9:42 PM

    Katy Mary they are from IKEA! I Love them!

    Thanks Michelle!:)

  4. Holly says
    February 25, 2011 at 10:57 PM

    Sounds amazing!!:) Love Giada's recipes:)

  5. Fallon says
    February 26, 2011 at 3:51 AM

    That is how a tomato sauce should be, simple and delicious. I love Giada!

  6. Kerstin says
    February 27, 2011 at 10:15 PM

    Yum, sounds easy and tasty! I always enjoy Giada's recipes.

  7. Desi says
    February 28, 2011 at 9:35 PM

    I saw your blog over at Rachel vs the Kitchen, where she gave you an award. SO glad I stopped by, you have tons of yummy recipes! I am your newest follower 🙂

    Check out my blog and follow back if you like!

    http://steaknpotatoeskindagurl.blogspot.com

  8. Sell WoW Accounts says
    March 11, 2011 at 2:32 AM

    Great! it really looks so delicious.=) wanna try this one.

  9. Dianne McAllister says
    June 1, 2016 at 1:50 PM

    This sauce is the best. I saute some peppers and add it. My son likes a meat sauce so I fry some hamburger then add it to half. Very Very delicious