Marinara Sauce
Source of Recipe
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List of Ingredients
1 pound extra lean ground beef
1 medium sweet onion -- diced
4 cloves garlic -- minced
1 medium red bell pepper -- diced
1/2 cup celery -- diced
1/2 cup carrots -- diced
6 ounces mushrooms -- sliced
4 1/4 ounces black olives -- drained and diced
14 1/2 ounces tomatoes, low sodium -- diced
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 cup red wine
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 teaspoon fennel seeds
2 tablespoons Worcestershire sauce
16 ounces spaghetti -- cooked
2 1/2 ounces parmesan cheese -- shredded
Recipe
Add beef to large saucepan and cook until no pink remains. Drain. Add oil, onions, garlic, celery, carrots and red bell pepper. Cook until onions are soft and translucent and other vegetables have softened. About 15 minutes.
Grind basil, oregano, rosemary, fennel seeds, salt and crushed red pepper with a motor and pestle. Add mushrooms, olives, tomatoes, tomato sauce, tomato paste, red wine, Worcestershire sauce and spice mix. Heat to boiling. Reduce heat and simmer for one hour.
Cook spaghetti according to package directions. Pour sauce over and top with cheese.
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