I've long been a huge fan of Giada De Laurentiis. Her recipes are classic, delicious and usually pretty healthy too. Her marinara sauce is no exception. It turns out smooth, delicious, and thanks to Melanie's fabulous tip, of adding a couple tablespoons of butter, almost silky tasting. I love the adaptability of this recipe as well. The options are endless. Cook up some ground beef or turkey sausage, grilled chicken, or sauteed squash and zucchini for toppings. Or eat as is for a healthy, vegetarian meal. It's delicious in lasagna, manicotti, or as a dip. My husband and I both agreed this is THE marinara sauce we'll be using from now on. My kids love it because there's no CHUNKS and I love it because they're eating their veggies without even knowing it!
Giada's Marinara Sauce Giada De Laurentiis & Mel's Kitchen Cafe
*Makes about 7 cups of sauce
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 dried bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)
In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.