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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (402g) Recipe makes 16 servings |
||
| Calories 271 | ||
| Calories from Fat 120 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.8g | ||
| Cholesterol 57mg | 19% | |
| Sodium 498mg | 20% | |
| Potassium 1183mg | 33% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 10.9g | ||
| Protein 20.7g | 41% | |
Marinara Sauce
By: weekend cooker
Sep 4, 2008
homemade recipe that I have been using for years. Can be easily frozen.
SERVES 16 -18 , 16 -18 servings
Ingredients
- 3 lbs ground beef
- 6 onions, diced
- 2 carrots, diced
- parsley, to taste
- 1 cup celery, diced
- 8 garlic cloves, minced
- 1 (28 ounce) can mushrooms, drained
- 2 teaspoons paprika
- 1 teaspoon basil
- 2 1/4 teaspoons oregano
- 1 (28 ounce) can tomatoes
- 5 (6 ounce) cans tomato paste
- 10 (6 ounce) cans water
- salt, to taste
- pepper, to taste
Directions
1
Brown beef, and drain.2
Saute all vegetables in 1/2 cup olive oil, and 1/2 cup butter.3
Add beef to vegetables in a large pot.4
Add rest of the ingredients.5
Simmer 2-4 hours.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Vegetables > Carrots
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- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
- Occasion > Taste/Mood
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: mersaydees
On Nov 3, 2008
Delicious and easy! Made as directed. Thanks, Weekend Cooker! Made for 123 HW.
From: bluemoon downunder
On Oct 4, 2008
We very much enjoyed some of this sauce this evening over angel hair pasta: the rest I've stashed in the freezer to enjoy on other occasions. Very easy to prepare, although I made a few changes to meet our taste preferences. I used fresh mushrooms, proportionally more (500g) and used a 50/50 combination of my Vegetable Stock 135453 and merlot instead of the water. Very much liked the paprika in this and the range of vegetables. Thanks for sharing this recipe, weekend cooker! When what's in the freezer runs out, I'll be making this again. It still intrigues me that Americans call this a marinara sauce; in Australia, a marinara sauce contains seafood, so if you're in Australia, do remember that!
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