Rhu's Marinara Sauce

Cooking Light
The sauce gets better after the flavors blend in the refrigerator a few days. The sauce and the meatballs should be frozen seperately.
6 servings (serving size: 1 cup)


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1 tablespoon olive oil
1 cup diced onion
1 cup sliced mushrooms
1/4 cup diced green bell pepper
6 garlic cloves, crushed
3/4 cup dry red wine
3/4 cup water
1/4 cup chopped fresh parsley
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste


Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell pepper, and garlic; sauté 5 minutes or until tender. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Created date

July 2002

Nutritional Information

Calories 102
Caloriesfromfat 26 %
Fat 3 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 3.3 g
Carbohydrate 18.4 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 338 mg
Calcium 72 mg