Marinara Magnifica

Becky Luigart-Stayner; Cindy Barr

Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.

Yield: 9 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 20%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 30.9g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 960mg
  • Calcium: 131mg

Ingredients

  • 1 tablespoon olive oil
  • 6 cups chopped onion (about 3 medium)
  • 1 tablespoon sugar
  • 1/2 cup dry red wine
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, crushed
  • 2 (28-ounce) cans crushed tomatoes, undrained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 (6-ounce) cans tomato paste

Preparation

  1. Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
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