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Rhu's Marinara Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.