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.

How to Make It

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.

Ratings & Reviews

lizzie924's Review

lizzie924
November 19, 2012
N/A

weeklymenu's Review

weeklymenu
October 26, 2010
Same recipe but without the wine. Tomatoes were 'no-salt' so I felt I had to add some extra salt (and pepper) at the end. Made for meatball subs so I pureed it in a blender before serving. Cooked Turkey-Veggie meatballs too. Yum.

PinkLadyLA's Review

PinkLadyLA
October 06, 2010
Okay, this is the best marinara sauce I have ever had. It was the perfect amount of spicy for me. I also made CL's Turkey-Veggie Meatballs which were just so different and fun. My boyfriend and I agreed that it was a great combination. This will be my one and only spaghetti sauce from now on.

Hillary1980's Review

Hillary1980
July 19, 2009
This is my go-to recipe for marinara sauce. I use half crushed tomatoes, and half diced tomatoes instead of whole. I also add crushed red pepper for a little kick. I let the sauce simmer for a few hours to allow the flavors to meld together. I usually serve this with "Turkey-Veggie Meatballs" and spaghetti squash instead of pasta. I always make a double batch and freeze half for later. It's always a hit.