Rhu's Marinara Sauce - Cheryl style
Originally a Cooking Light recipe, I altered it until it suited my tastes. I love the addition of sun dried tomatoes and extra wine...delicioso!
- Preparing Time: 1 hour
- Total Time: 3 hours
- Served Person: 8
main dish
sauces
slow cook
meatless
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/4 teaspoon salt
- 2 bay leaves
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 cup diced onion
- 2 cup sliced mushrooms
- 1/4 cup diced peppers
- 6 garlic cloves crushed
- 2 cup dry red wine
- 1/4 cup chopped fresh parsley
- 8 tablespoon sugar
- 1 tblspoons fresh oregano
- 1 tblspoons fresh basil
- 5 cans diced tomatoes 14 oz can organic
- 2 can tomato paste (6-ounce), organic
- 1/2 cup sun-dried tomatoes in oil
- Carbohydrate 27.9989568136218 g
- Cholesterol 0 mg
- Fat 1.08144555611251 g
- Fiber 4.2580785613204 g
- Protein 4.08710029446023 g
- Saturated Fat 0.175090127145544 g
- Serving Size 1 1 Serving (259g)
- Sodium 123.080226881077 mg
- Sugar 23.7408782523014 g
- Trans Fat 0.21230266421565 g
- Calories 167 calories
Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell pepper, and garlic; saute 5 minutes or until tender. Add remaining ingredients, and bring to a simmer. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
