Marinara Recipe : Robert Irvine : Food Network


  • 3 tablespoons
  • 1 large yellow onion, diced
  • 2 cups diced celery
  • 1 ½ cups small-diced carrot
  • ½ cup red wine
  • 1 gallon canned whole peeled tomatoes
  • 6 cups diced fresh tomato
  • + 5 more ingredients
    • 41 cup fresh basil leaves
    • ½ cup fresh thyme, minced
    • ¼ cup fresh oregano, minced
    • 2 tablespoons Worcestershire sauce
    • Kosher salt and freshly ground pepper, to taste

Heat the olive oil in a saucepan over medium-high heat to the verge of smoking. Add the onion, celery and carrots, cooking until the onions have softened. Next, deglaze the pan with wine, stirring and scraping the bottom of the pan. Add the canned and fresh tomatoes and the garlic, reduce the hea...

View full recipe at SpringPad


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