Marinara Sauce

A couple weeks ago I made the Italian dish Braciola for my 10 year wedding anniversary. I still cannot believe it has been 10 years especially since I do not look a day over 25 😉 Anyway, the recipe which you may remember came from Giada De Laurentiis cookbook Everyday Italian and it called for her marinara sauce.

This marinara sauce, also adapted from her cookbook, was simply divine! One of the best marinara sauces I have ever tasted. Also, my kids loved it which of course means it has found a permanent place on my weekly menu plans.

The entire recipe makes around 8 cups and doubles easily to freeze in batches for future meals. It is the perfect healthy freezer meal recipe!

After I prepare a few more recipes from her cookbook I will do a review but I can tell you right now it is quickly becoming one of my favorites with her simple and delicious dishes.


The picture below is cropped from the original braciola picture I took. I forgot to take one of the marinara sauce by itself. Oops. When I make it again I will update this post with another picture.

Giada’s Marinara Sauce

Servings: Makes about 8 cups of sauce.

Serving size: 1 cup of sauce.

Approximate nutritional information:

Calories: 146 * Carbs * 24 * Fat: 4 * Protein: 5 * Fiber: 8


2 tablespoons olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon of sea salt

1/2 teaspoon of freshly ground black pepper

2 (28 ounce) and 1 (8 ounce) can crushed tomatoes. The recipe calls for 2 (32 ounce cans) but I had a hard time finding 32 ounce cans of crushed tomatoes.

2 dried bay leaves


Step 1: Heat oil and saute onion until it is almost translucent, about 5 minutes. Then add in the garlic and saute for another 3-5 minutes until the garlic is lightly cooked.  I add the garlic in after the onion to prevent the garlic from burning.

Step 2: Add in the celery, carrots, salt, and pepper. Saute until all the vegetables are soft. This should take around 7 – 10 minutes.

Step 3: Add the tomatoes and bay leaf and bring to a boil. Reduce to simmer and let cook until the sauce has thickened. About 1/2 hour to 40 minutes. The original recipe said about an hour however it did not take that long for me.

Step 4: Remove and discard the bay leaves. Taste and season with more salt and pepper if needed.

Freezer instructions: This sauce freezes beautifully. Cool then portion out into freezer containers or bags and place into freezer.

Reheating instructions: Take out day or night before and let thaw in the refrigerator. Heat up on stove. If it’s not fully thawed by the time you are ready that is fine it will still heat up nicely.

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