There are no exact measurements for this Anselmo Family recipe for Marinara Sauce, but it’s been used for years by family and friends. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
Print
The Anselmo Family’s Nutrient Dense Marinara Sauce
- Total Time: 1 hour
- Yield: 0 a family 1x
Description
There are no exact measurements for this Anselmo Family recipe for Marinara Sauce, but it’s been used for years by family and friends.
Ingredients
- yellow, purple and/or green onions chopped
- red pepper, sliced
- butternut squash, cubed
- spinach, handful
- 2 jars Rao’s Marinara sauce
- garlic, minced
- mushrooms, sliced
- broccoli, chopped
- oregano, basil
Instructions
- Heat a large pot with olive oil, add onions, sauté for a few minutes until soft.
- Add red bell pepper to pot, cook for another couple of minutes.
- Place cubed squash* in microwave safe dish,
cover and cook for 5 minutes until it starts to soften. - Add squash and mushrooms to pot, cook additional 2 minutes. Add salt & pepper
- Push vegetables to edge of pan, add more olive oil, reduce heat to medium-low
and place minced garlic (careful not to burn) in center of pan. Sauté couple minutes. - Add spinach and chopped broccoli. Season with salt, pepper, oregano, basil.
- Stir all together and simmer for a few minutes.
Add 2 jars of Rao’s Marinara sauce. Simmer for at least half hour until all vegetables soften. - Cool before placing in blender, mix until smooth. Double recipe, store and use as needed.
Notes
- We like to serve the marinara sauce with pasta, gluten-free pasta, cauliflower crusts, pizza crusts, lasagna base and more… *too much squash will turn the sauce very orange!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Courses
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 cup
- Calories: 90
Frequently Asked Questions
Why does this recipe use butternut squash in a marinara sauce?
The squash is microwaved to soften before being blended into the sauce. However, the notes specifically warn that too much squash will turn the sauce very orange, so the amount is kept modest to add nutrients without overwhelming the classic red color.
What can I serve this sauce with?
The notes list pasta, gluten-free pasta, cauliflower crusts, pizza crusts, and lasagna as serving options. The sauce is blended smooth, so it works wherever a classic marinara would.
