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!
PrintThe Anselmo Family’s Nutrient Dense Marinara Sauce
- Yield: 0 a family 1x
Ingredients
Scale
- 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!
- Category: Main Courses
- Cuisine: American-Italian
