Ok truth be told, I LOVE this sauce. No, not because I feel obligated to promote everything that I cook or because I got this recipe from Cooking Light. Nope this really is the BEST sauce I’ve ever tasted! I mean how can you go wrong with chopped onion, green pepper, garlic and red wine??
Yep you heard me. Red wine.
Basically the best ingredient ever. I’ve never heard of adding red wine to a marinara before, but it was really incredible! This sauce makes about 8 cups and freezes well for up to 3 months. Try using this sauce with my Skinny Baked Rigatoni or use this as a basic spaghetti sauce. Either way I know your family will really enjoy it!I was also so glad I found an excuse to use these mason jars! You know they come with a pretty funny story. This past New Years, me and my boyfriend went with a bunch of friends to Pittsburgh for the Winter Classic (yes our Caps won..woo hoo!) We decided to get all dressed up for NYE and hit the town. Well since all the fancy restaurants were booked, we ended up at Joe’s Crab Shack (yes in my stiletto’s, sparkly dress and all) and I fell in love with their Southern Spiked Tea…SO much that I had 5 of them before going out! I was so excited when they told me I could keep the mason jars the drinks were served in and proceeded to ask for a to-go-bag so I could save them…but where on earth was I going to put them since we were headed to a New Years bash??I hid them in the bushes.
I seriously thought that 1 of 2 things were going to happen…either 1. I’d completely forget them altogether in my drunken stupor or 2. they’d be taken.
Well I got lucky because none of those things happened and I was able to retrieve my precious mason jars at 3:30 AM exactly where I had stashed them.
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves and serve with a dish of your choice. Enjoy!
Notes
Serving Size: 1 cup • Calories: 93 • Fat: 2.4 g • Carbs: 17.1 g • Fiber: 3.3 g • Protein: 3.3 g • WW Points+: 3 pts
Kelly, this comes just in time! I have a table full of fresh tomatoes from my parent’s garden and I’m making my own tomato sauce tonight for my turkey meatballs!
And anyone who has read my blog knows I have no shortage of red wine ;), nor any opposition to cooking with it!
Added this to my Pinterest “Eat Healthier” board! 🙂 I’m having a hard time finding Italian food items over here in Japan (go figure, right?!) so this recipe really makes me happy!
This looks delicious! I’m a red wine fan, too…and it’s always gone in my marinara. I don’t know if that makes it something else – but it sure does make it delicious!
My tomato plants are covered with green tomatoes and any day we are going to have too many. I am excited to have this recipe. Thanks so much for sharing the recipe.
Hi! When I make spaghetti with meat sauce I usually just use a jar of premade sauce but I wanted to start making my own! This one looks so easy and delicious! How long would it last in the fridge and how long in the freezer? Thanks!
So yummy. This was the first time I’ve ever made my own sauce. Lot of prep going into it and it’s thick but very good. I’ve used jar sauce (Prego) in the past and this is so fresh and tasty. Thanks again.
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