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Marinara sauce | wefacecook.com Marinara sauce | wefacecook.com


Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Cooking time: 40 minutes
Totaltime: 40 minutes


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 medium carrot, peeled and finely grated
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 large can (28 ounces) Italian tomatoes, crushed
  • 1 large can (12 ounces) tomato paste
  • 1 teaspoon sugar (optional)
  • 1 bay leaf
  • 2 tablespoons dried whole basil
  • 1 teaspoon dried whole oregano
  • pinch fennel seeds
  • 1/4 teaspoon ground allspice
  • 4 cloves garlic, chopped


  • Heat the olive oil in a large Dutch oven or saucepan (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrots; sauté until the onions are translucent. Add the remaining ingredients and stir well.
    Bring just to a boil, lower heat, and simmer uncovered for 30 minutes or until desired thickness.
    Remove the bay leaf. Serve with your favorite pasta or polenta.
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