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Marinara Sauce the Brendy Neroni Way Recipe

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This recipe for Marinara Sauce the Brendy Neroni Way, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 large onion, chopped
5 cloves garlic, minced
4 anchovy filets (optional)
1 cup of fresh basil leaves (no stems)
1/3 cup grated carrot
2 bags of fresh baby spinach leaves
2 2/3 (6 ounce) cans tomato paste
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons dried basil
2 1/2 tablespoons crushed red pepper
2 bay leaves
2 (28 ounce) can crushed or petite diced Roma, plum tomatoes, with liquid

Directions:
Directions:
In a 5 quart slow cooker, combine all ingredients. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more. Serves 8 to 10.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
You can do on a stove top, simmer covered for 3 hours on low. For variety you can add mushrooms, green peppers, olives, etc. or use large diced tomatoes for a chunkier sauce. Red pepper flakes give it some zing and if you like a savory flavor, add some fennel seeds. I particularly like the fennel for baked pasta dishes. For lighter, classic marinara, leave them out.

 

 

 

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