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Concetta's Creamy Marinara Sauce Recipe

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This recipe for Concetta's Creamy Marinara Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marietta Rushing


4 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, crushed
1/4 teaspoon red pepper powder (or to taste)
1/2 medium sweet red pepper, chopped
2 cans (28 ounces) whole tomatoes
1 tablespoon fresh oregano or 1 teaspoon dry oregano
4 ounces goat cheese
Salt and pepper to taste

1 pound spaghetti

Preheat oven to 325 degrees

In a large pan heat olive oil over medium heat.
Add garlic, sweet red pepper, and onion. Cook until onions are translucent, being careful not to burn garlic.
Pour in tomatoes
Add red pepper powder, mix well.
Add fresh oregano or oregano powder.
Heat sauce until it simmers and cook for 1 1/2 hours. Stir occasionally as not to allow the sauce to burn at bottom.
Pour about 1/4 of the sauce into a blender and puree until smooth. pour puree into large pot and place on medium heat.
Repeat process until all tomatoes have been pureed.
Stir in goat cheese and stir well.
Season to taste with salt and pepper.
Reduce heat to low and allow to simmer.
Cook spaghetti according to package directions.
When cooked, drain spaghetti.
Divide spaghetti among pasta bowls and spoon sauce over the top.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Concetta usually poured about 1/4 (or just enough to cover spaghetti until color appears) of the sauce into the drained spaghetti and then divide. She then placed the remainder of the sauce into a bowl and let everyone use as much sauce as they desired.




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