This recipe is very similar to that of my bolognese. There are fewer ingredients in the marinara, and this sauce is a smoother texture since there is no meat in it. I use this sauce typically for spaghetti squash and meatballs or even for homemade pizza sauce (I know pizza isn’t paleo but I’m working on figuring that one out).
Marinara Sauce
Prep time
Cook time
Total time
Serves: 3 cups
Ingredients
- 1 14oz can diced tomatoes
- 1 can tomato paste
- 1 large yellow onion, diced
- ½ cup red wine
- 1/2 cup beef broth
- 2 cloves garlic, finely chopped
- 1 tbs dried oregano
- 1 large handful of fresh basil roughly chopped
- 3 tbs ghee
- salt and pepper to taste
Instructions
- In a large saucepan, melt 2 tbs ghee over a medium heat.
- Once pan is nice and hot, add onion to caramelize.
- Stir in garlic and cook about 2 minutes stirring constantly.
- Fold in tomato paste and oregano into onion and garlic mixture. Sauté about two minutes.
- Add diced tomatoes, red wine and beef broth, remaining ghee and let sauce simmer about 10 minutes to thicken slightly.
- Pour entire sauce mixture into a blender or food processor and puree until smooth or to the texture of your liking. Use for meatballs, spaghetti squash or anything else you can think of.
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[…] classic home cooked favorite of most people I think, is spaghetti and meatballs. The marinara sauce is the easiest thing to convert into a paleo rendition, but the other two are well known foods that […]