My Marinara Recipe

Name: My Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, equal parts olive oil; 2 cups baby portabella mushrooms, sliced; 1 large onion, diced; 3 -5 garlic cloves, minced (I like alot of garlic so I usually use a bit more.); 1 teaspoon salt and pepper, to taste; 2 (20 ounce) cans whole tomatoes, diced; 4 ripened tomatoes, diced; 1 (4 ounce) can tomato paste; ¼ cup white wine; 2 bay leaves; ¼ cup fresh basil or 1 -2 tablespoon dried basil; 1 tablespoon dried oregano; 1 -2 tablespoon dried parsley

Servings: persons

1 tablespoon butter, equal parts olive oil
2 cups baby portabella mushrooms, sliced
1 large onion, diced
3 -5 garlic cloves, minced (I like alot of garlic so I usually use a bit more.)
1 teaspoon salt and pepper, to taste
2 (20 ounce) cans whole tomatoes, diced
4 ripened tomatoes, diced
1 (4 ounce) can tomato paste
¼ cup white wine
2 bay leaves
¼ cup fresh basil or 1 -2 tablespoon dried basil
1 tablespoon dried oregano
1 -2 tablespoon dried parsley

1
In a large pot heat the butter and olive oil until foamy, add the mushrooms first and wait until they are sufficiently brown before adding the onions and minced garlic.
2
Sautee the mushrooms and onions until the onions are clear, salt and pepper.
3
If you're using dried basil and parsley throw a couple pinches of each in at this step.
4
After the herbs are incorporated add the diced fresh tomatoes to the pot.
5
Salt and pepper again.
6
When the tomatoes start to swaet profusly, add the canned diced tomatoes to the pot alot with the tomatoe paste, white wine, bay leaves, and the fresh basil.
7
Add more dried basil, parsley and oregano.
8
Let the sauce simmer for an hour to an hour and a half, stirring occasionally.
9
If you'd like toward the end of the simmer, you can add a tablespoon or so of capers for an added zing.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, equal parts olive oil, 2 cups baby portabella mushrooms, sliced, 1 large onion, diced, 3 -5 garlic cloves, minced (I like alot of garlic so I usually use a bit more.), and more.

Yes, My Marinara falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Marinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions