Beazell's Cook Book

Marinara Sauce

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Marinara Sauce  




1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 1/2 teaspoons Beazell's Cajun Seasoning

2 (32-ounce) cans crushed tomatoes

1 bay leaf

3 pinches parsley

Optional – pinch of salt



In a large pot, heat the oil over a medium-high heat. Add the onions and garlic and sauté until the onions are wilted and completely translucent, about 5 - 10 minutes. Add the celery, carrots, and Beazell's Cajun Seasoning. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes, bay leaf and parsley, and scrape any browned bits off of the bottom of the pot. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more Beazell's Cajun Seasoning, to taste. And if necessary, add a pinch or two of salt.


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