Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor calls to cook it all day, but it can be made in a pinch if you have to! Serve over your favorite pasta or with crispy chicken. Can also be used in lasagna or ravioli.

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Recipe Summary test

prep:
15 mins
cook:
6 hrs 10 mins
total:
6 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.

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  • Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.

  • Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.

Cook's Notes:

You can also cook this in a large pot or Dutch oven instead of a slow cooker. Adjust cooking time as needed.

If you have to cook it longer don't worry, it'll be fine. I've done it up to 10 hours. If cooking in a hurry, let simmer on medium-low heat for 10 to 15 minutes so flavors will blend and the alcohol in the wine burns off.

Nutrition Facts

40 calories; protein 0.9g; carbohydrates 4.4g; fat 2.4g; sodium 330.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0