Marinara Magnifica

Marinara Magnifica Becky Luigart-Stayner; Cindy Barr


  • 1 tablespoon olive oil
  • 6 cups chopped onion (about 3 medium)
  • 1 tablespoon sugar
  • 1/2 cup dry red wine
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, crushed
  • 2 (28-ounce) cans crushed tomatoes, undrained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 (6-ounce) cans tomato paste


Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

    Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.
  • Yield: 9 cups (serving size: 1 cup)

Nutritional Information

Calories per serving: 169
Caloriesfromfat per serving: 20%
Fat per serving: 3.8g
Saturated fat per serving: 0.5g
Monounsaturated fat per serving: 2.3g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 5.3g
Carbohydrate per serving: 30.9g
Fiber per serving: 6.5g
Cholesterol per serving: 0.0mg
Iron per serving: 2.9mg
Sodium per serving: 960mg
Calcium per serving: 131mg

Good to Know

Mixing in your own veggies like bell peppers are a great way to add vitamin C and fiber. Serve over whole wheat pasta for a fiber and healthy carbohydrate boost.