Meatless Monday: Easy Marinara Sauce

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Meatless Monday

Going plant-based doesn’t have to be hard — in fact, it’s pretty easy (and tasty). Take this easy marinara sauce recipe for instance. We dare you to try it and not love it. You won’t miss the meat and your heart will thank you.

The American Heart Association reports that going meatless even just once a week can help you lower your cholesterol and may reduce your risk for cardiovascular diseases. So do your heart a favor and go meatless this Monday deliciously with our easy marinara sauce.


For more “Meatless” Monday recipes, check out our vegan paella and black bean tostadas. And be sure to visit BestMedicineNews.org each Monday through January for a new plant-based recipe each week.

Looking for some extra guidance to help you kick-start your plant-based diet? Check out Renown’s Food for Life program. For information on upcoming classes, email Chris Wyatt at cwyatt@renown.org. To get an assessment on your specific dietary needs based on height, weight, health and other factors, schedule a consultation with one of Renown’s registered dietitians or call Health Improvement Programs at 775-982-5073.

Easy Marinara Sauce
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Servings1gallon sauce
Cook Time45min.
Cook Time
45min.
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Ingredients
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 1 medium red bell pepper
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/2 cup fresh parsley, minced
  • 2 28-ounce cans no-salt-added whole peeled tomatoes in juice
  • 2 15-ounce cans no-salt-added diced tomatoes in juice
  • 1 15-ounce-can no-salt-added tomato sauce/puree
  • 2 tablespoons dry oregano
  • 2 tablespoons dry basil
  • 1 cup chopped fresh basil leaves
  • 8 ounces whole wheat dry pasta
Instructions
  1. Gently spray nonstick cooking spray onto heated nonstick pan on medium heat. Add onion, celery, peppers and garlic and cook until just lightly browned, about 3-5 minutes.
  2. Add black pepper, granulated garlic and minced parsley. Continue to cook on medium heat until parsley is just wilted.
  3. Stir in whole peeled tomatoes, diced tomatoes, tomato sauce, dry oregano and dry basil. Lower heat to medium-low and let simmer until whole tomatoes begin to break down, about 30 min.
  4. Cook pasta according to directions in unsalted water, about 10 minutes, then drain.
  5. Stir fresh chopped basil into sauce just before serving. Enjoy!
Search Recipes by Course or Cuisine!
Ingredients
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 1 medium red bell pepper
  • 2 tablespoons fresh garlic, minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/2 cup fresh parsley, minced
  • 2 28-ounce cans no-salt-added whole peeled tomatoes in juice
  • 2 15-ounce cans no-salt-added diced tomatoes in juice
  • 1 15-ounce-can no-salt-added tomato sauce/puree
  • 2 tablespoons dry oregano
  • 2 tablespoons dry basil
  • 1 cup chopped fresh basil leaves
  • 8 ounces whole wheat dry pasta
Instructions
  1. Gently spray nonstick cooking spray onto heated nonstick pan on medium heat. Add onion, celery, peppers and garlic and cook until just lightly browned, about 3-5 minutes.
  2. Add black pepper, granulated garlic and minced parsley. Continue to cook on medium heat until parsley is just wilted.
  3. Stir in whole peeled tomatoes, diced tomatoes, tomato sauce, dry oregano and dry basil. Lower heat to medium-low and let simmer until whole tomatoes begin to break down, about 30 min.
  4. Cook pasta according to directions in unsalted water, about 10 minutes, then drain.
  5. Stir fresh chopped basil into sauce just before serving. Enjoy!

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