Ready for the close-up? Served on a warm bed of zucchini noodles. recipe
This marinara sauce is intentionally chunky beefyliciousness.
When it comes to this sauce, it’s all about the flavor and the substance and not tons of sauce driving up your carb levels for the day.
Loaded with grass-fed beef, and wow. Fabulous. I threw in a bunch of spices and shazam! This sauce is pretty easy to make in just a few minutes, but it’s so fabulous it’ll taste like it took longer.
You notice how thick and meaty that sauce is? There’s no juice flopping everywhere. No napkins all over your face. This is beefy. This is beauty.
Ready for dinner? First, learn how to make the noodles from your zucchini squash (recipe here). Now bring the meat magic.
Easy Beefy Marinara Sauce
2 cans no-sugar added tomato sauce (about 30 ounces)
1 pound browned beef
1 Tbsp parsley
2 tsp oregano
1/2 Tbsp basil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
In a saucepan or skillet over medium heat bring ingredients to a light boil and then simmer for 15 minutes, stirring occasionally.
Makes roughly 4 cups of meaty pasta sauce, or 8, 1/2 cup servings.
Nutritional Information Per serving: Calories: 173, Carbohydrates: 6.6g, Fiber: 1.9 g, Net Carbohydrates: 4.7 g, Protein: 11.3 g, Fat: 11.6 g.
A thing of beauty. Topped with shredded Parmesan cheese.
Is your nutrition info for 1/2 cup serving? sounds and looks delish.
Hi, Diane! Yes, this makes 8, 1-2 cup servings. You can use less, of course.
We just canned 11 quarts of tomato sauce a couple of weeks ago. Thanks for the scrumptious recipe! Do you have one for a creamy tomato soup?
Oooh! Girl, I am so jealous. I want to start canning! Do you use a pressure cooker? MY grandma always just used a large dutch oven, but so many now seem to use the pressure cooker.
OK, back out of my”I saw something shiny” moment: I haven’t come up with a creamy tomato soup yet, but it is on my radar because my kids love tomato soup and the commercial ones largely contain wheat.
Sweetie.. Good Morning..
Now… to be totally safe.. you must use a pressure CANNER… for any meats or low acid food… a few things can be water bathed.. but I use my canners for most everything even a water bath when needed. I have canned my whole life and I sure would be happy as a hog in waller to help you.. I also use my Liquid Splenda when sugar is called for.also a low or No sugar Pectin called.. Pomona… now on a fruit spread..it will not hold the color as well as sugar. but it sure tastes the same…….so I do not make up a lot at one time..and eat it up faster that way.. .
there is Presto canners… they have to have a guage and gasket ..and they do
then there is… the All American that has not gasket.. but 6-8 flanges..that tighten down on the lid and you still maintain the gauge to hold at.. the pounds of pressure needed for your eleavation..
my oldest one is a 1921 kwick kook made for sears by the old national pressure cooker company.. my All Americans.. I do not know how old I got them (2) at a yard sale and a thrift store long ago.. I love my pressure canners..
and if it can go in a Jar I bet you I have put it there at one time or another.. so if you or anyone needs help.. just ask………..and it would be my honor…….
sending blessings and hugs
Wow! That is really good information, sjwnana! Thanks so much! My grandma mostly canned pickles I think? I am going to see what I can find. You are the positively absolute best!
Creamy Tomato Soup w/o wheat
This looks wonderful, but the term “marinara sauce” translates as seafarer’s sauce, generally a seasoned *meatless* tomato sauce, which may occasionally include seafood, but never beef.
What you have made here is closer to a delicious “Ragù alla Bolognese”. So yummy!
Ooh. Love that! Thank you for the heads up, Gisela!
I dont think I have ever seen No-Sugar Added tomato Sauce! Guess I can raid my daddys canned supply! LOL Thanks for the recipe!
Heather, the no-added-sugar is typically many of the store brands. Read the labels to ensure no sugar has been added to the sauces and you’ll be perfect!
Could you clarify how much basil you used, please? The recipe reads 1 Tbsp tsp basil. I’m sure either (or both) would be delish, but was just curious! Thanks! And keep up the great work! Absolutely love this website!!
I’m here to keep you guessing… I’d go with 1/2 Tbsp on the basil. Thanks for the catch.
This is delicious. It will be our new spaghetti sauce as we don’t like chunks of tomatoes in the ready made stuff. Instead of ground beef, I put in some leftover sausage balls (that I had overbaked so this moisture was perfect) and served it over julienned summer squash. Thanks for this!!!
Leftover sausage with squash sounds so nice.