Giada Slow Cooker Marinara Sauce Recipes

SLOW COOKER MARINARA SAUCE

Steps:

• 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.
• 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.

GIADA'S MARINARA SAUCE

Steps:

• Place garlic and olive oil in large sauce pan.
• Turn heat to medium and cook until garlic is soft and lightly browned.
• Crush the tomatoes and add with their juices.
• Add basil, salt and pepper.
• Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

GIADA'S MARINARA

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and garlic and saute until onions are translucent (about 10 mins).
• Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all veggies are soft (about 10 mins).
• Add tomatoes, tomato sauce, and bay leaves, and simmer uncovered over low heat until the sauce thickens (about 1 hour).
• Remove and discard bay leaves. Season with salt and pepper, to taste.
• Note: When serving with Kittencal's meatballs, I make the sauce the day before, bring it to a boil, drop in the meatballs, cover and cook according to Kittencal's directions. I like to serve this over Barilla's "thick spaghetti.".