Recipes and Cooking Marinara Sauce Be the first to rate & review! Spice up your homemade marinara sauce with one of our delicious variations including creamy vodka and Puttanesca. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 24 Yield: 12 cups sauce Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 cup finely chopped onion 6 cloves garlic, minced 2 28 ounce cans San Marzano tomatoes, undrained and snipped* 2 28 ounce cans crushed tomatoes 2 teaspoon sugar (optional) 1 tablespoon dried Italian seasoning, crushed 1 teaspoon salt ½ teaspoon black pepper Directions In an 8-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally. To serve, serve 1/2 cup sauce over every 1 to 2 cups hot cooked pasta. *Tip Use a pair of kitchen shears to cut up the San Marzano tomatoes in the cans. To serve over pasta Use 1 1/2 to 2 oz. dried pasta per serving. Cook pasta according to package directions. Serve sauce over pasta. To Store Transfer sauce to an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. Creamy Vodka Prepare as directed, except stir in 1/4 cup vodka with the tomatoes in Step 1. Simmer as directed. Before serving or storing, stir in 3/4 cup heavy cream.Per serving: 75 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 274 mg sodium, 9 g carb., 2 g fiber, 6 g sugars, 2 g pro. 14% Vitamin A, 16% Vitamin C, 5% calcium, 10% iron Garden Vegetable Prepare as directed, except increase olive oil to 2 Tbsp. Add 1 cup each chopped green bell pepper, quartered canned artichokes hearts, sliced fresh mushrooms, and chopped zucchini or eggplant with the onion in Step 1. Continue as directed.Per serving: 54 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 295 mg sodium, 10 g carb., 2 g fiber, 6 g sugars, 2 g pro. 12% Vitamin A, 23% Vitamin C, 4% calcium, 10% iron Marinara Sauce with Meatballs Prepared as directed through Step 2. Meanwhile, for meatballs, preheat oven to 375°F. In a large bowl combine 2 eggs; 1/2 cup each fine dry bread crumbs and finely chopped onion; 1/4 cup each milk and chopped fresh parsley; 1 clove garlic, minced; 1/2 tsp. each salt and black pepper; and 1/4 tsp. crushed red pepper. Add 1 lb. each ground beef and bulk pork sausage; mix well. Shape mixture into 16 meatballs; place in a shallow baking pan. Bake 25 minutes or until meatballs are cooked through (160°F), turning occasionally. Use tongs to transfer meatballs to sauce.Per 1 meatball: 168 cal., 12 g total fat (4 g sat. fat), 62 mg chol., 287 mg sodium, 4 g carb., 0 g fiber, 1 g sugars, 11 g pro. 3% Vitamin A, 2% Vitamin C, 2% calcium, 6% iron Puttanesca Prepare as directed, except mash 3 or 4 anchovy fillets into onion mixture in Step 1; cook 30 seconds more. Stir 1/2 cup sliced pitted ripe olives and 2 Tbsp. drained capers into sauce. If desired, stir in 1/2 cup chopped fresh parsley and 1/4 tsp. crushed red pepper.Per serving: 49 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 328 mg sodium, 9 g carb., 2 g fiber, 6 g sugars, 2 g pro. 12% Vitamin A, 16% Vitamin C, 5% calcium, 10% iron Rate it Print Nutrition Facts (per serving) 44 Calories 1g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 44 % Daily Value * Total Fat 1g 1% Sodium 272mg 12% Total Carbohydrate 9g 3% Total Sugars 6g Protein 2g Vitamin C 14.6mg 73% Calcium 55mg 4% Iron 1.7mg 9% Potassium 207mg 4% Folate, total 9.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.