“Meaty” Marinara
A hearty marinara sauce with a meaty texture thanks to TVP, making it the perfect topping for pasta or the base for a Red “Meat” Lasagna.
Equipment
- Skillet, Large-size stockpot
Ingredients
- 2 cans 14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
- 1 cup 227 g tomato sauce
- ¾ cup 170 g tomato paste
- 1 tablespoon 2 g dried basil or 3 tablespoons (9 g) chopped fresh
- 1 tablespoon 13 g granulated sugar
- 1 tablespoon 22 g molasses
- 2 tablespoons 30 ml extra-virgin olive oil
- 6 cloves garlic minced
- 1 cup 160 g finely diced white or yellow onion
- 1¼ cups 120 g TVP granules
Instructions
- Place the diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses in a large-size stockpot.
- Bring to a simmer over medium-low heat.
- Meanwhile, in a skillet, heat the olive oil and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
- Add the garlic and onion to the pot.
- Cover and continue to simmer for 20 more minutes.
- Uncover and simmer for 10 more minutes.
- Stir in the TVP, cover, and let sit for 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over pasta, roasted veggies, or as the base for a hearty lasagna. This “meaty” marinara sauce is both versatile and filling!
Wine Advice:
A medium-bodied red like Chianti or Sangiovese pairs wonderfully with the savory richness of this marinara sauce.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 5 g | Fiber: 3 g | Sugar: 6 g | Salt: 0.4 mg
