Vegetarian

Marinara with fennel and carrot is for Dinner.

Marinara with fennel and carrot takes 25 minutes to prepare.

Marinara with fennel and carrot takes 60 minutes to cook.

Marinara with fennel and carrot makes 8 servings.

The ingredients for Marinara with fennel and carrot are:

Extra Virgin Olive Oil, 3 tbsp
Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Fennel, 1 bulb, chopped
Garlic Cloves, 1 or 2, minced
Tomato Paste, .25 cup
Canned Tomatoes, 5 cup, milled or pureed
(San Marzano if you can find them)
Red Wine, 1 glass (3.5 fl oz)
Sugar In The Raw, 1 tsp
Red Pepper flakes, 1 tsp
Oregano, ground, 1 tbsp
Chicken Broth, .5 cup

Here is how you make Marinara with fennel and carrot:

saute garlic, onion, carrot & fennel in olive oil until translucent (7-10 minutes)...season with salt & pepper while cooking add tomato paste, stir & cook a few minutesde-glaze with wine & broth, cook until reduced to about halfadd tomatoes, sugar, red pepper flakes & oreganosimmer over low heat for about an hour...might need to add more salt & pepper to taste, depends on the brand of tomatoes you useServing Size:?about 8 1 cup servings...give or take

The nutritional information for Marinara with fennel and carrot is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 115.8

• Total Fat: 5.7 g
• Cholesterol: 0.3 mg
• Sodium: 344.5 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 3.8 g
• Protein: 2.5 g

Marinara with fennel and carrot is Italian cuisine.