We all have our own special recipe for Marinara Sauce, I know I do.

Christmas Eve tradition: Mussels marinara
Christmas Eve tradition: Mussels marinara (Photo credit: mathewingram)

I want  to share a few other uses for Mariana that you may not have thought of.


1.)  Mussels Marinara


Bring 3 cups marinara to a simmer in a large skillet.  Add 4 pounds scrubbed and debearded mussels; cover and cook 5 minutes or until shells open.  Serve with crusty bread or over cooked spaghetti.



2.)  Marinara Poached Eggs

Bring 3 cups marinara and 1/2 teaspoon crushed red pepper to a simmer in a skillet.  Make 4 wells in marinara; crack 1 egg into each.  Cook, covered, 6 minutes or until desired degree of doneness.

Italian Style Seafood Soup
Italian Style Seafood Soup (Photo credit: nettsu)



3.) Italian Tomato Soup


Bring 3 cups of marinara and 2 cups unsalted chicken stock to a boil.  Stir in 1 cup cooked ditalini pasta.  At this point you can add canned beans of your choice or left over bits of seafood.  Top the soup with 1 ounce pecorino Romano cheese or topping of your choice.




Italian Sausage Pizza - Sugo AUD16.90
Italian Sausage Pizza – Sugo AUD16.90 (Photo credit: avlxyz)


4.) Sausage Pizza (Or any topping)

Top pizza dough with 3/4 cup marinara; 3 ounces cooked, crumbled hot Italian sausage (or toppings of your choice) and 2 ounces shredded part-skim mozzarella cheese.  Bake 450 degrees F, for 15 minutes.




5.)  Shrimp Vindaloo

 Bring 2 cups unsalted chicken stock, t teaspoons garam masala, 1 teaspoon hot paprika and 1 pound quartered red potatoes to a boil in a large saucepan.  Cover, reduce heat, and simmer 15 minutes.  Add 1 pound peeled and deveined shrimp; cover and cook for 6 minutes.  Serve over rice and garnish with cilantro.


Lamb Shanks in Red Wine Sauce
Lamb Shanks in Red Wine Sauce (Photo credit: tom_allan)

6.) Braised Lamb Shanks

 Brown 4 lam shanks in a Dutch oven; add 1/2 cup red wine, scraping pan to loosen browned bits.  Add 3 cups marinara; bring to a boil.  Cover, reduce heat, and simmer 2 hours.  Stir in a handful of coarsely chopped pitted kalamata olives in the last 10 minutes.



What?  You say you don’t have a great Marinara recipe?  Here is one you may enjoy.  I like it because it is made in the slow cooker!


Six Marinara Uses

Yield: 12

A great Marinara sauce that can be used in a least 6 different recipes!


  • 3 Tablespoons extra-virgin olive oil
  • 3 cups chopped onion
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup minced garlic
  • 3 Tablespoons chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 2 Tablespoons unsalted tomato paste
  • 1/2 cup dry red wine (such as Cabernet Sauvignon)
  • 5 1/2 pounds plum tomatoes, peeled and chopped
  • 3/4 cup chopped fresh basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper


  1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (thorough red pepper); saute 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.
  2. Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on Low for 8 hours. Place 3 cups tomato mixture in a blender. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on High for 30 minutes.
  3. Makes 12 1/2 cup servings



This article was adapted from Cooking Light Magazine, recipes by Deb Wise and Hannah Klinger








Enhanced by Zemanta
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on LinkedInPrint this pageEmail this to someone

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe