Rocco Dispirito's Marinara Sauce Recipe

Looking for an easy Rocco DiSpirito's Marinara Sauce recipe? Learn how to make Rocco DiSpirito's Marinara Sauce using healthy ingredients.


Submitted by beecee1963

Makes 13 servings



"There are some high-quality, great-tasting low-fat tomato sauces available on the store shelves these days, so if you don't want to make sauce from scratch -- don't tell Mama! -- you'd do well with any of the leading brands. But my name is Rocco, after all, and I figured I was under obligation to include at least one from-scratch marinara sauce. There's just a hint of olive oil in it; everything else was bulked up to create great flavor." -- Rocco DiSpirito

Recipe Ingredients for Rocco DiSpirito's Marinara Sauce

1/2 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 large yellow onion, cut into small dice
1 tsp Salt
1 tsp Crushed red pepper
56 ounce tomato puree
1/2 cup water
1 ounce Parmigiano-Reggiano cheese
1 leaf large sprig fresh basil

Recipe Directions for Rocco DiSpirito's Marinara Sauce

  1. Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.

  2. Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.

  3. With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.

  4. * Courtesy of "Now Eat This"

  5. Before: 1.5 g fat, 80 calories

  6. After: 0.9 g fat, 55 calories

  7. Protein: 2 g

  8. Carbohydrates: 9 g

  9. Cholesterol: 1 mg

  10. Fiber: 1 g

  11. Sodium: 137 mg

  12. Healthy Tips

  13. When you must use fat, always use extra-virgin olive oil from the first cold press. It is the purest and the most intensely flavored. In subsequent pressings, heat and chemicals are applied to the olives to create maximum extraction. The process degrades the quality of the oil, which means more is required for the same flavor impact as just a little bit of first cold-pressed extra-virgin.

  14. Adding the rind of a piece of Parmigiano-Reggiano to the pot of marinara sauce as it simmers is a great way to add flavor without adding any measurable fat.

  15. And just add 1 1/2 teaspoons crushed red pepper to the marinara sauce to make your own spicy and flavorful fra diavolo sauce.

  16. Makes 6 1/2 cups (13 servings)

Categories

Tomatoes, Main Dish, Italian, Boil

Nutrition Facts
Serving Size 147.5g
Amount Per Serving
Calories
68
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
247mg
10%
Potassium
564mg
16%
Total Carbohydrates
12.7g
4%
Dietary Fiber
2.6g
10%
Sugars
6.4g
Protein
3.1g
Vitamin A 14% Vitamin C 24%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in iron
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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