Marinara Spaghetti Recipe


Preparation Time15 MinCooking Time1 Hr 50 Min
Ready In2 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Onion1 Medium, finely chopped
 Carrot1 Large, finely chopped
 Green pepper1 Large, seeded and finely chopped
 Garlic4 Clove (20 gm), minced or pressed
 Tomato puree1 Pound (1 Can)
 Tomato sauce24 Ounce (3 Cans, 8 Ounce Each)
 Dry red wine1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Sugar1 Tablespoon
 Pepper1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon (Cayenne)
 Dry rosemary1 Teaspoon
 Oregano leaves1 Teaspoon
 Dry basil1 Teaspoon
 Bay leaf1
 Lean boneless pork shoulder2 Pound, cut in 1/2-inch cubes
 Mushrooms1⁄4 Pound, sliced
 Spaghetti/Vermicelli1 Pound
 Boiling salted water1 Cup (16 tbs)
 Grated parmesan cheese/Grated romano cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4067 Calories from Fat 715

% Daily Value*

Total Fat 81 g124.3%

Saturated Fat 21.5 g107.4%

Trans Fat 0.1 g

Cholesterol 571.8 mg

Sodium 5188.1 mg216.2%

Total Carbohydrates 523 g174.3%

Dietary Fiber 33.7 g134.8%

Sugars 92.7 g

Protein 310 g619.8%

Vitamin A 394.5% Vitamin C 529.1%

Calcium 109% Iron 249.5%

*Based on a 2000 Calorie diet


Heat olive oil in a 6 to 8-quart kettle over medium heat.
Add onion, carrot, green pepper, and garlic; cook until vegetables are tender.
Add tomato puree, tomato sauce, red wine, salt, sugar, pepper, red pepper, rosemary, oregano, basil, bay leaf, and pork.
Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours or until pork is fork-tender.
Add mushrooms and simmer, uncovered, for about 10 minutes more.
Remove bay leaf.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain and toss with grated cheese to taste.
Arrange spaghetti on a serving dish, ladle some sauce over it, and serve. (Freeze any remaining sauce.)