Good For You Friday: Mom’s Marinara


So, pregnancy cravings are in full effect, and what do I want almost every single day?  My mom’s red sauce.  On pizza, pasta, cardboard, I don’t care, but I NEED it.  My mom’s marinara sauce is some of the best I’ve ever had, and I’m not just saying that.  My dad’s mother was Italian, so my mom, being the smart lady she is, knew that the way to my dad’s heart was to become fluent in Italian cuisine.  She succeeded.

Since I ate whatever I pleased during my first trimester, I am now trying my best not to indulge in too many carbs/gluten or too much cheese (this is really, really hard to do when you’re pregnant for some reason).  So, I am going to make a big batch of sauce along with homemade meatballs and sautéed bell peppers and onions.  All organic, of course.

Mom’s Marinara:

  • (1) 28 oz. can crushed tomatoes
  • (1) 28 oz. can whole tomatoes
  • (2) 15 oz. cans of tomato sauce
  • (1) 28 oz. can of tomato puree
  • (1) 6 oz. can of tomato paste
  • 1 tablespoon olive oil
  • 2-3 bay leaves
  • dried oregano to taste
  • dried basil to taste
  • 1 teaspoon salt
  • fresh ground black pepper to taste
  • 5 cloves fresh minced garlic
  • 1 small piece of hot (spicy) Italian sausage for flavor

Combine all liquid ingredients in a large stock pot and bring to a simmer.  Brown the sausage separately in a pan.  Add the sausage and the remainder of the ingredients to the stock pot, slowly, to taste.  Bring to a boil for a few minutes until sauce has thickened up.  Turn off heat and cover.  (The longer it simmers, the better.  This makes a really big batch, which will keep in the fridge for a week because of the acidity; you can also freeze mini-batches.)


Sautéed Peppers & Onions

  • 1 large yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • dried basil and oregano to tase

Sauté garlic in the olive oil until fragrant.  Add vegetables and sauté until tender, season to taste.  Add to to stock pot of sauce.


Mom’s Meatballs

  • 10 oz ground veal
  • 10 oz ground pork
  • 10 oz ground beef
  • 1/2 cup Italian breadcrumbs
  • 1 egg

Combine all ingredients and roll into golf ball size pieces.  Bake at 350*F for 30 minutes, turning meatballs half way through.  Drop into stock pot of sauce.

Craving: satisfied.


Has anyone made the elimination diet-friendly turkey meatballs from Gwyneth’s new cookbook, It’s All Good?  I am not sure I can imagine meatballs without egg or breadcrumbs….


I hope you have a great weekend!