Keto Italian Marinara Sauce

Keto Italian Marinara Sauce

July 22, 2019 8 By William Morgan


welcome to keto meals and recipes dot com,
today’s recipe will be how to make an
authentic italian marinara sauce, with
suggestions to assure your sauce is
perfect every time,
the macronutrient ratio for the marinara
sauce is 5.2 to 1, with 4.2
grams of total carbs per half cup
serving, it is always a good idea to
prepare your ingredients ahead of time
by measuring, grading, or dicing, before
starting to cook, this is a very easy to
make sauce, and all you need is a single
large deep pot placed over a stovetop
set to medium low heat, begin by adding
the oil and when the oil is gently
sizzling add the finely chopped onions
and cook for a couple minutes
or until the onions begin to get translucent, next
add the grated garlic and stir well so
that the garlic does not stick to the
bottom of the pan, cook for a couple more minutes
then add the two cans of whole marciano
tomatoes and crush with a potato masher,
you can do this right in the pot
and then stir to combine old ingredients,
also I add the red wine at this point
or if you don’t want to use wine substitute
with balsamic vinegar, you’re adding
the wine not because of the flavor, but
because the wine will break down the
components in the tomatoes and enhance
the flavor of the tomatoes
you wont actually taste the wine, after mashing
add the melted butter and stir well
I add the butter at this point instead of
at the beginning with the oil because I
don’t want the butter to be burnt,
the reason the butter is added is
because it adds a great deal of flavor
and richness to the sauce, and it further
improves the macro ratios, stir well and
then add the Italian parsley, the salt
and pepper, the dry rosemary, the dry
oregano, the thyme, and the basil
stir to combine all the
ingredients, then fill one of your empty
tomato cans with water and add it to the
sauce, while cooking stir and scrape the
bottom of the pan with a spatula, to
insure that nothing is sticking to the bottom
because if anything gets stuck it
can burn, and if anything burns it will
definitely change the taste of the
marinara sauce, cover with a lid and
reduce the heat to low, if your lid does
not have a steam hole lift a little bit
so steam can escape, cook on low heat for
about two to three hours, simmering to
reduce to a sauce like consistency, this
method of cooking brings out the best
flavor of the tomatoes which after all
are your main ingredient, your sauce will
be done when you notice the color
changing from a pale red to a richer darker red
remove the pot from the heat
and set to the side to allow the sauce to cool
this sauce is so flavorful it
can be served over your favorite veggie
or you can dress it up by adding either
Italian or Mediterranean meatballs
thank you for watching and see you next time,
for more ideas and suggestions on how to
serve this flavorful marinara sauce, go
to the description below where you will
find the link to my blog, where you can
get the printed recipe