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Ingredients

1 tablespoon olive oil 1 sweet onion, diced 4 cloves garlic, minced 1 (8 ounce) package fresh mushrooms, chopped 1 red bell pepper, diced 1 cup fresh flat-leaf parsley, torn 2 tablespoons oregano 2 tablespoons white sugar 2 teaspoons dried basil 1 teaspoon dried rosemary ½ teaspoon dried sage ½ teaspoon red pepper flakes ½ teaspoon salt ground black pepper to taste 1 (28 ounce) can tomato sauce

Nutrition Info

75.1 calories carbohydrate: 13 g cholesterol: : - fat: 2.2 g fiber: 2.7 g protein: 2.9 g saturatedFat: 0.3 g servingSize: - sodium: 666.2 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Heat olive oil in a saucepan over medium heat, cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley, cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper, stir to combine, 2 minutes.
Stir tomato sauce into seasoned onion-mushroom mixture, cook over low heat until flavors have combined, 30 minutes.
Transfer half the sauce to a blender, blend until smooth. Return to saucepan with the remaining sauce, stir to combine.

8 servings

The only marinara you'll ever need! Serve with your favorite pasta.