Standard Marinara Sauce

The easiest way to make a standard large pot of sauce. Freeze some of this for later, or make a giant tray of something and freeze some for later!

Olive oil or Butter to coat your pot/pan
1 onion, chopped
1 head of garlic, minced
3 carrots, chopped
2 stalks celery, chopped
2 lbs tomatoes, diced
1 large can/bottle of tomato sauce
2 small cans tomato paste
1 cup broth – I use chicken bone broth most of the time, and use as much or as little as you’d like.

I use a big Costco container of mushrooms, especially if I’m not adding meat.

I generally use 1 pound ground beef and around 4 chicken livers (stick in a blender or food processor so it disappears in the sauce making it extra nutritious without the in your face flavor).

Seasoning to taste, the easiest thing is to buy an Italian seasoning blend. Or use oregano and basil to keep it simple. Salt and pepper as you like.
I love smoked paprika – I cover the top with it so about 5 TBS and red chile powder for some kick. Up to you!

Start with the mushrooms in a dry pan on medium. You want to cook the water out of them so they shrink in size, move to crockpot if you’re going that route. Add the oil to brown the onions, carrots and celery. Move to crockpot, then brown the meat/liver adding the garlic in as it browns. Move everything to the crockpot. Stir in all the tomatoes and bone broth. I put my crock on low and slow so the 10 hour option. As it gets hot add the spices and herbs, remember you can always add more so start slow.