Thursday, March 31, 2011

Drunken Marinara

In honor of this St. Louis holiday ~ Cardinal's Opening Day....DRUNKEN & RED marinara seem appropriate, don't ya think?  Thought so.  ☺

My marinara recipe can be used for so many things.  Use it traditionally with all types of pastas, serve it over grilled chicken, fish or beef, use it as pizza sauce...heck you could probably eat it as a soup.  It is chunky, but you can easily blend it if you would rather have a smooth marinara.  I actually use it both ways.  I blend it to use as a pizza sauce, but I like it chunky over grilled chicken.  My favorite is when it's smothering my meatballs.  I've taken meatballs and drunken marinara in a slow cooker to leftovers!!!  However, if you would happen to have leftover sauce it does freeze well.

So here it is.  I hope you enjoy it as much as I have.


Any type of beer will work or you can substitute with broth.

2 tsp. olive oil
3 garlic cloves, minced
2 cups green peppers, finely diced
1 medium onion, finely diced
1 large carrot, finely diced
1 large celery stalk, finely diced
2 tsp. dried Italian seasoning
1/2 cup dark brown sugar
2 tsp. salt
1 tsp. black pepper
1/2 - 1 tsp crushed red pepper flakes (to taste)
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
28 oz. canned tomatoes, crushed
28 oz. canned tomatoes, diced
1 - 12 oz. beer


In a large 8 qt. stock pot; heat oil to med-high heat.  Saute peppers, onion, carrot, celery and garlic for approximately 8 minutes until vegetables are tender.  Add Italian seasoning, brown sugar salt,  pepper, pepper flakes, Worchestershire sauce and vinegar.  Cook for 1-2 minutes.  Stir in remaining ingredients.  Cover and bring to a slow boil.  Simmer uncovered over low heat for approximately 30 - 40 minutes; until desired consistency is reached.

Chunky Drunken Marinara
SERVES: 20 (approximately 1/2 cup per serving)


  1. This looks amazing!!! Especially since I like my marinara chunky. :)

  2. can also decrease the amount of brown sugar if you don't like sweet marinara. If you do this...I would suggest decreasing the amount of vinegar as well. For example: If you decreased it to 1/4 cup of sugar...I would probably only put 1T of vinegar or maybe 2T Worchestershire and 2T vinegar. The sugar and vinegar need to be balanced so one doesn't over power the other. :)