Bone Broth Marinara Sauce

Bone Broth Marinara Sauce recipe made with bone broth created by Bone Brewhouse.

I try my hardest to incorporate bone broth into as many of my meals as much as possible. Not only do I drink a mug every day. I also use it in any savoury recipes that calls for water. I steam vegetables with bone broth. I use it to make rice. I boil sweet potatoes in it. I have even poached eggs in bone broth! It makes me feel good knowing that I am adding more nutrients to my diet. 

This weekend, I was experimenting with a quick, homemade marinara sauce, without added sugar like most of the ones you can find in the store. Sugar is added to combat the acidity from the tomatoes, but grated carrots will do the same trick minus all that annoying sugar. The sauce was getting quite thick so I used bone broth to thin it out… and just like that, I had a bone broth marinara. 

2 Tbsp Olive Oil
3-5 garlic cloves, crushed
I cup onions, finely diced
1 cup of mushrooms, finely diced
1 cup of green peppers, finely diced
1 (28 oz) can crushed tomatoes
3 Tbsp tomato paste
1 cup Bone Brewhouse Traditional bone broth
¼ cup fresh basil leaves, torn
1 tsp dried oregano, 1 tsp sea salt, ½ tsp pepper (season to taste)
1 tsp crushed red peppers (optional)
⅛ cup grated carrot

Heat a medium sauce pan on medium heat and add olive oil, warm for 1 minute. Add garlic, onions, mushrooms and green peppers, sauté till fragrant. Add the remaining ingredients, simmer for 10 minutes stirring occasionally. Blend for 1 minute with an immersion blender or carefully transfer to a blender (optional). Add additional salt and pepper or meatballs!! Enjoy! 

Creamy Carrot Bone Broth Soup

Creamy Carrot Bone Broth Soup recipe made with bone broth created by Bone Brewhouse.

Happy Easter everyone! We hope you are enjoying the day and spending time with family and friends. If you are entertaining this weekend, here’s a simple creamy Carrot Soup recipe to round out your perfect Easter meal. So yummy, we think it’s better than chocolate!

You will need:

  • 3 tablespoons extra virgin olive oil

  • 2 pounds peeled carrots, cut into 1 inch pieces

  • 1 large onion, thinly sliced

  • 2 tablespoons minced garlic

  • 1 sprig of fresh thyme

  • 1 sprig of fresh rosemary

  • 1 tub of Bone Brewhouse Traditional Bone Broth

  • 2 strips precooked bacon

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon hot sauce

Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender. Add bone broth and to puree till smooth. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.