Red Meat Allergy Friendly Classic Marinara Sauce

This deeply savory marinara is the kind of sauce that makes you want to tear off a hunk of bread and hover over the pot. Built entirely from pantry staples — good olive oil, San Marzano tomatoes, garlic, and fresh basil — it's naturally free from any animal proteins that can trigger alpha-gal or similar sensitivities, with zero red meat in sight. For anyone navigating a red meat allergy, jarred sauces can be a minefield of hidden meat extracts or shared production lines, so making your own is genuinely the smarter move. The technique here is simple but deliberate: low-and-slow garlic in olive oil builds a fragrant base, and crushing the whole tomatoes by hand gives the sauce that rustic, uneven texture that clings beautifully to pasta. A pinch of red pepper flakes adds just enough warmth, and the torn basil stirred in off the heat keeps everything tasting bright and fresh rather than heavy. It's the kind of recipe you'll stop buying the jarred version for entirely.

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