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Marinara Sauce

marinara sauce

Italian Tomato marinara sauce

In a heavy fry pan brown:
1 lb ground meat
2 Tbl olive oil
6 cloves garlic, chopped
Fry until garlic begins to frizz a bit, add:
Handful or so mushrooms, good but optional
Toss around a bit till mushrooms wilt some add
4-5 cans tomato sauce
A can or two of dry wine, red or white
Tablespoon or two of fresh basil, or couple tsp. dry
Tsp. oregano
Good grind black pepper
½ tsp. fennel seed, crushed
Tsp. vinegar
Scant tsp. sugar
Dash Tabasco
Other kinds of chile are optional

Let it all simmer down slowly; stir occasionally so it doesn’t stick. This is a very versatile sauce with a wide range of uses. The above would be quite right for a good plate of Spaghetti for half a dozen people. Make the sauce more concentrated, and more highly spiced if you are going to flavor a whole Lasagna with it, or make it much lighter, and without meat, to showcase freshly found wild mushrooms, or as an accent to Veal a’la Parmigiano. This is a fun sauce to play with and modify. Enjoy.

marinara sauce

marinara sauce
Difficulty: Easy Prep Time: 10 minutes Cook Time: 45 minutes Yield: 4 cups

2 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
4 cups tomato puree
1 tablespoon chopped fresh Italian parsley leaves
1 large fresh basil stem with leaves removed
1-teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and sauté until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

marinara sauce

marinara sauce
Serves 6

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
Salt & pepper to taste

Place garlic and olive oil in large saucepan turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes Add basil, oregano, salt and pepper. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

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