Marinara Meat Sauce Spaghetti Sauce Recipes

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

MARINARA MEAT SAUCE (SPAGHETTI SAUCE)

Steps:

• Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
• If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
• Lower heat and simmer, with cover, for 45 to 60 minutes.
• As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
• Toss spaghetti with cooked sauce. Serve warm.

SPAGHETTI MARINARA

Steps:

• Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.

MARINARA SAUCE / SPAGHETTI SAUCE VIA BARI, ITALY

Steps:

• In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. Sauté until garlic becomes very lightly golden on edges. If garlic burns, discard and start again as this definitely affects the taste in a negative way.
• Add can of crushed tomatoes. Tomatoes should be slightly chunky and not a puree. Turn heat up just a bit until mixture starts to bubble up, but not boil.
• Place dried oregano in palm of one hand and use other to crush it over the pot. Add in salt and pepper and stir.
• Lower heat to medium-low and cover pot, simmering for 20 minutes. Check occasionally to stir. Enjoy immediately.

MAGIC BULLET SPAGHETTI SAUCE (MARINARA)

Steps:

• Start boiling water for pasta and cook per package directions.
• Add all sauce ingredients in the order listed, to the TALL CUP and twist on the CROSS BLADE.
• Place the cup on the Magic Bullet machine and press down on the cup for one second, then release pressure. Pause to let the ingredients settle, then quickly pulse again.
• Repeat pulsing technique until you've reached a good consistency.
• Twist off the cross blade and twist on the large-holed SHAKER/Steamer Top.
• Place the cup in the microwave and cook on high for 8-10 minutes, or until the meat is cooked. Microwaves vary, so check the mixture at about 7 minutes. If it starts to look dry, use an oven mitt to remove the cup from the microwave, stir the mixture and add a little more wine or water. Return to microwave to finish cooking.
• Serve over hot pasta.