Marinara Sauce With Or Without Meat Recipes

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

MARINARA SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Then add in the garlic paste and stir frequently for about one minute.
• Add in the tomatoes, salt, basil, oregano, and red pepper flakes and simmer for 30 minutes. Occasionally, use a wooden spoon or hand masher to help break down the tomatoes.
• Add in the Parmesan cheese rind and simmer for another 15 minutes. Remove the soft rind and enjoy the sauce immediately or store it in the refrigerator for up to 5 days.

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

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

MARINARA SAUCE (WITH OR WITHOUT MEAT)

Steps:

• In a medium saucepan, brown onion & garlic over medium heat. If using meat, brown with the onion & garlic-drain well.
• Add rest of ingredients on medicum-low heat. Bring to a boil. Reduce heat, cover & simmer 15-20 minutes. Stir sauce every 5 minutes.
• Serve over pasta, or use in other dishes.
• I believe this makes about 4 cups-but it's a guess!

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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.

BEST MARINARA SAUCE YET

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.