Sara Nara Sauce Recipes

MARINARA SAUCE

Steps:

• Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside.
• Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. Add onion and saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.
• Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

SARA-NARA SAUCE

Steps:

• In a small, heavy stockpot, heat the oil. When hot, add the onion, garlic and green pepper. Saute 3-4 minutes. Add the mushrooms and saute another 2-3 minutes.
• Add the canned tomatoes, tomato paste (yes, the entire can), and 1 cup of water. Bring to a boil and simmer. Add spices.
• Brown half the ground beef (1 1/2 pounds) in a skillet, breaking it up into small chunks as it cooks. Drain thoroughly and add to sauce.
• Simmer 1-2 hours and make meatballs.
• Combine remaining ingredients in a mixing bowl. Roll up your sleeves, wash your hands well, and mix thoroughly. (I loved this part when I was a kid.) Form into meatballs (I make mine about 1/2")
• Put meatballs in skillet and cook over medium heat, turning as they brown.
• Serve with pasta and sauce, and lots of Parmesan cheese.
• The leftover sauce and meat balls can be frozen for another pasta dinner, or refrigerated and made into delicious meatball sub sandwiches the next day.

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.

HOMEMADE MARINARA SAUCE

Steps:

• Place the olive oil in a large pan over medium heat.
• Add the onion and cook for 3-4 minutes or until softened. Stir in the garlic and cook for 30 seconds.
• Add the tomatoes and all their juices from the can, oregano, red pepper flakes, salt, pepper, fresh basil and 1/4 cup water.
• Stir to combine. Bring to a simmer. Reduce the heat to low and cook for 20 minutes or until sauce has started to thicken. Taste and add more salt and pepper if needed.
• Remove the basil sprigs and discard. This makes a chunky sauce. If you prefer a smooth sauce, you can puree some or all of it in a blender. Serve immediately or store in the refrigerator for up to 4 days.

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.)

HOMEMADE MARINARA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

EASY MARINARA SAUCE

Steps:

• In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
• Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
• Carefully puree hot sauce in in a food processor or blender; serve hot over cooked pasta and top with fresh-grated Parmesan cheese.

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

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

THE BEST MARINARA SAUCE

Steps:

• In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

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).

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.