Jamis Marinara Sauce W Penne Pasta Food

PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
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• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups

JAMI'S MARINARA SAUCE W/ PENNE PASTA

Steps:

• In a large stock pot, brown sausage and beef.
• Add onion just before meats are completely bowned.
• Continue to cook meats until the juices have evaporated, depending on the fat content of the beef you may need to drain the meats to keep them from over cooking.
• Add garlic and saute 1 - 2 min, just to start the cooking process.
• Add Wine to deglaze the pan.
• Add Tomatoe Sauce & Paste.
• Add remaining ingredients minus the pasta and allow to simmer on low for at least an hour.
• Cook Pasta according to directions, drain.
• Toss Pasta and Sauce, serve with garlic bread and top with Parmesean Cheese if desired.