MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
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 SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
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 SAUCE (BY CHEF FABIO VIVIANI)
Simple, quick sauce. No need to buy canned when you can make your own and it's so much better! Then freeze the left over sauce for later use.
Categories Vegetarian Meals Italian Italian Vegetarian Meals
Yield 6
Number Of Ingredients 11
Steps:
- Smash 6 cloves of garlic with the back of a knife.
- Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
- Add sherry, tomatoes and generous pinch of salt and pepper.
- Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
- Add 3 more Tbsp. more of EVOO, turn to higher heat.
- Crush tomatoes with the back of a wooden spoon. Add herbs.
- Cook until the oil turns red. This will tell you the sauce is done!
- Cooks Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
FABIO'S MOM'S MEATBALLS
Make and share this Fabio's Mom's Meatballs recipe from Food.com.
Provided by Brookelynne26
Categories Meat
Time 30m
Yield 8-10 meatballs
Number Of Ingredients 11
Steps:
- Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
- Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.
- Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
- Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
- Let rest for 5 minutes before serving.
- Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.
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