Marinara With White Wine Food

MARINARA WITH WHITE WINE

Steps:

• Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.n
• Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.n

HOW TO MAKE THE PERFECT MARINARA SAUCE WITH WINE

Steps:

• In a large saucepan on medium heat, saute your onion until tender. This should take just a few minutes. Then stir in the garlic and continue cooking until the garlic is soft. This should take only about a minute or two.
• Next, turn up the heat slightly and add the wine to the skillet. You will need to stir the mixture continuoulsy in order to preven burning the ingredinets and sticking to the skillet. The wine should mostly burnt off when this step is done.
• Add the remaining ingredients to the skillet, turn down the heat to low and allow the sauce to simmer. Stir your sauce occasionally as well.
• Your sauce should be done in 15- 20 minutes, giving you the perfect opportunity to make your pasta :).

MARINARA SAUCE

Steps:

• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

MOM'S MARINARA WINE BRISKET

Steps:

• Preheat oven to 350 degrees F.
• Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to "lock in the juices" but I can't tell the difference and don't usually do it).
• Sprinkle meat with the salt, garlic and onion packet all over.
• Now add the marina sauce and wine.
• Turn meat a few times to coat.
• Cook 3 hours, turning meat after 1 1/2 hours.
• The meat will be done when it is tender when pierced with a fork.
• Remove brisket to a cutting board and let cool a bit for easier cutting.
• Cut meat on the diagonal of the grain.
• Return meat to sauce and serve.
• It is also great the next day and it freezes well.

GARLIC WINE MARINARA SAUCE

Steps:

• Chop garlic into discs.
• On medium heat, heat 1/2 tbsp of olive oil in medium sauce pan, add garlic.
• Saute garlic for 2-3 minutes do not brown.
• Immediately add diced tomatoes, tomato sauce, tomato paste, and wine. Stir.
• Next add Basil, Oregano, Thyme, Salt, Pepper, & Sugar. Stir.
• Bring to a boil.
• Once brought to a boil, cover and lower heat. Set timer to 25-30 minutes Stir occasionally.
• Serve over angel hair pasta.
• Enjoy.

MUSSELS IN WHITE WINE SAUCE (MEJILLONES A LA MARINARA)

Steps:

• Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
• Saute onion and garlic until the onion is wilted.
• Stir in the flour and cook 1 minute.
• Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
• Simmer, covered, for 5 minutes.
• Add the mussels to the sauce, cover, and cook until the mussels have opened.
• Sprinkle with parsley and serve.