Mommas Marinara Sauce Food

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MY MOTHER'S MARINARA SAUCE



My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 1h10m

Yield about 2 quarts

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
Two 28-ounce cans whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

MAMA'S MARINARA SAUCE AND MEATBALLS



Mama's Marinara Sauce and Meatballs image

In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.

Provided by By The Lake

Categories     Meat

Time 3h

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 23

3 garlic cloves, peeled and crushed
1/2 onion, peeled and chopped fine
3 tablespoons olive oil
2 (28 ounce) cans tomato puree
1 (23 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1/3 cup chicken stock
1/4 onion
2 garlic cloves, peeled
1/4 cup fresh flat-leaf Italian parsley
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup olive oil

Steps:

  • MAMA'S MARINARA SAUCE.
  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
  • Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
  • MAMA'S MEATBALLS.
  • Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
  • In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
  • Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
  • Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
  • While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
  • Serve with a little extra Parmigiano-Reggiano sprinkled on top.

Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4

MAMA'S MARINARA



Mama's Marinara image

Make and share this Mama's Marinara recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
  • Add the chili flakes to taste.
  • Add all the tomato products.
  • Pour the chicken stock into one of the 28-oz cans.
  • Fill it the rest of the way with water and add that and the sugar to the pot.
  • Stir and bring to a simmer.
  • Taste and season with salt and cover.
  • Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
  • Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

MOM'S MARINARA SAUCE



Mom's Marinara Sauce image

This recipe was given to me from my mom, who got if from her mom, who likely got it from her mom. It was originally told to me like, "a little of this, a little of that", so it was a challenge to create actual measurements to sharet it. I must admit, I have changed it up a bit, but in ways that make it more fresh and flavorful. I make it and use it for pasta, pizza from scratch, dipping sauce for bread sticks, and then freeze some for later. It's a great money saver that way. I also use fresh herbs if I have them, instead of dried but remember the measurements are smaller for fresh. Add ground meat or meatballs for pasta dishes.

Provided by C.Lo Carb Queen

Categories     Sauces

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 large sweet onion, diced
6 -8 garlic cloves, minced
1 (28 ounce) can whole canned tomatoes
2 (6 ounce) cans tomato paste
1 tablespoon olive oil
2 1/2 teaspoons salt
2 teaspoons coursely ground pepper
1 teaspoon chili powder
1 1/2 tablespoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons dark brown sugar
5 cups water

Steps:

  • Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent.
  • Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture.
  • Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.

Nutrition Facts : Calories 131.4, Fat 2.9, SaturatedFat 0.5, Sodium 1655.8, Carbohydrate 26.4, Fiber 5.2, Sugar 16.1, Protein 4.3

MY MOTHER'S MARINARA SAUCE



My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 32m

Yield 2 1/2 cups

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 small yellow onions, peeled, halved and cut into thin slices
2 medium carrots, peeled and cut into thin slices
5 cloves garlic, peeled, halved and cut into thin slices
2 teaspoons red pepper flakes
Kosher salt
1 teaspoon granulated sugar
1 (28-ounce) can whole tomatoes
1/2 cup basil leaves, washed

Steps:

  • In a medium skillet, over medium heat, add the olive oil. Stir in the onions, carrots, garlic slices, and red pepper flakes. Season with salt, to taste, and cook for about 2 minutes. Add the sugar and the canned tomatoes, breaking them up with a spoon, and mix well. Cook for an additional 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, then stir in the basil leaves.

MARINARA SAUCE



Marinara Sauce image

Provided by Tyler Florence

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
Salt and pepper, to taste

Steps:

  • Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

MAMA'S MARINARA SAUCE



Mama's Marinara Sauce image

I saw this recipe on the back of a Hunt's Tomato Paste can and tried it with some variation. It's a nice quick sauce for when you want "homemade" but fast.

Provided by CookingONTheSide

Categories     Sauces

Time 20m

Yield 11 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, minced
1 (18 ounce) can tomato paste
4 cups hot water
3 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
2 tablespoons fresh parsley, finely chopped
salt, to taste (optional)
pepper, to taste (optional)

Steps:

  • Heat the olive oil in a small saucepan on medium-low heat.
  • Add garlic and saute gently for about 2-3 minutes.
  • Combine tomato paste and water in the saucepan; blend in tomatoes.
  • Add fresh parsley.
  • Heat over high heat until sauce begins to boil.
  • Reduce heat; simmer 10 minutes.
  • Add salt and/or pepper, to taste.
  • Serve over hot, cooked pasta.
  • Or try as a dipping sauce for breadsticks, pizza crust, fried cheese sticks or vegetables.

MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)



Mama Leone's Italian Tomato Sauce (Good for Many Uses) image

I grew up across the street from a real Mama Leone-an amazing Irish woman who had an Italian husband and a live-in Italian mother-in-law who taught her to cook. This awesome recipe was a neighbourhood favourite. It has been equally popular with everyone who has ever tasted it. It is an all-purpose Italian sauce. I usually make it for spaghetti and have added optional instructions for that purpose. Without the meat, it is vegan friendly. It's also a good pizza sauce base. You can add other herbs, spices and vegetables if you like, but we have always kept it simple. That's why once it was a lifesaver for a friend who is allergic to garlic. The sauce freezes extremely well.

Provided by Leggy Peggy

Categories     Sauces

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 10

16 ounces tomato sauce (puree)
16 ounces tomato paste (concentrate)
80 ounces water (that's five cans of water from the tomato cans you've used)
3 teaspoons salt (the original recipe called for six, but that is way too salty these days)
1/4 cup white sugar
1/4 teaspoon cinnamon (some friends who make this insist they need to use more cinnamon. I have a very good quality cinnamo)
2 dried hot red chiles (you can substitute chilli flakes about 1/4 teaspoon)
2 bay leaves
2 lbs lean hamburger (optional)
2 medium onions, chopped (optional)

Steps:

  • Put all ingredients (except the meat and onions) in a large pot.
  • Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
  • Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
  • The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
  • Remove and discard the chillies and bay leaves.
  • What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
  • Drain off any fat.
  • Add meat mixture to cooked sauce and stir well.
  • Heat the mixture well, then ladle over pasta.

MAMA'S MARINARA SAUCE



Mama's Marinara Sauce image

Make and share this Mama's Marinara Sauce recipe from Food.com.

Provided by Johnney

Categories     Sauces

Time 45m

Yield 1 1/2 Quarts

Number Of Ingredients 8

2 (28 ounce) cans crushed tomatoes
4 cloves of minced garlic
4 tablespoons olive oil
1 cup red wine
2 tablespoons of chopped fresh parsley
4 teaspoons fresh basil or 4 teaspoons dried basil
4 teaspoons dried oregano
salt and pepper

Steps:

  • Heat the olive oil in a small saucepan on medium-low heat.
  • Add garlic and sauté gently for about 2 minutes.
  • Add the crushed tomatoes.
  • Stir gently and add red wine, and herbs.
  • Cover and let simmer for 10 minutes, stirring occasionally.
  • Add salt and pepper to taste.
  • Simmer for another 10 minutes and serve.

Nutrition Facts : Calories 745.9, Fat 38, SaturatedFat 5.3, Sodium 2280.1, Carbohydrate 74.8, Fiber 16.2, Sugar 40.1, Protein 9.4

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