Mommas Marinara Sauce Food

MOM'S QUICK MARINARA SAUCE

Steps:

• Open cans of tomatoes, pour them into a blender, and puree them. Place them aside.
• In a large saucepot and on low-medium heat, heat olive oil. Add whole garlic cloves and sauté the garlic until they turn golden brown, about 2 minutes.
• Next, turn off the heat, or remove the pot from the heat, and have the cover to the pot nearby.
• Add the red pepper flakes. Then drop all the basil leaves at once and COVER immediately! This will prevent the oil to splash all over the kitchen and onto yourself. After a minute or so, slowly stir the basil. This will infuse the flavors of the basil and red pepper into the oil giving it a strong punch of flavor to the sauce.
• Turn the heat back on. NEXT, add the tomatoes. Cover with a lid and bring the sauce to a low boil.
• Reduce heat and simmer the sauce for 30 to 35 minutes, stirring it occasionally.
• As the sauce thickens, depending on the brand of imported tomatoes, you may need to add some water if it's getting too thick.
• Finally, taste the sauce, and season with salt and pepper to taste. Before serving, fish out the garlic cloves and discard them. Allow the sauce to completely cool before storing it in containers and refrigerate. Can freeze up to 3 weeks.
• Yields: about 2 quarts

MAMA'S MARINARA

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 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.

RECIPE FOR MARINARA SAUCE

Steps:

• Begin by dicing the onion and mince the garlic.
• In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil.
• When it's lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low.
• Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
• Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder.
• Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 1/2 hours. Adjust seasonings to your taste.

MOMMA'S MARINARA SAUCE

Steps:

• Combine all ingredients, and cook for at least 3-4 hours before serving.

MY MOTHER'S MARINARA SAUCE

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.

CLASSIC MARINARA SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

MARINARA SAUCE

Steps:

• In an 8-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in remaining ingredients.
• Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.
• To serve, serve 1/2 cup sauce over every 1 to 2 cups hot cooked pasta.

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

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 AND MEATBALLS

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.

EASY MARINARA SAUCE - NO SUGAR ADDED & LOW CARB

Steps:

• Place oil in pan.
• Heat over medium heat.
• Add onion and garlic. If using minced dried onion, add about 1/4 cup water to rehydrate. Cook for approximately 2 minutes until browned.
• Add remaining ingredients and cook for about 7 minutes until the sauce is slightly darkened in color.
• Serve over pasta.

QUICK KETO MARINARA SAUCE

Steps:

• Heat the oil in a large Dutch oven or pot. Sauté the garlic just until fragrant.
• Stir in the remaining ingredients and bring to a boil.
• Once at a boil, cover and reduce heat. Simmer for 25-30 minutes.
• Stir, taste and adjust seasonings. Makes about 8 cups.
• Use immediately or store in the refrigerator for up to a week or freeze for up to 3 months.

MAMA'S MARINARA

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

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.

MARINARA SAUCE

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.

MAMMA MIA MARINARA SAUCE

Steps:

• 1. Dice and mince all your veggies. Heat 1 tablespoon olive oil in a non stick skillet and add your vegetables. Saute about 5-10 minutes until the vegetables begin to get soft. Add the crushed tomatoes, Italian seasoning and salt and pepper.Cover and cook for 30 minutes, stirring occasionally. If you want to make it a little bit spicier, add some crushed red pepper flakes. If you find that it is too acidic, you can also add some sugar. Serve over any pasta shape and enjoy. I make a double batch and freeze some of it when needed for any recipes calling for marinara sauce.

MY MOTHER'S MARINARA SAUCE

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.

MAMA'S MARINARA SAUCE

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.