Anyone have a really good Marinara Sauce Recipe?!


Question: I can make spaghetti sauce, but I need a real tangy Marinara sauce....not spicy, just something nice and tangy.


Answers: I can make spaghetti sauce, but I need a real tangy Marinara sauce....not spicy, just something nice and tangy.

1/4 c. olive oil
2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
2-3 cloves garlic, minced
1 c. dry white wine
2 c. chicken stock (or substitute clam juice if serving with seafood)
1/3 c. minced parsley
2 tbsp. minced fresh basil or 1 tsp. dried, crumbled
2 tbsp. minced fresh oregano or 1 tsp. dried, crumbled
1 tsp. minced sage or 1/2 tsp. dried, crumbled
1 bay leaf
1 (28 oz.) can peeled, crushed tomatoes with puree
Pepper to taste

In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.
Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 minutes until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.

Variation:

Mussels Marinara: Add mussels to the sauce; cover and steam until mussels open. Lobster pieces may also be cooked in the sauce.

Poach your favorite fish in the sauce.

Saute chicken, veal, pork or sausage; add sauce to make a cacciatore.

Add fresh chopped jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist.

Add cooked eggplant with small pieces of Mozzarella. Place under broiler for a few minutes to melt cheese before serving.

4 large garlic cloves, lightly smashed
1/2 cup olive oil
4 lbs plum tomatoes (very ripe, peeled, seeded, and chopped) or 2 (28 ounce) cans diced tomatoes (Italian, drained)
salt
8-10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden (about 4 minutes). Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick (15-20 minutes, depending on the tomatoes). Stir in the basil leaves.

Basic Marinara Sauce
Total time: 45 minutes

3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper.

1. Heat two tablespoons of the oil in a heavy skillet. Add the garlic, and saute over medium heat until it starts to sizzle. Stir in the oregano and tomatoes. Bring to a boil and simmer until the sauce has thickened, about 30 minutes.

2. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil.

Yield: 4 servings.


Arrabbiata Sauce
Total time: 50 minutes

3tablespoons extra-virgin olive oil
1medium onion, chopped
1medium-size sweet red pepper, slivered
1tablespoon finely chopped garlic
1/2teaspoon hot red pepper flakes, or to taste
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
Salt and ground black pepper.

1. Heat two tablespoons of the oil in heavy skillet. Add the onion and sweet red pepper, and saute over medium heat until tender. Stir in the garlic and hot red pepper flakes. Stir in the oregano and tomatoes. Bring to a boil and simmer until the sauce has thickened, about 30 minutes.

2. Stir in the basil, and season with salt and pepper. Add pepper flakes if desired. Stir in remaining oil.

Yield: 4 servings.

Puttanesca Sauce
Total time: 55 minutes

3tablespoons extra-virgin olive oil
6anchovy fillets, drained and chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1tablespoon finely slivered fresh basil leaves, if available
2tablespoons capers, drained
8oil-cured black olives, pitted and slivered
Salt and freshly ground black
pepper.

1. Heat two tablespoons of the oil over low heat in a heavy skillet. Add the anchovies and heat them in the oil, mashing them with the back of a wooden spoon. Add the garlic, increase the heat to medium, and saute a few seconds. Stir in the oregano and tomatoes, bring to a boil and simmer until about 30 minutes.

2. Stir in basil, capers and olives, and season with salt and pepper. Stir in the remaining olive oil.

Yield: 4 servings.

Amatriciana Sauce
Total time: 45 minutes

3tablespoons extra-virgin olive oil
2ounces pancetta or bacon, finely chopped
1medium onion, finely chopped
1tablespoon finely chopped garlic
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2teaspoon hot red pepper flakes, or to taste
1tablespoon finely slivered fresh basil leaves, if available
Salt and freshly ground black pepper.

1. Heat two tablespoons of the oil with the pancetta in a heavy skillet. When the pancetta starts to brown, add the onion and garlic, and saute over medium heat until the onion is soft. Stir in the oregano, tomatoes and hot red pepper flakes. Bring to a boil and simmer until the sauce has thickened, about 30 minutes.

2. Stir in basil, and season to taste with salt and pepper. Add pepper flakes if desired, and stir in remaining tablespoon of olive oil.

Yield: 4 servings.

Fra Diavolo Sauce
Total time: 45 minutes

3tablespoons extra-virgin olive oil
1tablespoon finely chopped garlic
1teaspoon crushed red pepper flakes
1/2teaspoon dried oregano
128-ounce can Italian plum tomatoes, coarsely chopped
1/2cup fish or seafood stock
1tablespoon tomato paste
1bay leaf
1tablespoon finely slivered fresh
basil leaves, if available
Salt and freshly ground black pepper.

1. Heat two tablespoons of the oil in a heavy skillet. Add the garlic, and saute over medium heat until it starts to sizzle. Stir in the hot red pepper flakes, oregano, tomatoes, fish stock, tomato paste and bay leaf. Bring to a boil and simmer until the sauce has thickened, about 30 minutes.

2. Stir in the basil, season to taste with salt and pepper, and stir in the remaining tablespoon of olive oil.

Yield: 4 servings.

Best Marinara Sauce
Recipe #10878 | 10 min | 5 min prep | SERVES 4 Ingredients
1(28ounce)can crushedtomatoes
1 medium onion, chopped
1-3 clove garlic, minced
fresh basil leaves(I like to use about half a handful)
1 tablespoon extra-virgin olive oil
Directions
1Saute onion in oil until translucent.
2Add garlic, saute about 30 seconds.
3Add basil, salt, and pepper to taste.
4Simmer about 5 minutes.
5You can also add a pinch of sugar, if you like it sweeter, or a splash of balsamic vinegar, or a little white wine, or oregano and/or rosemary,or whatever you like, but it's delicious as is.
6Also, it's fantastic if you make meatballs, and when they're done, make this sauce in the same pan after draining out most of the grease.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources