Does anyone know a good recipe for marinara sauce?!


Question:

Does anyone know a good recipe for marinara sauce?


Answers:
HEARTY BEEF MARINARA SAUCE

stew beef or beef tips
onion
1 green pepper
2 fresh cloves garlic
olive oil
1 26 oz.-tomato sauce
1 8 oz-diced tomatoes
salt and pepper (freshly ground)
oregano
basil
sugar (optional)
milk (optional)

Sauté/brown beef in oil. While doing this, dice onion and pepper. Add to beef, toss to sauté all. Add salt and pepper, oregano, garlic and basil.
In a large saucepot, add tomato sauce plus 1 8 oz. can of diced tomatoes. Pour all ingredients from sauté pan into sauce and stir well. Bring to a slow boil.

Stir well, lower heat, cover and simmer for about 3 hours. If desired, add a teaspoon of sugar (or wine or balsamic vinegar) to off-set the acidity, but do so toward the end.

Serve over thin spaghetti or angel hair and top with Parmesan cheese with a side salad and warm garlic bread. Red wine goes well.

This is a manly dish!

Source(s):
cooks.com

Marinara Sauce...
Ingredients
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1 28 oz. can Italian plum tomatoes, undrained
1/4 cup tomato paste
2 teaspoons dried basil leaves or 2-3 tablespoons fresh basil, chopped
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

cook choped garlic and extra virgin olive oil after is well roasted add anchovies and add your tomatoes,season with salt ,black peeper, and fresh basil, you can skip the anchovies if you prefer 2 oz olive oil,2 tbls minced garlic,48 oz can tomatoes, salt and peeper to taste.

To me the best part of any sauce is THE best parmesan cheese. I always start a simple sauce with olive oil, garlic, tomato sauce and basil. You can add any vegetables you like to that if you want onions/mushrooms/green peppers, etc. but I would let the sauce simmer a lot longer on low heat and then let it cool some to evaporate the liquids.

But as I said what makes it magic is REGGIANO parmeggiano cheese. It's pricey but worth the money if you can find it.

Oddly enough, if I can't get that...I don't like any other parmesan except Kraft which is sold on the shelf!!! :~)

No, but Bertollis and Barilla's marinara are both really really good. Tastes closest to fresh that i have ever had.

I chop up a couple cloves of garlic, saute it with sliced mushrooms. I then put that to the side, and brown italian sausage, add pureed tomatoes, and add the garlic and mushroom back in. I simmer it, adding rosemary, oregano, thyme, salt, etc....or when lazy, just italian seasoning with a bit of paprika.

How about a clone of Olive Garden.


1 lb ground beef
1 12-oz can v-8
1 pkg lipton onion soup mix
2 tablespoons grape jelly (sounds weird but trust me)
1 jar prego sauce
1 16 oz can chopped tomatoes

Brown the ground beef, add remaining ingredients and simmer until consistency you like. Yummy!




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