MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
MARINARA
My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
RED EYE GRAVY
Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.
Provided by Everyday Cusine
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
- Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g
AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY
If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.
Provided by An Italian Jew
Categories Sauces
Time 4h20m
Yield 46 CUPS, 46 serving(s)
Number Of Ingredients 9
Steps:
- Rough chop onion and garlic.
- Heat up a large pan on medium heat.
- Pour in all of olive oil.
- Dump in onion and sauté until soft.
- Add garlic, bay leaf, oregano, salt and pepper.
- Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
- Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
- Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
- Open all the cans of crushed tomato.
- Stir in one can at a time with wooden spoon or rubber spatula.
- Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
- Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
- Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
- Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
LIDIA'S BASIC MARINARA
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
- Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
- Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.
HOMEMADE ITALIAN RED GRAVY
A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.
Provided by brru25
Categories Sauces
Time 4h20m
Yield 20-25 cups, 40-50 serving(s)
Number Of Ingredients 18
Steps:
- Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
- Add remaining olive oil to left over oil from meatballs.
- Sautee onion for 5 minutes on medium heat.
- Add pork and veal neck bones, continue cooking for 3 minutes.
- Add garlic and continue cooking for 2 minutes.
- Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
- Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
- Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
- Remove and discard neck bones and bay leaves.
- Adjust seasoning to taste.
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EASY MARINARA SAUCE MADE IN 25 MINUTES - JERSEY GIRL COOKS
From jerseygirlcooks.com
Ratings 5Calories 45 per servingCategory Sauce
- Heat olive oil on medium heat in a heavy bottomed sauce pan. Add garlic and saute until lightly golden.
- Add tomatoes, onion powder, sugar, parsley and basil to the pot and stir well. Season with salt and pepper to taste. Cover and simmer on low heat for 15 to 20 minutes.
- Place in an airtight container if not using right away. Can be stored in the refrigerator for a week or in the freezer for a few months.
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