Mamasmarinara Recipes

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.

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.

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

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.

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.

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.

Steps:

• Heat the olive oil in a saucepan over medium-high heat to the verge of smoking. Add the onion, celery and carrots, cooking until the onions have softened. Next, deglaze the pan with wine, stirring and scraping the bottom of the pan. Add the canned and fresh tomatoes and the garlic, reduce the heat to medium and simmer for 20 minutes.
• Next, add the basil, thyme, oregano, Worcestershire sauce and salt and pepper to taste, reduce the heat to low and let simmer for another 20 to 25 minutes. Pulse with a hand-held immersion blender until semi-smooth, stirring throughout the process.

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

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.

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.

Steps:

• Place onion, celery and carrot in a food processor and mince fine. You can also minceor grate by hand if you do not have one.
• Heat heavy bottomed saucepan over medium heat (ceramic coated dutch ovens work great). Lightly coat bottom of pan with oil. Add above veg mixture, season with salt and pepper. Cook until nicely browned about 15 minutes, stirring often so as not to burn it. Vegetables should be very soft and brown, almost like a paste. Add more oil as needed.
• Add garlic and cook 3-5 more minutes, stirring often so as not to burn garlic.
• Raise heat to med-high to deglaze* pan with red wine. Stir until most of the wine has evaporated and cooked away. (*Just as soon as temp rises to med high, add red wine. It will sizzle and cook down. Stir to loosen up any bits stuck to pan.).
• Add whole tomatoes with their juice. Add bay leaves. Cook til bubbly then lower heat to a simmer, stirring occasionally and simmer uncovered for 1 to 1 1/2 hours to desired consistency. The longer it simmers, the thicker it gets. Crush with a potato masher as it cooks (my preference for a nice chunky marinara) or use an immersion/stick blender for a smoother sauce.
• Stir in fresh herbs at the end of cooking. Season to taste with salt and pepper if needed. I actually season throughout the recipe with each new addition.
• *If fresh not available, use any blend of dried italian style herbs but only a fraction of the amount, to taste and add during the last half hour of cooking.