Michael Chiarellos Marinara Sauce Recipes

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MARINARA SAUCE

Provided by Michael Chiarello : Food Network

Time 55m

Yield 4 cups

Number Of Ingredients 7



Marinara Sauce image

Steps:

  • Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes.
  • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

2 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
4 cups tomato puree
1 tablespoon chopped fresh Italian parsley leaves
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

SPAGHETTI SQUASH WITH MARINARA

Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 4



Spaghetti Squash with Marinara image

Steps:

  • Preheat the oven to 450 degrees F.
  • Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  • Meanwhile heat the marinara sauce in a large saute pan.
  • When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams

2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce

MICHAEL CHIARELLO'S MARINARA SAUCE

I still had some tomatoes left from a sale and needed to use them up. I found this recipe on Food Network from Michael Chiarello. It's very simple but fresh and flavorful. I'm freezing this for the next recipe that requires a marinara sauce.

Provided by AmyZoe

Categories     One Dish Meal

Time 28m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8



Michael Chiarello's Marinara Sauce image

Steps:

  • Heat the olive oil in a large non-reactive pot over moderate heat.
  • Add the onion and saute until translucent, about 8 minutes.
  • Add the parsley and garlic and cook briefly to release their fragrance.
  • Add the tomatoes, basil, and salt.
  • Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
  • The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
  • If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
  • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
  • Remove the basil stem before serving.

2 tablespoons extra virgin olive oil
1/2 cup onion, minced
1 tablespoon fresh Italian parsley, chopped
1 large garlic clove, minced
4 cups tomato puree, fresh
1 basil, stem large and fresh with leaves removed
1 teaspoon sea salt, preferably gray salt
1 pinch baking soda or 1 pinch sugar, if needed

QUICK TOMATO SAUCE

Provided by Michael Chiarello : Food Network

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9



Quick Tomato Sauce image

Steps:

  • Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
  • Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve.
  • Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
  • Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.
  • Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.

1 (28 ounce) can whole peeled tomatoes
3 tablespoons extra virgin olive oil or garlic oil
1 jalapeno pepper, optional
1 yellow onion, finely chopped
1 tablespoon minced garlic
2 bay leaves
Salt and freshly ground black pepper
1/4 cup drained and chopped oil-packed dried tomatoes
1 tablespoon finely chopped fresh oregano leaves

QUICK BOLOGNESE

Provided by Michael Chiarello : Food Network

Time 51m

Yield 4 servings

Number Of Ingredients 13



Quick Bolognese image

Steps:

  • Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
  • Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
  • Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
  • Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

4 to 6 dried porcini mushrooms
6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary
8 ounces (1 cup) ground veal
4 ounces (1/2 cup) ground pork
Salt (preferably gray sea salt) and freshly ground pepper
1/3 cup white wine
3/4 cup veal stock (or quality chicken stock)
1 tablespoon finely chopped fresh parsley
1/4 cup marinara sauce or tomato puree
2 tablespoons grated parmesan cheese, plus more for garnish

VEAL, PORK AND PORCINI BOLOGNESE SAUCE

Provided by Michael Chiarello : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 22



Veal, Pork and Porcini Bolognese Sauce image

Steps:

  • In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
  • Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
  • Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
  • Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
  • Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
  • Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
Sea salt and freshly ground black pepper
2 tablespoons dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved
2 tablespoons porcini juice, reserved from above
3/4 cup veal stock
1/4 cup canned or jarred marinara sauce
1/3 cup white wine
1 tablespoon finely chopped parsley leaves
1/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

MY MOTHER'S TOMATO SAUCE

Provided by Michael Chiarello : Food Network

Time 1h

Yield 3 1/2 cups

Number Of Ingredients 8



My Mother's Tomato Sauce image

Steps:

  • Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
  • Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

1 (28-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Sea salt, preferably gray salt
1 tablespoon minced garlic
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf
Freshly ground black pepper

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