Mimmos Way Marinara Sauce Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

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).

Steps:

• Warm a large stock pot over med-high heat. Add the carrots, onions, brown sugar and let cook until onions become clear. Add the minced garlic and stir the mixture to promote heating. Allow the garlic to become just brown. Add the whole, crushed and pureed tomatoes and lively stir breaking up the whole tomatoes. Stir in 1 teaspoon baking soda. Reduce heat to medium, stirring frequently. Add optional pork bones if desired and allow to cook for 1 hour. Add Basil, Romano Cheese, garlic powder and optional crushed red pepper flakes. Turn heat to med-low and allow to cook for another 3 hours. Remove from heat, mix in the optional butter, and you're through! If you don't care for chunks in your sauce, run it through a food mill to make it more consistent throughout. Add meatballs or cooked ground beef if desired. Serve over your favorite pasta (spaghetti, penne, rigatoni, mostaccoli