RAO'S MARINARA SAUCE
I got this receipe from Martha Stewart's website. This great recipe is from "Rao's Cookbook" by Frank Pellegrino. This stuff sells for $7.50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the "real deal."
Provided by Danny Sneade
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.
Nutrition Facts : Calories 166.1, Fat 18, SaturatedFat 2.5, Sodium 1.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 0.2
RAO'S MARINARA SAUCE
Number Of Ingredients 8
Steps:
- Place Rao's Extra Virgin Olive Oil in a large saucepan over medium-low heat. Add saltpork to pan. Saute 5 minutes or until fat has been rendered. Discard saltpork. Saute onion for 3 minutes or until translucent . Add garlic and saute until just softened. Stir in Rao's Imported Italian Peeled Tomatoes, reserved juice and salt. Reduce heat to a very low simmer and cook for about an hour or until flavors have combined and sauce is slightly thickened. Stir in basil, oregano and pepper and cook for an additional minute. Makes 7 cups.
QUICK AND SIMPLE MEAT SAUCE
This is a quick and delicious meal that I made up and make for my boys and they LOVE it! I like using Rao's Marinara Sauce that you can find in just about any food store but use whatever marinara sauce you like! I like to put lots of veggies in too. Use whatever veggies you and your family like.
Provided by J_Krebs2
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat large, deep sided pan on medium to medium high heat.
- Coat bottom of pan with a couple tablespoons of extra virgin olive oil.
- Heat a large pot of water on high until boiling for the pasta.
- Once the oil starts to ripple but before it starts smoking, dump in the onions, mushrooms and red pepper flakes. Stir the pan occasionally.
- Once the onions start to soften and the mushrooms brown (about 5-7 minutes), season with salt and stir the pan.
- Now add the bell pepper and zucchini and stir the pan occasionally.
- Once the pepper and zucchini begin to soften, add in the garlic and season again with salt continuing to stir the pan occasionally.
- At this point, the pot of water should be boiling. Season the water liberally with salt and add the pasta. Cook to al dente.
- Once the garlic is very fragrant, stir in the ground beef and break it up into little pieces.
- Continue to cook until meat is browned all the way through.
- Stir in the marinara sauce. It will be pretty thick, so add in about 1/2 cup of pasta water to thin.
- Bring sauce to a boil, then cover, reduce heat and let simmer for about 10 minutes, stirring occasionally.
- Drain the pasta and put in bowls.
- Once the sauce is done, pour over the pasta and then add some parmigiano cheese if you'd like!
Nutrition Facts : Calories 781.1, Fat 21.6, SaturatedFat 7.7, Cholesterol 79, Sodium 484.4, Carbohydrate 104.8, Fiber 7.6, Sugar 14.6, Protein 39.6
RAO'S MEATBALLS WITH MARINARA SAUCE
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
- Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
- Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams
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