Angies Bella Marinara Recipes

MARINARA SAUCE

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.

ANGIE'S PERFECT DINNER ROLLS

Steps:

• Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
• Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
• Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomatoes, garlic, and bay leaf. Bring to a boil; reduce heat to medium-low and simmer until tomatoes are soft, about 30 minutes.
• Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper; simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Add balsamic vinegar; still well to combine. Discard bay leaf.

TRIPLE-CHEESE EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• If you're a fan of salting eggplant to remove possible bitterness, proceed.
• I try to purchase the youngest, freshest eggplant I can and skip that step, finding that it actually seems to contribute to the eggplant's ability to soak up oil.
• Preheat oven to 350 degrees F.
• Mix the ricotta, mozzarella cheese and 1/4 cup of the Parmesan cheese.
• Mix in egg and basil.
• In a large skillet, quickly saute eggplant in 4 tablespoons.
• of olive oil, browning each side.
• Repeat with remaining eggplant slices; add more olive oil if necessary.
• In a 9x13 inch baking dish, spread 1 1/2 cups of marinara sauce.
• Arrange a single layer of eggplant slices on top of the sauce.
• Top eggplant with half of the cheese mixture.
• Repeat layering until all of the eggplant slices and cheese mixture are used.
• Pour the rest of the marinara sauce on top of the layered dish, and sprinkle with remaining Parmesan cheese (and some extra mozzarella, if you like).
• Bake until sauce is bubbly, about 30 to 45 minutes.

BETTER-THAN-STOREBOUGHT MOZZARELLA STICKS

Steps:

• In a small bowl, combine egg and water.
• In a separate bowl, combine bread crumbs, garlic salt, oregano and basil.
• In a third bowl, combine flour and cornstarch.
• In a large heavy saucepan, heat oil to 375 degrees F.
• Moisten each mozzarella stick half in the egg mixture, then dip each one in the bread crumbs and finally the flour mixture.
• Repeat this 3-step process.
• By now your fingers are going to be a total mess; just hang in there, it's sooooo worth it!
• Carefully place breaded mozzarella sticks in the hot oil; don't overcrowd (only about 4 at a time).
• Fry until golden brown, about 30 seconds.
• Remove from oil with a slotted spoon or tongs and drain on paper towels.

BEST MARINARA SAUCE YET

Steps:

• Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
• Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.
• Simmer, stirring occasionally, until thickened, about 30 minutes.

ANGIE'S BELLA MARINARA

Steps:

• Combine tomato sauce and paste, parsley, oregano, basil, salt and pepper.
• Saute onion and garlic in olive oil in a large saucepan until transparent, but do not brown.
• Add the tomato sauce blend and the red wine.
• Simmer 30 to 45 minutes; stir occasionally.