CLASSIC MARINARA SAUCE
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
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).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
WORLD'S BEST MARINARA
The only marinara you'll ever need! Serve with your favorite pasta.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
- Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
- Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g
BEST MARINARA SAUCE YET
This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.
Provided by Jackie M.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g
BARTOLINO'S MARINARA SAUCE
This is a recipe from Bartolino's restaurant. It's delicious with the meatballs I have posted, or with pasta alone. Serve over 8 ounces dried pasta, cooked according to package directions.
Provided by BeccaB3c
Categories Sauces
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender.
- Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper and black pepper.
- Bring to boiling; reduce heat.
- Simmer, uncovered, 25 to 30 minutes or until desired consistency, stirring occasionally.
- Stir in basil and sugar.
- Cover; cook 5 minutes more.
- Serve over pasta.
Nutrition Facts : Calories 86.4, Fat 3.8, SaturatedFat 0.6, Sodium 156.5, Carbohydrate 12.8, Fiber 3, Sugar 8.2, Protein 2.2
PAUL SORVINO'S MARINARA SAUCE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in frying pan. While oil heats up, chop garlic and add to oil. Fry garlic until golden brown (color of toast). Set aside. Drain peeled Italian tomatoes and mash into a thick puree. Pour into the frying pan and add bay leaves, fresh basil, sea salt and fresh pepper. Cook for 25 to 30 minutes on medium flame. In a large pot boil water and add pasta. Cook for 12 minutes. Drain pasta and return it to the pot. Add 1 scoop of sauce and mix. Serve pasta in separate bowls and add marinara sauce to each serving.
MARINARA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 30m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a sauce pot over medium heat. Saute the carrots, celery and onions, followed by the garlic. Cook to lightly caramelize the vegetables. Add the chile flakes and cook for 30 seconds. Deglaze with the wine and cook out the alcohol for about 1 minute.
- Add the potatoes, tomatoes and tomato paste. Stir and cook for about 5 minutes. Remove from the heat and add the oregano and basil, and season with salt and pepper.
- Transfer to a blender and blend to desired consistency. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce.
BARTOLINO'S MEATBALLS
Serve these meatballs with sauce over pasta (see my recipe for Marinara Sauce), or in a hoagie bun. Both recipes are from Bartolino's restaurant.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt and pepper.
- Add ground beef; mix well.
- Shape into 28 meatballs about 1 1/2 inches in diameter.
- Arrange the meatballs in a 15 x 10 x 1- inch baking pan.
- Bake meatballs in 350 degree oven fro 15 to 20 minutes or until done (no pink remains).
- Drain off the fat.
- You can cook these in a skillet as well- Prepare the meat mixture as directed above and in a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat for about 10 minutes or until no pink remains, turning to brown evenly.
Nutrition Facts : Calories 273.7, Fat 14.7, SaturatedFat 6.1, Cholesterol 132.1, Sodium 392.3, Carbohydrate 6.1, Fiber 0.5, Sugar 1, Protein 27.5
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
THE SOPRANOS' MARINARA SAUCE
Make and share this The Sopranos' Marinara Sauce recipe from Food.com.
Provided by Heather3271
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden (about 4 minutes).
- Add the tomatoes and salt to taste.
- Bring to a simmer and cook, stirring often, until the sauce is thick (15-20 minutes, depending on the tomatoes).
- Stir in the basil leaves.
- Serve over hot cooked spaghetti or other pasta.
- Makes about 6 cups.
Nutrition Facts : Calories 217.4, Fat 18.6, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 12.7, Fiber 3.7, Sugar 8, Protein 2.8
RUSTIC MARINARA SAUCE
I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Provided by NMP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g
MARINARA SAUCE OF ALAN LEONETTI (((THE BEST)))
Everyone who has tasted this sauce has either begged for a handout or the recipe, stating that it's by far the best marinara sauce they have ever had. We use this sauce (or gravy) over spaghetti, veal parmesan, eggplant parmesan, meatball subs, Italian sausage subs, ravioli, and anything else that calls for a marinara sauce or red gravy. This exact recipe as written yields about 22 one quart Hefty brand freezer bags that each contain 3 large long handled cooking ladles of sauce per bag. You will need a very large spaghetti or lobster pot that is at least 15 inches high by 12 inches in diameter, which is the perfect size for this recipe as it is written. We use the Angela Mia brand of Chunky Crushed Tomatoes that come in cans containing 6 lbs. 6 oz. per can (about 1 gallon). This brand is made by Hunt's, so if you can not find Angela Mia, feel free to use Hunt's.
Provided by Alan Leonetti
Categories Sauces
Time 4h45m
Yield 22 quarts
Number Of Ingredients 13
Steps:
- Empty 3 cans of crushed tomatoes into the pot.
- Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
- Dice the large onions, and dump that into the pot.
- Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
- Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
- Remove from heat, uncover, and give it one last stir.
- Allow it to completely cool.
- When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
- Squeeze out as much air from each bag as possible and secure the bags shut.
- Mark the bags and place into the freezer.
MEATBALLS, BARTOLINOS RECIPE
Provided by Judge99
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter. 2 Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings. 3 Tip: To cook meatballs in a skillet, prepare as above through step 1. In a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pink remains,160 degrees F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon. 4 Note: for marinara sauce recipe search Bartolinos Marinara Sauce
AWESOME BROCCOLI MARINARA
This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!
Provided by Debra
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g
More about "bartolinos marinara sauce recipes"
32 RECIPES THAT START WITH A JAR OF MARINARA SAUCE
From tasteofhome.com
Author Lisa Kaminski
10-MINUTE HOMEMADE MARINARA SAUCE - JUST A TASTE
From justataste.com
CLASSIC MARINARA SAUCE - VALERIE BERTINELLI
From valeriebertinelli.com
THE BEST MARINARA SAUCE RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
MARINARA SAUCE RECIPE WITH SAN MARZANO TOMATOES
From nonnabox.com
SUPER SIMPLE MARINARA SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
16 EASY RECIPES USING JARRED MARINARA SAUCE | SOUTHERN …
From southernliving.com
Author Jenna Sims
CARRABBA'S MARINARA SAUCE - KITCHEN DREAMING
From kitchendreaming.com
MARIO UNCLOGGED: MARINARA SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BARTOLINOS MEATBALLS - BETTER HOMES & GARDENS
From bhg.com
BARILLA® MARINARA SAUCE - PASTA, PASTA SAUCE, AND RECIPES | BARILLA
From barilla.com
BARTOLINO'S MARINARA SAUCE | RECIPE | SAUCE, SLOW COOKER CHICKEN …
From pinterest.com
HOMEMADE MARINARA SAUCE - DINNER AT THE ZOO
From dinneratthezoo.com
MARINARA SAUCE - LIDIA
From lidiasitaly.com
HOMEMADE MARINARA SAUCE WITH BASIL - INSPIRED TASTE
From inspiredtaste.net
20 MINUTE HOMEMADE MARINARA SAUCE - LIVING LOU
From livinglou.com
THE BEST AUTHENTIC ITALIAN MARINARA SAUCE FROM SCRATCH!
From chefdenise.com
10 BEST ALFREDO MARINARA SAUCE RECIPES | YUMMLY
From yummly.com
WRAP OF THE DAY RECIPE BARTOLINO S MARINARA SAUCE
From webetutorial.com
MARINARA SAUCE RECIPE FROM BUDDY VALASTRO - RACHAEL RAY SHOW
From rachaelrayshow.com
13 EASY RECIPES WITH MARINARA SAUCE - MORTADELLA HEAD
From mortadellahead.com
EASY MARINARA SAUCE WITH PEPPERONI - I'D RATHER BE A CHEF
From idratherbeachef.com
EASY MARINARA SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
15-MINUTE ITALIAN MARINARA SAUCE - THE DELICIOUS SPOON
From thedeliciousspoon.com
BEST HOMEMADE MARINARA SAUCE WITH FRESH TOMATOES - LIVE EAT …
From liveeatlearn.com
OLD-FASHIONED MARINARA SAUCE - DAD WITH A PAN
From dadwithapan.com
20 MINUTE MARINARA SAUCE RECIPE - DELALLO
From delallo.com
PASTA WITH MARINARA SAUCE RECIPES | BARILLA
From barilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love