Carrabbas Copycat Marinara Sauce Recipes

COPYCAT CARRABBA'S MARINARA SAUCE

Copycat Carrabba's Marinara Sauce image

This is the real deal - Carrabbas's Marinara Sauce. This Marinara Sauce is ideal for dipping all your favorite appetizers. It's fast and easy, and ready in just minutes!

Provided by Ronda Eagle | Kitchen Dreaming

Categories Sauce

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 small Yellow Onion (, Finely chopped)
2 scallions or green onions ((white & green part) chopped fine)
2 anchovy Fillets in oil (, drained and finely chopped (Optional) [See Note 1])
4 garlic cloves (, minced)
1/4 cup Sweet Red Wine
1 can ((28 oz.) whole tomatoes in juice)
1/4 cup basil (, fresh (chopped or torn))
1 teaspoon Dried Oregano
1/2 teaspoon Crushed, Red Pepper Flakes
1/4 teaspoon Ground Black Pepper

Steps:

Heat the oil in a medium saucepan over medium heat.
Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for about 1 minute.
Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, basil, hot pepper flakes, and pepper and bring to a simmer.
Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.
The sauce can be cooled, covered, and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.

Nutrition Facts : ServingSize 1 serving (1/8th of recipe), Calories 66 kcal, Sugar 3 g, Sodium 75 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 1 g, Cholesterol 1 mg

BIRDMAN'S MARINARA SAUCE

Birdman's Marinara Sauce image

Wonderful blend of vegetables and tomato sauce that can be used on any Italian dish. Use the sauce on spaghetti, in lasagna, or any other kind of Italian dish.

Provided by Birdman

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 3h20m

Yield 10

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
5 tomatoes, chopped
12 mushrooms, sliced
1 small bell pepper, chopped
2 stalks celery, chopped
2 carrots, shredded
2 small zucchini, sliced
1 (6 ounce) can tomato paste
¼ cup red cooking wine
1 tablespoon soy sauce
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried sage
2 bay leaves

Steps:

Heat olive oil in a large saucepan over medium-high heat; saute onion and garlic until onion becomes translucent, about 5 minutes. Add tomato sauce, tomatoes, mushrooms, bell pepper, celery, carrots, zucchini, tomato paste, cooking wine, soy sauce, and black pepper; simmer for 2 hours.
Stir basil, oregano, sage, and bay leaves into sauce and simmer until flavors blend, 1 to 2 hours. Remove bay leaves.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 17.4 g, Fat 2 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 724 mg, Sugar 10 g

COPYCAT RECIPE FOR CARRABBA'S CHICKEN MARSALA

Copycat Recipe for Carrabba's Chicken Marsala image

A clone dish from Carrabba's Restaurant. I have not tried this yet, but will soon and add more comments. Sounds wonderful!

Provided by Marie

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice

Steps:

Pound chicken breasts to even out thickness and lightly salt and pepper.
In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.
Cook until mushrooms are lightly browned.
Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
Add cream and lemon juice and return to a boil.
Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.
Serve with buttered fettucini.

Nutrition Facts : Calories 378.4, Fat 25.8, SaturatedFat 14.8, Cholesterol 146.8, Sodium 255.6, Carbohydrate 6.5, Fiber 0.6, Sugar 1.3, Protein 28.1

CARRABBA'S MARSALA SAUCE

Carrabba's Marsala Sauce image

Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.

Provided by ciborg366

Categories Sauces

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto, cut into 2-by-1/4 inch strips (not paper thin)
3 tablespoons finely chopped yellow onions
1 tablespoon all-purpose flour
3/4 cup dry marsala (cooking wine)
3/4 cup chicken broth

Steps:

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
Sauce can be kept at room temperature for up to two hours.

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