Jackies Raos Ground Beef Marinara Recipes

JACKIE'S RAO'S GROUND BEEF MARINARA

Steps:

• Heat sauce pan on medium. Add 2 tbsp olive to pan and add diced onion. Add 1.5 tbsp of Italian seasoning. Add tiny pinch of salt. Cook them low and slow and cook until almost caramelized.
• After onions wilted and slightly caramelized, add 1 tbsp olive oil. Turn heat up just a bit...(between medium and medium high) and add ground beef. Add 1.5 tbsp of Italian seasoning. It may seem like a lot, but it will enhance sauce and become fragrant!
• When beef is about 2/3 cooked and still slightly pink, add garlic. Cook for a few more minutes until garlic is soft and beef is cooked through.
• Once beef is cooked through, drain grease.
• After grease is drained, add full jar of 28 oz Rao's Homemade Marinara sauce. Then fill empty jar of marinara sauce with water and shake it in jar, to get last bit of sauce out. Pour the entire jar of tomato water into sauce. Add a pinch more Italian seasoning, salt, and pepper....and continue to simmer sauce.
• Let sauce simmer for at least a half an hour, or more if desired. You can continue to add water to sauce if you leave it on stove. The longer it cooks, the more rich the flavor will be. Add salt, pepper, and Italian seasoning as desired to taste.

RAO'S MARINARA SAUCE

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.

RAO'S MARINARA SAUCE

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 membrane; 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 salt. 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.