Kicked Up Marinara Sauce Recipes
KICKED UP SPAGHETTI SAUCE OUT OF A JAR
Take jars of marinara sauce and fancy them up a bit with tons of flavor! By adding in a few simple ingredients you get Kicked Up Spaghetti Sauce Out of Jar that is rich, hearty, and absolutely delicious!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 8h10m
Number Of Ingredients 12
Steps:
- In a multi cooker on high (or skillet or pot if cooking on stove top - over medium high heat), sprinkle on garlic salt or salt and pepper to taste. Crumble ground beef and Italian sausage and cook until no longer pink. Drain fat from meat.
- Return to slow cooker or pot. Add in jarred sauces, garlic, red wine, sugar and stir. Add salt & pepper (or red pepper flakes, if desired) to taste. Top with 4 to 5 pepperoncinis.
- Cover with lid and cook in slow cooker for 8 hours on low or 4 to 5 hours on high.
- If cooking on stovetop, Bring to a boil. Reduce heat to medium low and cook until warm. I like to cook at least 1 hour to develop flavor.
Nutrition Facts : ServingSize 1 1 serving, Calories 570 kcal, Carbohydrate 20 g, Protein 28 g, Fat 36 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1142 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 21 g
ENHANCE THAT JAR OF SPAGHETTI SAUCE
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.
Provided by J.Mohojo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
- Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 10.2 g, Cholesterol 17.6 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 251 mg, Sugar 5.6 g
MARINARA SAUCE
Spice up your homemade marinara sauce with one of our delicious variations including creamy vodka and Puttanesca.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 9
Steps:
- In an 8-qt. Dutch oven heat oil over medium. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in remaining ingredients.
- Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.
- To serve, serve 1/2 cup sauce over every 1 to 2 cups hot cooked pasta.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Protein 2 g, Sodium 272 mg, Sugar 6 g, Fat 1 g, UnsaturatedFat 0 g
KICK BUTT SPAGHETTI SAUCE (OUT OF A JAR!)
This is a conncoction I came up with tonight; I used hints and some 'secret' ingredients I've gathered from here and there. My husband could not believe it was out a jar - I had to show him the jar to prove it. Go ahead and try this...you know you want to and believe me, I'll never tell it started with a jar!! Enjoy!
Provided by TransplantedHusker
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
- Add chopped onion, mushrooms and garlic; saute until soft.
- Add spaghetti sauce and seasonings, stir well.
- Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 113.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.4, Sodium 291.1, Carbohydrate 11.1, Fiber 2.1, Sugar 6.6, Protein 1.6
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5/5 (3)Total Time 35 minsCategory SauceCalories 162 per serving
- Heat a large, heavy bottom pan over medium high heat. Add in the olive oil. When it shimmers, add in the chopped onion and a good pinch of salt. Cook, stirring occasionally, for 7-8 minutes or until the onions are turning translucent.
- Add in the garlic, cook for 1 minute, stirring constantly. After a minute, add in the dried spices and cook for 1 minute more.
- Add in the Diced Tomatoes, including all the juice from the can. Reduce the heat to low and allow to simmer for 10-12 minutes.
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- Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until it’s fragrant and translucent. Stir in the garlic with the onions and cook for another 2-3 minutes until the garlic is fragrant. Stir in the Italian seasoning and red pepper flakes and cook for another minute.
HOW TO MAKE JARRED PASTA SAUCE BETTER - EPICURIOUS
From epicurious.com
Estimated Reading Time 4 minsPublished 2016-03-03
- Heat It. Never pour jarred sauce directly onto pasta and call it a day! At a minimum, heat the pasta sauce in a separate pot. Warming the sauce will awaken the spices and encourage the sugars to caramelize as the aromas are released.
- Flavor It. Even better, season it! Taste the sauce once it's warm and add some seasoning. Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up.
- Cook It. If you want to get a little creative, treat that jarred sauce just like you would a can of whole or crushed tomatoes. Start by sautéing garlic and onion, then add some wine and let it deglaze the pan, releasing any (flavorful) bits stuck to the bottom.
- Enrich It. Want to immediately transform that sauce into a creamy, rich texture? Stir in a few spoonfuls of heavy cream. Or finish the sauce with butter, à la the much-loved Marcella Hazan method.
- Bake It. The Epi staff's favorite way to use jarred pasta sauce is baking it, which lets those sugars really caramelize and the flavors cook down and deepen, as well as take on some of the flavor of the foods the sauce is cooked with.
MARINARA SAUCE - THE COZY APRON
From thecozyapron.com
Reviews 6Category SideCuisine Italian-AmericanTotal Time 40 mins
- Place a large skillet or pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil; once hot, add in the diced onion, plus a pinch or two of salt and pepper, and saute for a few minutes until the onion begins to become golden-brown.
- Add in the garlic, the Italian seasoning and the red pepper flakes, and stir to combine and incorporate for about 30 seconds, or until fragrant; add in the tomato paste, and stir to combine.
- Next, pour in the red wine (if using), and allow it to vigorously bubble up and reduce for about 30 seconds; then, add in all of the canned tomatoes, plus some more salt (you will need quite a bit—at least 1 teaspoon, or to taste) and pepper.
- Bring the sauce to a vigorous simmer, then reduce the heat to low, cover with a lid half askew to allow for some venting, and simmer the marinara sauce for 20 minutes, stirring occasionally.
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Reviews 2Total Time 10 minsCategory Main Course, SauceCalories 84 per serving
- Heat frying pan on medium heat. Add olive oil and cook onions for a couple of minutes before adding the garlic. (If you follow WFPBNO diet, skip this step and cook the onion and garlic directly in the tomato sauce.)
- When the onions are soft, add the tomato sauce and the chopped tomatoes and stir for a couple of times.
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