Marinara Sauce With Pork Shoulder Recipes

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MARINARA SAUCE



Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 7 cups

Number Of Ingredients 9

4 (28-ounce) cans imported Italian plum tomatoes with basil, preferably San Marzano tomatoes
1/2 cup extra virgin olive oil
4 ounces fatback or salt pork, optional
6 tablespoons minced onion
4 garlic cloves, peeled and minced
Salt, to taste
12 leaves fresh basil torn, optional
Pinch dried oregano
Pepper, to taste

Steps:

  • Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside.
  • Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. Add onion and saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.
  • Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.

PORK BRACIOLA MARINARA



Pork Braciola Marinara image

Provided by Food Network

Time 3h20m

Yield 6 servings

Number Of Ingredients 13

6 (8-ounce each) 1/2-inch-thick boneless pork shoulder steaks
1 clove garlic, minced
2/3 cup chopped fresh flat-leaf parsley
1 cup grated aged provolone
1 cup grated Parmesan, plus more for serving
1 recipe Tomato Sauce, recipe follows
Sea salt
Freshly ground white pepper
1 cup extra-virgin olive oil
13 cloves garlic
1 (96-ounce) can or 4 (18-ounce) cans whole Italian tomatoes
Large pinch red pepper flakes
2 teaspoons fine sea salt

Steps:

  • Start by butterflying the pork steaks. With the palm of 1 hand firmly steadying a cutlet on the cutting board, and with your knife blade parallel to the meat, slice almost all the way through the meat (horizontally), leaving the last 1/4-inch uncut. Open up the cutlet like a book, season it with salt and white pepper, and set it aside. Repeat with the remaining pork steaks.
  • Next, sprinkle the cut side of each cutlet with a tiny pinch of minced garlic, a couple pinches parsley, and a generous tablespoon provolone cheese and Parmesan cheese. Roll the cutlets into tight logs and set aside, seam-side down.
  • Tie each rolled up pork steak with 2 or 3 pieces butcher's twine.
  • In a large pot, bring the tomato sauce to a steady, gentle simmer. Place the braciola into the pot of tomato sauce and let simmer 3 hours, or until tender.
  • To serve: Remove the braciola from the sauce and snip off the twine. Arrange, whole or sliced, on a platter with a generous blanket of sauce.
  • Transfer the remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with grated Parmesan and serve.
  • To make the Tomato Sauce: Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring occasionally, until the garlic is deeply colored and fragrant. Cook's Note: If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.
  • While the garlic is getting golden, pour the tomatoes into a large bowl and crush them with your hands. Remove the stem end and any basil leaves from the canned tomatoes as you crush them.
  • When the garlic is just about done, add the red pepper flakes to the oil and cook for 30 seconds to 1 minute, to infuse their flavor and spice into the oil. Dump in the tomatoes, add the salt, and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, and simmer for 4 hours, stirring from time to time.
  • Check the sauce for salt at the end and add more, if deemed necessary. The sauce can be cooked with meat at this point, or cool and store, covered, in the refrigerator for at least 4 days or frozen for up to a few months, until needed.

PORK CHOPS MARINARA



Pork Chops Marinara image

Make and share this Pork Chops Marinara recipe from Food.com.

Provided by Kayne

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
4 pork chops, bone-in, 1-inch thick
1/2 teaspoon salt
1 (28 ounce) can whole tomatoes
1/3 cup olive oil
3 garlic cloves, halved
1 teaspoon sugar
1/2 teaspoon fennel seed
1 tablespoon dried basil
1 tablespoon dried parsley

Steps:

  • Heat oil in large skillet, medium high heat.
  • Rub salt into chops, then cook for 2 minutes on each side, just to seal the salt in, and to brown the chops slightly.
  • Lower heat to low, cook chops, covered for 5 minutes longer, then remove from skillet. Keep warm.
  • Add tomatoes, undrained, oil, garlic, sugra and the three spices to skillet.
  • Cook, stirring constantly, over medium high heat.
  • Reduce to medium, cook until sauce thickens, about 15 minutes.
  • Pour sauce into blender / food processor, process only long enough to break up the tomatoes.
  • Return to skillet, add pork chops, heat until chops are heated through again, about 5 minutes.

Nutrition Facts : Calories 462.1, Fat 36.1, SaturatedFat 8, Cholesterol 75, Sodium 371.2, Carbohydrate 10.8, Fiber 3, Sugar 6.7, Protein 24.8

MARINARA SAUCE



Marinara Sauce image

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

3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
½ cup red wine
½ cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

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

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