Mountain Lakes Sinatra Sauce Recipes

DOLLY SINATRA'S MARINARA SAUCE

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until the oil is fragrant and is seasoned, about 2 minutes. Stir in the tomatoes, and purée. Heat to simmering, and cook on low heat until the sauce thickens, about 20 minutes.
• Add the oregano, basil and Italian seasoning, and mix well. Season with salt and pepper. Cook on low heat for another 15 minutes or so as it thickens.

FRANK'S MARINARA SAUCE

Steps:

• In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
• Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
• After finished, turn off the heat and add the basil.

MY MOTHER'S MARINARA SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

BEST MARINARA SAUCE YET

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.

SAUNDRA'S HOT SAUCE

Steps:

• In a food processor, combine diced tomatoes with chiles, jalapenos and onion; process until desired texture is achieved. Transfer to a bowl and stir in the can of green chiles, cilantro, garlic powder and salt.

MOUNTAIN LAKES "SINATRA" SAUCE

Steps:

• Pound out veal cutlets to thin them out (during simmer the veal will fall apart and become a key flavor in the sauce). Brown them by placing them in hot pan (this will be done really quickly) and place them to the side for future addition to the sauce Brown sausage in same pan (note: depending on how long you plan to simmer the sauce you will want to consider "pre-cooking the sausage but a long 2-5 hour simmer will work fine without pre-cooking) Brown ground beef, and add onion and garlic in large pot in extra virgin olive oil. As onions begin to soften (but before they brown) add half bottle of red wine and allow to simmer as alcohol burns off. Add crushed tomatoes to pot and add all meat Periodically return to sauce to add parmesan cheese (keep in mind that this will add a salty flavor and you will be adding olives and capers later Olives and capers can be added about an hour before the end of the anticipated simmering time. Cook pasta and add small amount of butter, salt and pepper to pasta to taste in individual pasta bowls Chop Basil Leaves Add sauce to each bowl and top with shredded fresh basil Note: Sausage can be served on side or in each serving as preferred)

COOKING LIGHT'S BASIC MARINARA SAUCE

Steps:

• Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.