Don’t you just get sick of meat some days? I grew up in the hills of Tennessee where you couldn’t leave the table until you finished all your vegetables. I am forever thankful to my momma for doing this. I live in a meat , meat, and more meat world now, and frankly Scarlet I just dont give a damn about meat. Marinara sauce is the recipe I’m bringing to you today, now I know I know how does a girl from the hills of Tennessee know anything about italian food, well you can thank food network for that, this is an old recipe that my daddy found from malto mario, now I have altered it to be more suiting for two people, but it really is the best marinara. Sweet, spicy, not fake tomatoey, just really good. Not much “work” is involved really just chopping the veggies, which if your like my father and use a robo chop from 1970’s (its the kind that you put the poor innocent veggies inside its bowl then use a big red push down style button on top to beat the living crap out of the poor poor little veggies – I really recommend this old school style chopper if you like to make noise and have some anger issues) chopping shouldn’t take you much time. I usually serve this just with pasta, but you could certainly add ground beef for a meaty sauce, or serve with breaded chicken for a chicken parmesan type dish. I also with use this as a base for stews, just add some chicken stock, veggies, whatever is left over in the fridge, and it turns out just wonderful. So if your meated out this week give this recipe a try, I promise it’s a good one.
from me two you,
basic marinara sauce
4 T. olive oil
1 onion – chopped
1 rib celery – chopped
1 large carrot – or 5 baby carrots – chopped
1/2 C. water
2 cloves garlic – minced finely
1 large 28 oz can crushed tomatoes
pinch red pepper flakes
salt and pepper to taste
- begin by heating oil in large skillet.
- add onion, celery, and carrots to oil. saute until all veggies are tender.
- once veggies are tender, add in 1/2 C. water and scrap bottom of pan to release all ” flavor bits” from bottom of pan.
- add in minced garlic and stir to combine well.
- add in can of crushed tomatoes and stir to combine well and add in pinch of red pepper flakes.
- let sauce simmer, covered, on low for 1 hour, stirring every 15 – 20 minutes.
- serve and enjoy. this sauce also freezes well , so any leftovers just throw them in a ziploc bag and freeze away.