Basic Marinara (red sauce) Recipes please.....

This is a sauce I put in the Recipe Thread above a while back. It works pretty well.


"Shoot From the Hip Pasta Red Sauce

I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.

Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.

For the sauce:

1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup

Method

Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.

Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.

Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good."

Otis I like that recipe. Basic and has all the right ingredients.

Mine would basically be the same but I'd leave out the anchovies, add fennel, and use fresh herbs instead of dried if I had them.

No sugar is needed with the carrots and wine already in the recipe.

I always do pretty good meatballs so they're "the show" in my dish, for the first time I noticed I was enjoying the damn sauce more than the meatballs

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I always do pretty good meatballs so they're "the show" in my dish, for the first time I noticed I was enjoying the damn sauce more than the meatballs

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I had some frozen ground veal (2 lbs.) I needed to use up so I ended up getting chuck and italian sausage from the store today and made 105 meatballs to freeze

Was probably about 8 lbs. of food after I added in the cheese, breadcrumbs, herbs and eggs

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any sugar?

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If you feel the need to sweeten the sauce grate some carrots finely.