"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Basic Marinara Sauce Recipe

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This recipe for Basic Marinara Sauce, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar

Directions:
Directions:
Heat oil in a large sauce pan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt and sugar. Bring to a boil. Reduce heat to medium low and simmer until the sauce thickens slightly, about 20 minutes.

Serve with 16 ounces cooked linquine.

Variations:
While sauce simmers, cook 1 pound sweet or hot Italian sausage, casings removed, in 1 tablespoon olive oil until no trace of pink remains. Add sausage to sauce. Serve over orecchiette (or other small pasta) and top with 1/4 cup crumbled ricotta.

- or -
Heat oven to 400. After the sauce has simmered for 20 minutes, stir in 1 cup heavy cream and 1/2 cup grated Parmesan. Toss with 16 ounces cooked and drained rigatoni. Transfer to a 2 quart casserole and top with additional 1/4 cup grated Parmesan. Bake for 20 minutes. Let rest for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Simple recipe with variations.

 

 

 

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