"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Marinara Sauce, by Paul Overdiek, is from The DeRyke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can crushed tomatoes 28 oz 1/2 tsp or 1-2 cloves minced/diced garlic 2 T olive oil 1/4 C red wine 1 tsp oregano 1 tsp basil
Fry olive oil and garlic in saucepan. Add can of tomatoes. Heat up until tomatoes soften. Add wine. Sprinkle sauce with basil and oregano. For spaghetti, add hamburger, or can be used on Parmesan chicken.
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