lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, December 15, 2010

Marinara Sauce

IMG_5666xOne of my friends asked for a tomato sauce for her mom to use in lasagna. I realized I have never written down my recipe, I always just wing it whenever I make a simple tomato sauce. I have been making marinara sauce for years. Back when I was single, I would make a big batch of it and eat it with pasta for a week. At one of my first dinner parties ever, I served baked ziti with homemade sauce, I remember being so impressed with myself. If you don't want to add the carrots to the sauce, add a tablespoon or two of brown sugar instead.
Marinara Sauce

½ onion, chopped
3 carrots, peeled and chopped
1 tablespoon extra virgin olive oil
1 garlic clove, peeled and minced
½ cup red wine
1 can (6 ounce) tomato paste
1 teaspoon basil
1 teaspoon oregano
2 cans (14.5 ounce) diced tomatoes

In a small food processor, process the onions and carrots to a fine mince. In a large sauté pan, heat oil over medium high heat. Add the carrot and onion mixture, sauté until soft, approximately 2 to 3 minutes. Add the garlic and sauté for 30 seconds more. Deglaze the pan with the wine and cook until reduced by half. Add the tomato paste, basil and oregano, stir it in to incorporate and cook for 3 minutes more. Add the diced tomatoes, bring the sauce to a boil, then reduce the heat and simmer for 15 to 20 minutes. Salt and pepper to taste.
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