Chef Coyoteloves Marinara Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Notes: A sweet and tangy sauce used primarily with meat balls and sandwiches. Serving Ideas: This sauce blends well with a plate of your favorite pasta with home made Italian meatballs. With a green salad topped with a raspberry vinaigrette and oil dressing. A plate of heavy olive oil sprinkled with fresh ground parmigiano cheese for dipping warm crusty Italian bread. Serve it up with a bottle of red port or a robust cabernet wine. Suggested Wine: Charles Krug; Merlot; 1995, a sweet port, Italian chianti Categories: From Chef Coyotes kitchen, Italian cuisine, pasta dishes, Sauces Ingredients:
4 (14 ounce) cans italian stewed tomatoes (del monte brand) |
2 (6 ounce) cans italian tomato paste (contadina brand) |
8 tablespoons fresh parsley sprigs or 2 tablespoons dried parsley |
1 1/2 teaspoons garlic, minced fine |
2 teaspoons dried oregano |
2 teaspoons dried basil |
2 teaspoons kosher salt |
1/2 teaspoon fennel seed, ground |
1/4 teaspoon crushed red pepper flakes |
1 pinch cayenne pepper |
1/4 teaspoon ground pepper |
2 tablespoons sugar |
1/2 cup diced onion |
1/2 cup chianti wine |
6 tablespoons olive oil |
Directions:
1. In a food processor place Italian tomatoes, tomato paste, chopped or dried parsley, oregano, basil, salt, ground fennel seed, crushed red pepper, cayenne pepper, ground pepper and sugar. Blend until smooth. (you can use a blending wand in place of the food processor) Pour into a cooking vessel and bring to a slow boil.
2. Add the olive oil to a large skillet. over medium heat saute the finely chopped onion and garlic for 2 or 3 minutes until onions are translucent. Drain and Add to the blended tomato sauce. bring to a boil. Add the chianti wine and lower heat and Simmer for 1 1/2 hours uncovered, stirring occasionally. (place a splatter screen over the vessel to prevent messy splashing of the bubbling sauce).
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