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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is easy, delicious, and quite versatile. While the marinara is cooking, the water for 16 oz. of pasta is put on, and you can make a fresh green salad in the meantime. Your meal is done in no time and don't forget the rustic bread! Ingredients:
2 tablespoons extra virgin olive oil |
1/2 medium onion, chopped finely |
2 stalks celery, chopped fine |
1 green bell peppers or 1 red bell pepper, chopped finely |
1 carrot, peeled and shredded |
3 cloves garlic, minced fine |
3 large mushrooms, sliced or chopped to preference |
1 (6 ounce) can tomato paste |
1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can crushed tomatoes |
1 beef bouillon cube |
1/2 cup red wine, to taste |
6 sprigs fresh italian parsley, chopped fine |
8 fresh basil leaves, chopped fine or 2 tablespoons frozen homemade pesto sauce |
fresh ground pepper |
1/2 teaspoon grated nutmeg |
1 pinch finely ground fennel |
1 tablespoon sugar |
1/4 cup parmesan cheese |
1 pinch hot pepper flakes (optional) |
Directions:
1. Heat oil in a 4 qt.
2. pan add and saute onion, celery,and green pepper.
3. When your onion is clear not brown, add the rest of your ingredients.
4. Bring to a boil.
5. Simmer 20-30 minutes.
6. If you like a thicker sauce can be cooked longer.
7. This can be used on pasta, etc.
8. right away or frozen for later use.
9. P.
10. S.
11. -Ifyou prefer a meat sauce use this same recipe, except leave out the beef bouillion.
12. Brown 1/2 lb.
13. beef plus 1/2lb.
14. of pork or use italian sausage meat without the casing.
15. Meatballs is another variation.
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