does any one have a great marinara recipes?

Question

now there's a catch it's got to be interesting and an maybe an unusual ingredient.i'm experimenting with food and i'm going to make one of these recipes for some one spiecal. so give me our best shot.

i'm allergic to mushrooms and anchovies

Answer 1

LASAGNA SUPREMO: (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.

Answer 2

Marinara Sauce

Ingredients

(7 servings)

2 tb Olive oil
2 sm White onions, chopped
2 sm Carrots, chopped
1 Garlic clove, minced
Liberal amounts of milled black pepper
18 Medium-sized very ripe plum tomatoes, peeled, seeded and diced, or
9 c (two 2-pound 3 oz. cans) Italian plum tomates
1 ts Salt
3 tb Butter
1/4 ts Dried hot red pepper


Instructions

One of the virtues of a marinara sauce is that it is so quick and easy to prepare, and light. Saute' in the oil the onions, carrots, and garlic until onions are soft. Mill in the black pepper, and add the tomatoes. Stir the sauce well, add the salt, and cook, uncovered, for 20 minutes. Now push the sauce through a food mill. It will emerge velvety. Melt butter in a pan and add the strained sauce. Stirring often, cook for 15 minutes. For extra personality, at this stage you can stir in the hot red pepper. Makes 7 cups.

Answer 3

It's more of a Ragu sauce, but it's so tasty!

1 fennel bulb (sometimes called anise) with fronds
1 jar artichoke hearts, chopped
1 tablespoon capers
1 medium onion, chopped
1 tablespoon olive oil
1 pound sweet Italian sausage, casings discarded
1/2 cup dry white wine
2 cups prepared marinara sauce
1 pound rotini

Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

Here's a recipe for the marinara:

2 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
4 cups tomato puree
1 tablespoon chopped fresh Italian parsley leaves
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed
Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

Answer 4

Here are a few recipes for Marinara dishes. For more recipes search through the net or the following site. www.ninemsnrecipefinder.com.au

MARINARA SAUCE

Makes 7 cups

3 to 4 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 anchovy fillets, chopped
1 medium clove garlic, minced
3 cans (28 ounces each) whole peeled plum tomatoes (or crushed or diced tomatoes) in their own juice, coarsely chopped or broken up by hand (do not put through a food processor, which will affect taste and color), hard cores removed and discarded
2 or 3 whole basil leaves
1 cup water
Salt and freshly ground black pepper to taste

Heat the olive oil in a 4- to S-quart saucepan over medium heat for about 30 seconds. Cook the onion and anchovies in the hot oil for about 2 minutes, until they are soft. Sauté the garlic for about 30 seconds, or until it begins to brown. Remove the pan from the heat and add the tomatoes and basil leaves. Bring to a boil, pour in the water (the sauce will lose a lot of liquid during cooking), and reduce the heat to low. Partially cover the pan to allow steam to escape, and cook for approximately 1-1/2 to 2 hours, until you have a thick, rich sauce. Stir occasionally to prevent bits of the tomatoes from sinking to the bottom of the pan and burning. Season with salt and pepper.
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Tofu Vegetable Marinara

9 oz. firm tofu
1/2 cup canned black beans, rinsed and drained
1 cup zucchini or yellow squash
3/4 cup chopped bell pepper
1/2 cup tomato sauce, low sodium
1/4 tsp. garlic powder
1/2 tsp. oregano
1 oz. low-fat or fat-free shredded Mozzarella cheese
1/2 tbsp. olive oil

Drain tofu and pat dry with paper towels. Cut into 1/2-inch cubes; set aside.

In a nonstick skillet heat olive oil to medium high heat and sauté tofu until lightly golden. Mix in beans and vegetables with tomato sauce and spices. Cover and cook over low-medium heat until vegetables are crisp tender. Top with shredded cheese and allow to melt. Serve and enjoy.

Serves one.

Calories 460; protein 37g; carbs 43g; fat 17g; sat. fat 4.5g; sodium 710mg; fiber 13g; sugar 8g; cholestorol 15mg

Answer 5

im just love to eat Marinara my grandmother always prepared it