How To Make The Perfect Marinara Sauce With Wine Recipes

BEST MARINARA SAUCE YET

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.

HOW TO MAKE THE PERFECT MARINARA SAUCE WITH WINE

Steps:

• In a large saucepan on medium heat, saute your onion until tender. This should take just a few minutes. Then stir in the garlic and continue cooking until the garlic is soft. This should take only about a minute or two.
• Next, turn up the heat slightly and add the wine to the skillet. You will need to stir the mixture continuoulsy in order to preven burning the ingredinets and sticking to the skillet. The wine should mostly burnt off when this step is done.
• Add the remaining ingredients to the skillet, turn down the heat to low and allow the sauce to simmer. Stir your sauce occasionally as well.
• Your sauce should be done in 15- 20 minutes, giving you the perfect opportunity to make your pasta :).

PERFECT MARINARA SAUCE

Steps:

• Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

SAN MARZANO PERFECT MARINARA SAUCE RECIPE

Steps:

• Open the can of Nina San Marzano tomatoes, being very careful since the large size of the can makes it awkward. The lid is very sharp be careful not to cut yourself. Pour the tomatoes into a large pot. Mash them a few times with your potato masher and set aside.Slice your garlic with a garlic slicer or use a sharp paring knife to cut very thin slices.
• Now you'll need a fairly large saute pan. Heat about ¼ cup of the olive oil in the pan on medium and then add the sliced garlic. Saute only until golden brown. (Be careful not to burn it, there is nothing worse than burnt garlic. Watch your heat if it's too hot it can burn the garlic almost instantly. If you do burn the garlic you might as well start all over again.) Then add the crushed garlic, splash with some white wine if desired and saute for just a little longer.
• Remove the saute pan from the heat and pour the garlic mixture into the large pot with the tomatoes. Pour in the remaining olive oil, salt and simmer uncovered for approximately 60 to 90 minutes. When the sauce has reduced to the thickness you like, remove from heat and add the freshly cut basil and stir.
• There is a common misconception that you should cook the family recipe for pasta sauce "all day". Not this marinara sauce recipe!

THE PERFECT RUSTIC MARINARA

Steps:

• Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
• Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

BEST MARINARA SAUCE

Steps:

• In a large skillet or Dutch oven, saute shallots and garlic in olive oil over medium heat until shallots have softened and become translucent.
• Add dried basil and oregano and saute one minute longer.
• Add red wine to the pan, scraping the browned bits from the bottom of the pan. Bring the wine to a simmer until reduced in half - about 3-4 minutes.
• Add tomatoes and tomato paste. Bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for about 30 minutes.
• Taste the sauce and season with salt and pepper as needed. Add 1-2 teaspoons of sugar and simmer a couple minutes longer to take some of the acidity out of the tomatoes if desired.