Mamma Mia Marinara Sauce Recipes

MOMMA'S MARINARA SAUCE

Steps:

• Combine all ingredients, and cook for at least 3-4 hours before serving.

MAMA'S MARINARA

Steps:

• Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
• Add the chili flakes to taste.
• Add all the tomato products.
• Pour the chicken stock into one of the 28-oz cans.
• Fill it the rest of the way with water and add that and the sugar to the pot.
• Stir and bring to a simmer.
• Taste and season with salt and cover.
• Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
• Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

MARINARA SAUCE I

Steps:

• In a medium bowl, blend the whole tomatoes and paste; reserve.
• In a large saucepan, warm olive oil over medium-low heat and add garlic; cook for a few minutes, but make sure to not brown the garlic.
• Pour tomato mixture in saucepan and stir; cook over medium heat for 10 minutes. Add parsley, salt and wine; reduce heat to low and simmer, stirring occasionally, until sauce thickens; serve.

MAMA MIA CROCK POT SPAGHETTI SAUCE

Steps:

• In a large skillet, brown meats with garlic and onion.
• When cooked through, pour in red wine.
• Meanwhile add remaining ingredients to crock pot.
• Then spoon meat mixture into crock pot.
• Cook on high heat 4-6 hours or all day on low.
• Serve over cooked spaghetti.
• You can also use it for lasagna. MMMM.

MAMMA MIA MARINARA SAUCE

Steps:

• 1. Dice and mince all your veggies. Heat 1 tablespoon olive oil in a non stick skillet and add your vegetables. Saute about 5-10 minutes until the vegetables begin to get soft. Add the crushed tomatoes, Italian seasoning and salt and pepper.Cover and cook for 30 minutes, stirring occasionally. If you want to make it a little bit spicier, add some crushed red pepper flakes. If you find that it is too acidic, you can also add some sugar. Serve over any pasta shape and enjoy. I make a double batch and freeze some of it when needed for any recipes calling for marinara sauce.