Sara Nara Sauce Recipes

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

MARINARA SAUCE

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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.

SARAH'S APPLESAUCE

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

SARA-NARA SAUCE

Steps:

• In a small, heavy stockpot, heat the oil. When hot, add the onion, garlic and green pepper. Saute 3-4 minutes. Add the mushrooms and saute another 2-3 minutes.
• Add the canned tomatoes, tomato paste (yes, the entire can), and 1 cup of water. Bring to a boil and simmer. Add spices.
• Brown half the ground beef (1 1/2 pounds) in a skillet, breaking it up into small chunks as it cooks. Drain thoroughly and add to sauce.
• Simmer 1-2 hours and make meatballs.
• Combine remaining ingredients in a mixing bowl. Roll up your sleeves, wash your hands well, and mix thoroughly. (I loved this part when I was a kid.) Form into meatballs (I make mine about 1/2")
• Put meatballs in skillet and cook over medium heat, turning as they brown.
• Serve with pasta and sauce, and lots of Parmesan cheese.
• The leftover sauce and meat balls can be frozen for another pasta dinner, or refrigerated and made into delicious meatball sub sandwiches the next day.