SPAGHETTI SAUCE

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"Everything you see I owe to spaghetti."  Sophia Loren

 

Bessie-Lou’s Italian Marinara SAUCE RECIPE (a/k/a spaghetti sauce) 

INGREDIENTS

˝ C olive oil

1 lg. can Progresso Puree

1 med. can Hunt’s tomato sauce

1 sm. can Contadina tomato paste

1 sm./med. onion, grated

3 garlic cloves crushed in press

˝ lb.-plus ground beef or sausage or both*

*Great ground beef recipe or ground pork recipe

4 fresh basil leaves, cut up med-fine

Fresh parmesan cheese, grated

 PLEASE NOTE THAT BOTH THESE VERSIONS OF ITALIAN MARINARA

CAN BE MAKE AHEAD MEAL RECIPES.

WORK – MEAT MARINARA

Heat olive oil in a pan or pot.

Peel and grate the onion.  Peel and crush the garlic.

Place onion and garlic in preheated olive oil, and sauté until golden brown.  Watch the browning (not blacking) carefully – the darker the better, the scorched the worse – should have slightly strong aroma in kitchen when it’s ready, but not acrid.

Add meat, blending the onion and garlic into the meat and cook until meat is brown.  Do not drain off the olive oil.

Add the puree, sauce, and paste.  Stir well.

Stir in the basil.

Bring the Italian marinara sauce to slow boil, then turn to low, and cover for an hour.  Stir occasionally. Do not sear and stick to the bottom of the cooking pot.

Cook uncovered for another hour.  Do not sear stuck to the bottom of the cooking pot.

 

WORK – ZUCCHINI, ITALIAN MARINARA SAUCE

Same recipe as MEAT MARINARA, except, in lieu of meat, sauté zucchini with the onion, garlic, and ground pepper – about 20 turns of the mill.  (I use a mixed, or blended, assortment of peppercorns, storebought.)

Continue, meatless, through the rest of the MEAT MARINARA recipe. 

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Please note that in either Italian Marinara Sauce recipe, the sauce can also be ably applied in any parmigiana -Italian style chicken, veal, lean pork loin, eggplant, etc.

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The cookbook that has great Italian Recipes:  Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant (Hardcover) by Salvatore Scognamillo; Clarkson Potter, 1st ED., 2002; 224 pages. 

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