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This recipe comes from:
http://meandmyroommate.wordpress.com/2010/11/02/marinara-sauce/
- 1 small onion, finely diced
- ¼ cup olive oil
- 2 garlic cloves, minced
- 2 28-oz cans whole peeled tomatoes*
- 1 Tablespoon tomato paste
- kosher salt
- freshly ground black pepper
- 2 Tablespoons chopped fresh parsley or basil (or 1 Tablespoon of each)**
- ½ teaspoon crushed red pepper flakes if you’re feeling punchy
- ½ cup of red wine (or more to taste, wink wink)
**Fresh herbs are best, but if I don’t have any on hand I’ll use about a teaspoon each of dried oregano and parsley.
- Heat the olive oil over medium-low heat in a large heavy-bottomed pot or Dutch oven. Sauté the onions, ¼ teaspoon salt, and a few grinds of black pepper, stirring occasionally until they are translucent, about 10 minutes. Adjust the heat down as necessary so that they do not brown. Add the garlic to the pot and sauté for two minutes, or until fragrant.
- Meanwhile, add half of a can of tomatoes to a food processor and pulse a few times to break them up to your desired consistency (I like them very finely chopped). Transfer the chopped tomatoes to the pot with the onions and garlic, and repeat with the remaining tomatoes. Once all of the tomatoes have been added to the onions, add the tomato paste, ½ teaspoon salt, crushed red pepper flakes (if using), red wine (if using), and fresh herbs. Bring to a boil, reduce heat to low, and simmer, covered, until the sauce has thickened, about 1 ½ hours. Taste for seasonings, and add more salt or fresh herbs if desired.
I made some changes here and there, but this is very good! Especially on flatbread pizza.
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- ¼ cup chili powder
- ¼ cup paprika
- 3 T cumin
- 2 T onion powder
- 2 T salt
- 1 t garlic powder
- ¼ t cayenne pepper
Over medium heat, brown 1 lb ground beef and drain. Stir in 2 ½ tablespoons taco mix & ½ cup water. Continue cooking over medium heat until the sauce thickens and coats the meat and there is not much liquid left. Store remaining seasoning mix in an airtight container at room temperature.
I loved this recipe! It was very good. Be careful if you are sensitive to spices, there is a lot going on all at once. I combined this with a pound of ground turkey and instead of the 1/2 of water I added a small can of tomato sauce.
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This recipe came from my co workers friend... I am not a big fan of red sauce so this is a nice change of pace. It's very creamy and has a good flavor to it.
- 1 can cream of mushroom (10.5 oz) smallest can
- 1 can cream of chicken (10 3/4 oz) smallest can
- 1 small can of Ortega brand diced green chilies (4 oz)
- 2-1/2 - 3 Tbsp. or about half of a 4 oz can (diced jalapenos) Depends on what your preference of spiciness is.
- Heat all ingredients in a pan on medium low or low (whatever is your preference), just until it is heated through.
- Add to your enchiladas.
- Enjoy!
Slow Cooker Veggie Pasta Sauce
I am always searching for a great sauce for spaghetti, pizza, anything really. This one was a pretty good sauce, I would've probably added a little sugar but otherwise we enjoyed it :)
- 4 large carrots, shredded
- 1 large onion, shredded
- 3 stalks celery, shredded
- 3 zucchini, shredded
- 4 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 28-oz cans crushed tomatoes
- salt & pepper to taste
- 3 Tbsp dried basil
- 1 Tbsp dried oregano
- 1/2 Tbsp crushed red pepper flakes
- 1 tsp dried rosemary
- 1 tsp thyme
