Make a batch of Chef Michael’s marinara sauce, use some for dinner tonight and freeze the rest for a quick, delicious dinner another night. This sauce will become a staple in your kitchen. It’s delicious on its own, or spruce it up and add cooked ground beef or sauteed mushrooms or both. Use your imagination and let your taste buds guide you. Remember to wash your hands.
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 head garlic peeled and chopped
- two 28 oz canned tomatoes (San Marzano if you can)
- 1 tablespoon dry Italian herbs
- 10-15 fresh basil leaves
- 1 tablespoon molasses or brown sugar
- salt to taste
In a pot over medium-high heat add olive oil, onion, and garlic. Saute until onions start to brown; stir some to make sure they don’t burn. Saute for about 5 minutes. Add Italian dry herbs and canned tomatoes, juice and all. Turn the heat to medium-low for 10 minutes, add brown sugar or molasses, and fresh basil. Turn the heat to low and blend everything with a hand blender. Taste, then season accordingly – maybe more salt, more sugar, or even a dash of red wine vinegar. Serve with your favorite pasta.
Students: Make dinner for your family! Make pasta marinara with cheesy bread and Caesar salad. Add some fresh fruit for dessert. Your family will be so impressed!