Dec 13, 2008

Jack’s Recipe for Marinara Sauce with Garlic Bread and Pasta:

I have Two Spaghetti Sauce Recipe Variations – This Recipe is a non-meat sauce. My other sauce is the Italian meat sauce commonly used with most pasta. For those who don’t eat meat or pork, Marinara can be used for everything.

Notes:
1) This is the preferred Italian sauce for making 'Lasagna.’
2) You will need this sauce recipe for making Jack's Meat Balls, Ravioli, and Lasagna.


Basic Original Ingredients:
Olive Oil
Fresh Ground Black Pepper
Table Salt
Garlic Powder
Sugar
Fresh Parsley
1 Fresh Green Bell Pepper
Fresh Garlic, finely chopped, 2-tablespoons
Dry Oregano Seasoning
Dry Basil Seasoning
4 Dry Bay Leaves
Crushed Dry Red Pepper Flakes
1 Medium Size White Onion
4 Button Mushrooms (preference 2 brown, and 2 white)
1 Large Can of Crushed Tomatoes
1 Large Can of Tomato Sauce
1 Large Can of Tomato Puree
1 Can or Tube of Tomato Paste
Merlot Red Wine (you can also use either Cabernet Sauvignon or Chianti) Note: I buy whatever is on sale.
Vegetable or canola Cooking Oil.
Pasta (your choice - spaghetti, rigatoni, linguine, angel hair, etc. – your choice)
Parmesan Romano Cheese (I buy mind already grated)
Butter
Large Fresh Loaf of either French or Italian Bread.


Cooking Items and Utensils:
8 or 10 quart Pot with lid (I use Revereware).
5-quart Pot with lid (I like a cast iron pot with glass lid).
Long Handle Large Metal or Wood Cooking Spoon.
Can Opener.
Sharp Paring or Kitchen Knife.
Pasta Strainer.
Chopping Board.
Measuring Cup.
1 Pair of Mitts (oven padded gloves).
Diner Plates (I prefer Pasta Bowls).
Paper Towels.
Teaspoons.
Tablespoons.
Aluminum Foil or Baking Tray.
Large Bladed Knife (bread knife if you have one).
Tupperware with lids (for freezer storage of unused sauce).


Preparation Directions:
Step # 1: Garlic Tip-
If you use a lot of Garlic for cooking, like I do, then try this.
Take a small empty jar, like a mustard or small relish glass jar, wash thoroughly and let set open without lid for at least 24-hours.
Finely Chop the Garlic, enough for about a ½ jar, place in Jar, add in about 1 tablespoon of Olive Oil, mix. Keep refrigerated in vegetable drawer until needed.

Step # 2: Veggies and Stuff-
Finely chop entire White Onion.
Cut Half the Green Bell Pepper - remove seeds and core, wash, finely chop.
Finely chop 2 tablespoons of fresh Garlic.
Finely chop the 4 fresh Mushrooms.
Chop about 1/2 cup of Fresh Parsley
Wash the lids, preferably the whole can, now open and set aside all the cans.


Cooking Directions:
Step # 1 --
In Large Metal 8-quart Pot preheat on medium heat, when hot add in the following:
4 tablespoons of Olive Oil.
Add in the...
chopped onion.
chopped Green Pepper.
the chopped Mushrooms.
1 teaspoon of Table Salt.
1 Tablespoon of Fresh Ground Black Pepper.
Stir, continue to stir...
Cook until clear but not brown.
Now Add in:
Two large heaping Tablespoons of chopped Garlic.
1 teaspoon of Garlic Powder.
Stir and continue to stir for about 1 minute.
Now add in the following....
1 Cup of Merlot Red Wine.
Cook and stir for about 2 minutes.
Now add in All the cans....
1 Can of crushed tomatoes.
1 Can of tomato puree.
1 Can of tomato sauce.
1 Can of tomato paste (or 2 tablespoons of paste from a tube).
Note - If you use tomato paste in a tube, refrigerate after opening.
Now, Add in half can of water, use this to wash out the other cans.
Add in the half cup of Fresh Parsley.
Stir, making sure bottom is turned over to top.
Note: It is easy to burn this because there's so much ingredients, so stirring frequently is very important.
Cover with lid, bring to a boil.
Reduce heat to low-medium.
Add in the following:
1 teaspoon of Crushed Red Pepper Flakes.
2 Tablespoons of Oregano.
1 Tablespoon of Crushed Basil.
4 Whole Bay Leaves.
1 teaspoon of Table Salt.
1 Tablespoon of Fresh Ground Black Pepper.
3 Tablespoons of Sugar.
Stir thoroughly.
Bring back to boil.
Turn heat to low-medium, cover with lid.
Every 10 minutes, stir thoroughly.
After one hour, turn sauce to simmer. Partially cover with lid.
Continue to stir frequently (about every 10 minutes).
Cook another 45 minutes to one hour.
Remove lid, leave off, stir, taste, adjust seasonings to taste as needed - salt, pepper, or sugar.
Turn off, cover with lid, let sit for minimum of 30 minutes
before eating.

Step # 2 …
Prepare the Garlic Bread-
Using either fresh French or Italian Bread slice the bread on an angle like you would for a sandwich.
Lay out the sliced bread on either sheets of Aluminum foil or on a baking tray.
Coat each slice lightly with butter.
Now using chopped Garlic, put about 1/4 teaspoon on each slice, spread out evenly.
Now sprinkle very lightly each slice with Olive Oil.
Preheat Oven to 350 Degrees.
Bake in oven for about 20 minutes (don not cover).

Step # 3 …
Prepare the Pasta
In a 5-quart pot, fill about 2/3 with tap water.
Cover with lid, on high heat bring water to a boil.
While water is heating, remove pasta from box or package.
I find it better when you break spaghetti style long noodles
in half, easier to cook, stir, and eat.
Place on a clean plate.
Once water boils, remove lid, add in about 1 tablespoon of table salt.
Add in about 4 tablespoons of cooking oil (any type will do).
Add in Pasta.
Stir. Cook without lid.
Follow cooking instructions for times on box.
When done turn off fire.
Place strainer in kitchen sink, turn on cold water, using heavy cooking mitts (gloves) carefully lift pot and pour into strainer.
Do NOT Wash Pasta with cold water. Shake to get excess water off and use spoon to separate and shake again.
Set strainer on plate or pour pasta into large bowl.
Add about 2 tablespoons of Olive Oil, toss pasta. (Note - this keeps pasta from sticking).
Set aside.


Serving Directions:
Using diner plates or pasta bowls, dip up required serving of Pasta.
Remove lid from sauce, stir, taste again, adjust.
Remove Bay Leaves, throw away.
Dip up sauce in desired portion.
Add Parmesan / Romano Grated Cheese.
Serve.

--- This makes a lot of Spaghetti Meat Sauce, I suggest freezing what you don’t eat in Tupperware containers. Freezing actually enhances the flavor, but it is not necessary, you can use the marinara sauce anytime with your favorite pasta or lasagna.
Note: When freezing, simply put your leftover sauce in the Tupperware bowls, allow to cool to lukewarm, cover with lids, put in refrigerator until next morning, then place in freezer.


If sauce is frozen....
To eat once Frozen-
Remove night before. Place in refrigerator.
When ready, place sauce in pot, heat until boil, stir.
Select type of pasta / spaghetti you like.
Add Parmesan / Romano Cheese
Serve

Special Diner Instructions:
For you Hungry Man Types:
Ice Tea for Lunch
Cold Beer in frosty mug for Diner -or- Red Wine for diner.
Garden Side Salad on the side.


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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

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1 comment:

Harmony said...

dude ... where's the picture ?