Best 8 Mamas Marinara Recipes
**Introduction**
With the tantalizing aroma of fresh tomatoes, garlic, and basil wafting through the air, Mama's Marinara is a culinary masterpiece that captures the essence of Italian home cooking. This versatile sauce is the heart of many beloved Italian dishes, from classic spaghetti and meatballs to hearty lasagna. In this article, we present a collection of Mama's Marinara recipes that showcase the diverse culinary traditions of Italy.
• **Classic Marinara Sauce:** Experience the timeless flavors of traditional marinara with this classic recipe. Using simple, fresh ingredients like ripe tomatoes, garlic, onions, and herbs, this sauce embodies the rustic charm of Italian cooking.
• **Spicy Marinara Sauce:** Ignite your taste buds with this fiery rendition of marinara. A generous helping of chili peppers adds a delightful kick to the sauce, creating a perfect balance between heat and flavor.
• **Roasted Garlic Marinara Sauce:** Elevate your marinara with the rich, caramelized notes of roasted garlic. Slow-roasted garlic infuses the sauce with a depth of flavor that will tantalize your senses.
• **Sun-Dried Tomato Marinara Sauce:** Capture the essence of sun-kissed tomatoes in this vibrant sauce. Sun-dried tomatoes add a burst of sweetness and a chewy texture, creating a unique and flavorful twist on the classic marinara.
• **Seafood Marinara Sauce:** Embark on a culinary journey with this seafood-infused marinara. Fresh shrimp, mussels, and calamari are simmered in a flavorful broth, creating a seafood lover's delight.
• **Vegan Marinara Sauce:** Indulge in the deliciousness of marinara without compromising on your vegan lifestyle. This plant-based recipe uses a combination of vegetables, herbs, and spices to create a rich and satisfying sauce.
From the classic to the adventurous, these Mama's Marinara recipes offer a tantalizing journey through the flavors of Italy. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will guide you in creating unforgettable meals that will impress your family and friends.
DOLLY SINATRA'S MARINARA SAUCE
Provided by Alex Witchel
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until the oil is fragrant and is seasoned, about 2 minutes. Stir in the tomatoes, and purée. Heat to simmering, and cook on low heat until the sauce thickens, about 20 minutes.
- Add the oregano, basil and Italian seasoning, and mix well. Season with salt and pepper. Cook on low heat for another 15 minutes or so as it thickens.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 24 grams, Carbohydrate 103 grams, Fat 29 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 839 milligrams, Sugar 13 grams
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
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).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
Steps:
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
MARINARA SAUCE
For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
MY MOTHER'S MARINARA SAUCE
Provided by Alex Guarnaschelli
Time 1h10m
Yield about 2 quarts
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
MARINARA
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Pulse tomatoes and juices in a food processor until coarsely chopped.
- Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.
MAMA'S MARINARA
You'll never go back to using a jar sauce again, the taste is so fresh! I started by using canned tomatoes, but it is even more wonderful with fresh tomatoes that have been peeled whole. Just make an "x" at the bottom of tomato and drop in boiling water about 30 sec., remove and skin should peel right off. Don't forget to remove core. Measurements are approximate such as oil, wine and seasonings. I usually just dump whatever is left in the last bottle of wine I was drinking, up to 1/3 of the bottle--if I left that much! The last time I added a couple of minced anaheim peppers from my garden with the onion mix for a nice mildly spicy kick.
Provided by c.walsh
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, celery and carrot in a food processor and mince fine. You can also minceor grate by hand if you do not have one.
- Heat heavy bottomed saucepan over medium heat (ceramic coated dutch ovens work great). Lightly coat bottom of pan with oil. Add above veg mixture, season with salt and pepper. Cook until nicely browned about 15 minutes, stirring often so as not to burn it. Vegetables should be very soft and brown, almost like a paste. Add more oil as needed.
- Add garlic and cook 3-5 more minutes, stirring often so as not to burn garlic.
- Raise heat to med-high to deglaze* pan with red wine. Stir until most of the wine has evaporated and cooked away. (*Just as soon as temp rises to med high, add red wine. It will sizzle and cook down. Stir to loosen up any bits stuck to pan.).
- Add whole tomatoes with their juice. Add bay leaves. Cook til bubbly then lower heat to a simmer, stirring occasionally and simmer uncovered for 1 to 1 1/2 hours to desired consistency. The longer it simmers, the thicker it gets. Crush with a potato masher as it cooks (my preference for a nice chunky marinara) or use an immersion/stick blender for a smoother sauce.
- Stir in fresh herbs at the end of cooking. Season to taste with salt and pepper if needed. I actually season throughout the recipe with each new addition.
- *If fresh not available, use any blend of dried italian style herbs but only a fraction of the amount, to taste and add during the last half hour of cooking.
Nutrition Facts : Calories 145.4, Fat 9.4, SaturatedFat 1.3, Sodium 217.1, Carbohydrate 9.7, Fiber 2.6, Sugar 5.3, Protein 1.8
MAMA'S MARINARA SAUCE
I saw this recipe on the back of a Hunt's Tomato Paste can and tried it with some variation. It's a nice quick sauce for when you want "homemade" but fast.
Provided by CookingONTheSide
Categories Sauces
Time 20m
Yield 11 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan on medium-low heat.
- Add garlic and saute gently for about 2-3 minutes.
- Combine tomato paste and water in the saucepan; blend in tomatoes.
- Add fresh parsley.
- Heat over high heat until sauce begins to boil.
- Reduce heat; simmer 10 minutes.
- Add salt and/or pepper, to taste.
- Serve over hot, cooked pasta.
- Or try as a dipping sauce for breadsticks, pizza crust, fried cheese sticks or vegetables.
Tips:
- Use the freshest ingredients possible. This will make a big difference in the flavor of your sauce.
- Don't be afraid to experiment with different types of tomatoes. Each type has its own unique flavor that can contribute to the sauce.
- Saute the vegetables before adding them to the sauce. This will help to caramelize them and bring out their flavor.
- Simmer the sauce for at least 30 minutes, or longer if you have the time. This will allow the flavors to meld and develop.
- Taste the sauce as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
- Serve the sauce over your favorite pasta or use it as a dipping sauce for bread.
Conclusion:
Mama's Marinara is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for a quick and easy weeknight meal or for a special occasion dinner. With a few simple ingredients and a little bit of time, you can create a sauce that your family and friends will love. This recipe is a great starting point for making your own marinara sauce. Once you've mastered the basics, you can start to experiment with different ingredients and flavors. For example, you could add some chopped mushrooms, zucchini, or bell peppers to the sauce. You could also use a different type of tomato, such as cherry tomatoes or plum tomatoes. Or, you could add a pinch of red pepper flakes for a little bit of heat. The possibilities are endless, so have fun and enjoy the process of creating your own unique marinara sauce!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
