Best 7 Michael Chiarellos Marinara Sauce Recipes

MARINARA SAUCE

Steps:

• Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

SPAGHETTI SQUASH WITH MARINARA

Steps:

• Preheat the oven to 450 degrees F.
• Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
• Meanwhile heat the marinara sauce in a large saute pan.
• When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

MICHAEL CHIARELLO'S MARINARA SAUCE

Steps:

• Heat the olive oil in a large non-reactive pot over moderate heat.
• Add the onion and saute until translucent, about 8 minutes.
• Add the parsley and garlic and cook briefly to release their fragrance.
• Add the tomatoes, basil, and salt.
• Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
• The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
• If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
• Remove the basil stem before serving.

VEAL, PORK AND PORCINI BOLOGNESE SAUCE

Steps:

• In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
• Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
• Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
• Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
• Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

QUICK TOMATO SAUCE

Steps:

• Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
• Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve.
• Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
• Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.
• Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
• Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

MY MOTHER'S TOMATO SAUCE

Steps:

• Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
• Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.