Bartolinos Marinara Sauce Recipes

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.

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).

Steps:

• In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender.
• Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper and black pepper.
• Bring to boiling; reduce heat.
• Simmer, uncovered, 25 to 30 minutes or until desired consistency, stirring occasionally.
• Stir in basil and sugar.
• Cover; cook 5 minutes more.
• Serve over pasta.

Steps:

• In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt and pepper.
• Add ground beef; mix well.
• Shape into 28 meatballs about 1 1/2 inches in diameter.
• Arrange the meatballs in a 15 x 10 x 1- inch baking pan.
• Bake meatballs in 350 degree oven fro 15 to 20 minutes or until done (no pink remains).
• Drain off the fat.
• You can cook these in a skillet as well- Prepare the meat mixture as directed above and in a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat for about 10 minutes or until no pink remains, turning to brown evenly.

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.