Home On-Air Mark Anna Clemente’s Marinara – It’s What’s For Dinner

Anna Clemente’s Marinara – It’s What’s For Dinner

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Negaunee 06/17/2021

I’ve always loved to cook!  I’ve been a pseudo-foodie my entire life and I enjoy making variations and new creations whenever possible.

One recipe I never change, however.  My senior year in high school a friend of mine’s Grandmother taught a bunch of us on the football team her Grandmothers Marinara Sauce from Italy.  It’s simple – and AWESOME!!

3 lbs Sweet Italian Sausage (Mama Russo’s Cudighi is best)

1 Yellow Onion diced finely as you can

1 Medium Garlic Bulb pressed/minced

4 Roma Tomatoes diced small

3 15oz cans of Tomato Puree

1 small can Tomato Paste

1 Entire container of Italian Seasoning

1 Cup Cabernet or Red Zinfandel (NOT WHITE!!!)

Using Medium heat (low and slow helps the flavor) In a half cup of Extra Virgin Olive Oil start to saute’ the Onion and Garlic until transparent and just starting to Carmel.  Add the Italian Sausage and stir until browned and crumbling.  Add half of the container of Italian Seasoning and continue to stir to distribute the seasoning.  Add the three cans of Tomato Puree’ then the can of Tomato Paste.  Wait until it slowly bubbles, add the wine and the rest of the Italian Seasoning – reduce heat and simmer for 3 – 4 hours.

This is best on a larger Pasts such as Fettucini or Penne’ Pasta.

Serve over pasta with fresh ground Romano and enjoy!

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