MARINARA SAUCES

PENNE PASTA W/MEATY MARINARA
SAUCE

1 lb. ground sirloin steak
1 whole green bell pepper, chopped
1 lb. (10 oz) jar of chunky Ragu (tomato,garlic,&onion) marinara sauce
1 packet of Sazon Goya
1 (5 oz) jar of green olives, drained
1 lb. Barilla penne pasta

Start by boiling a pot of water, add penne pasta and cook as directed or until desired tenderness (don't add salt).
Meanwhile, put the ground sirloin in a frying pan (on medium high heat) and cook until done. Add the bell peppers cook 1-2 minutes. Add the marinara sauce, Sazon Goya and the green olives (heat to a boil).

Cover frying pan and reduce heat. Simmer 10 minutes, stirring occasionally.

Once the pasta is cooked, drain well and place pasta in a large bowl. Top with meat marinara sauce.

Serves 4-6


ABBRUZZE MARINARA SAUCE

1 (35 oz.) can imported Italian whole tomatoes
4 cloves fresh garlic, minced
1/2 flat chopped parsley
1 tbsp. dried basil or 1/2 c. fresh chopped
1/4 tsp. red pepper flakes
1/2 c. olive oil
1/2 c. chopped onion

Heat oil; add garlic, cooked until garlic turns almond color - do not burn. Add onions, basil, parsley, pepper flakes. Stir and cook for 1 minute. Add tomatoes and liquid. Break up tomatoes with fork. Cook over medium heat for 1 hour. Add more parsley just before serving. This is a basic marinara sauce.
For variations add: 1 lb. fresh cleaned mussels, steamed 1 lb. chopped clams for Italian clam sauce or 1 c. sliced pepperoni for Sausage sauce.



HALIBUT & MARINARA SAUCE

5 ounce halibut dusted in flour. Dip in eggwash; pat with Italian seasoned bread crumbs. Pan fry halibut then bake for 5 minutes. Serve with 4 ounce pasta topped with Marinara Sauce.

MARINARA SAUCE:

1 diced Bermuda onion
3 oz. fresh basil
2 oz. diced capers
2 oz. anchovies (diced fine)
4 oz. chopped parsley
4 oz. crushed garlic
Olive oil
White wine
16 oz. diced tomatoes
8 oz. tomato sauce
1 chicken bouillon cube
1 tsp. sugar


RICOTTA BALLS AND MARINARA SAUCE

1 lb. or 15 oz. container ricotta
3/4 c. grated romano cheese
1/4 c. Italian bread crumbs
1 egg
1 qt. marinara sauce
1 lb. freshly cooked spaghetti

Mix all ingredients in a bowl. Refrigerate several hours. Heat Marinara Sauce in 10 inch Dutch oven or wide pot. When simmering, form 9 balls from ricotta mixture and drop gently into sauce. After 10 minutes, turn balls with spoon. Cook 10 more minutes. Meanwhile cook spaghetti. Remove balls from pan, put sauce on spaghetti and serve ricotta ball on the side.


TOASTED MOZZARELLA SANDWICHES WITH
MARINARA SAUCE Vegetable cooking spray
1/4 c. chopped onion
1 garlic clove, minced
2 tsp. minced fresh parsley
1/4 tsp. dried whole oregano
1/4 tsp. dried whole thyme
1/8 tsp. salt
Dash of freshly ground pepper
1/2 of 14 1/2 oz. can no-salt added whole tomatoes, undrained and chopped
1/4 c. Burgundy or other dry red wine
1/4 c. water
1 1/2 tbsp. no-salt added tomato paste
1 bay leaf
1/2 c. frozen-egg substitute, thawed
1/2 c. skim milk
8 (1 oz.) slices part-skim Mozzarella cheese
16 (1/2 oz.) slices French bread
3/4 c. finely crushed shredded wheat biscuits

Coat a small saucepan with cooking spray; place over medium high heat until hot. Add onion and garlic; saute until tender. Add parsley and next 4 ingredients; cook 30 seconds, stirring constantly. Add tomato, wine, water, tomato paste and bay leaf, stirring to combine. Reduce heat and simmer, uncovered, 20-30 minutes or until slightly thickened, stirring frequently. Remove and discard bay leaf. Set aside.
Combine egg substitute and milk in a shallow bowl, beating well; set aside. Place 1 cheese slice on each of 8 bread slices; top with remaining bred slices.

Carefully dip sandwiches into egg-milk mixture, allowing excess to drip off. Sprinkle sandwich with crushed cereal. Place sandwiches on a large baking sheet coated with cooking spray. Bake at 400 degrees for 3 minutes. Turn sandwiches and bake additional 4-6 minutes or until crisp and golden. Serve immediately with warm marinara sauce.