Dan's Marinara Sauce
This is not only the easiest but the best tasting recipe for marinara. Its kinda like cheating, we have made marinara from fresh tomatoes and after several hours we can get pretty much the exact same thing from a jar. In this circumstance fresh doesnt appear to be better. Fresh takes much much longer, and will end up costing more money as you need to purchase a lot of ingredients anyway. We use this sauce in Spaghetti, Manicotti, Ravioli, Lasagna, Pizza, or just right on garlic toast covered in chese and then baked (trailer park pizza)
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Amount Per Serving
Calories from Fat 1055
% Daily Value *
Total Fat 117g
Saturated Fat 44g
Trans Fat 8g
Polyunsaturated Fat 4g
Monounsaturated Fat 49g
Total Carbohydrates 29g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 lbs. fresh ground beef
- 1 lb fresh mushrooms
- 1 jar Ragu Robusto Six Cheese
- 1 jar Rinaldi Garden Combo (substitute with ragu mamas chunky garden if they dont have it)
- 1 tbsp Parmesan cheese
- 1 dried red pepper, crushed (intense from the Chinese market)
- Brown the ground beef in a large frying pan, heavily season with salt, pepper, and garlic salt. go a litttle bit nuts here, if people saw how much i used they would be a little scared, this is when you are going to be able to get your flavor into your meat, and since this is hamburger not sausage you can use every little bit of help you can get.
- Slice the mushrooms on the large slot of a cheese grater to get nice thin slices.
- When the hamburger is medium rare toss the mushrooms on top and once again plenty of salt pepper and garlic salt,
- then immediately cover do not stir first, this will let the mushrooms steam for a minute or two and suck up some of that salt.
- Just before the hamburger begins to burn on the bottom go ahead and stir and cover again.
- When the mushrooms are soft drain with a strainer then put back into the pan.
- Add both jars of sauce, crush the pepper, (wash hands several times before attempting to use bathroom) and stir in the parmesan.
- Keep on medium heat for about 5-7 minutes stirring about every 30 seconds and keeping covered(to prevent spaghetti explosion) then reduce heat to a simmer, continue stirring till it reaches a simmer.
- then you're on to about a 5 minute stir timer.
- When the sauce is ready it will become glossy like the top picture, you can speed this up with a little (little) bit higher heat and stirring, if its to thin for your liking at this point, let it simmer longer with the lid half off.
- the steam escaping will remove water from the sauce.
- If you are going to bake a pasta do not mess around with your cheese, purchase fresh whole milk mozzerella and hand grate it, the pre grated stuff is usually coated in flour or frozen so it wont stick together, this also prevents it from getting the nice cheesy goodness pictured at right.
- Cover with tin foil and bake at 350, if you are person that likes the dark chese crust on top remove the tin foil for the last 5 minutes and switch to broil.