I am new to this and I am learning as I go...If you have any hints or tips please send them my way. I have become addicted to reading blogs and posts on cooking and recipes and have collected so many that I am starting to try some of them out. I had been craving spaghetti for a while so I thought I would go to the one place I know I wouldnt be let down...Giada's page (http://www.giadadelaurentiis dot com/) I love watching her show and the things that she puts together as in ingredients I would never think they would work but she knows her stuff. Well, as I said I am new to the blog thing so bare with me. This is a simple marinara sauce but I added meat to it to make it a hearty spaghetti sauce.
Marinara Sauce
Directions:
1/2 cup extra-virgin olive oil( I just coated the bottom of a pot about an inch)2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
1 lb minced beef (optional)
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. ( I let them simmer stirring once as I was cutting up the carrots and celery)
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. ( I added this much as this is what the recipe called for but with the garlic I would have rather not put so much salt so hold off on salt if you dont like things salty or half the salt it could have been the tomatoes that I used...so just taste before you add it all in maybe do a little at a time...) Saute until all the vegetables are soft, about 10 minutes. ( I let it simmer while I cleaned up all the shavings and ends of celery and carrots and unloaded and loaded the dishwasher as to get it ready for after dinner...I hate a messy kitchen) Add the tomatoes ( I added one can of water per can of tomatoes and that seemed to be fine I was scared it would be too thin but after the 2 hours it was right on the money!!!) and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste( I only added the 1/2 at the point i put in the tomatoes...and mine was fine it was a bit salty or at least I thought so but no one else complained..lol) When I served it I shaved fresh mozzarella on top of the spaghetti you can also use fresh parm as well. Happy Eating!
Well there you have it. I hope you enjoy this recipe as much as I did. I also served garlic bread with a baby spinich salad with vidalia onion vinergerette with fresh Mozzarella on top!
