Dana's Marinara Sauce

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When you want a good marinara recipe who do you ask?... 

A Pisan! :) 

My friend Dana learned this recipe from her mom who has passed along 

their authentic family recipes! Dana's grandma's claim to fame is that she has her pizza recipe published in the Rao's Cookbook! Does that mean she can get me into Rao's you ask...nope!(even Dana hasn't been) but I'm one lucky cook to get to pick her brain for the best Italian recipes!!!

You’ll Need - 

1 large can imported whole tomatoes (san marzano are the best!)

1 tablespoon olive oil

1 small onion chopped

2-3 garlic cloves (sliced) 
fresh basil 

(I made a bunch to freeze this time around!) 

The simplicity of this recipe is what makes it so fabulous! Spring the extra few bucks for the San Manzanos, they really are the awesome! 

Start by squishing the tomatoes with your hands in a bowl! This is really fun but watch out, they squirt!! In frying pan sauté olive oil, onion and garlic. Add squished tomatoes and season with pepper and basil. Cook down until most of liquid is absorbed and chop tomatoes into even smaller pieces if you'd like. If its too acidic just add a little bit of sugar! 

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Sirloin and Pepperoni Bolognese

You'll Need -

1lb 90% Lean Ground Sirloin
28 oz Can of Crushed Tomatoes
2 oz Sliced Turkey Pepperoni
1 Medium Onion
6 Fresh Basil leaves
3 Fresh Cloves of Garlic, Minced
Crushed Red Pepper (to taste)

Salt and Pepper

Chop the onion and place into a saute pan with a little bit of water and cook for about 3 minutes then add ground beef and 1/2 of the garlic. Dice the pepperoni into small pieces and add to the pan as well. Saute until beef is cooked through and onions are translucent. In a separate saucepan combine the tomatoes, garlic, basil, crushed red pepper and salt and pepper.

When the sauce comes to a boil combine with the meat mixture and let the sauce simmer and the flavors blend for 15 - 20 mintues minimum.

Makes 6 Servings

Approximate Nutrition Facts Per Serving-

Calories -194

Fat - 8 ( 2.5 sat)

Carbs - 9
Fiber - 2.5
Protein - 20

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