My special "secret" is, while cooking the tomato paste, also add a few anchovy strips or about a rounded teaspoon of anchovy paste. You will never taste the anchovy per se. Just adds a 5th dimension of flavor. Not unlike the purpose of MSG. The anchovy will "melt" in to the sauce.
John, a little Italian trick i learned a decade ago was that after the garlic and onion are where you want them, add only the tomato paste and fry that in the oil and that will cook out a lot of the rawness of the paste and add a lot of depth. Do not burn of course, but heat for 2-4 minutes. Then add the rest of the goodies and simmer as usual.
Nice meal tho!
John your meal looks delicious…Nascar,I’m of the same opinion as your wife…I love my immersion blender !
i will have to steal my wife’s recipe to post.. she uses a stick blender. we almost never have jarred sauce…. ok now that we have another newborn in the house we sometimes have Rao’s jarred sauce which is pretty good, for jarred.
A fine looking meal!
Looks real good John, I was thinking of making a cajun ragu this week
Hi Jim, LOL. Did not notice when I selected Marina Sauce from the drop down screen that I missed.
You sure do eat well.
I like tomatos in my meatloaf, stewed type. But that’s a little much.
Still looks good though. Chow Jim
Hmm, round, tomato sauce covered meatloaf! Sounds like a great idea. I’ll have to try that sometime.[:D]
Seriously, I haven’t eaten breakfast yet and that looks like something I could at right now; nice picture. The recipe sounds great too!
My wife wanted meatballs and a salad last night so I whipped up an easy Marinara sauce. Meatballs came from the family owned neighborhood butcher.
One 28 oz Can Tomato Puree
One 14.5 Can Tomato Paste
One 6 oz Can Diced Tomatoes
Three Cloves Garlic
One Half Cup Dry Wine
Salt & Pepper
Sorry, I do not measure seasonings. I add what seems right to me and adjust to taste while cooking. I like to smash the diced tomatoes with a fork before adding.
Saut� the onions and garlic in the olive oil then add the rest of the ingredients and simmer for 30 minutes. Its best if you refrigerate overnight before using, I did not as my wife informed me of her desire yesterday afternoon. At that point I added the meatballs and let simmer for another 30 minutes then turned the heat way down and let sit until dinner, an hour later.
A couple of crusty rolls, salad, the meatballs, and we were happy campers.
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