My marinara recipe can be used for so many things. Use it traditionally with all types of pastas, serve it over grilled chicken, fish or beef, use it as pizza sauce...heck you could probably eat it as a soup. It is chunky, but you can easily blend it if you would rather have a smooth marinara. I actually use it both ways. I blend it to use as a pizza sauce, but I like it chunky over grilled chicken. My favorite is when it's smothering my meatballs. I've taken meatballs and drunken marinara in a slow cooker to parties....no leftovers!!! However, if you would happen to have leftover sauce it does freeze well.
So here it is. I hope you enjoy it as much as I have.
|Any type of beer will work or you can substitute with broth.|
2 tsp. olive oil
3 garlic cloves, minced
2 cups green peppers, finely diced
1 medium onion, finely diced
1 large carrot, finely diced
1 large celery stalk, finely diced
2 tsp. dried Italian seasoning
1/2 cup dark brown sugar
2 tsp. salt
1 tsp. black pepper
1/2 - 1 tsp crushed red pepper flakes (to taste)
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
28 oz. canned tomatoes, crushed
28 oz. canned tomatoes, diced
1 - 12 oz. beer
In a large 8 qt. stock pot; heat oil to med-high heat. Saute peppers, onion, carrot, celery and garlic for approximately 8 minutes until vegetables are tender. Add Italian seasoning, brown sugar salt, pepper, pepper flakes, Worchestershire sauce and vinegar. Cook for 1-2 minutes. Stir in remaining ingredients. Cover and bring to a slow boil. Simmer uncovered over low heat for approximately 30 - 40 minutes; until desired consistency is reached.
|Chunky Drunken Marinara|