Add oil to a saute pan, and saute the onion and garlic.
In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
Heat until hot enough to add the spices, sugar, salt, and pepper.
Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!
Brown ground beef in a large 8-quart saucepan; pour off fat. Add onion and continue to saut until onion is golden.
Add wine and deglaze pan.
Add tomato using just enough water to rinse out each can.
Add other seasonings and simmer 5 to 6 hours or until sauce is desired thickness.
If it gets too thick, thin with tomato sauce.
Thick sauce is best for pasta and meat dishes. Thinner sauce is better for lasagna or stuffed pastas.
Can even be used as a pizza sauce.
Will freeze well.
Yields 6 quarts.
heese.
*Note* This sauce is best if eaten right away as
he desired amount of marinara sauce into a large non-stick
Saute onion in oil on medium high in a medium saucepan until soft (about 5 minutes). Add the garlic and saute for a minute more.
Transfer the onions and garlic to a medium bowl.
Add the ketchup, mustard, honey, Worcestershire sauce, vinegar, molasses, cinnamon, salt and cayenne pepper and mix well.
Pour over or brush on meat during last 3 or 4 minutes of barbecuing.
The sauce is best for chicken, ribs or pork chops.
If you don't like this, you don't like barbecue.
In a saucepan heat oil over medium heat and saute the scallions, garlic and ginger (about 1 minute).
Add/stir in the remaining ingredients and bring to a simmer, stirring.
Simmer the sauce until smooth, then cool to room temperature.
*NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
This sauce is best served at room temperature.
Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approx 2-3 min.).
Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.
Simmer, uncovered, 25-30 minute to allow flavors to meld. Stir frequently.
Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.
s getting hot, get your sauce ready.
Once water is
the sauce to be used. Cook the remaining gnocchi, if necessary
ven to 400 degrees. Place gnocchi in a lightly greased 8
For the gnocchi, boil or steam whole potatoes
o boil. Boil half the gnocchi, then remove and repeat. With
itterness).
Meanwhile or the sauce, heat 1 tablespoon oil in
TO COOK GNOCCHI Bring a large pan of
4 cream to thin sauce and add 1/3
For the Gnocchi:
In a medium saucepan
Gnocchi.
WASH potatoes and place
inutes. Stir in the remaining sauce ingredients, cover, and simmer for
ope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet
For the tomato sauce, heat oil in a medium