Wednesday, February 23, 2011

Quick and Easy Marinara Sauce (with a Turkey Meatball option)

2 - 4 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
2 - 6 cloves garlic, finely chopped (or put thru a garlic press)
1 6 oz can organic tomato paste
1/2 cup red wine
2 14 oz cans organic diced tomatoes (fire-roasted is best)
1 tablespoon dried oregano
Red pepper flake (as much as you like)
Salt & pepper
Whole wheat penne pasta

Heat olive oil over medium heat in a dutch oven or large skillet, add onion and carrot and saute until vegetables are  slightly caramelized.  Lower the heat a bit and add the garlic, (I hope you feel free to add as much garlic as you want) stir and continue to saute for a few more minutes.  Add the tomato paste and continue to stir and saute for a few more minutes as all ingredients become incorporated and tomato paste starts to caramelize.  Add wine to deglaze the pan.  Stir and cook until bubbly.  Add diced tomatoes.  Add salt and pepper.  Cover and gently simmer, stir occasionally for at least 30 minutes, but if you have the time, cook the sauce for a few hours, the flavor will deepen the longer you let it simmer.  Adjust seasoning according to your taste.

Cook pasta in boiling, salted water.  Serve the sauce over pasta.

Add a 1/4 - 1/2 cup pesto
Add frozen artichoke hearts
Add kalamata olives, chopped
Top with parmesan or pecorino cheese, grated
Add sauteed chicken Italian sausage
Serve with meatballs (see below)

Turkey Meatballs
1 tablespoon olive oil
1/2 onion, finely chopped
2 tablespoon ground flaxmeal
4 tablespoon coconut milk
1 pound ground turkey
1/2 cup breadcrumbs
1/2 cup coconut milk
1 - 2 tablespoons Worcestshire sauce
3 tablespoon flat leaf parsley, finely chopped
Salt & pepper
red pepper flakes (optional)

Preheat oven to 400 degrees.  Saute onion in the olive oil.  Meanwhile, mix together flaxmeal and 4 tablespoon coconut milk and allow to set for a few minutes.  Add all of the ingredients (including the sauteed onion and the flaxmeal mixture) to the large bowl.   Mix thoroughly and form into about 12 balls.  Place balls on a rimmed baking sheet.  Bake for 20 - 25 minutes (the internal temperature of the meatballs should be about 160 degrees). 

No comments:

Post a Comment