notes

Heat the pan for 10 to 15, before adding onions to get nice coloring. Also add salt and pepper to every step sos you don't have to season heavily at the end

notes

After onions attain the right carmelization, add whole roma tomatoes, parsley, 1 quart of water with tomato paste... add salt and pepper, cover and simmer for up to 25 to 30 minutes.

notes

Checking the sauce now, should have a dark red tint and should be nice and thick. Should have plenty of flavor. So a marinara sauce needs to only taste like stewed tomatoes, if not you added unessisary spices.

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Marinara Sauce

  • 1 tbsp olive oil
  • 1 white onion (diced)
  • 15 to 20 Roma tomatoes or 2 cans of San Marzano tomatoes 
  • 1 bunch parsley 
  • 1 cup of tomato paste
  • 1 qt water

In The appropriate size pot, add oil and onions, sweat for 15 minutes on medium heat. Next add tomatoes and slow cook them until they are soft, add in the parsley, water and tomato paste. Cover and stew the pot for 1 hour, add salt if needed. 
cool down and store or serve hot and enjoy!

 

Recipes

 

Cheese Sauce

  • .5 lb Cheddar cheese
  • .5 lb Colby jack cheese
  • .5 lb Grated parmesan cheese 
  • 4 qts Heavy cream 
  • 1 tsp nutmeg 
  • 1 tsp white pepper 
  • 1 tbsp salt
  • 3 garlic cloves 

First mise out all components: sat it all a side 

In the appropriate size pot or Rondo, add garlic and cream. When the liquid starts to simmer whisk in the spices then reduce cream by half. 

Next turn off heat, whisk in your cheeses.. when all or most of the cheese has melted turn heat to VERY LOW and continue to simmer, taste frequently and adjust seasoning to your liking. 

NOTE: if sauce is not smooth you can put it in a blender or pass through a chinoa

 

put in the appropriate containers and cool before putting in the refrigerator

notes

Putt the heavy cream and garlic in the pot cold, allow the pot to simmer before adding spices. Now let the cream reduce or thicken naturally before adding the cheeses.

notes

Once cream have reduced, you can add the cheeses. Personally, I ALWAYS turn my heat off, this allows the cheeses to melt and not settle at the bottom of the pot to burn.

notes

So, after the cheese have melted turn the heat back on, but lower than before. continue to cook and whisk at this point, to beat out all lumps from the cheese, cook for another 15 to 20 minutes. You'll know by how smooth the sauce is and by how all spice and ingredient has come together. You can strain or blend if the sauce is not as smooth

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