marinara sauce sauce

Mother's Day Marinara

Apr 28, 2022

This deliciously versatile recipe includes meatless and “meaty” versions, using simple, readily-available ingredients. Featuring vegetable powders found in your new kit, you’ll love this hearty crowd-pleaser!

Mother's Day Marinara

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Ingredients

One 28 ounce can of organic whole peeled San Marzano Tomatoes or organic tomato sauce
2 onions, diced
2-3 Tbsp. tallow, organic olive oil, or A2A2 ghee
4 garlic cloves, minced (I like garlicky sauce)
3 Tbsp. Balsamic Vinegar of Modena - the good stuff
1/3 cup dry (drinking quality) red wine
1 Tbsp. organic Italian seasoning
1/2 Tbsp. raw honey
1 tsp. Dr. Cowan’s Garden Threefold Blend (Slightly Sweet)
1 tsp. Dr. Cowan’s Garden Threefold Blend (Savory)
1/2 tsp. Dr. Cowan’s Garden Low-Oxalate Greens Powder
Salt and pepper to taste
3/4 cup grated Parmigiano-Reggiano or Pecorino-Romano cheese
Pasta of choice
Optional: Mother’s Day Meaty Marinara
1 to 2 pounds ground venison or grass-fed/finished beef. (I usually use about 1 and a half pounds, sometimes more, because we prefer a meaty marinara.)

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Directions

Heat Dutch oven or large heavy-bottomed saucepan on medium-high. Add 1 Tbsp. fat of choice.
If you are making the Meaty Marinara, season the beef with salt and pepper and sauté, stirring infrequently (this allows browning to occur). Once browned, remove meat from pan and set aside. Skip this step if going meatless.
On medium heat, add remaining fat and onions, and cook until translucent.
Add garlic and stir until fragrant (30 seconds). Do not allow garlic to brown or burn.
Add balsamic vinegar, stirring for about a minute, scraping the bottom of the pan to release those delicious brown bits (called fond).
Add red wine; reduce the liquid in half (stirring occasionally).
Add tomatoes (either crush them in your hand or use a wire masher) and sauce, Italian seasoning, and honey. Bring to boil, reduce heat and simmer for a good 1/2 hour to an hour. The longer you simmer, the better the flavor.
Meanwhile, prepare pasta according to package instructions.
Add Dr. Cowan’s Garden’s Powders and browned meat. Salt and pepper to taste.
Plate pasta and top with marinara. Finish with cheese.

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