Marinara Sauce

Simple & Sweet Marinara Sauce

1 lb hamburger meat (optional)

1 large yellow onion, finely diced
5 gloves of fresh garlic, minced
3 Tablespoons of olive oil
1/2 cup decent red wine (Try using a cabernet Sauvignon, merlot or shiraz for slight variations in flavor.)
28 oz can (or fresh) crushed tomatoes
6 oz can tomato paste
1-2 Tablespoons brown sugar (use less for less sweet)
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
1/4 cup (at least) fresh basil, finely chopped
1/4 cup (at least) fresh oregano, finely chopped
3 Tablespoons (at least) fresh parsley, finely chopped
1 Tablespoon dried Italian herb blend
1 bay leaf while simmering

 Directions

1. Heat a large pot or Dutch oven over medium heat. Add 3 Tbs of olive oil - OR- Brown meat of choice (lean ground beef, ground turkey or chicken, lean pork, or meatballs) and set aside. Drain out 70% of remaining fat but keep about 2-3 tablespoons in the pot.
2. Add onions and sauté  for about 3 minutes. Add garlic and cook for another 2 minutes. 
3. Pour in red wine and deglaze the pan, carefully scraping up any bits on the bottom of the pan with a wooden spoon. Allow the wine to reduce in volume by half by cooking for about 2-4 minutes. 
4. Add tomatoes, tomato paste, brown sugar, salt, pepper, fresh herbs, and dried herbs. Stir to combine. 
5. Reduce temperature to low or simmer. Add meat back into sauce if using. Cook for a minimum of 1 1/2 hours and as long as 8 hours. 

Makes about 4 cups of sauce. Freeze any extra sauce after it has cooled.

Macaroni Salad, Classic - Lexie's

4 cups elbow macaroni, uncooked
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 Tbls prepared yellow mustard
1 1/2 tsp salt
1/2 tsp ground black pepper
1 large onion, chopped finely
2 stalks celery, chopped finely
1 green bell pepper, seeded and chopped fine

Bring a large pot of lightly salted water to a boil. 
Add the macaroni, and cook until tender, about 8 minutes. 
Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Garlic Pasta

Garlic Pasta

Saute:
3/4 garlic
olive oil
sun dried tomatoes

Boil 1/2 package of spaghetti noodles

Chop basil and add to noodles and sautéed mixture. Toss until noodles are well coated.