Our Tomato Basil Marinara Sauce is just like mom used to make with basic ingredients and bright tomatoes for a lively-tasting sauce. Perfect marinara for pasta or or chicken dishes.
Texas Beef Bourguignon
- 1 tablespoon olive oil
- 8 ounces Applewood smoked bacon, diced
- 2-1/2 pounds chuck beef, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound baby carrots
- 2 yellow onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 teaspoons chopped garlic
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine, such as Pinot Noir
- 1 can (2 cups) beef broth
- 1/4 cup F+F Tomato Basil Marinara Sauce
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen pearl onions
- 1 pound fresh mushrooms, roughly chopped
- 2 tomatoes, chopped
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
- Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Toss the carrots, onions, sweet peppers, 1 tablespoon of salt and 2 teaspoons of pepper into the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the Cognac.
- Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the F+F Tomato Basil Marinara Sauce, thyme, rosemary and cumin. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1-1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. In a separate pan, sauté the pearl onions, mushrooms with the tomatoes in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
- Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
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Mom’s Sausage and Pepper Hoagie
If you love hoagies, this Italian version is hard to beat! F+F Tomato Basil Marinara Sauce gives these that extra special Italian flavor: savory, sumptuous, and satisfying!
Prep time: 10 minutes
Cook time: 10–20 minutes
- 1 pound fresh Italian sausage links, sweet (mild) or hot
- 1/2 cup water
- 1 tablespoon extra-virgin olive oil
- 1 medium green bell pepper, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 large onion, sliced
- 1/2 teaspoon dried oregano
- 1/2 tablespoon chopped fresh basil
- 1 cup F+F Tomato Basil Marinara Sauce
- Brown sausages, turning 2 or 3 times, in a large skillet on medium heat for 5-10 minutes.
- Add water and bring to a gentle simmer. Cover, reduce heat and continue simmering for 10 minutes.
- Drain sausages on paper towel.
- When cooled sufficiently, slice 1/4 to 1/2 inch thick. If no oil or liquid remains in skillet, add up to 1 tablespoon oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil.
- Cook, stirring frequently, until vegetables are crisp-tender (about 5 minutes).
- Return sausage to skillet and add the F+F Tomato Basil Marinara Sauce, then heat through.
To serve, hollow out bottoms of rolls and place sausage links in depression to fill. Top each with an equal amount of the vegetable and Mom’s Special Marinara Pasta Sauce and serve.
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San Francisco Cioppino
Here is one more case of seafood cookery being easier than meat cookery. With both Portuguese and especially French parallels, cioppino is a testament to fishermen selling or cooking whatever turned up in their nets that day.
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes
- 1 large jar F+F Tomato Basil Marinara Sauce
- 1-1/2 cups dry white wine
- 5 cups fish stock (or bottled clam juice)
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, de-bearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1-1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
- Heat the oil in a very large pot over medium heat.
- Add the fennel and onion, and sauté until the onion is translucent, about 10 minutes.
- Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes.
- Stir in the F+F Tomato Basil Marinara Sauce, followed by the wine and fish stock.
- Cover and bring to a simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid.
- Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp and fish, simmering gently until the fish and shrimp are just cooked through, and the clams are completely open, about 5 minutes longer.
Be careful not to break up the fish when stirring. Discard any clams and mussels that do not open. Season to taste with red pepper flakes. Ladle into bowls and serve with sourdough bread.