Sauce of Marinara - feel yourself in Italy

If you have never been to Italy, and so want to go there, then we suggest you to start cooking first to help you touch the magnificent culture of this country.

One of these classic recipes is the "marinara" sauce. There are many recipes for its preparation. Here are some of them.

To make "Marinara" sauce you will need:

• Two kilograms of peeled and sliced into four parts of a ripe tomato;
• Four large bulbs (also peeled and cut into four pieces);
• Seven cloves of garlic;
• Half a liter of olive oil;
• One table spoon of balsamic vinegar;
• Four branches of thyme (fresh);
• One tablespoon of sugar;
• One tablespoon of salt;
• Pepper (preferably freshly ground).

How to prepare the sauce "Marinara":

1. First, preheat the oven to a temperature of two hundred degrees.
2. All the ingredients listed are mixed in a large pan and put in a preheated oven.
3. Let it all be stewed for about 30-45 minutes (vegetables should be soft).
4. Remove the tray from the oven and wait for the vegetables to cool down a little.
5. Then in a blender or a vegetable combine we make a mash.
6. The resulting mixture must be filtered through a sieve and seasoned, guided by your taste.

Sauce "Marinara" (other version)

To prepare this sauce you will need:

• One tablespoon of olive oil;
• One piece of onion;
• Four cloves of garlic;
• One thing stalk of celery;
• One carrot;
• 800 grams of canned tomato;
• One teaspoon of dried oregano;
• Black pepper (ground);
• One glass of red wine;
• One tablespoon of balsamic vinegar;
• One glass of basil leaves (crushed);
• salt;
• Leaf of laurel.

How to make "Marinara" sauce with this recipe:

1. In a frying pan, warm up the olive oil and add the onion (finely chopped). Fry the onion until it is translucent (about five minutes).
2. Then add the garlic (cut into small cubes) and fry for about a minute.
3. Further we add a stalk of a celery (melenko it is nashinkovanyj) and carrots (grated on grater).
4. Then season with salt and pepper and fry all this for about ten minutes (to make the sauce soft).
5. Now add canned tomatoes, red wine, oregano, bay leaf and balsamic vinegar. If desired, you can salt and pepper.
6. The resulting mass cook for a small fire about 30 minutes to an hour, until the mass thickens.
7. At the end, add the basil leaves and take the sauce off the fire.

Also, try another Italian dish.

Spaghetti "Marinara"

Necessary ingredients (for four servings):

• One tablespoon of olive oil;
• 225 grams of spaghetti;
• One finely chopped small onion;
• One clove of garlic (crushed);
• 115 grams of sliced champignons;
• Half a pepper (red or green), cut into small cubes (always without seeds);
• 300 ml trade winds (mashed tomato);
• Canned salmon without liquid (two hundred grams);
• 115 grams of shrimp (boiled and peeled);
• A pinch of dry oregano;
• Salt, pepper (to taste).

Cooking process:

1. Cook in salted boiling water spaghetti.
2. At the same time, we warm up the butter in a saucepan and add onions, mushrooms, garlic and peppers. We all fry for about three to four minutes.
3. Then add the trade wind, reduce the fire a little and fry for another two to three minutes.
4. Clear the salmon from the skin and bones and knead it.
5. Salmon is added to the sauce along with shrimp and seasoned with oregano.
6. Prepared spaghetti and strain it and put it back in a saucepan. Then pour the sauce and a little warmed up before serving.

Especially for those who like sauces, we have prepared a recipe for sauce with ostrinkoy, which will be an excellent addition for red fish or meat dishes.

Garlic sauce with mayonnaise

To prepare this sauce you will need:

• One hundred gram of mayonnaise (preferably low-fat);
• Two cloves of garlic;
• Greens of dill with parsley (100 grams);
• Pepper (based on your own taste).

Method of preparation of sauce:

1. Mix mayonnaise with herbs (previously finely chopped).
2. Then add crushed garlic and black pepper (ground).
3. We mix everything thoroughly (and preferably whisk in a blender).
4. The resulting mass is shifted into the sauceboat and put in a cold place for two or three hours (in order that the sauce is infused).
5. To the table, this sauce is served in separate saucepans, batchwise.

Bon Appetit!