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Video Series: Classic Marinara Sauce

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Yesterday, I introduced the start of the Blackboard Kitchen Video Series.

Today, the Video Series begins!

It’s all about classic marinara sauce today. This is one of those staples that you definitely want to feel confident about whipping up, and it is made out of pantry staples. This pasta sauce makes a great quick weeknight family dinner, but it could also be dressed up for a dinner party with friends. Making your own sauce saves money, calories, sodium, and sugar intake. And it takes just a few minutes to pull together!

You can watch the video here, or hop on over to the video on YouTube!

You could obviously just do this sauce, some pasta, and a green salad for an easy meal, but there are lots of other ways you can put this sauce to work. Check out the recipes I’ve posted that use this (or some variation on this) sauce!

Serve this sauce with pasta:

Mix it with mascarpone cheese 

Pour over boiled pasta and top with mozzarella cheese, then bake in the oven for a cheese-topped pasta dish

Drench a big bowl of spaghetti and meatballs

Add in vodka and heavy cream

Serve alongside crisp and tender slices of eggplant parmesan

Dip into with crispy ravioli

Top vegan stuffed shells

Smother chicken parmesan

Partner with caramelized sausage, peppers, and onions

Use this sauce as a base for a pizza, calzone, or sandwich:

Pineapple, jalapeno, and red onion pizza

Italian sausage, sun-dried tomatoes, and caramelized onion pizza

Tomato, Italian sausage, and roasted garlic pizza

Spinach, sun-dried tomato, and chicken calzones

Italian grilled cheese sandwiches

Pepperoni and veggie pizza rolls

Chicken-apple sausage, fennel, and caramelized onion pizza

Pepperoni, salami, ham, mozzarella, and provolone stromboli

Grilled sausage sandwiches

No matter how you choose to serve this sauce, you’ll find lots of great reasons to keep a batch of this sauce on hand! Do you have a great recipe that uses marinara sauce? Share it in the comments below!

3 thoughts on “Video Series: Classic Marinara Sauce

  1. great recipe! Very similar to mine, except I use less EVOO and more sugar. Try vodka instead of wine once, especially on those days you don’t open a bottle of wine. Also, I freeze half and use it for a second meal. I agree about garlic, but I’m lazy the jar’d stuff just doesn’t cook very well. I also use dried onion, it gets re-hydrated by the tomato liquids. When I get real fancy, I’ll take the immersion blender to even out the consistency, plus, I have heard that if you add bread crumbs and blend it, the sauce gets thicker and you don’t get the “red pool” under the pasta.
    Really like the video idea, you should do location shots at the farmer’s market. Golly, can I order you around more?

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