Marinara sauce & Happy Birthday to Evelyn

Made this sauce for my mother in law for her birthday dinner. The past two years we have made her chicken parmesan because she seems to like it! Normy makes the best chicken. So we team up and he makes the chicken and I make the sauce…

So here is another Jamie marinara sauce for you.

So you will need:
Grapeseed oil
Red wine
Two yellow onions
4 29 oz cans of tomato sauce
1 29 oz can of Petite Diced tomato chunks
large can of Tomato paste
Italian Seasoning
Ground Thyme
Freeze dried Basil
freshly ground black pepper
Kosher Salt
Balsamic Vinegar
Parsley flakes
Dried Basil
Red Pepper flakes
Garlic salt
Light brown sugar
Freeze dried oregano
Onion Powder
6 garlic cloves

Start by chopping the two yellow onions
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preheat a dutch oven to medium heat and coat the bottom of the pan with Grapeseed oil
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add the onions and saute for a few
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Then stir
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while that cooks go ahead and mince the garlic cloves

once that is finished

add to the onions that have been sautéing
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and stir in and saute for about a minute
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then add the 4 cans of tomato sauce
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and then the tomato chunks
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then stir

then add in the tomato paste
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then add in the wine, about 1/2 a cup
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then add in one cup of water
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then stir that all together, carefully as my pot was really full!
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then add all your spices by taste
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Kosher Salt
Garlic salt
Italian Seasoning
Oregano
Basil
parsley flakes
red pepper flakes
onion powder
Dried thyme
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stir that all in

I also added in the fresh black pepper as well and stirred that in too

then add the balsamic vinegar about 3 tbsp
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then add in about a tbsp of brown sugar
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stir that all together
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here is all the spices I used
Garlic salt
Italian Seasoning
Oregano
Basil
parsley flakes
red pepper flakes
onion powder
Dried thyme
Kosher Salt
and freshly ground black pepper
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simmer it for several hours covered on medium low heat, stirring occasionally and then serve

or what I did was instead of serving it, I put it in jars and then let it cool some more and then put the jars in the fridge for when I needed them the next night for dinner.

and all I did was pour the sauce into a pot and just warmed it for dinner.

So Normy was in charge of the chicken and he had a little helper, TJ
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Normy’s chicken is the best because he uses a LOT of butter!

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Here’s the Recipe for Normy’s Chicken

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Tara was in charge of the Garlic bread
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Suyzel and Isela made the salad
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and I (of course) took pictures of everyone and the food!
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Here’s my plate!
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Tara also made a dessert – Apple Pie Trifle
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and so did I – tiramisu
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Happy Birthday Evelyn
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11-4-2012

Pasta alla Marlboro Man

Recipe

2 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
2 cans (14 Ounce) Whole Tomatoes (I used fire roasted diced tomatoes instead)
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni
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Heat olive oil in large skillet or pot over medium-low heat.
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Add onion
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and cook a couple of minutes,
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until starting to turn translucent. Add garlic
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and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef
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and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme.
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Stir to combine. Dump in canned tomatoes with their juice.
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Stir,
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reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.
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Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
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Beer-Braised Beef with Onions

Recipe

■1 whole Chuck Roast, 2 1/2 To 5 Pounds
■Salt And Pepper To Taste (Be Generous!)
■3 Tablespoons Olive Oil
■4 whole Onions, Peeled And Sliced Thick
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■5 cloves Garlic Chopped
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■2 cans Beer
■1 teaspoon Ground Thyme
■1/2 teaspoon Rosemary Leaves
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Preheat oven to 275 degrees.

Heat oil in a large dutch oven over high heat.
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Season meat generously with salt and pepper.
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Sear meat on both sides, about 2 minutes per side. Remove meat from pan.
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Lower heat to medium.
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Throw in onions and garlic. Stir for 30 seconds.
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Pour in beer,
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and add thyme,
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rosemary,
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and salt to taste–about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge,
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and place lid on pot.
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Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
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Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
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Serve with very crust bread to sop up the juice.
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