A whole bulb of garlic and a big thumb of ginger go into this herb and spice red wine marinara sauce!  Lots of heat from the ginger. Nice heat!

Makes 6 cups

2 T. margarine

3 T. extra virgin olive oil

1 big thumb fresh ginger, peeled and finely chopped

1 whole bulb of garlic, peeled and finely chopped

1 t.Italian seasoning

1/2 t. dried oregano

1/2 t. dried basil

1/2 t. cinnamon

1/8 t. ground allspice

dash nutmeg

1/2 c. dry red wine

28 oz. can petite diced tomatoes

28 oz. can tomato sauce

freshly ground black pepper and salt to taste

chopped fresh oregano for garnish

your favorite pasta

In extra-large skillet, over medium-low heat, melt margarine with olive oil.

Add ginger and garlic and saute for a few minutes, being careful not to burn it.

Add herbs and spices plus red wine. Cook for about 5 minutes at a fizzle of a boil.

Add diced tomatoes, tomato sauce, black pepper and salt. Stir well, then simmer for 30 minutes.

If you want more wine, add a little at end of cooking time. It’s up to you.

Serve over your favorite pasta with a chopped fresh oregano garnish.

Notes: Steve and I eat a lot of fresh ginger and garlic. Besides liking it, we figure it must be doing something healthy for us. Fresh ginger in marinara sauce? Give it a try, I think you’ll like it.




Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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