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.



By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s