STEVE’S GARLIC GINGER MARINARA

STEVE’S GARLIC GINGER MARINARA

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

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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.

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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.

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