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
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.
CHEF DAVIES-TIGHT™ 