Try my homemade marinara sauce that was inspired by my father-in-law. It's full of fresh herbs and porcini mushrooms. It's vegetarian.__________ CLICK FOR RECIPE ____________ Amazon Store for Rockin Robin Cookshttps://www.amazon.com/shop/rockinrobincooksVisit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: https://goo.gl/5PK8T9FACEBOOK Connect with me yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooks*********************************************************Products I use and recommend: Global 8 inch Chef Knife http://amzn.to/1TFZYYhSqueeze Bottles http://amzn.to/2l6ygsiKitchenaid Mixer http://amzn.to/1TFZGk9Silpat @http://amzn.to/1TFZP7bBaking Sheet Tray http://amzn.to/2EpdtyADisclaimer:This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin***************************************************Try my fried polenta recipe with this marinara sauce: https://youtu.be/LnWBNmGgc9oMarinara SauceIngredients:1 yellow onion, super fine dice8 cloves garlic, minced1 Tbsp. heaping fresh sage1 Tbsp. fresh Thyme2 tsp. Fresh oregano20 large leaves fresh basil, chiffonade1 handful bunch of fresh parsley1 tsp. Fresh rosemary petals, choppedCelery hearts from 1 bunch of celery3 Tbsp. olive oilSalt1 heaping cup of dried porcini mushrooms cup red wine2 cans of San Marzano peeled tomato (28 oz. ea.)Directions:Place the mushrooms in a bowl of cold water and dunk them. Swish the mushrooms occasionally for 4 or 5 minutes to loosen any dirt or sand. Then place the mushrooms in another bowl and add hot water. Let them soak for about 10 minutes to rehydrate.In a large frying pan over medium high heat, add the olive oil and onion and saute for 30 - 40 minutes. Then add the garlic and saute for an additional 2 minutes.Take the sage, oregano, and thyme remove the leaves. I like to remove the petals from the stems of the rosemary and chop them up with a knife before putting them in a food processor so that they are finely chopped and disappear in the sauce. After the mushrooms have rehydrated, remove them from the water and place them on a cutting board to chop them up.Place 1 can of the tomato along with the mushrooms and of the herbs except the basil into the food processor and blend until smooth. Pour this into the onion mixture. Repeat the process with the second batch of tomato and herbs.Add the wine to the sauce and salt to taste. Simmer this for 30 minutes. In the meantime, we will chiffonade the basil. Stack 10 leaves on top of each other and roll them into a cylinder. Slice into thin pieces and then chop in the other direction. Add it to the sauce and stir. Simmer another 10 minutes.You can serve this sauce over pasta, cauliflower rice, pizza, meatloaf, stuffed tomatoes, lasagna, etc. The ideas are endless! I hope you enjoy this healthy marinara sauce!Pasta with Bacon, Tomato, and Onion: https://youtu.be/tCKiN2r81xwLasagna Recipe: https://youtu.be/izuJqGCPIi4Bolognese Sauce For Pasta https://youtu.be/QEuMtD0SkdwHow to cut an onion into the super fine dice: https://youtu.be/ul7aaD7neasThanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Instagram, Twitter, and Google. It's as simple as copying and pasting this link:
