Best Robert Irvines Marinara Recipes

MARINARA

Marinara image

Provided by Robert Irvine : Food Network

Time 1h20m

Yield 1 gallon

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 cups diced celery
1 1/2 cups small-diced carrot
1/2 cup red wine
1 gallon canned whole peeled tomatoes
6 cups diced fresh tomato
4 cloves garlic, peeled and thinly sliced or minced
1 cup fresh basil leaves
1/2 cup fresh thyme, minced
1/4 cup fresh oregano, minced
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste

Steps:

Heat the olive oil in a saucepan over medium-high heat to the verge of smoking. Add the onion, celery and carrots, cooking until the onions have softened. Next, deglaze the pan with wine, stirring and scraping the bottom of the pan. Add the canned and fresh tomatoes and the garlic, reduce the heat to medium and simmer for 20 minutes.
Next, add the basil, thyme, oregano, Worcestershire sauce and salt and pepper to taste, reduce the heat to low and let simmer for another 20 to 25 minutes. Pulse with a hand-held immersion blender until semi-smooth, stirring throughout the process.

MAKE A DIFFERENCE MARINARA AND PASTA

Make a Difference Marinara and Pasta image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons grapeseed oil
1 medium onion, minced
2 cloves garlic, lightly crushed with the side of a knife blade and minced
1 teaspoon finely minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
2 (29 to 32-ounce) cans crushed tomatoes
Salt and freshly ground black pepper
1 pound penne pasta

Steps:

Heat grapeseed oil over medium heat in a saucepot. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.
Boil pasta until al dente. Drain well and serve with sauce.

RED SAUCE BASE - MARINARA

Red Sauce Base - Marinara image

Provided by Robert Irvine : Food Network

Categories condiment

Time 1h

Yield 1 1/2 gallons

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and thinly sliced or minced
2 cups minced or grated carrots
1/2 cup dry red wine
3 tablespoons fresh minced thyme
Salt and freshly ground pepper
120 ounces canned whole peeled tomatoes, crushed
1 cup fresh basil leaves

Steps:

In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.

ROBERT IRVINE'S - MARINARA

Robert Irvine's - Marinara image

I got this recipe from food network's show restaraunt impossible it is so simple and so good! from the 2-29-12 episode.

Provided by David Henson @Davethechef

Categories Other Sauces

Number Of Ingredients 9

Ingredients

1/3 cup(s) extra-virgin olive oil
1 large yellow onion, diced
4 - cloves garlic, peeled and thinly sliced or minced
2 cup(s) minced or grated carrots
1/2 cup(s) dry red wine
3 tablespoon(s) fresh minced thyme
120 ounce(s) canned whole peeled tomatoes, crushed
1 cup(s) fresh basil leaves
- salt and freshly ground pepper

Steps:

In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.

MUSSELS MARINARA

Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup olive oil
2 red onions, chopped fine
6 cloves garlic, minced fine
8 dozen mussels, debearded and well scrubbed
2 cans beer (your choice)
2 cups marinara sauce
3 tablespoons kosher salt
3 tablespoons cracked black pepper
4 tablespoons Irvine Spice Supreme Salad and Pasta Mix Seasoning
1/2 bunch basil leaves
8 fresh finely chopped tomatoes

Steps:

Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta.

MUSSELS MARINARA

Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
Salt and pepper
4 pounds fresh mussels, de-bearded, scrubbed and rinsed
Pasta, as an accompaniment or bruschetta for dipping
1 tablespoon fresh chopped basil leaves

Steps:

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.