Best Robert Irvines Marinara Recipes

MUSSELS MARINARA

Mussels Marinara image

Provided by Robert Irvine : Food Network

Time 50m

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 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
4 pounds fresh mussels, debearded, scrubbed and rinsed
Salt and pepper
1 tablespoon fresh chopped basil leaves
Pasta, as an accompaniment, or bruschetta for dipping

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 it 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.

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.

MARINARA

Marinara image

My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 5 cups

Number Of Ingredients 8

Ingredients

2 cans (28 ounces each) whole tomatoes
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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.

MARINARA

Marinara image

Provided by Robert Irvine : Food Network

Categories condiment

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.

MEATBALLS

Meatballs image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 55m

Yield 20 meatballs

Number Of Ingredients 17

Ingredients

1/4 cup extra-virgin olive oil
8 ounces small onion, diced
1 ounce fresh garlic, minced
1 teaspoon dried oregano
1/2 cup chilled tomato sauce
6 pieces white bread, crusts removed, diced
2 1/2 pounds ground beef
1 pound sweet sausage
4 1/2 ounces grated Parmesan
4 ounces fresh curly parsley, chopped
4 ounces provolone, small diced
3 ounces tomato paste
2 ounces ham, small diced
2 ounces mortadella, small diced
2 ounces salami, small diced
3 eggs (raw)
2 hard-boiled eggs, chopped

Steps:

Preheat the oven to 350 degrees F.
Heat a saute pan to medium heat. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized. Set aside to cool.
In large bowl, mix the chilled tomato sauce with the bread. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well.
Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat. Bake until the meatballs are cooked through, 18 to 20 minutes.