Classic Marinara Sauce

Classic Marinara Sauce by The Mommy Games

If there is one thing our family eats a lot of, it’s pasta. Almost every Friday night, we serve up a big bowl of pasta with marinara sauce and a crusty, buttery loaf of garlic bread. I love that this meal takes barely any¬†preparation¬†or thought, and it always pleases the little ones. Our toddler gets an extra kick out of grating the Parmesan on top of his plate. Sometimes I will just open a can, but most of the time I grab a tupperware of this sauce out of the freezer. Everyone needs a go-to marinara recipe, and this has been mine for years. It’s all about choosing good quality canned tomatoes, San Marzano with basil being my favorite. I usually will make a huge batch of this on a random weekend, and then I’ll be set for the next month in the sauce department. It’s really as easy as dumping it all into a big pot, stirring every once in a while, and letting it simmer for an hour while it fills your home with the most mouthwatering smell. Trust me, your family will be ready for dinner after smelling this all afternoon! My husband’s favorite pasta dish of all time is this sauce served along with cooked penne, cabbage, and Italian sausage pieces. That’s the beauty of a good, classic marinara, you can add anything you like, or nothing at all and it will still make for a delicious and soul-satisfying meal.

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Rao’s Lasagna

Where did Fall go? I feel like it’s already Winter outside! After 7 years in NYC, I’m still a Floridian at heart, so I don’t exactly welcome the colder months with open arms. A warm, comforting meal like this lasagna makes it a bit better though. Lasagna is not a weeknight kind of meal. Although none of them are difficult in the least, there are numerous steps and it does takes a bit of time to get to the finished product. But it’s so worth it. And this recipe makes enough to feed an army, so you will certainly have leftovers to put in your freezer for a second meal (unless you are, in fact, feeding an army).

I have had great luck making many of Rao’s famous dishes at home, and this is another classic to add to the list. I love this recipe because it has a meaty, flavorful sauce that is in perfect balance with the salty bite of the Pecorino Romano. If you like, make extra sauce and freeze it to serve with pasta. It’s delicious.

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