Try ‘sauce boss’ Giada's first place marinara

Giada’s the boss of sauce according to consumer reports magazine, who ranked her tomato basil marinara number 1 for pasta sauces! Now you can try it in your home with these two delicious Giada recipes.

Tomato basil marinara

Ingredients

    • 1/2 cup extra virgin olive oil
    • 2 small onions, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 stalks celery, finely chopped
    • 2 carrots, peeled and finely chopped
    • 1/2 teaspoon sea salt, plus more to taste
    • 1/2 teaspoon freshly ground black pepper, plus more to taste
    • 2 (32 ounces each) cans crushed tomatoes
    • 2 dried bay leaves
    • 2 cups basil, chopped

Preparation

Baking Directions:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bayleaf. Stir in the chopped basil. Season the sauce with more salt and pepper to taste. Total cooking time: 1 hour and 20 minutes

Tips:

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Italian egg sandwich

Ingredients

    • 3 teaspoons olive oil
    • 1 large egg
    • 1/8 teaspoon salt
    • Pinch of freshly ground black pepper
    • 1 slice rustic white bread (1/2 inch thick)
    • 1 garlic clove
    • 1 tablespoon grated parmesan cheese
    • 1/4 cup warm tomato basil marinara sauce

Preparation

Baking Directions:

In a small, heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.Meanwhile, toast the bread until golden brown. Brush the remaining 1 teaspoon of oil over the toast. Rub the garlic over the toast, then sprinkle with the parmesan cheese. Spoon the drained marinara sauce over the parmesan.

Cheesy baked tortellini
Servings:

Serves 4 to 6

Ingredients

    • Olive oil
    • 2 cups tomato basil marinara sauce
    • 1/3 cup mascarpone cheese
    • 1/4 cup chopped fresh Italian parsley
    • 2 teaspoons chopped fresh thyme
    • 1 pound purchased cheese tortellini
    • 2 ounces thinly sliced mozzarella
    • 1/4 cup freshly grated parmesan cheese

Preparation

Baking Directions:

Preheat the oven to 350 degrees F. Lightly oil an 8x8x2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella cheese and parmesan cheese. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.Preparation Time: 10 minutesCooking Time: 35 minutes

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