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Saturday, July 5, 2014

Marinara Sauce


½ kilo Mussels, cleaned and beards removed
1.2 kilo Marinara Mix
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 teaspoon dried oregano
¼ cup red wine
2 x 400g can peeled tomatoes
or 1 large 700g bottle “nonna’s” peeled tomatoes and ¼ cup passata
¼ cup water
Salt and Pepper


1.         In 5 litre Bessemer casserole pan on medium heat fry onions in oil and once translucent add the garlic and fry being careful not to burn the garlic.

2.         Add the tomatoes, parsley, oregano, salt and pepper, squashing the tomatoes with a plastic spoon.

3.         Once the sauce has thickened add the wine and cook for a further 2 minutes.

4.         Add the mussels and give a good stir.  Add a little water and place the lid on and allow to cook vent closed for 5 minutes allowing enough time for all the mussels to open.

5.         Remove from the sauce all the opened mussels and discard the ones closed.  Set aside.

6.         Add the marinara mix, give a good stir and add a little water.  Place the lid on vent closed and cook for ½ hour or until marinara in cooked.

Serve with spaghetti.


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