Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, marinara sauce for pocket burgers. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Combine beef with all the seasonings. Form into balls and then press into burger patties. Use any hamburger buns and toast them. Make mini meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.
Marinara sauce for pocket burgers is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Marinara sauce for pocket burgers is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have marinara sauce for pocket burgers using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Marinara sauce for pocket burgers:
- Take 15-1/2 ounces tomato sauce
- Get 1/2 cup grated Romano Parmesan cheeses
- Get 1/3 cup chopped parsley
- Prepare 1/3 cup sugar
- Make ready 1/2 teaspoon granulated garlic powder
- Get 1 teaspoon basil
- Get 1/2 teaspoon whole leaf oregano
- Prepare 1/2 teaspoon salt
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. In a large, deep skillet over medium heat, heat oil. Pour in tomatoes and use a wooden spoon to.
Steps to make Marinara sauce for pocket burgers:
- Heat a pot add the tomato sauce.
- Let it warm through, stirring often.
- Add spices and sugar. Stir often turn heat down and simmer 10 minutes.
- Stir in the cheeses remove from heat and let sit 10 minutes.
- Stir before serving I hope you enjoy this recipe!
In a large, deep skillet over medium heat, heat oil. Pour in tomatoes and use a wooden spoon to. Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked. Cool the meat sauce in shallow bowls in the fridge, then cover and refrigerate them overnight. The next day, transfer the meat mixture to the slow cooker to finish cooking, and then keep it warm for the party. —Hope Wasylenki, Gahanna, OH.
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