Rocco's Recipes

Rocco Gets Real - A&E TV

Check out these other tasty recipes from Rocco:

Veggie Marinara

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons chopped fresh garlic
  • ½ large onion, small dice about 1 cup
  • ½ large carrot, small dice about ¾
  • 1 medium celery stalk, small dice about ½ cup
  • 8 oz swiss chard leaves, stems removed and cleaned, finely chopped
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1½ cups chicken stock
  • ½ 28-ounce cans tomato puree
  • ½ 28-ounce can crushed tomatoes
  • parm rinds
  • red pepper flakes
  • fresh basil sprig
Recipe

Heat oil in a dutch oven over medium heat. Add garlic and onions and saute for about 3 minutes. Add diced onion, carrot and Swiss Chard and season with salt and pepper. Sweat vegetables for about 6 minutes. Add tomato paste to the pan and stir to combine. Add red wine and reduce by half. Add chicken broth and bring to a simmer. Next, stir in tomato puree and crushed tomatoes. Bring sauce to a simmer and add parm rinds, red pepper flakes to taste and basil. Simmer until vegetables are tender, about 1 1/2 to 2 hours. Remove parm rind and basil. Put sauce through a food mill, if desired, and season with salt and pepper, if necessary.
Next On
I'm in the Doghouse
Sat, Dec. 27, 10:30A/9:30C
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