The best marinara

August on the farm is kind of boring. We can’t spend much time out there because it’s dangerously hot. So when we go, I quickly water the garden, squish bugs, maybe do some laundry, and then get back to the air conditioning as fast as I can.

In lieu of farm posts and photos, I think I’ll type up some of my favorite recipes. Here’s my favorite marinara recipe. It’s nearly essential to make this in a well-seasoned cast iron skillet.

1 large yellow onion, diced
Coconut oil
1 lb lean ground beef (grass-fed tastes best)
3 cloves garlic, diced
3 15 oz cans diced or crushed tomatoes – do not drain
spices to taste: salt (about 1.5tsp), dried basil, dried oregano, garlic powder, and red pepper flakes
Optional: 1/2 cup red wine

Heat the oil in your cast iron pan over medium-high heat for about three minutes. Add the onion and saute until translucent, about 5 minutes. Add the ground beef and saute until done. Add the garlic and saute until fragrant, about 30 seconds. Add the tomatoes (with juices) spices, and wine. The amount of each spice is entirely up to you, but don’t skimp on the salt.

Simmer on low until the water and wine has reduced to about 1/4 of the original volume. Serve over any noodle of your choice, or zucchini noodles, with plenty of Parmesan and crusty bread.

2 thoughts on “The best marinara

    1. It’s been hot here, too, with an unbearable heat index. Today Rebecca told me that Benjamin said it was cold. Enjoy the relief while you can.

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