The Newlywed Cookbook by Sarah Copeland && Sara Remington

Author:Sarah Copeland && Sara Remington
Language: eng
Format: mobi
ISBN: 9780811876834
Publisher: Chronicle

Freshly ground black pepper

8 oz/225 g fresh mozzarella cheese

8 oz/225 g shredded mozzarella cheese

MAKE THE MARINARA: Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 3 minutes. Add the tomatoes, crushing through your fingers as you pour them in the pan. Add the bay leaves, dried thyme, and basil and cook until the sauce thickens, about 30 minutes, crushing the tomatoes further with a wooden spoon to help them break down. Season with the salt and pepper. Pull out and discard the bay leaves and basil. You should have about 4 cups/960 ml of sauce. Reserve 2½ cups/600 ml of sauce for the lasagna, and freeze the remaining 1½ cups/360 ml of sauce for your next pasta dinner.

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