Cabernet Marinara

I normally don't promote or endorse specific products that are sent to me.  I feel blogging endorsements and ads can be over the top.  Although a Pomi rep contacted me recently and I was immensely impressed with the product.  I did the research and found this product to be exactly what I was looking for.  It's BPA free, all natural, low sodium and completely organic.  I feel it's very important to feed your kids and family with the most fresh and pure ingredients.  BPA is commonly found in canned or plastic products.  I love to make lasagna, spaghetti and parmesan dishes but have disdained using the canned products, for this reason. Thankfully I've found a product I can incorporate my fresh organic ingredients with a packaged!

On that organic note..who doesn't like wine?? I personally LOVE wine and incorporated a cab into this marinara and it worked perfectly!  Please enjoy this marinara recipe as much as we did.


Ingredients:
1 (26 oz) Pomi strained tomatoes
1 (26 oz) Pomi chopped tomatoes
1 fresh tomato chopped
1/4 cup olive oil
1 1/2 teaspoon minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped thyme
3 bay leaves
1 carrot shredded
1 medium onion chopped
1 lb ground beef
3/4 cup Cabernet wine
1/4 cup parmesan cheese
1 1/2 teaspoon salt
1 teaspoon pepper


Preparation:
In a large dutch oven (or heavy skillet) heat the oil over medium heat.  Saute the onions, carrots and garlic until vegetables are translucent, about 10 minutes.  Add the strained tomatoes and use a hand blender to blend all ingredients, until pureed.

Heat a separate medium skillet over medium heat.  Add the ground beef and cook until just not pink.  Set aside.

Add the Pomi chopped tomatoes and fresh chopped tomatoes, cabernet, bay leaves, parsley, basil, thyme salt and pepper to the onion mixture and simmer covered for 25 minutes. Add the cooked ground beef to the marinara and cook for another 20 minutes.  Discard the bay leaves.  Season with salt and pepper to taste and serve over cooked pasta.

Recipe Adapted from Epicurean Mom