Saturday, September 26, 2015


Big Pot Recipe #1

Hey Yall!
   Today we are cooking Marinara Sauce!!!! This pic is before it is pureed! We cook 25 gallons of this about 2 times a week, and Man does it smell good!!!! This goes in our Chicken Parmesan and Eggplant Beauvoir here at C&G Grill!  It is awesome!!!

Marinara Sauce

1 quart Extra Virgin Olive Oil
3 lbs. Diced Onion
2 lbs. Diced Celery
1 lb. Diced Carrots
1 Cup Chopped Garlic
½ Cup Granulated Garlic
6 Cups Italian Seasoning
¾ Cup Coarse Ground Black Pepper
1 Gallon Red Wine
1 and 1/2lbs Beef Base
5 Gallons Water
3 cs. Italian Tomatoes
3 #10 cans Tomato Paste
1 container Pesto
½ Cup Kosher salt


In large kettle heat EVOO then add diced onions, celery and carrots. Sauté until onions start to clear, add chopped garlic and dry seasonings, cook an additional 2 – 3 minutes, Deglaze with red wine, and cook 5 minutes. Add stock, tomatoes, tomato paste and pesto. Puree well and simmer for 2 and ½ hours, season to taste with kosher salt.