Carrabbas Wolf Sauce Recipe

Carrabba's Marinara Sauce Kitchen Dreaming

WEBFeb 16, 2018 · Heat the oil in a medium saucepan [paid link] over medium heat. Add the onion, and cook, stirring occasionally, until translucent, …

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the scallions, anchovies (if using), garlic, and cook. Stir occasionally until garlic is fragrant for about 1 minute.
3. Add the wine. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers, and pour the mixture into the saucepan. Add the oregano, hot pepper flakes, and pepper and bring to a simmer.
4. Reduce the heat to med.-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 30 minutes.

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Copycat Carrabba’s Lemon Butter Sauce Dash of Sanity

WEBDec 14, 2023 · Add butter and let it melt. Stir in onion and garlic, cooking until onion is translucent (about 3 minutes). Add wine and lemon juice, …

1. Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
2. Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
3. Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
4. If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.

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