Our chef lived in Morocco for more than 10 years, and this sauce is a completely authentic meal eaten there daily. Sautéed onions and cumin star in this sauce, accented by cinnamon and ginger.
Fresh onions, diced tomatoes, tomato juice, currant puree (filtered water, currants), Pinot Noir wine, cumin, extra virgin olive oil, sea salt, cinnamon, coriander, turmeric, ginger powder, coarse black pepper, crushed red pepper.
DINNER IS EASY WITH THIS SAUCE:
Traditionally, this sauce is simmered with meats or veggies & served over couscous.
- Braise beef or lamb in Vino de Milo Moroccan Marinara; serve with couscous or pasta
- Saute chicken chunks, then add Vino de Milo Moroccan Marinara; simmer 15 minutes, add olives, and serve with couscous or rice
- Add diced potatoes, carrots and peas to Vino de Milo Moroccan Marinara; simmer until vegetables are tender