Introduction: This recipe is named after the unbelievable Chris Kamara, he is an English kickballer who has played for Portsmouth, Swindon Town, Brentford, Stoke City, Leeds United, Luton Town, Sheffield United, Middlesbrough, and Bradford City . He also managed both Bradford City and Stoke City. He is now a brilliantly enthusiastic presenter and football analyst on Sky Sports.
A marinara sauce is Italian and essentially made of tomatoes, garlic, onions and herbs, though the recipe does vary by region. It means “mariner’s sauce” which I think is appropriate for Chris as I believe he used to serve in the Royal Navy.
I am not sure which team the splendid Mr. Kamara has the strongest allegiance to (perhaps he’ll tell me) so I have placed him under kickball generally as this sauce can work with many, many things.
Preparation time: 15 mins
Cooking time: 50 mins
Home kit: Medium saucepan
Away kit: Storage jar, spaghetti, meal ball
- 3 tbsp. extra-virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 stalk of celery, finely chopped
- 1 carrot, grated.
- Generous pinch of sea salt
- freshly ground black pepper to taste
- 2 tins plum tomatoes
- 2 dried bay leaves
Heat the oil over a low to medium flame (extra virgin olive oil is quite delicate) in the saucepan and add the onions and celery, sauté until they are translucent, this takes about 5 minutes. Don’t brown them, it spoils the flavour.
Reduce the heat and add the garlic, carrots, salt and pepper. Continue to sauté until all the vegetables are all soft, about 5 more minutes. Add the tomatoes and bay leaves, simmer uncovered over a low heat until the sauce thickens, about 20 mins.
Full time results
Remove and discard the bay leaves. Taste and season the sauce with more salt and pepper if necessary. Pour over your Everton F.C. ~ Alan meat Ball or Crystal Palace ~ Spaghettian Wright, Wright, Wright Marinara. You can also store it in the fridge for a few weeks using the large jar.