Spaghetti With Marinara Sauce

Rao’s Spaghetti With Marinara Sauce Serves This Italian-American classic is adapted from Rao’s in Las Vegas. 2. ¼ cup extra-virgin olive oil 3. 4 oz. bacon, cut into ¼” cubes 4. 1 tsp. Oregano 5. 8 cloves garlic, minced, 5. 2 small yellow onions, mince 6. Kosher salt and freshly ground black pepper, to taste 7. 2 cans 28 oz. cans whole peeled tomatoes in juice, crushed 8. 1 lb. Spaghetti or tube macaroni basil leaves, roughly torn 10. Grated Parmesan, for serving 11. Heat oil and bacon in a 12” skillet over medium heat; 12. cook, stirring until bacon renders its fat, about minutes. Add oregano, garlic, onions, and salt and 14. pepper; cook, stirring until soft – about 8 minutes. 15. Add tomatoes; boil. Reduce heat to medium-low. 16. Cook, stirring, until sauce thickens, about 45 minutes. 17. Meanwhile, bring a large pot of salted water to a boil, 18. and add spaghetti; cook until al dente. Drain; add to 19. sauce with basil, and toss. Sprinkle with Parmesan

Guided Highlighted Reading for vocabulary, terms and phrases. In line# 1, highlight the name of the restaurant that created the recipe. In line #1, highlight the name of the city where the restaurant is located. In line #2, highlight the term for something that is “first pressed” oil In line #5, highlight the term for something that is “ground-up”. In line #6, highlight the term for something that is “chopped or ground”. In line #7, highlight the term that describes when it’ “just right”. In line #8, highlight the two words that describe the tomatoes. In line #10, highlight the word that means “uneven”. In line #11, highlight the word that means “to break into small particles”. In line #12, highlight the word that means “about halfway”. In line #13, highlight the word that means “to make”. In line #16, highlight the word that tells you to “turn it down”. In line #17, highlight the words that tell you when to stop stirring. In line #18, highlight what the water should be doing. In line #19, highlight the term that means “firm to the bite, not too soft”. In line # 20, highlight the word that tells you what do to with the Parmesan.

Rao’s Spaghetti With Marinara Sauce Serves This Italian-American classic is adapted from Rao’s in Las Vegas. 2. ¼ cup extra-virgin olive oil 3. 4 oz. bacon, cut into ¼” cubes 4. 1 tsp. Dried Oregano 5. 8 cloves garlic, minced, 6. 2 small yellow onions, mince 7. Kosher salt and freshly ground black pepper, to taste 8. 2 cans 28 oz. cans whole peeled tomatoes in juice, crushed 9. 1 lb. Spaghetti or tube macaroni basil leaves, roughly torn 11. Grated Parmesan, for serving 12. Heat oil and bacon in a 12” skillet over medium heat; 13. cook, stirring until bacon renders its fat, about minutes. Add oregano, garlic, onions, and salt and 15. pepper; cook, stirring until soft – about 8 minutes. 16. Add tomatoes; boil. Reduce heat to medium-low. 17. Cook, stirring, until sauce thickens, about 45 minutes. 18. Meanwhile, bring a large pot of salted water to a boil, 19. and add spaghetti; cook until al dente. Drain; add to 20. sauce with basil, and toss. Sprinkle with Parmesan

GHR for Summary In lines 2 – 10, find and highlight the ingredients that go into the recipe In line 11, find and highlight the first action you perform. In line 12, find and highlight the second action. In line 13 and 14, find and highlight the third action. In line 14, find and highlight fourth action. In line 15, find and highlight the fifth action. In line 15, find and highlight the sixth action. In line 15, find and highlight the seventh action. In line 16, find and highlight the eighth action. In line 17, find and highlight the ninth (meanwhile) action. In line 18, find and highlight the tenth action. In line 18, find and highlight the eleventh action. In line , find and highlight the twelfth action. In line 19, find and highlight the thirteenth action. In line 19, find and highlight the fourteenth action.

Rao’s Spaghetti With Marinara Sauce Serves This Italian-American classic is adapted from Rao’s in Las Vegas. 2. ¼ cup extra-virgin olive oil 3. 4 oz. bacon, cut into ¼” cubes 4. 1 tsp. dried Oregano 5. 8 cloves garlic, minced, 5. 2 small yellow onions, mince 6. Kosher salt and freshly ground black pepper, to taste 7. 2 cans 28 oz. cans whole peeled tomatoes in juice, crushed 8. 1 lb. Spaghetti or tube macaroni basil leaves, roughly torn 10. Grated Parmesan, for serving 11. Heat oil and bacon in a 12” skillet over medium heat; 12. cook, stirring until bacon renders its fat, about minutes. Add oregano, garlic, onions, and salt and 14. pepper; cook, stirring until soft – about 8 minutes. 15. Add tomatoes; boil. Reduce heat to medium-low. 16. Cook, stirring, until sauce thickens, about 45 minutes. 17. Meanwhile, bring a large pot of salted water to a boil 18. and add spaghetti; cook until al dente. Drain; add to 19. sauce with basil, and toss. Sprinkle with Parmesan.

Writing a Summary You may use the recipe and what you’ve highlighted to write a 1- 4 line summary of what you have to do to make the spaghetti marinara. You do not need to include measurements.

GHR for Weights, Measures, Time/Spaghetti With Marinara Sauce In line #2, highlight the amount of olive oil needed. In line #3, highlight the size of the cubes of bacon and how much you’ll need. In line #4, highlight the abbreviation for “teaspoon”. In line #5, highlight the word that describes the “size” of the onions. In line #6, highlight the word that tells what should be done with the pepper. In line #7, highlight the word that is an abbreviation for “ounces”. In line #8, highlight the word that is an abbreviation for pound/s. In line #11, highlight the size required for the skillet. In line #12 and 13, highlight how long you’ll need to cook the bacon. In line #14, highlight how long you’ll need to cook the mixture after adding the oregano, onions, salt and pepper. In line #16, highlight how long you’ll need to cook the sauce. In lines #18-19, highlight what you do with the spaghetti when it is ready.

Rao’s Spaghetti With Marinara Sauce Serves This Italian-American classic is adapted from Rao’s in Las Vegas. 2. ¼ cup extra-virgin olive oil 3. 4 oz. bacon, cut into ¼” cubes 4. 1 tsp. Oregano 5. 8 cloves garlic, minced, 5. 2 small yellow onions, mince 6. Kosher salt and freshly ground black pepper, to taste 7. 2 cans 28 oz. cans whole peeled tomatoes in juice, crushed 8. 1 lb. Spaghetti or tube macaroni basil leaves, roughly torn 10. Grated Parmesan, for serving 11. Heat oil and bacon in a 12” skillet over medium heat; 12. cook, stirring until bacon renders its fat, about minutes. Add oregano, garlic, onions, and salt and 14. pepper; cook, stirring until soft – about 8 minutes. 15. Add tomatoes; boil. Reduce heat to medium-low. 16. Cook, stirring, until sauce thickens, about 45 minutes. 17. Meanwhile, bring a large pot of salted water to a boil, 18. and add spaghetti; cook until al dente. Drain; add to 19. sauce with basil, and toss. Sprinkle with Parmesan