Cookbook:Marinara Sauce

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Cookbook | Recipes | Italian Cuisine

[edit] Authentic Italian Marinara Sauce

No one in Italy calls this Marinara sauce which is a US term. In Italy tomato sauce is called " Salsa al Pomodoro".

The recipes below have way more ingredients than any marinara sauce I've seen. It may still be to your liking. This sauce is easy and tastes great over any kind of pasta. It could also be used on toast or as a pizza sauce.

[edit] Ingredients

• 1/4 cup of olive oil
• A clove of garlic
• 1 35-oz. can imported (Pelati preferred) Italian tomatoes, or 2 16-oz. cans crushed tomatoes)
• 1 handful basil leaves, washed, patted dry, and chopped
• salt and pepper to taste
• chopped onions (optional)
• 1/2 teaspoon sugar (optional)

[edit] Procedure

1. Gently heat the olive oil in a large saucepan.
2. Add a thin slice of garlic to the hot oil.
3. Once the garlic starts to turn brown, carefully remove it from the oil and discard.
4. Crush the tomatoes and add their juices. Diced tomatoes can be substituted for easier crushing. Tomato paste can be combined with the tomatoes, but you must add the sugar to cut down on the tart flavor of the paste.
5. Fill the empty tomato can 1/4 of the way with water and pour in with the tomatoes. Skip this if the diced or stewed tomatoes seem to have enough liquid.
6. Add the basil, salt, and pepper. Fresh basil is best, but dried can be used.
7. Bring to a boil.
8. Lower heat to a simmer.
9. Cook until thickened.

[edit] Modified Marinara Sauce

Goes well with rotini!

[edit] Ingredients

• salt
• sugar
• 3 cloves of garlic, chopped
• 1/3 onions
• 2 mm deep olive oil
• 56 oz. crushed tomatoes
• 1 lb. ground beef
• red wine
• oregano leaves
• basil leaves
• black pepper
• crushed red peppers

[edit] Procedure

1. Saute the chopped onions and garlic in the olive oil.
2. When the onions are translucent, add more oil, and stir.
3. Brown the beef in a separate pan. When it is brown, add to the saute.
4. Add the tomatoes.
5. After 5-7 minutes, add the salt, sugar, red wine, basil leaves, oregano, black pepper and red peppers.
6. Stir.
7. Lower temperature. After 15 minutes, taste.