Italian Essentials Marinara Sauce Food

MARINARA SAUCE

Steps:

• In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
• (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

BEST ITALIAN MARINARA SAUCE RECIPE

Steps:

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Stir in the minced garlic and let it infuse the oil for about 30 seconds.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

AUTHENTIC ITALIAN MARINARA SAUCE

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

CLASSIC MARINARA SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

SWEET ITALIAN SAUSAGE MARINARA SAUCE

Steps:

• Heat olive oil on medium-high heat in a large dutch oven.
• Add half of italian sausage and saute until golden brown.
• Remove cooked sausage and repeat with remaining sausage.
• Remove all sausage and set aside.
• Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
• Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
• Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
• Add all remaining ingredients and browned sausage to pot and stir well.
• Turn heat to medium low and simmer 45 minutes.

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY

Steps:

• Rough chop onion and garlic.
• Heat up a large pan on medium heat.
• Pour in all of olive oil.
• Dump in onion and sauté until soft.
• Add garlic, bay leaf, oregano, salt and pepper.
• Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
• Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
• Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
• Open all the cans of crushed tomato.
• Stir in one can at a time with wooden spoon or rubber spatula.
• Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
• Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
• Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
• Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

ITALIAN ESSENTIALS: AWESOME MARINARA SAUCE

Steps:

• PREP/PREPARE
• Use a large skillet for this recipe. The additional surface area will aid in evaporation, and thicken the sauce in less time.
• I am going to ask you to trust me on this recipe. It requires the best canned tomatoes you can get. I am recommending San Marzano (whole or diced), D.O.P certified. if possible. If you need some help in selecting the right brand, I created a recipe post with some excellent suggestions: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html
• You will find that basil is used in many Southern Italian recipes; while oregano is used more, as you travel North. If you substitute fresh for dried, then double the amounts to 1 teaspoon each. Or, just try one or the other, and see which one you like the best.
• This will probably freak some folks out, but when I was cooking in Naples, we would add 1 anchovy to the cooking garlic, and break it up as it cooked. It adds a bit of "umami," upping the flavor but without any hint of anchovy flavor to the finished product.
• Do not like using wine in your cooking, no worries, substitute an equal amount of water.
• If you are using whole canned tomatoes, you will need to dump them into a bowl, and then crush them with your hands.
• My Aunt Josephine used to use a razor blade to thinly slice the garlic... Yes, just like in the movie Goodfellas.
• Gather your ingredients (mise en place).
• Add the olive oil and the sliced garlic to a cold skillet and bring up to medium heat.
• Chef's Note: We are doing this to prevent the garlic from browning and beginning with a cold pan helps to control the process.
• When the garlic looks like this, it is ready.
• As soon as the garlic begins to sizzle, add the tomatoes. Then add the wine to the can, swirl it around (to pick up the last tomato bits), and add it to the pan.
• Chef's Note: If the garlic begins to brown before you add the tomatoes, start over, the sauce will be bitter. Slightly golden is okay... brown is a no, no.
• Add the remainder of the ingredients and bring up to a vigorous simmer.
• Chef's Tip: One chef that I worked with told me to pretend I was pan frying the sauce... Whatever.
• Continue to simmer for, 5 minutes.
• Add the tomato paste, and simmer until the sauce thickens, about 10 - 15 additional minutes.
• If you want a smoother sauce, add to a food processor, fitted with an S-blade, and blend until you like what you see.
• PLATE/PRESENT
• Use on all things Italian. Enjoy.
• Keep the faith, and keep cooking.

ITALIAN ESSENTIALS: MARINARA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan to make this recipe.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this recipe should last 8 - 10 weeks in the fridge, or several months, if frozen.
• Gather your ingredients (mise en place).
• Add the oil to a large saucepan over medium-low heat.
• Add the diced bacon, and slowly cook until the fat has rendered and the bacon crisps, about 10 - 12 minutes.
• Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve for another recipe.
• Add the onions to the bacon grease and cook until softened and translucent, about 3 - 4 minutes.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the tomatoes and sauce, then bring up to a light boil.
• Add the basil, oregano, salt, and pepper to taste.
• Reduce heat and simmer until the sauce begins to thicken, about 40 - 45 minutes.
• Do a final tasting for proper seasoning.
• Allow the sauce to cool slightly, then work in batches and blend until smooth.
• Use immediately, or properly store in the fridge or freezer until needed.
• PLATE/PRESENT
• Use any time you want a great tasting Italian sauce. Enjoy.
• Keep the faith and keep cooking.

ESSENTIAL MARINARA SAUCE

Steps:

• Add butter or ghee and olive oil to a saute pan.
• Add onions and saute until translucent.
• Add garlic and cook one minute.
• Add undrained can of crushed tomatoes.
• Add spices and sugar free sweetener (if needed).
• Simmer for 15-20 minutes.