Lidia Bastianich Marinara Sauce Food

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

STEAMED MUSSELS TRIESTE STYLE (LIDIA BASTIANICH)

Steps:

• Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• If the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• Finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• Turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• Serve with good crusty bread for mopping up the sauce.

LIDIA'S BASIC MARINARA

Steps:

• Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
• Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
• Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.

MARINARA SAUCE

Steps:

• Heat the oil in a 2- or 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.
• Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.