RCI-SC.005.0002.001
American marinara sauce
Note: There is really no "right" way to make marinara (everyone's Mom makes it differently). You will see many different recipes, most all are good and all have their advantages.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Extra virgin olive oil (preferably Italian1 unitif not Italian then Tunisian, French, and Greek are advisable) to coat
- (app.) almond oil2 tablespoons
- half of a head of garlic (less is acceptable) minced1 unit
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- (app.) (240g) fresh basil finely torn or roughly chopped with small amount chiffonade and reserved1 cup
- to large onions (preferably red or yellow) diced2 medium
- yellow bell pepper cut into strips1 unit
- can and 1 small can whole tomatoes1 largecrushed by hand with juices
- 1 large
- (120ml)1/2 cupplus as needed, white table wine
- 1 unit
- Parmigiano-Reggiano to taste1 unit
Method
1
Sweat onion, garlic, and bell pepper in extra virgin olive and almond oil with salt and pepper in oversized pan
8 minutes
2
Deglaze pan with white wine
2 minutes
3
Add tomatoes
2 minutes
4
Combine dried herbs and red pepper flakes in mortar and pestel
3 minutes
5
Add dried herbs, red pepper flakes, and unreserved fresh basil to pan
2 minutes
6
Simmer for an hour (or more if necesary), stirring occasionally.
60 minutes
7
Add wine until desired consistency is achieved
3 minutes
8
Add salt and pepper to taste
2 minutes
9
Strain and add al dente pasta (long strand pastas such as spaghetti, linguini, and fetuccini are traditional in America but other pastas are also advisable) to pan with sauce and combine using tongs
4 minutes
10
Plate and garnish with fresh basil and freshly grated Parmigiano-Reggiano
3 minutes