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Marinera Sauce
This was a reply to a post but I figures I'd start another thread.
1. Heat olive oil in a pot. The bottom of the pot should be covered with oil.
2. Add garlic or if you like it sweeter onions. How much depends on if you like garlic or not. I use maybe half a clove. Dont mince it either you just want the flavor.
3. When the garlic browns add the tomatos. Make sure not to burn the garlic cause that will ruin the taste. I use crushed tomatos. I also do not add any tomato paste. Add your fresh basil now and salt.
The trick in having a thicker sauce is the time spent cooking it. Tomatos have alot of water in them and you want to cook it out. You will notice alot of water on the pot lid every once in a while go over and dump it in the sink. You know when the sauce is done when the olive oil is finally infused with the tomatos. You will notice in the begininng that the oil will be on the top when it is gone it is done. But the longer you cook it the better. Italians usally eat pasta on Sundays so you would put this together in the morning and left it simmering while you go to church, picked up bread at the bakery and then finally turn it off when your water is boiling for the pasta. You also need to stir the bottom so it doesnt burn which will also ruin the taste.
This is a very basic sauce but what makes it great is the ingredients and the time.
Some other things you can add to it are.
Eggplant- It really gives it a nice flavor. Add some diced with the garlic make sure to remove the seeds because most of the acidity is there.
Ground Beef/Chicken- This is what is called Bolognase Sauce. Also put this in when the garlic is put in.
Heavy Cream- Gives you a pink sauce. This is added at the end just before you serve it. Also you can put vodka and sup onions for the garlic and you have a simple Vodka Sauce.
If you want the recipe for meatballs just ask.
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01-07-2008, 12:37 PM
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