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Best Marinara Sauce

July 23, 2010 by mydanishkitchen

Best Marinara Sauce

Best Marinara Sauce

I love love love tomatoes and Marinara sauce. I would eat it 7 days a week if they let me. But they won’t let me. Actually, truth be told, I eat a tomato every day for lunch and my coworkers love to point it out to me and so I never hear the end of it. 🙂 But I can’t help myself, lunch just dosn’t seem right without my shiny little red friend. Sorry, got a little sidetracked there.

Now for the Marinara sauce. This is without a doubt the very best Marinara sauce that I have tried out so far. This has become a favorite in our house and I’m happy to report that even my son likes it (and that’s saying a lot because he is used to only the best from his grandmother who makes a mean pasta and meatball). If you have a food mill this is a breeze to make, if not, it’s a little more work but well worth the effort. This sauce freezes really well so I always make a big batch and keep it in the freezer for easy use. Enjoy.

Ingredients:

1/4 cup extra-virgin olive oil

1/4 pound diced pancetta

2 large Spanish onions, diced

Kosher salt

4 large garlic cloves, minced

4 (28 ounce) cans Italian diced or plum San Marzano tomatoes

Directions:

Coat a large sauce pot with olive oil and add diced pancetta. Bring the pot to a medium-high heat and cook pancetta for 4 to 5 minutes. Add onion and season generously with salt, stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become soft and translucent but have no color. Add the garlic and cook for another 2-3 minutes stirring frequently.

Pass the tomatoes through a food mill or if you don’t have a food mill simply just pulse the tomatoes in a food processor to break them up and then press the tomatoes through a sieve. Make sure to press until you have a dry paste left in the sieve. This part can be a little bit of a workout. Make sure to scrape all the delicious pulp off the bottom of the sieve or the food mill. Add the tomatoes to the pot and rinse out 1 of the empty cans with water and add the water to the pot (about 2-3 cups). Season generously with salt (season in baby steps) and taste it to make sure it is seasoned enough. Let the sauce simmer for 2-3 hours, stirring occasionally and tasting frequently.

Serve sauce right away or cool down and then freeze.

Source: Anne Burrell

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Posted in Comfort food, Italien, Main course, pasta | Tagged cooking, italien, marinara, pancetta, pasta, tomatoes | 7 Comments

7 Responses

  1. on July 25, 2010 at 11:54 Tes

    It looks so yummy… it sounds simple and easy!
    I make marinara sauce often because my son loves pasta and this is the easiest way to create the yummy meal fast for him 🙂


  2. on July 25, 2010 at 09:22 Torviewtoronto

    Sauce looks delicious


  3. on July 24, 2010 at 09:29 Sommer @ A Spicy Perspective

    I love a good tomato sauce too! This looks fantastic!


  4. on July 23, 2010 at 22:02 Chef Dennis

    Pancetta makes all the difference, my wife loves sausage, so that always starts my sauce at home! It does freeze well too!


  5. on July 23, 2010 at 20:42 Baking Serendipity

    I love marinara sauce too. I seriously need to make my own. Thanks for the inspiration 🙂


  6. on July 23, 2010 at 18:26 polwig

    Yummy this looks great. I love the addition of pancetta which I think does not make it marinara anymore, but delishious anyways 🙂


  7. on July 23, 2010 at 07:43 Korean American Mommy

    Oh my, I must make my own sauce too. I love Italian anything. And the hubs has Italian godparents. Thank you for sharing (=



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