Saturday, January 29, 2011

Abby's Marinara Sauce

This sauce can be used right away on pasta or for any other tomato sauce need. It can also be cooled and stored in the refrigerator for a few days or it freezes well.

Ingredients for marinara sauce:
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
kosher salt
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

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

Pass the tomatoes through a food mill. Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.


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