Marinara Sauce
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil450 g
Pancetta (diced)Directions:
1
Coat a large sauce pot with olive oil and add the pancetta
2
Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes
3
Add the onions, season generously with salt, to taste, and stir to coat with the olive oil
4
Cook the onions for 6 to 7 minutes, stirring frequently
5
The onions should become very soft and aromatic but have no color
6
Add the garlic and cook for another 2 to 3 minutes, stirring frequently
7
Pass the tomatoes through the food mill
8
Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill
9
That's all of the big money stuff! Add the tomatoes to the sauce pot and 1 can of water (about 2 to 3 cups)
10
Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt
11
Season in baby steps and taste every step of the way
12
Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently
13
Use the sauce right away on pasta or for any other tomato sauce need
14
This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen