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Christoph's™ Marinara Sauce — Classic
Yield: About 3-1/2 Cups – Serves 4 to 5 | Serving Size: Pasta 3.5 oz. – Sauce 2.8 oz. Cup
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Introduction
Introduction
I can never get enough of Italian. And, a well prepared Marinara sauce can be used with almost any pasta shape. Often, I use it as the base of my pizza sauce. Oh, my!
On another note, and after four years of deliberation, hemming and hawing, I finally decided to purchase the Marcato 150 pasta making machine with motor. I have made homemade pasta on many occasions, but thought that it would go faster with the various attachments. One of my favorite styles is Tagliatelle. I cut it short for soups and leave it long for everything else.
The world of fresh pasta is in another dimension. Even the best quality dry pasta cannot compare in flavor and texture. Get with the program. Hand make fresh pasta.
Ingredients
Ingredients
- 1 medium onion (40 oz.) – fine/medium chopped
- 1 large garlic clove: 5+ gr. (0.20 oz.) – thinly sliced
- 2 tblsp. olive oil
- 2 tblsp. Unsalted butter
- 28 oz. can San Marzano tomatoes - DOP1
- 1 tblsp. tomato paste
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. basil - fresh, chopped
- 1/8 cup white wine2
1 Preferably authentic Italian DOP tomatoes, but any high quality plum tomatoes can be used.
2 A white wine of your choosing. I select a Chardonnay.
Pasta
Use a pasta shape of your choice. I use Fettucine (1/4" wide) or Tagliatelle.
Image source: Wikipedia
Topping
Freshly grated Parmigiano-Reggiano or Pecorino cheese, if desired.
Preparation
Preparation
- Starting with a cold, large pan, over medium heat, sauté fine/medium chopped onion in olive oil until translucent;
- Add finely sliced garlic cloves; stir and cook until aroma is released;Add fine/medium crushed tomatoes – there should be some medium chunks;
- Add tomato paste and hand blend into the sauce;
- Add salt and ground black pepper to taste;
- Add wine, constantly stir and bring to boil;
- When tomato sauce begins to bubble, reduce heat to a lazy simmer;
- Cook uncovered and reduce to desired flavor intensity and thickness ꟷ approximately 20 to 30 minutes1 ꟷ while stirring from time to time;
- Add salt and pepper, if needed, to desired taste.
1 Marinara sauce does not require long term cooking. Unlike other deeper and richer sauces, Marinara is known for its light and sweet tomato flavor.
Image Credit: Source unknown.
Serve & Portion Size
- Per Serving – Pasta: 3.5 oz.
- Per Serving – Sauce: 6 oz. (1 large ladle)
- Per Serving – Add one 1/4" thick slice of unsalted butter
- Top each serving with freshly grated Parmigiano-Reggiano or Pecorino cheese as desired. I used 16 grams (1/2 oz.) of Kraft Parmesan.
- Salt & pepper to taste, if needed.
Notes
- Sauce should not be too thick or runny.
- Sauce can be refrigerated in a sealed container for 3 days, or frozen for 2 to 3 months.
Options
Options
About San Marzano D.O.P. Tomatoes
A Sample Brand1
- D.O.P Certified (Protected Designation of Origin) San Marzano tomatoes, only grown in the volcanic soil around Mount Vesuvius.
- Sweet Italian plum tomatoes , perfect for pasta sauce and pizza.Imported from Italy, from the Campania region.
- San Marzano tomatoes are thinner and more pointed than Roma tomatoes and the flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic.
1 This brand example is for information only. It is not an endorsement of the product.
Comments & Tips
Comments & Tips
This Marinara sauce is modified from the book "The Complete Book of Sauces," by Sallie Y. Williams. It can be used for everything in the pasta world. Feel free to modify it to your taste − add any spices your heart's desires.
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Buono Appetito ... !
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Copyright
All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.
