RCI-ND.001.0039.001

American marinara sauce

Name: American marinara sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit Extra virgin olive oil (preferably Italian (if not Italian then Tunisian, French, and Greek are advisable) to coat); 2 tablespoons (app.) almond oil; 1 unit half of a head of garlic (less is acceptable) minced; 2 tablespoons dried oregano; 2 tablespoons dried thyme; 2 tablespoons dried red chile flakes; 1 cup (app.) (240g) fresh basil finely torn or roughly chopped with small amount chiffonade and reserved; 2 medium to large onions (preferably red or yellow) diced; 1 unit yellow bell pepper cut into strips; 1 large can and 1 small can whole tomatoes (crushed by hand with juices); 1 large can crushed tomatoes; 1/2 cup (120ml) (plus as needed, white table wine); 1 unit Salt and ground black pepper to taste; 1 unit Parmigiano-Reggiano to taste

Note: There is really no "right" way to make marinara (everyone's Mom makes it differently). You wil

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Extra virgin olive oil (preferably Italian
if not Italian then Tunisian, French, and Greek are advisable) to coat
1 unit
(app.) almond oil
2 tablespoons
half of a head of garlic (less is acceptable) minced
1 unit
dried oregano
2 tablespoons
dried thyme
2 tablespoons
dried red chile flakes
2 tablespoons
(app.) (240g) fresh basil finely torn or roughly chopped with small amount chiffonade and reserved
1 cup
to large onions (preferably red or yellow) diced
2 medium
yellow bell pepper cut into strips
1 unit
can and 1 small can whole tomatoes
crushed by hand with juices
1 large
can crushed tomatoes
1 large
(120ml)
plus as needed, white table wine
1/2 cup
Salt and ground black pepper to taste
1 unit
Parmigiano-Reggiano to taste
1 unit

Method

Sweat onion, garlic, and bell pepper in extra virgin olive and almond oil with salt and pepper in oversized pan

Deglaze pan with white wine

Add tomatoes

Combine dried herbs and red pepper flakes in mortar and pestel

Add dried herbs, red pepper flakes, and unreserved fresh basil to pan

Simmer for an hour (or more if necesary), stirring occasionally.

Add wine until desired consistency is achieved

Add salt and pepper to taste

Strain and add al dente pasta (long strand pastas such as spaghetti, linguini, and fetuccini are traditional in America but other pastas are also advisable) to pan with sauce and combine using tongs

Plate and garnish with fresh basil and freshly grated Parmigiano-Reggiano

American marinara sauce

Ingredients

Method

What Makes This Variant Distinct