Italy

American Marinara Sauce I

Name: American Marinara Sauce I
Yield: 4 servings
Cuisine: Italy cuisine
Ingredients: stick unsalted sweet cream butter 0.5; vegetable or olive oil 1 tbsp; medium cloves garlic, crushed and chopped fine 2; (80 g) diced red onion 0.3 cup; dried oregano 0.5 tsp; dried crushed red pepper flakes 0.5 tsp; (28 oz / 750 g) unsalted whole peeled tomatoes, reserve juice 1 can; (6 oz / 150 g) tomato paste 1 can; salt (more or less to taste) 1.5 tsp; granulated sugar 1.5 tsp; ground black pepper 0.5 tsp

This is the classic expensive restaurant edition.

4 servings · Moderate

This is the Italian-American version, sweeter and looser than anything served in Naples, built from tinned tomatoes with a little paste for body. New York pizzaiolos settled on the can rather than the fresh fruit because Italy's tomato season arrives and then is gone, while tinned tomatoes from the New World stayed on the shelf year round. Most of the sugar is the American addition, and that is what makes it recognizable on a slice.

Ingredients

stick unsalted sweet cream butter0.5
vegetable or olive oil1 tbsp
medium cloves garlic, crushed and chopped fine2
(80 g) diced red onion0.3 cup
dried oregano0.5 tsp
dried crushed red pepper flakes0.5 tsp
(28 oz / 750 g) unsalted whole peeled tomatoes, reserve juice1 can
(6 oz / 150 g) tomato paste1 can
salt (more or less to taste)1.5 tsp
granulated sugar1.5 tsp
ground black pepper0.5 tsp

Directions

1
Heat a large pot over medium heat until hot (approximately 5 minutes).
2
Add butter and oil; heat until clear and the bubbling stops.
3
Add onion; gently sauté for 1 minute.
4
Reduce heat to medium-low.
5
Add garlic; gently sauté for 1 minute.
6
Add tomato juice.
7
Add tomatoes, one at a time, crushing completely using your hands (watch for spurts).
8
Add oregano and red pepper flakes. Stir to combine.
9
Cover and reduce heat to low. Simmer for 10–15 minutes.
10
Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated.
11
Cover and simmer for 10 minutes
12
Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.
13
Serve over al dente spaghetti with a side of Italian sausage or meatballs and a deep sweet red wine; serves 4, make this for two and enjoy again tomorrow night!

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.