American Marinara Sauce I
This is the classic expensive restaurant edition. You only live once.
Total Time
30 minutes
Servings
4 servings
½ stick unsalted sweet cream butter
1 tbsp vegetable or olive oil
2 medium cloves garlic, crushed and chopped fine
⅓ cup (80 g) diced red onion
½ tsp dried oregano
½ tsp dried crushed red pepper flakes
1 can (28 oz / 750 g) unsalted whole peeled tomatoes, reserve juice
1 can (6 oz / 150 g) tomato paste
1 ½ tsp salt (more or less to taste)
1 ½ tsp granulated sugar
½ tsp ground black pepper
Heat a large pot over medium heat until hot (approximately 5 minutes).
5 minutes
Add butter and oil; heat until clear and the bubbling stops.
Add onion; gently sauté for 1 minute.
1 minute
Reduce heat to medium-low.
Add garlic; gently sauté for 1 minute.
1 minute
Add tomato juice.
Add tomatoes, one at a time, crushing completely using your hands (watch for spurts).
Add oregano and red pepper flakes. Stir to combine.
Cover and reduce heat to low. Simmer for 10–15 minutes.
10–15 minutes
Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated.
Cover and simmer for 10 minutes
10 minutes
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.
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!