Sunday Marinara Sauce Recipes

Steps:

• Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
• Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
• Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

Steps:

• What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it.
• Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
• Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
• Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.

Steps:

• Heat Olive oil in saucepan over medium heat. Add garlic, saute for 1 minute, add remaining ingredients and simmer. Simmer for at least 1 hour.

Steps:

• On low light, put tomatoes in saucepan.
• In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
• Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
• Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
• Simmer on low light for about 45 minutes, stirring frequently.
• The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.