Marinara Sauce

Reader Julie asked for a good sauce recipe to go with the pizza dough recipe I published a few days ago. I find jarred pasta sauces are too sweet and I am sure they have a lot of added sugar. This one is adapted from a recipe by Anne Burrell who was a sous chef for Mario Batali. I have made this many times and it is great. It is important to find good San Marzano tomatoes. They have the natural sweetness and flavor that makes this great. Throw them in whole. They will melt into a beautiful sauce in no time.


Carmelina San Marzano Italian Whole Peeled Tomatoes in Puree, 28 ounce (Pack of 6)

Author: Jim Kirkley

Adapted from a recipe by Anne Burrell, former sous chef to Mario Batali

Serves: 12

Marinara Sauce


INGREDIENTS

1/4 cup, olive oil
1/4 pound, Pancetta – diced
2 large, Spanish onions – 1/4″ dice
Kosher salt
4 large, garlic cloves – smashed and chopped
4 cans, Italian Plum San Marzano tomatoes (14.5 oz.cans)
3 cups, water

METHOD

  1. Coat a large saucepan with olive oil and add pancetta. Bring the pot to medium-high heat cook the pancetta for 4 to 5 minutes.
  2. Add the onions, season generously with salt, and stir to coat with the olive oil.
  3. Cook onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color.
  4. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  5. Add tomatoes and water, Season generously with salt and taste it. Tomatoes take a lot of salt. Season in small steps and taste often.
  6. Simmer over low heat for an hour, stirring occasionally.
  7. Use immediately. Sauce can also be cooled and stored in the fridge for a few days. It also freezes well.

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