Skip to main content

How To Make Marinara Sauce from Scratch - Best Marinara Sauce for Pasta dishes! Authentic Italian Recipe

   Although, there is a bit of history behind this recipe, the origin is shrouded in mystery.  Several folk theories exist as to the origin of this sauce. While one version states that, cooks aboard Neapolitan ships returning from North America invented marinara sauce in the mid-16th century after the Spanish, introduced the tomato to Europe. 

Have you ever wanted to make Marinara Sauce from scratch? Are you tired of the same ol' Pasta Sauces? Stop buying canned pasta sauce! No more pasta sauce from the jar. Not with this recipe. That's right! It's very easy to make, and your family meals will never be the same! Well, at least not when serving your favorite pastas. It all starts with a can of tomatoes.

Here's what you'll need:
                                  
                                      3-5 whole tomatoes (peeled and crushed)
                                      1/4 Tsp dried Oregano
                                      1/2 Tsp freshly ground Black Pepper
                                      1/8 Tsp freshly ground Nutmeg
                                      3 Garlic Cloves (finely diced)
                                      4-6 Tbsp Extra Virgin Olive Oil (for the finish)
                                      Salt to taste***
                                      4 Leaves fresh Basil Chiffonade
                                      1/4 cup starch water from pasta (reserved)
                                      1/4 Tsp dried Rosemary (optional)
                                      1/4 cup Olive brine from Kalamata Olives

Start by drizzling in some olive oil. Don't use the good stuff for this part. That's coming later at the finish. Next, add in the diced garlic, followed by the crushed whole tomatoes. Give it a quick stir, and add in the nutmeg, salt, starch water, and black pepper.

Continue stirring, as it reaches a boil, set the burner to medium low heat, stirring occasionally. Be careful that it doesn't burn. I usually set my heat to low for this part. Next, add in the Olive brine, dried rosemary, oregano, and basil. Stir once more, and add salt to taste, followed by another stir.

The reason I suggest you stir this in various gradients, is so that it gives a chance for each seasoning to be incorporated individually, as you build the layers of flavor necessary for maximization.
Once the sauce has reduced, go ahead, and turn off the heat. Add in the extra virgin olive oil, and stir again. Let sit to cool. This should be served warm, not overly hot.

Top generously over your favorite pasta(I used my handmade gnocchi for this)and give it a final toss to incorporate evenly throughout.  Lastly, you'll want a nice garnish of chopped parsley, and either Parmesan cheese, or freshly grated Pecorino Romano. Now, it is ready to serve!
  
WATCH THE VIDEO BELOW FOR MORE TIPS & TECHNIQUES!!

This sauce can be used in various pasta dishes, as well as, Lasagna, and Pizza, if you so choose.
I hope you've enjoyed my take on authentic Marinara Sauce. I look forward to seeing you in the next video recipe.
Labels:

Comments

Post a Comment

Popular posts from this blog

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more