italian essentials: marinara sauce

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is an excellent sauce that began with a recipe from my Aunt Josephine and evolved into what it is today. Great over pasta, or just drizzled over a few meatballs and baked with some mozzarella. You can also make the sauce the day before and let it mellow in the fridge before using (which is what I do). And it does freeze well. A minimum of ingredients, but sometimes the best recipes come from just a few ingredients. So, you ready… Let’s get into the kitchen.

serves 4 - 5
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For italian essentials: marinara sauce

  • PLAN/PURCHASE
  • 1 Tbsp
    extra-virgin olive oil
  • 2 - 3 slice
    slab bacon, diced
  • 1/2 md
    yellow onion, finely chopped or grated
  • 2 clove
    garlic, minced
  • 28 oz
    crushed tomatoes, 1 can, with juice
  • 8 oz
    tomato sauce, 1 can
  • 2 tsp
    dried basil
  • 1/4 tsp
    dried oregano
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
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How To Make italian essentials: marinara sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a large saucepan to make this recipe.
  • 3
    Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this recipe should last 8 – 10 weeks in the fridge, or several months, if frozen.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add the oil to a large saucepan over medium-low heat.
  • 6
    Add the diced bacon, and slowly cook until the fat has rendered and the bacon crisps, about 10 – 12 minutes.
  • 7
    Remove the bacon from the pan with a slotted spoon, drain on paper towels, and reserve for another recipe.
  • 8
    Add the onions to the bacon grease and cook until softened and translucent, about 3 – 4 minutes.
  • 9
    Add the garlic and cook until fragrant, about 60 seconds.
  • 10
    Add the tomatoes and sauce, then bring up to a light boil.
  • 11
    Add the basil, oregano, salt, and pepper to taste.
  • 12
    Reduce heat and simmer until the sauce begins to thicken, about 40 – 45 minutes.
  • 13
    Do a final tasting for proper seasoning.
  • 14
    Allow the sauce to cool slightly, then work in batches and blend until smooth.
  • 15
    Use immediately, or properly store in the fridge or freezer until needed.
  • 16
    PLATE/PRESENT
  • 17
    Use any time you want a great tasting Italian sauce. Enjoy.
  • 18
    Keep the faith and keep cooking.
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