Marinara Sauce
by Anne Burrell
www.foodnetwork.com
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large spanish onions, cut into 1/4-inch dice
kosher salt
4 large garlic cloves, smashed and chopped
4 (28 ounce) cans Italian plum San Marzano tomatoes
Coast a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4-5 minutes. Add the onions and season generously with salt and stir to coat with olive oil. Cook the onions for 6-7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2-3 minutes, stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds. Be sure to scrape the pulp off the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2-3 cups). Season generously with salt and taste it. Tomatoes take alot of salt, Season in baby steps and taste every step of the way. Cook the sauce for 2-3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can be cooled and stored in the refrigerator for a few days. It also freezes really well.
by Anne Burrell
www.foodnetwork.com
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large spanish onions, cut into 1/4-inch dice
kosher salt
4 large garlic cloves, smashed and chopped
4 (28 ounce) cans Italian plum San Marzano tomatoes
Coast a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4-5 minutes. Add the onions and season generously with salt and stir to coat with olive oil. Cook the onions for 6-7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2-3 minutes, stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds. Be sure to scrape the pulp off the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2-3 cups). Season generously with salt and taste it. Tomatoes take alot of salt, Season in baby steps and taste every step of the way. Cook the sauce for 2-3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can be cooled and stored in the refrigerator for a few days. It also freezes really well.
