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Foolproof Spaghetti Sauce (Marinara)
After suffering years with prepared spaghetti sauce (the metal-tasting stuff), I happily discovered a simple, tasty and virtually foolproof tomato-based sauce in a 1996 issue of Consumer Reports. Here's the recipe, tweaked to make it even better than the original! For my favorite marinara recipe (a bit more involved but well worth the effort), go here.
- Crushed tomatoes make a smooth sauce; for a chunky version, use diced tomatoes or chopped whole tomatoes.
- Fresh basil leaves make the best sauce.
- Spoon over servings of spaghetti or linguine. Then sprinkle grated Parmesan cheese to taste.
Takes about 40 minutes. Makes about 3 cups (4-6 servings over spaghetti/linguine).
SHOPPING LIST:
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- Onion
- Chile pepper flakes
- Garlic
- Canned crushed tomatoes
- Fresh basil
- Parmesan cheese
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1
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In a non-reactive pan (stainless is ideal), heat oil then cook gently, partly covered, until onion is translucent but not browned (5-8 minutes)
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- 1-2 tablespoons olive oil
- 1 small onion, finely chopped
- Optional: 1/4 tsp dried chile pepper flakes
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2
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Stir in and cook about 1 minute
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3
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Add, bring to low boil, then simmer 25-30 minutes, covered, stirring occasionally.
Thicken sauce, if desired, by cooking uncovered for several minutes and/or by stirring in several tablespoons of grated Parmesan cheese
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- 28-oz can crushed tomatoes
- 10-15 fresh basil leaves, chopped or torn
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- Optional: Parmesan cheese, grated
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© 2002-2012 All rights reserved.
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www.cybershingle.com/recipes/
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