recipe.exchange

American Marinara Sauce II

@arecipe.bsky.social

This is a more rustic and less "Italian-American" recipe than the other one.

Ingredients

  • Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
  • 2 tablespoons almond oil
  • ½ head of garlic (or less), minced
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons dried red chile flakes
  • 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
  • 2 medium to large onions (preferably red or yellow), diced
  • 1 yellow bell pepper, cut into strips
  • 1 large can plus 1 small can whole tomatoes, crushed by hand with juices
  • 1 large can crushed tomatoes
  • ½ cup (120 ml), plus more as needed, white table wine
  • Salt to taste
  • Ground black pepper to taste
  • Freshly-grated Parmigiano-Reggiano to taste

Instructions

  1. 1
    Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
  2. 2
    Deglaze pan with white wine, then add tomatoes.
  3. 3
    Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
  4. 4
    Simmer for an hour (or more if necessary), stirring occasionally.
  5. 5
    Add wine until desired consistency is achieved. Add salt and pepper to taste.
  6. 6
    Add al dente pasta to pan with sauce and combine using tongs.
  7. 7
    Plate and garnish with fresh basil and Parmigiano-Reggiano.
Category
Side Dishes
Cuisine
Italian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:American_Marinara_Sauce_II