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Title: Basic Marinara Sauce W/variations
Categories: Sauce Pasta
Yield: 1 Recipe
| OUR ITALIAN HERITAGE | ||
| BASIC SAUCE | ||
| 3 | tb | To 4 tbsp olive oil |
| 1 | cn | 16-oz. crushed tomatoes |
| 1/4 | ts | Oregano |
| 1 | cl | Garlic; minced |
| 1 | ts | Dried basil |
| Salt | ||
| Pepper | ||
| VARIATION NO. 1 | ||
| 3 | tb | To 4 tbsp olive oil |
| 1 | cn | 16-oz. crushed tomatoes |
| 3 | tb | To 4 tbsp parsley; chopped |
| 1 | cl | Garlic; minced |
| Salt | ||
| Pepper | ||
| Hot pepper flakes | ||
| VARIATION NO. 2 | ||
| 1 | sm | Onion; chopped |
| 2 | cl | Garlic; minced |
| 1/4 | c | Olive oil |
| 1 | cn | 28-oz. crushed plum tomatoes |
| Salt | ||
| Pepper | ||
| 1/4 | c | Dry white wine |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh basil; chopped |
| 1/4 | ts | Fennel seed; may be powdered in blender |
Basic sauce - lightly saute garlic in olive oil. Remove pan from heat. Add crushed tomatoes, basil, oregano, salt, and pepper; return to med. heat. Simmer for 30 mins., adding a little water as needed, so as not to stick. Yield - sauce for 1 lb. of pasta.
Source: Lucy Yonnetti (Sgt. F. M. Bonanno Lodge #2549)
Variation No. 1 - make as above except substitute the parsley for the oregano and basil. Add hot pepper flakes along with salt and pepper to crushed tomatoes then simmer.
Source: Ginette M. Reish (Jos. A. Franzalia Lodge #2422)
Variation No. 2 - Following instructions for basic sauce, saute onion and garlic together in olive oil, add wine to tomatoes along with spices.
Source: Virginia Minghella (Mike Accardi Lodge #2441)
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