Marinara Sauce ("Gravy" if you're from Philly)
This produces a light, not very thick gravy for those who don't want their
pasta smothered in sauce.
1 medium onion, diced
2-3 cloves of garlic, minced
quarter cup of minced Italian parsley
2 large cans of crushed tomatoes or whole tomatoes (from San Marzano are best)
1/4 cup of olive oil
salt, pepper, oregano,fresh basil
Saute onions and garlic till wilted. Do not burn garlic. If using whole tomatoes, blend in food processor or blender. Pour into onions and garlic. Add parsley,salt.pepper,oregano and chopped basil to taste. Cover with a lid slightly ajar and allow a slow bubbling for about 45 minutes, stirring occasionally. Fried meatballs or sausage can be added to this to complete the cooking of the meat and to give the sauce a meatier taste.
pasta smothered in sauce.
1 medium onion, diced
2-3 cloves of garlic, minced
quarter cup of minced Italian parsley
2 large cans of crushed tomatoes or whole tomatoes (from San Marzano are best)
1/4 cup of olive oil
salt, pepper, oregano,fresh basil
Saute onions and garlic till wilted. Do not burn garlic. If using whole tomatoes, blend in food processor or blender. Pour into onions and garlic. Add parsley,salt.pepper,oregano and chopped basil to taste. Cover with a lid slightly ajar and allow a slow bubbling for about 45 minutes, stirring occasionally. Fried meatballs or sausage can be added to this to complete the cooking of the meat and to give the sauce a meatier taste.
