Post by chefkel on May 16, 2007 17:44:38 GMT -5
**big hub-ub over this sauce at cookinglight forums.. rave reviews**
Key to it is 4-6 hours simmering, and carmalized onions
this is a all day cooking adventure
my thought is that if the sauce is THAT great and takes THAT long.. it deserves something special to go over... so homemade ravioli is the ticket!
Lindrusso's Magnificent Marinara
1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup cup dry red wine (Chianti)
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil
**I wanna add a 1T of balsamic to it***
Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. Makes about 9 cups of sauce.
**** the key is the carmalized onions
Key to it is 4-6 hours simmering, and carmalized onions
this is a all day cooking adventure
my thought is that if the sauce is THAT great and takes THAT long.. it deserves something special to go over... so homemade ravioli is the ticket!
Lindrusso's Magnificent Marinara
1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup cup dry red wine (Chianti)
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil
**I wanna add a 1T of balsamic to it***
Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. Makes about 9 cups of sauce.
**** the key is the carmalized onions