Anne Burrell's Marinara Sauce
Filed under
Sauces
Tomatoes take a lot of salt - season in baby steps and taste every step of the way. Keeps a few days refrigerated, or freeze it.
Ingredients
- 1/4 cup Olive oil, extra-virgin
- 1/4 lb Pancetta, diced
- 2 Onion, large Spanish, 1/4-inch dice
- Kosher salt
- 4 clove Garlic, large, smashed and chopped
- 4 can Plum tomatoes, 28-ounce Italian San Marzano
- Water, 1 can, about 2 to 3 cups
Directions
- Coat a large sauce pot with olive oil, add the pancetta and cook over medium-high heat 4 to 5 minutes.
- Add the onions, season generously and cook 6 to 7 minutes, stirring often, until very soft but uncolored. Add the garlic for 2 to 3 minutes.
- Pass the tomatoes through a food mill, scraping all the pulp off the bottom and leaving only stems and seeds. Add to the pot with 1 can of water, season and taste.
- Cook 2 to 3 hours, stirring occasionally and tasting often.