Here's how I make marinara sauce:
2 large cans tomato paste
1 large can crushed tomatoes
1 large onion
4 or 5 fresh garlic cloves
1 pkg. fresh mushrooms
basil, oregano, salt, and black pepper to taste
olive oil
Chop the onion and garlic cloves and simmer with the spices in olive oil until dissolved. Add tomato paste and crushed tomatoes. Simmer low, stirring constantly until the sauce thickens. Slice the mushrooms and add them a few minutes before the sauce is done. You want them to cook, but not cook down to nothing. This will make a little over 3/4 gallon of sauce. You can store it and reheat it as needed.
I always use angel hair spaghetti or fetuccini instead of regular spaghetti, but that's just my preference. Cook the pasta in water with a little salt and olive oil until al dente - i.e., it should be firm, not limp and soggy. It should offer some resistance when you bite into it. When the pasta is done, strain and rinse it immediately. Mix some olive oil in with the pasta to keep it from drying and sticking together.
Last edited by SinisterMotives; 09-06-2004 at 11:19 AM..
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