Vincent lo Piccolo's Marinara Sauce
Source of Recipe
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List of Ingredients
1 teaspoon olive oil
4 tablespoons butter
4 medium onions, coarsely chopped
1 can (28 ounces) imported whole tomatoes
2 heaping teaspoons paprika
1 small can (6 ounces) tomato paste
1 bay leaf
4 tablespoons dried basil
2 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh parsley
2 whole cloves or 1/4 teaspoon ground cloves
1 teaspoon ground allspice
3 to 4 cups homemade chicken stock or 2 cups homemade chicken stock mixed with 1 cup warm water and a Herb-Ox bouillon cube
Recipe
In a large nonaluminum pan, heat the oil, then add the butter. When it melts, add the onions and cook 10 minutes over medium heat until soft but not brown.
Add the tomatoes and with a spoon and crush them against the side of the pan. They should be quite coarse. When the tomatoes start to bubble, add the paprika and tomato paste. Stir thoroughly to mix in the tomato paste.
Add the bay leaf, basil, garlic, black papper, parsley whole or ground cloves and allspice.
Let the mixture simmer an additional 20 minutes over medium heat, stirring constantly near the end as the liquid evaporates and the tomato paste is inclined to settle to the bottom of the pan and burn.
Add 2 cups of the chicken stock, stir thoroughly and simmer, uncovered, for 30 minutes longer. Add 1 cup additional chicken stock or enough to thin the sauce to your desired consistency. Simmer 15 minutes longer, then taste for seasoning. Add salt if you like.
Serve over spaghetti as a side dish. Serves eight to 10.
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