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    MAMA'S MARINARA


    Source of Recipe


    ROCCO'S RADIO RECIPES

    List of Ingredients




    Serves 6

    3 cloves garlic, crushed
    1/2 yellow onion, peeled and chopped fine
    3 tbsp olive oil
    chili flakes to taste
    2 28-ounce cans tomato puree, Red Pack brand if possible
    1 28-ounce. can crushed tomatoes, Red Pack brand if possible
    1 tbsp tomato paste, Red Pack brand if possible
    1 tsp sugar
    1 cup chicken stock
    red pepper flakes to taste
    salt to taste

    Recipe



    1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

    2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

 

 

 


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