Spaghetti with Marinara Sauce

Written by Published on in Pasta, Sauce

I think we experimented more with this recipe than any other, over the last 40 years. The trick was to get the sauce to a point where the sweet and spicy blend came through, with lower acid tomatoes.

We make large portions and freeze the sauce for future use. In fact, by keeping the sauce in the refrigerator or freezer, the ingredients seem to blend even better. Call us crazy but, we think leftovers the next day taste better than the same day sauce.

Now, this sauce can be made without the meat. Once in our life, we went vegan for over a year, and by eliminating the meat, this became a go to dinner during that time. Today, no longer vegan, we love the meat sauce but also find making the sauce without the meat, and then layering on our meatballs from the meatball recipe, is also a tasty option.

Lastly, we also like the typical spaghetti noodles but find Angel Hair pasta to be e a little more substantial with this sauce.

Ingredients

  • Servings: ”4-6″
  • Difficulty: ”Easy”</p>
  • Print

  • 1 Pound of Good Italian Sweet Sausage (If you can’t find a good store bought sweet Italian Sausage, our recipe for it will do the trick.)
  • 1 Tablespoon of Worcestershire Sauce
  • 1/4 Cup Olive Oil
  • 1 Cup Chopped Yellow Onion
  • 7 Minced Garlic Cloves
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 28 can of San Marzano Crushed Tomatoes ( If you have good low acid heirlooms in season, they are a great option, and always include the liquid in the 28 ounces.)
  • 1 1/2 Teaspoons Kosher Salt
  • 1 Large Fresh Basil Sprig
  • 1/4 Cup Brown Sugar
  • 1 Tablespoon Fresh Chopped Oregano
  • 1 Tablespoon Fresh Chopped Parsley
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup “Good” Red Wine
  • 1/2 Cup Fresh Grated Parmesan Cheese

[/ingredients]

Directions

  1. In a large stock pot, add oil, Worcestershire and ground Italian Sausage. Brown over low to medium heat.
  2. Add chopped onions and pepper flakes, and sauté for 5-10 minutes.
  3. Add garlic and sauté for 2 minutes more.
  4. Add wine and cook for 5 minutes.
  5. Add tomatoes with their liquid and simmer for 15 minutes.
  6. Add everything else, less the cheese, and simmer for 30 minutes uncovered.
  7. Add cheese and simmer on low for 5 minutes.
  8. You can serve the sauces with your preferred noodles at this point HOWEVER, we never do. We always let the sauce simmer on low for a minimum of 3 hours. That is how great sauce flavor is developed for full bodied tastes.
  9. Once you prepare your noodles only cook them them until they are just al dente, and then put them in the sauce to finish cooking. Great restaurants finish the noodles in the sauce to impart flavor in every bite.
  10. For a pretty presentation, use a large fork to twirl the noodles in the middle of a plate, wipe the sides, sprinkle with some extra fresh grated parmesan and extra fresh chopped parsley.

[/recipe-directions]

Leave a Reply