Marinara sauce for pasta

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6

Classic Italian marinara sauce is a staple in many Italian dishes. It can be used on pasta, pizza, rice, or served as a ketchup substitute for ravioli. Wherever you add it, the dish will acquire a Mediterranean flavor. The sauce is easily made from canned, pureed tomatoes simmered with onions and garlic sautéed in olive oil. A dry red wine—an Italian Chianti is ideal—and chopped fresh parsley infuse the sauce with a rich, multifaceted flavor. The sauce is very aromatic and thick. Pour it over your spaghetti and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 cup chopped onion (1 pc.)
1.5 tsp chopped garlic
0.5 cups of quality red wine, such as Chianti
1 can (800 g) of canned crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp chopped fresh parsley
1.5 tsp coarse salt
0.5 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the olive oil in a large 12-inch skillet. Add the onion and cook over medium heat until translucent, 5-10 minutes. Add the garlic and cook for another minute.
Add the wine and cook over high heat, scraping up any browned bits from the bottom of the pan, until almost all the liquid has evaporated, about 3 minutes. Add the tomatoes, parsley, and salt and black pepper to taste. Cover and simmer over very low heat for 15 minutes.

Categories:

recipe / Sauces / Dips / Italian cuisine / Ina Garten / The Barefoot Countess

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