American Marinara Sauce II
This is a more rustic and less "Italian-American" recipe than the other one.
Source and licence
"American Marinara Sauce II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:American_Marinara_Sauce_II, revision 4518811), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:American_Marinara_Sauce_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518811
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
- 2 tablespoons almond oil
- ½ head of garlic (or less), minced
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 2 tablespoons dried red chile flakes
- 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
- 2 medium to large onions (preferably red or yellow), diced
- 1 yellow bell pepper, cut into strips
- 1 large can plus 1 small can whole tomatoes, crushed by hand with juices
- 1 large can crushed tomatoes
- ½ cup (120 ml), plus more as needed, white table wine
- Salt to taste
- Ground black pepper to taste
- Freshly-grated Parmigiano-Reggiano to taste
Method
- Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
- Deglaze pan with white wine, then add tomatoes.
- Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
- Simmer for an hour (or more if necessary), stirring occasionally.
- Add wine until desired consistency is achieved. Add salt and pepper to taste.
- Add al dente pasta to pan with sauce and combine using tongs.
- Plate and garnish with fresh basil and Parmigiano-Reggiano.