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This is the famous Italian tomato sauce. It can be rich and meaty, good over spaghetti or linguini, or it can be light and vegetarian, for veal parmigiano or such. It is good with big chunks of wild mushrooms in it and served over pasta. Here is my recipe for a good honest marinara with about any kind of ground meat. Beef of course is a natural. This recipe is also fine for vegetarian marinara. Leave out the meat, and go a bit lighter on the spices.
In a heavy fry pan brown:
- 1 lb ground meat
- 2 Tbl olive oil
Add:
- 6 cloves garlic, chopped
Fry until garlic begins to frizz a bit, add:
- Handful or so mushrooms, good but optional
Toss around a bit till mushrooms wilt some, add:
- 4-5 cans tomato sauce
- a can or two of dry wine, red or white
- Tbl or two of fresh basil, or couple tsp. dry
- tsp. oregano
- good grind black pepper
- ½ tsp. fennel seed, crushed
- tsp. vinegar
- scant tsp. sugar
- dash Tabasco
- other kinds of chile are optional
Let it all simmer down slowly, stir occasionally so it doesn’t stick. This is a very versatile sauce with a wide range of uses. The above would be quite right for a good plate of Spaghetti for half a dozen people. Make the sauce more concentrated, and more highly spiced if you are going to flavor a whole Lasagna with it, or make it much lighter, and without meat, to showcase freshly found wild mushrooms, or as an accent to Veal a’la Parmigiano. This is a fun sauce to play with and modify. Enjoy.
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