Simple yet Delicious: How to Make a Classic Marinara Sauce

One of the simplest yet most delicious sauces you can make at home, marinara sauce is a staple in Italian cuisine. It's perfect for pasta, burgers, sausages, or chicken nuggets. Follow this easy recipe for a quick and flavorful sauce that will take your dishes to the next level.

Ingredients:

1 can (28 ounces) of diced tomatoes 1/4 cup of olive oil 1 large onion, chopped 3 garlic cloves, minced 1 carrot, finely chopped 1 celery stalk, finely chopped A sprig of fresh basil (optional) A pinch of red chili flakes (optional) Salt and pepper to taste

Directions:

Begin by opening a can of diced or crushed tomatoes. Strain the juice into a glass and enjoy it. This simple step adds a burst of flavor to your dish!

In a large saucepan, heat one-quarter cup of olive oil over medium heat. Add the chopped onion, minced garlic, carrot, and celery stalk. Saute the vegetables until they become soft and translucent.

Once the vegetables are cooked, add the diced tomatoes (including the juice) to the saucepan. If you like, add a sprig of fresh basil and a pinch of red chili flakes for added flavor and color.

Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally. The sauce will thicken and become more flavorful during this time.

Season the sauce with salt and pepper to your liking. Taste and adjust the seasoning as necessary.

Once the marinara sauce has reached the desired consistency and flavor, you can use it as a base for your favorite pasta or as a quick topping for burgers, sausages, or chicken nuggets.

Adapting the Sauce:

Feel free to experiment with different ingredients and seasonings to suit your taste. For a richer flavor, you can use fresh or canned tomatoes, fresh herbs, and other aromatic ingredients. This adaptable recipe makes it easy to create your own unique marinara sauce.

Explore More Sauce Recipes:

While marinara sauce is versatile and delicious by itself, it can also be a base for other sauces. Here are a few examples of "mother sauces" and how to make them:

Bechamel: A simple mixture of roux and milk, Bechamel can be used to make a creamy cheese sauce or added to baked dishes. To make it, start with a blonde roux (equal parts flour and clarified butter or unsalted butter), whisk in warm milk, and simmer until thick. Season with salt and pepper before using.

Velouté: Substitute stock for the milk in a Bechamel, and you get a more flavorful base. Add cream to this and you have a Supreme Sauce, which can be further enhanced with herbs and lemon for a delicious mushroom gravy. Alternatively, add wine and cream for a white wine sauce.

Hollandaise: A stable emulsion of warm clarified butter and egg yolks, Hollandaise can be dressed up into a Bearnaise sauce by adding in shallots, white wine vinegar, lemon juice, tarragon, and parsley. For a Dijon sauce, add lemon juice, Dijon mustard, and a pinch of cayenne pepper, ideal for serving over chicken, pork, or beef.

Experiment with these classic sauces to enhance your cooking and add new dimensions of flavor to your dishes. Happy cooking!