BabyJane Hudson wrote:
> I would like to try my hand at making a basic homemade marinara sauce.
> Anyone have a good recipe that you would share? Also, could this
> marinara sauce be the foundation for a good spaghetti sauce to add
> other things to, or would that require a simple tomato sauce?
> Actually, I am not sure if there is a difference between the two and
> if there is, would someone be kind enough to explain the difference?
>
I can't answer your question about "marinara" vs. "spaghetti sauce" vs.
"simple tomato sauce." Don't know what you have in mind.

You could google this group's archives for threads about long time
poster Harry's tomato sauce. I believe it has been widely received as
an easy standard. Here's my copy of it, but I don't guarantee I have
the latest best version of it: -aem

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 TB dried oregano
1/4 tsp ground fennel -- (my addition)
28 oz. Italian tomatoes -- crushed (Marzano, if avail.)
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash
them.
Stir in the vegetable mixture. The resulting blend should be quite
thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. [No,
I can't agree with this. Simmer it for another 90 minutes. -aem]
Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator
in
tightly capped 28 ounce jars.

On 8 Apr 2006 11:03:53 -0700, "aem" > wrote:

>BabyJane Hudson wrote:
>> I would like to try my hand at making a basic homemade marinara sauce.
>> Anyone have a good recipe that you would share? Also, could this
>> marinara sauce be the foundation for a good spaghetti sauce to add
>> other things to, or would that require a simple tomato sauce?
>> Actually, I am not sure if there is a difference between the two and
>> if there is, would someone be kind enough to explain the difference?
>>
>I can't answer your question about "marinara" vs. "spaghetti sauce" vs.
>"simple tomato sauce." Don't know what you have in mind.
>
>You could google this group's archives for threads about long time
>poster Harry's tomato sauce. I believe it has been widely received as
>an easy standard. Here's my copy of it, but I don't guarantee I have
>the latest best version of it: -aem
>
> Harry's Tomato Sauce

Yup, this is the best sauce ever! I've gotta make it again, now that
I finally have all of the ingredients at one time. The ground fennel
comment should read, "Damsel's addition." The "my" thing gets really
confusing. Harry tried it that way after I mentioned that we liked
the addition, and he gave it his stamp of approval.

Make this sauce! You won't be sorry. I promise.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

BabyJane Hudson wrote:
> Re Harry's Tomato Sauce. I don't have a food processor. Would a
> blender work? If not, can someone recommend a inexpensive food
> processor that most consider good for the low cost?
>
> Also, in this sauce, it calls for red wine. When cooking, does the
> alcohol evaporate?
>
> Thanks,
> Jane

You can buy a cheap food mill if you want to puree sauces without a FP.
If I were making that sauce I would mince the vegetables very fine,
saute in good oil, deglaze with some wine ( a cup seems a lot) and then
add the tomatoes and spices and simmer. The veg just disappear. The
rule of thumb with tomatoes is less than 10 minutes or more than two
hours; the acid lives in between.
Marinara sauce never has meat. Several other good red sauces do, like
amartriciana for example, which you can easily look up online.
By now I must have eaten thousands of red sauces for pasta. Almost all
have been good. Some take 10 minutes or less and some cook for hours.
Do what you have time for.

On 8 Apr 2006 11:03:53 -0700, "aem" > rummaged
among random neurons and opined:

>You could google this group's archives for threads about long time
>poster Harry's tomato sauce.

<snip>

Harry D?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Well, duh - I should have looked at the attribute. It's Harry D's
<embarrassed blush>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"