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Marinara Pasta Sauce

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Sauce
Cuisine: Italian
Keyword: Food Recipes, Pleasures, Sauces

Ingredients

  • 200g tomato paste
  • 750g Tomato Passata
  • 120g Butter , unsalted
  • 3 cloves Garlic , minced through a garlic presser tool.
  • 1 large Yellow Onion , diced
  • 500ml Chicken Broth
  • 1 bunch fresh Basil , home grown, and leaves picked and finely chopped, about ½ cupof leaves
  • 2 tbsp fresh Oregano , home grown, and leaves picked
  • ½ tsp Chili flakes , crushed
  • 1½ tsp Sugar
  • ½ cup Parmigiano Reggiano , grated
  • 1½ tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  • Start by turning on the oven to 135°C, air ventilation and rack set in the middle.
  • Put a large roasting pan on medium heat over 2 gas burners and add the butter. After a minute add the garlic and the onions sauté for 5-6’ until soft and fragrant. Halfway add the chili flakes and stir.
  • Add the tomato paste along with the chili flakes and stir well for the paste to cook for about 3 more minutes. Add the tomato passata along with the chicken broth, stir and bring to a boil. Cover tightly with foil and place in the oven cooking for 4 hours, stirring the sauce every 45 minutes. Go up to 5 hours for a thick consistency of the sauce.
  • Remove from the oven, uncover, season with the salt and pepper and add the oregano. Add the sugar along with the Parmigiano Reggiano, give it a good stir and toss in the pasta of your choice, preferably Bucatini type.
  • If not using immediately, you can place the sauce in sterilized airtight glass jars and refrigerate for couple of weeks or freeze for at least 3 months.