Best Paul Sorvinos Marinara Sauce Recipes

My Marinara Sauce image

Provided by Food Network

Time 2h30m

Number Of Ingredients 15

1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

Marinara Sauce image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 7 cups

Number Of Ingredients 9

4 (28-ounce) cans imported Italian plum tomatoes with basil, preferably San Marzano tomatoes
1/2 cup extra virgin olive oil
4 ounces fatback or salt pork, optional
6 tablespoons minced onion
4 garlic cloves, peeled and minced
Salt, to taste
12 leaves fresh basil torn, optional
Pinch dried oregano
Pepper, to taste

Steps:

Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside.
Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. Add onion and saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes.
Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.