Marinara homemadeish

Marinara/Pomodoro/Red Sauce/"Sunday Gravy"/Ragú/Bolognese Homemade'ish

Yield: ~6 cups (48 ounces, 1.5L)

Ingredients:

  • 2 Tbsp olive oil
  • 2 lbs ground/minced meat (e.g. beef, veal, and/or pork) (Optional)
    • Resting the meat at room temperature for at least 15 mins, but not more than 45 mins, after mixing in a slurry of 1 tsp Baking Soda, 2 tsp granulated beef bouillon, and 2 Tbsp Beef Stock will season the meat and help it to retain more moisture while cooking. This in turn will provide better browning from the Maillard reaction. We all know what Chef Anne Burrell would say right about now… “Brown food tastes good!”
  • 1 small carrot, shredded on the big holes of a box grater (~½ cup)
  • 1 small onion, diced (~1 cup)
  • 1 rib celery, chopped (~¼ cup)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1 6 oz can tomato paste
  • ½ cup vegetable stock, more for a thinner sauce
    • Or 1 single serve (187 mL) of dry red wine
  • 1 Roma tomato, diced
  • 1 vine ripened tomato, diced
  • 2 ~15 oz cans diced tomatoes,
    • Use whatever flavor you want to tweak the taste a bit.
    • Substitute one or both cans with Rotel of your desired heat level to make this an Arrabiata sauce.
  • 1½ Tbsp bouillon matching the stock/meat
  • 4-8 fresh Basil leaves, chiffonade (~2 Tbsp)
  • Optional: to reduce the acid add ⅛ tsp baking soda to the sauce. The bubbling is the chemical reaction that is covering the acid.

Directions:

  • Heat oil in a pot/pan over medium heat.
  • If making a Bolognese or Ragú, then brown the minced meat.
  • Drain the rendered fat and add 2 Tbsp back to the pot/pan.
  • Saute the mirepoix (carrots, onions, and celery) until they just start to get some color and soften.
  • Add the garlic, bouillon, and Italian seasoning and cook until fragrant.
  • Stir in the tomato paste and cook until fragrant.
  • Deglaze the pan with the stock/wine.
  • Reduce the liquid by half.
  • Add all the tomatoes and stir to combine.
  • Adjust the heat with crushed red pepper.
  • Salt and pepper to taste.
    • I often add ¼ - ½ tsp MSG if more salt is needed
  • If you don't like it chunky, then use a stick blender to smooth it out.
  • Let it simmer until it reaches a deep burgundy red for a rich Pomodoro or traditional Sunday Gravy.
  • Add the basil when marrying the sauce with the pasta.
    • If using as a pizza sauce, just add directly to the pizza.

Notes:

  • For a Vodka Cream Sauce stir in 8 fl oz Heavy Cream and 1.5 fl oz Vodka.