Marinara Sauce

Name: Marinara Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 2 quarts
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 pound diced pancetta; 2 large Spanish onions, cut into 1/4-inch dice; Kosher salt; 4 large garlic cloves, smashed and chopped; 4 (28-ounce) cans Italian plum San Marzano tomatoes

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Level: Easy
Total: 3 hr 25 min

Prep: 10 min
Cook: 3 hr 15 min

Yield: 2 quarts

Level: Easy
Total: 3 hr 25 min

Prep: 10 min
Cook: 3 hr 15 min

Yield: 2 quarts

Ingredients

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1/4 cup extra-virgin olive oil

1/4 pound diced pancetta

2 large Spanish onions, cut into 1/4-inch dice

Kosher salt

4 large garlic cloves, smashed and chopped

4 (28-ounce) cans Italian plum San Marzano tomatoes

Directions

Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.