One of my favorite things to make is red sauce, and there are a small handful of recipes I like to use. Most often I pair it with pasta (bucatini is my favorite), but there are other good possibilities, like grits that have been poured into a mold (so they are not just a plop on the a plate) and topped with a simple red sauce. Another favorite is to batter and fry boneless pork chops, that have been pounded thin. Make sure to sauté them until they have a nice crust but are just barely done. It can also be made with a boneless chicken thigh with good results. Top with red sauce, add a little gruyere and melt under the boiler.
I use two basic red sauce recipes, a simple marinara sauce, and the incredibly simple (but delicious) recipe by the famous food writer, Marcella Hazan. These two recipes are about as different as they can be, but both are quite good.
The marinara sauce is not as long cooked as the classic Bolognaise (meat sauce), which I cook for at least four hours, but uses the same basic vegetables and a good glass or two of red wine. Remember to season it aggressively.
Marcella’s recipe is profoundly simple and is lightly seasoned with nothing but salt and pepper and does not use the same vegetable base.
A few points to remember: use best quality ingredients, like imported Italian whole tomatoes, the best butter you can find and never cook with a wine you would not drink.
Marinara Recipe.
1-2 chopped onions, 1-2 chopped bell peppers, lots of diced garlic. Sauté the onions and peppers in good quality olive oil for 15 minutes, add the garlic and cook for 5 more min (do not burn the garlic). Season as you go, with Italian seasoning (Gustus Vitae brand, Taste of Tuscany and red pepper flakes). Add one full cup of a good, dry red wine and reduce by 80%. Add a large can of whole, imported Italian tomatoes (not crushed), plus a can of water. Simmer for 2hours, till thick. If you have a heel (rind) of parmesan Reggiano add it when you add the tomatoes.
My favorite pasta is bucatini (its hollow, so holds more sauce), but this sauce is good for lasagna too.
Marcella Hazan’s Red Sauce
Marcella was a famous Italian cookbook writer. I am including this recipe just because it is so simple and so good.
1 large can whole tomatoes
1 stick butter
1 onion, quartered
Salt and pepper
Combine the tomatoes, butter and onion in a small stock pot, and simmer for 45 minutes. Remove and discard the onion. Season to taste. Again, so simple and so good.
