Sometimes, the best food is the simplest. That's the case with this dish. An uncomplicated sauce with incredible flavor.
This recipe gave me enough to give a quart to my daughter, freeze a couple quarts and enough to serve with 1# of pasta. Start by emptying 4, 28 oz. cans of San Marzano crushed tomatoes into a pot with 8 T. of butter. Add 2 onions, cut in half. Add 6 cloves of garlic, cut in half.
Add a few Parmesan rinds (optional but they add great flavor) and 1/3 C. of tomato paste. I make my own tomato paste and fry it in a pan along with some anchovies and herbs and then freeze it. That is what I added here. It also adds lots of flavor.
I pulverize dried oregano, thyme and basil and add it with some Urfa pepper flakes.
Bring it to a slow boil and then simmer it for a couple hours. I placed it in my oven set on 275 degrees and braised it for 2 hours. Take it out of the oven and remove all of the solids. You can just discard them but I reserved mine to turn into something else. I'll probably make a base for some eggs.
The end result, a fabulously tasty marinara.
Serve it with your favorite pasta. I used fusilli col buco, (fusilli with a hole). Originally made by wrapping
a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite.
Yum!
I served it with some shaved Parmesan and fresh basil.
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