the great sauce debate

this recipe is the source of many arguments in my household or when talking to people who think they know how to cook, but really do not. why anyone ever dares to argue with me is beyond my understanding, i come from a family of great sauce makers and my grandmother will tell you-this way is the only way to make a sauce. before i go any further, let me explain the rules to you, which should never be bent or swayed. number 1: you never ever ever ever use oregano in sauce. it does not belong there and the taste will absolutely reflect the fact that you placed this tiny little invader in there. if someone tells you they use this when preparing red sauce, you should questions their ethics. it's that serious. number two: never use dried herbs of any kind. in my book, only basil belongs in sauce and why would you ever use anything but fresh basil? some people believe in italian seasoning, i find that to be the most ridiculous packaged stuff in the world. buy fresh. always. number three: if you can, try and cook a protein with your sauce, that is where a lot of the flavor comes from. number four: low and slow, keep it on the heat for hours but pay attention, stir often and don't burn it.

the key to a tasty luscious sauce is to stick with a handful of really wonderful ingredients. there is no need to make it complicated. stick with the items i list below and you will find that no matter what is going wrong in your day, this sauce can make it right. i will place my meatball recipe in the main course section when i have a little bit more time so that you can make them both and find yourself in pure bliss.

marinara sauce

one small onion, chopped fine

8 cloves of garlic, chopped fine

20 tomatoes or 3 cans of tomato puree

olive oil

salt & pepper

fresh chopped basil

start by cooking your protein, for instance, if you are making meatballs, saute them in olive oil to crisp the outside and them reserve that same oil for your sauce. here's the important part, it has to be fresh oil. don't make thirty batches of meatballs and dump that same oil in the sauce. use oil you have only sauteed one or two batches in, tops. make sure it is not burnt, the trick to that is cooking at a nice steady temp. after you remove your protein from the oil, toss in your onions and saute until nice and tender, about five minutes. then add your garlic and saute for another thirty seconds, at this point the onions and garlic should have absorbed most of the oil. then add the tomatoes, if you are using fresh you should have them already prepared (hull the tomatoes, make a criss cross on the bottom with a knife, toss in olive oil, sprinkle with seas salt and place in a 400 degree preheated oven until the skins look like they are coming off, peel the skins off and crush, bam, homemade tomato puree) if you are using canned, toss them in with the onions and garlic, stir, season with salt and pepper, cover, then hit the road. stir once in a while to ensure the sauce is not sticking. after about two hours on low heat, add the fresh basil, toss on your favorite pasta and serve.

this is the grand secret i have provided you with, use it wisely and don't add to it.