Marinara goes with any pasta dish or with eggplant parmigiana. You have the choice to add neck bones to make it thick, but then it will not be called Marinara anymore; it would be called "gravy" or so says "la famiglia." Either way, Marinara (without meat) or Gravy (with meat, neck bones) it will be a delicious sauce. How you make it depends on how you want your dish that particular day; try it both ways.
Ingredients:
- One large onion
- Four cloves of garlic (Don't be shy now!)
- Olive oil
- Two cans of plum tomatoes (Italian of course. Dell'Alpe is good)
- One can of tomato paste (Contadina does the job)
- Handful of fresh basil
- Handful of fresh parsley
- Tablespoon of sugar
- Teaspoon of salt (to taste)
- Teaspoon of black pepper (to taste)
- Option for Pasta Only: about half a pound of neck bones (this is used only for cooking, not for eating.). This option does not apply for the eggplant parmigiana.
Preparation
- Chop garlic and onion (thin)
- Saute garlic, onion with olive oil
- Option: Saute the neck bones with the onion and garlic (Not for eggplant parmigiana)
- Crush the tomatoes
- Add crushed tomatoes, tomato paste, sugar, salt, pepper
- Stir for about 5 minutes
- Simmer, cook on low
- Open a bottle of Chianti and drink it while the sauce cooks for about an hour
- Add water as needed
- Towards end, add basil and parsley
- In the end, if you had added the neck bones, remove them; they were used only for the flavor and consistency of the sauce (You can eat them if you want to. Nanny Jen used to devour them)
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