Marinara Sauce

From: The Great Cooks Cookbook
Copyright 1974 by The good Cooking School, Inc.

The above mentioned cookbook is one of my special finds at a used bookstore. This is the most fabulous recipe. It is very easy--easier still if you have a food processor. I use this as a base sauce and add meat (ground turkey or a mix of veal/pork/beef or beef)--we rarely juse Marinara sauce on its own. With these meat accoutrements, the fine sieving called for is not required (to my eye and taste). Plus I add Italian sausages that have been cut in 1/2 inch slices and cooked and drained (brown first and then place a top on so that it cooks through). Drain, and add to sauce. I will tell you that I do NOT strain this when used with meat. You can double this easily, just adjust to a heavy bottomed dutch oven.

1/2 cup olive oil
4 cups coarsely chopped onions [Note: I cut in quarters and using on/off pulse chop roughly in food processor]
2 small carrots, peeled and cut into rounds (about 1 cup) [Note: I grate in food processor].
3 cloves garlic, finely minced [I run through a press]
8 cups canned Italian plum tomatoes with their liquid (about 2.5 28 ounce cans). [I used crushed]
Salt and freshly ground black pepper
1/4 lb of butter [I omit this with the meat addition]
1 tablespoon finely minced Italian Parsley
1 1/2 teaspoons dried oregano
2 tablespoons chopped fresh basil, or 2 teaspoons of dried basil [I used Herbs de Provence]

In a 10-inch glass-ceramic skillet, heat the oil; add the onions, carrots and garlic. Cook, stirring until vegetables turn golden brown.

Meanwhile, strain the tomatoes through a sieve into a bowl and pus the pulp through with a wooden spoon. Discard the seeds. [if you used crushed tomatoes, you avoid this!]

Add the pureed tomatoes to the vegetables in the skillet; season to taste with salt and pepper. Partilly cover the skillet and simmer for 15 minutes.

Set a sieve (conical, chinois type if possible0 into a bowl; pur the sauce into it, and press with a wooden spoon to push the solids through. Pour sauce back inot the skillet; add the butter and herbs. Partly cover the skillet, and simmer 30 minutes more, stirring occasionally. this is best freshly made, but it can be stored, tightly covered, in the refrigerator for 2 days.

Italian Sausages and Spaghetti

One of my resolutions was to be more purposeful about having fun. Frankly, writing that makes me laugh a bit. However, you have to admit that if someone has to state that they need to purposeful about having fun, then they are truly in need of having fun. Fun for me is cooking new things--and in my fun category I have "food" and "cuisines" as as one of my primary fun venues.

I wanted to share with you this recipe from House & Garden's Cook Book, 1958. I found it in an antique store. Oh, such wondrous things are in it. James Beard is one of the contributors along Done Lucas--there are string of others, but I only recognize these two names I recognized. I did look up another, Helen Evans Brown. Here's what I found from a writeup of the book Love and Kisses and a Halo of Truffles.

Crowned "Titan of the table art," James Beard was America's most celebrated chef for over five decades. This selection of letters and recipes written to his close friend and fellow chef Helen Evans Brown offers a rich, personal and unique food experience.

James Beard, a pioneer of modern American cookery--whom Craig Claiborne termed “a titan of the table art”--was for over five decades America’s most celebrated cook and food writer. He trained three generations of American cooks, and his many cookbooks are gastronomic classics. Love and Kisses and a Halo of Trufflesis a rich selection of more than 300 letters, many containing recipes, written to his close friend and fellow chef Helen Evans Brown over a period of twelve years. Focusing mainly on food but also filled with witty, insightful comments on the state of the world as he saw it, these letters offer an intimate look at American culinary and social history during a very important period of its evolution.

In the 1950s and ‘60s Helen Brown was the culinary authority of the West Coast--Beard revered her, placing her on a par with M. F. K. Fisher. Brown and Beard wrote each other at least twice a week until Helen Brown’s untimely death in 1964, sharing their gastronomic musings and the results of their daily inspirations--many of which would later appear in their books. Both traveled extensively, and in their warm epistolary dialogues they expounded on their philosophy of eating, the art of cooking, and their often exotic forays into foreign cuisines. Beard loved food--good food--and his exuberance and enthusiasm are both overwhelming and infectious. He was also demanding and exacting, and never minced words when served a meal he considered less than perfect. Thus his correspondence is spiced with his utterly charming yet often caustic views on food, wine, and the art of eating. This lively correspondence between two food giants, thoughtfully culled and put into context by Beard’s close friend and editor John Ferrone, is also a testament to a beautiful and moving friendship."

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Here's the recipe. If you love Italian Sausages as I do, you will find this a wonderful recipe with very small effort required. Serve with salad and some garlic bread. Pass parmigiano reggiano on the side.

Italian Sausages and Spaghetti

1 lb sweet Italian sausages, sliced into 1/4" pieces (mine were a little thicker than this)
3 onions, chopped
1 clove garlic, minced (I pressed mine)
1 lb mushrooms, sliced (food processor!)
1 #2 1/2 can tomatoes (I used crushed tomatoes)
1 tsp basil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped black olives
1 lb spaghetti

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Fry the sausages for 5 minutes. Pour off most of the fat. Add the onions and garlic, and saute for 10 minutes.[note: I pressed my garlic through a garlic press--I used two cloves as we like garlic. I sauted the onions for 10 minutes and then I added to pressed garlic and sauted for a minute. I think that 10 minutes is too long--garlic could overcook.] Ad the tomatoes, basil, salt and pepper. Cover, and cook over low heat for 45 minutes, adding water if sauce becomes too thick. Correct seasoning. Ad the olives, and stir.

Pour over the spaghetti, toss lightly, and serve.