CHEF CICCIOTTI'S MARINARA SAUCE

MARINARA SAUCE

makes 2 quarts

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)

4 cups finely chopped yellow onions

5 peeled and minced garlic cloves

¼ cup good-quality olive oil

Splash of white wine

Mixed fresh herbs 
   (thyme, oregano, Italian parsley)

3 dried bay leaves

3 (28-ounce) cans whole peeled plum 
   tomatoes (with basil if available)

Fresh whole basil leaves

4 tablespoons butter, chilled

Salt and freshly ground pepper to taste 

In a large stockpot over medium heat, sauté the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes 
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to 
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened. 
Stir occasionally. Season with salt and freshly ground pepper to taste.

Turn off the heat. Remove the bouquet garni, and let cool for about ı0 minutes. 
Stir in butter to finish. Purée sauce in a blender until completely smooth. 

Good for 5 to 6 days in the refrigerator.

Good on: All pastas, manicotti

SAUCES: Left to Right-Marinara, Bolognese, Porcini and Bechamel Sauces