Makes: approximately 7 cups
Note:
This recipe is not a clone. It is the original recipe from the famous NY eatery.
In the Midwest, this sauce cost $9 a jar.
The sauce can be refrigerated (tightly covered) for a day or two. It can be frozen up to 3 months.
Ingredients:
2 - 28 ounce cans San Marzano tomatoes, with basil
1/4 cup "fine quality" olive oil (they say they use Filippo Berio)
2 ounces of fatback, or salt pork
3 Tablespoons minced onion
2 garlic cloves, peeled & minced
salt, to taste
6 leaves fresh basil, torn
pinch dried oregano
pepper, to taste
Procedure:
Remove tomatoes from can, reserving the juice. Use hands to gently crush the tomatoes, gently remove & discard both the hard core from the stem end and all of any skin and tough membrane that you can feel.
Put the olive oil in a large, nonreactive pan over medium-low heat, cut pork into small pieces and add to pan. Saute pork for about 5 minutes, or until all fat has been rendered. Remove & discard the pork.
Add onion to the fat/oil in the pan and saute for about 3 minutes or until translucent and just beginning to brown. Stir in garlic & saute for 30 seconds or until just softened. (Take care when adding garlic to hot oil as it will burn & turn bitter very quickly. If it does, you will need to throw oil and vegetables out and begin again). Stir in tomatoes, reserved juice, and salt. Raise heat and bring to a boil. When it boils, immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is gently thickened. (If you prefer a thicker sauce, simmer for an additional 15 minutes.
Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.
Ingredients:
2 - 28 ounce cans San Marzano tomatoes, with basil
1/4 cup "fine quality" olive oil (they say they use Filippo Berio)
2 ounces of fatback, or salt pork
3 Tablespoons minced onion
2 garlic cloves, peeled & minced
salt, to taste
6 leaves fresh basil, torn
pinch dried oregano
pepper, to taste
Procedure:
Remove tomatoes from can, reserving the juice. Use hands to gently crush the tomatoes, gently remove & discard both the hard core from the stem end and all of any skin and tough membrane that you can feel.
Put the olive oil in a large, nonreactive pan over medium-low heat, cut pork into small pieces and add to pan. Saute pork for about 5 minutes, or until all fat has been rendered. Remove & discard the pork.
Add onion to the fat/oil in the pan and saute for about 3 minutes or until translucent and just beginning to brown. Stir in garlic & saute for 30 seconds or until just softened. (Take care when adding garlic to hot oil as it will burn & turn bitter very quickly. If it does, you will need to throw oil and vegetables out and begin again). Stir in tomatoes, reserved juice, and salt. Raise heat and bring to a boil. When it boils, immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is gently thickened. (If you prefer a thicker sauce, simmer for an additional 15 minutes.
Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.
Restaurant: Rao's
Recipe Type: AuthenticSubmitted By: Unknown
Recipe Author: Rao's
Recipe Source: http://www.boarddigger.com/t-LULoj8uiEZb/Recipe-Raos-Marinara-Sauce-Recipe
Recipe Source: http://www.raos.com/marinara-sauce-recipe.aspx#.Uh_vo9K-pmM