Let's make a simple sauce, shall we?
Marcella Hazan's tomato sauce has been a staple in my life for as long as I can remember. Many moons ago, I shared this recipe on my original food blog, and still to this day, it remains one of my favorite simple sauces to whip up in a quick sec whenever I'm craving something comforting.
It's classic, it's easy, but most importantly - it's delicious.
If you're unfamiliar with Marcella Hazan, she was an Italian born cookbook writer, to whom, still to this day, is credited as introducing traditional Italian cooking techniques to both the American and English public. Some of us were lucky enough to grow up with a Nonna in the kitchen who taught us all of these things, but, not everyone -- and Marcella was that original Nonna for everyone.
I read her cookbook, Essentials of Classic Italian Cooking, from front-to-back over one summer, and she forever cozied up into a special place in my heart. Her technique was so traditional, so knowing, so... familar. Anything she touched turned into Italian magic. She taught me that adding butter to tomatoes takes the bite out of onion, and that sometimes, you only need a few ingredients to create an outstanding meal.
Today we are tipping our hats to the great Marcella Hazan, and making her famous 3 ingredient sauce.
.. with a twist.
Growing up Italian, I always felt pressured by my friends to know a good sauce. The truth is -- there are so many layers to "sauce" or "gravy" that it's almost impossible to lump it all together. Does it have meat? Does it not? Are we making a spicy arrabbiata? Or we we making an everyday marinara? Pizza sauce? Forget it. It's a whole other technique. Most people don't understand that how you make the sauce (or gravy) is what makes it a sauce or a gravy. There truly is a method for each, and it's a method most us Italians take very seriously.
No meat? Sauce. Meat? Gravy.
Got it? Good. End of discussion.
Marcella Hazan's original recipe calls for just 3 ingredients: tomato, butter, and onion.
However, over the years, I've tweaked it and turned it and made it my own by adding a few other things -- which you totally do not have to do! You can keep to the original and I swear on my left toe it will be spectacular. But what fun is sharing a recipe that's already a recipe? Ya feel me?
In fact, I want you to add whatever it is that YOU love! And what makes YOU all nutty and crazy and doing the saucy spoon-to-mouth happy dance in your kitchen.
Cooking is all about having fun. So open up a bottle of pinot and drink that shit until it's empty while this is simmering on the stove.
You won't be sorry, dah-ling.
marcella hazan tomato sauce -- revised as my own
the original:
1 12oz can of peeled plum tomatoes
1/2 stick unsalted butter (that way you can adjust your salt to your preference)
1 whole onion, peeled and cut in half
additional ingredients that I use:
- 2 tbs olive oil
- 3 garlic cloves, smashed and minced
- 4-5 basil leaves, rolled and sliced into ribbons + more for garnish
- seasoning such as oregano, parsley, red chili flakes
- salt and pepper to taste
- Heat olive oil in a pot or skillet on medium heat until glistening. Add in garlic and stir immediately.
- Continue to stir for about 1-2 minutes before adding in your can of tomatoes
- Toss in your onion + 1/2 stick of butter, as well as any additional ingredients you plan to use as listed above.
- Go heavy on the salt if you prefer a less-sweet sauce, or use salted butter instead of unsalted. In that case -- lay off the additional salt.
- Bring to a simmer and continue to cook uncovered for 45-50 minutes.
- Stir occasionally, mashing the large chunks of tomato using a potato masher.
- Adjust your seasoning after 30 minutes, if necessary.
- Turn off the flame and discard of the onion before serving
** NOTE; I like to leave this stewed onion on the side to use in something else, OR eat it on it's own! SO GOOD!
- Give everything a good toss and ladle on a few scoops to a bowl of your favorite pasta.
- Top with some additional basil (maybe even some parmesan?) and enjoy!
MANGIA!
