Thank you Lisa- My Mom used Onion in hers w/ Basil and Parsley - She disliked Oregano- told it was for Pizza - she was from Milan But that was the Smell in the house with Italian coffee - when we returned from Church every Sunday 🙏🍜
It is ASTONISHING to me how many people in here are saying things like “Italians don’t eat it this way,” or “Italians only use” this thing or that thing. There are such things as regional cooking, and familial preferences. Just because something is made a specific way in your house doesn’t mean others can’t do it differently. She already mentioned that it’s versatile and can be tweaked according to your taste. There’s no one perfect way to do anything. I’ll definitely be trying this out on my next grocery trip!
I second the common sense. My mother's sisters might cook the exact meal and it always tasted differently based on the husbands' and children's tastes.
Grazie. There are variations among Italians depending regions of Italy and Sicily their ancestors came from and what they had growing up. None are wrong.
Yes, there are variation, however: The canned tomatoes with basil inside are just awful... The acidity from the tomatoes dies something to the basil.. Use plain tomatoes and add fresh basil at the end. Sauce with origano is more suited to meat dishes like pizzaiola..
My Neapolitan mother didn't use garlic or oregano. She used onions and basil. Was delicious. As a child I was skinny and wouldn't eat but I loved her marinara sauce. So I'd come home from school for lunch and there'd be ravioli with that sauce because then, I'd eat. I can still taste it.
Authentic Italian marinara sauce is garlic only, like our Chef here did. Oregano or Basil can be simmered in but never both at the same time. Marinara sauce can be made with onions ONLY but the usage is limited. But never ever both garlic and onions , the marinara will hit back on Spanish Mexican cuisine flavors as they always use onions and garlic together in all their sauces 🌶
@@xiaotuzi.fnb1 In our family, from my Neopolitin mom, it was onions and Basil. There's another Neapolitan commenter also had the same. We are Neapolitan and Tuscan. Maybe you're Sicilian.
@@xiaotuzi.fnb1I’ve had it with onion many times in different parts of Italy. It’s never called marinara though. Sugo di pomodoro or sometimes salsa di pomodoro. Pomarola is another version with tomato, celery, onions and carrots all slow cooked and passed through a food mill.
Just remember Italian foods is extensive. There are many meats and pasta dishes that take a long time. Not everything is quick. Some are hours long. So keep that in mind. Ragu` alla Bolognese is 3 to 5 hour's, some are even longer like alla napoletana. Now you know!!
Italians don’t chop the garlic. They infuse the oil while it’s warming and then remove it. Additionally, the basic sauce is possata, strained. Each region has their own marinara.
I make this, and you are right, San Marzano are the absolute best ! I love the freshness and simplicity of it. A very big favorite of mine. 🥰🌱🍀🌷💐💗✝ btw love your lip color
Thank you for this EZ recipe. I was so impressed with the video I stopped it for a minute and ordered San Marzano tomatoes seeds so I can grow my own then finished watching the rest of the video.
I hate to be a debbie-downer but the reason San marzano tomatoes taste the way they do is because of the volcanic soil in Italy. I'm sure your tomatoes will be tasty regardless. Happy cooking
Thank you for sharing your delicious pasta sauce, Lisa. I love your channel and your Italian heritage. All my Grandparents are from Calabria and I have so many beautiful memories of growing up near them. My Mom was an excellent cook and a beautiful woman who worked so hard all her life and she passed away last March 29 at 99 years old. I wish I would have written down more of what she told me over my lifetime, but I do feel blessed that I had her for so long. I have her recipes for genetti, scalidi, taralli and many more. She would be loving your channel if she was here right now. Thank you again! 🇮🇹🇮🇹
Great video!! I could can this up for pizza, I’ve been wanting to have something homemade for my homemade pizzas 🍕, this would be perfect and so simple to make. When you were adding the oil, it brought back a memory of visiting my husband’s Aunt’s in San Nicola da Crissa, oh my it makes me laugh. One aunt would start the sauce and add olive oil, oil that they made from their olive trees, so the flavour was strong, then the other aunt would add more, by the time it was time to eat there was almost no tomato compared to the oil 😅. I would have to either tilt my bowl to let it drain or add a tone of cheese to soak it up. It was a funny memory. I really loved visiting with them they were so absolutely sweet to us. I hope we get a chance to see them again. Great video Lisa!! Thanks for the great idea 😁
As I am also Italian, I love and appreciate when you share our wonderful culture via your recipes. Videos like these are my favourites! Thank you, and keep them coming please! 😊
I remember those Sundays when my mother would have a pot of sauce simmering on the stove all day. My siblings and I (several times a day 😊) would sneak a piece of crusty Italian bread and dip it in the sauce for a tasty treat. Thanks so much Lisa for this walk down memory lane. ❤
Thank you Lisa, this recipe sounds like it would be a warm and welcoming dish and be the star and take centre stage of any occasion. Your home looked just as welcoming and comforting too, so beautiful especially with the tulips!
To each his own, Dianne. This Italian grandma added it to hers and it is delicious. Please be more polite. If you don't have something nice to say don't say anything at all. Have a nice day. @@dianneferraro7969
To each his own Dianne, this Italian grandmother taught me otherwise and it's delicious. Remember, if you don't have anything nice to say don't say anything at all. Have a nice day! @@dianneferraro7969
To each his own. This Italian grandma taught me this and it's divine. The "if you have nothing nice to say, say nothing at all" comes to mind. Have a nice day, Dianne. @@dianneferraro7969
I was taught that origano should only be put in pizza sauce. I hate to disagree with such a beautiful and well- informed woman, but substituting sweet basil instead of origano would make for a better sauce... in my opinion. And adding the basil on top of the pasta serves to reinforce the flavor of the herb that was initially put in the sauce. But the Neopolitans love origano in their sauces while the Sicilians love their basil... and fennel seeds. It's a matter of taste and training. Either way, you are correct... it's a delicious sauce that puts jarred sauces to shame. I'm glad I found your channel. Grazie mille.
You are right, the recipe varies somewhat from region to region and among individuals. My family is from Calabria and sometimes my mother will add basil instead of oregano or onions as well as garlic or add some anchovy...some Italian cooks are very emphatic about particulars since they like certain recipes done exactly like how they make it...but I like to show how easy it is to make things from scratch and encourage people to cook at home more and make things to their liking ...thanks so much for the visit! :)
So happy to come up on your video on this A friend whose grandmother from Sicily taught her a similar recipe, with San Marzano tomatoes (the best!), and naturally, basil instead of oregano, taught me this. Either way, this way/style/method, I think, is simple and sooo delicious! My favorite by far. Thank you for posting and sharing😊
Mama mia! That's a lotta' garlic! Putting that much dried oregano in a sauce and only simmering for 15 minutes will leave you with a sauce that is VERY OREGANO forward. Not good. Instead, put in fresh basil leaves. Oregano takes hours to cook into a sauce so that it doesn't dominate - with a sort of raw flavor - the entire marinara.
Gonna use this sauce with some Italian sausage to make baked ziti. So simply and I can tell way better than the store bought stuff; no preservatives et al. This will be my go-to when I need a marinara. Finally some one cooks the garlic correctly; brown garlic is burnt! Thanks!
Oh my gosh, Lisa! This looks delicious! My mother’s father was Italian, as were both his parents. Growing up, I didn’t like Italian food at all. I think because they all added ground meat or sausage to it. I’m definitely going to make this. I love how much olive oil & garlic you use. I wonder how many times a week I can get away with serving this! It’s a perfect meal for Lent.
The sauce sounds delicious. I will definitely be making it! Thank you for sharing your Italian recipes and knowledge, I am trying to tap into as much as possible my own Italian heritage and culture, you make it so easy and fun😊
How funny. Making your almond cookies right now. Sat down and you have another recipe. My family is enjoying your recipes. Another great video. You are in my happy space. Thanks.
My mom and grandma would not serve a sauce that only cooked for 15 minutes. They would consider it raw tomatoes. My grandma’s mom was from Naples. Even if I used jar sauce, I add my seasoning, sliced garlic, oregano, onion and basil. Not nearly as much garlic and evoo, as you use. We all cook the way we are taught which makes it regional.
Miss, I do not see your name on the article, but I think you are lovely to look at; so pretty and gracious in your demeanor. It is a joy to have access to true Italian dishes, like the ones that you make. Thank you so much and may God always bless you.
Ciao and thank you for your very nice recipe and Video, which i like to share at Facebook, my father was originated from San Marzano di San Giuseppe in puglia, southern italy, many greetings from brunswick in germany and please stay safe 🙃
Hi everyone, Italian mum from Italy here. This recipe sounds delicious, and I think it's worth trying. Nevertheless, please, if you want to make it really Italian, please please reduce garlic cloves to one. Italians like just a little bit of garlic - not much. Many Italians actually hate garlic. Moreover, here in Italy you won't find any "marinara sauce" with pasta: instead, you'll find this sauce on a type of pizza called "pizza marinara". You see it yourselves that you can't expect to use the same sauce on a pizza (sauce + dough are baked together) and on pasta (which is already cooked when you add the sauce). Enjoy your cooking! 😊❤
LOL! Alcuni italiani si mettono sulla difensiva... niente aglio, solo cipolle, le acciughe sono assolutamente necessarie, solo basilico, solo origano, aglio e cipolla insieme, non bisogna mai mettere insieme cipolla e aglio, solo passata, solo pomodori freschi... è davvero abbastanza comico ma ho visto cose del genere per tutta la mia vita con i miei parenti e amici italiani... lo scopo di questo video è incoraggiare le persone a cucinare a casa ed è così che mi è stato insegnato a preparare questa salsa a modo tuo è anche delizioso... grazie per la visita :)
@@asimpleseason2616 LOL... Se a casa tua piace l'aglio ciò non significa che debba essere il tuo esempio debba essere seguito da tutti. Prova ad andare in un VERO ristorante italiano e vediamo che succede se presentano una pientanza preparata con quella quantità sproposità di aglio che hai usato tu. Non si tratta di atteggiamento difensivo, ma di preservare l'autentica cucina italiana, che NON è fatta di sapori forti e predominanti, ma di equilibrio fra gli ingredienti utilizzati.
Kind of a “cheesy” compliment (pun intended) , but as a sidebar, I will say that I watch films daily from The Golden Era of Hollywood and find myself thinking Signora Lisa would fare very well beside any of the classic actresses with her grace, charisma and screen presence. My favorite without qualification is Maureen O’Hara, who was gorgeous into her late 80s and demonstrated a respectable professional life AND a very un-Hollywood private life.
Love it when you share easy & delicious recipes with us..along with so many interesting facts! I never get bored with your videos. :) I will definitely be trying this!
Unfortunately none of those brands are sold in any of the stores locally .... the closest Italian store is over 50 miles away so won't work either .... might try looking on line but not sure if available.
I have to disagree with the ingredient oregano which is very powerful. With all due respect having lived in Italy for five years marinara sauce is not made with oregano it is made with basil. I will translate the famous Latin saying which states it is futile to argue over matters of taste. Make whatever sauce you like but in Italy it's basil not oregano. Oregano is almost exclusively used in Italian cooking as part of a salad dressing.
Oh my goodness girl. I made this last night and it is DELICIOUS. The San Marzano Tomatoes that I found said California, but it also said, Product of Italy. The can contained a lot of juice, so I had to simmer it longer in order to concentrate it. But it was still wonderful. The best I ever made. Thank you. I can't wait to make it again. I am looking forward to watching more of your videos. Thank you so much. Blessings from Arizona.
A few pieces of anchovy minced added to the sauce is excellent. It cooks down and brings an umami to the flavour that is not fishy. I also add anchovy to my lamb.)
My version of Marinara Sauce: Ingredients • 2 (14.5 ounce) cans stewed tomatoes I like Contadina • 1 (6 ounce) can tomato paste • 4 tablespoons chopped fresh parsley • 1 clove garlic, minced • 1 teaspoon dried oregano • 1 teaspoon salt • ¼ teaspoon ground black pepper • 6 tablespoons olive oil • ⅓ cup finely diced onion • ½ cup white wine Directions 1. Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth or slightly chunky. 2. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. 3. Stir in blended tomato sauce and white wine. 4. Simmer, stirring occasionally, until thickened, about 30 minutes. I know this is not authentic Italian but hey I like it. 😊
Hi 👋 Looks like a very tasty sauce ,but what's it like for staining on a white top ?? As I love Italian sauces,but hate tomato stains.😢 Thank you for sharing 👍
So at least 30 minutes. Nothing about the ingredients in the can of tomatoes. Most brands add fillers. What should people look for? No onion? Onion is way more important than garlic. Maybe this is the best “15” minute sauce. I’ll stick to planning ahead and doing things properly.
Add a small bit of sugar to cut the acid but this is a perfect marinara sauce! Great job! Oh check the can to make sure they’re real Marzano tomatoes. There are lots of so called Marzano.
If I ever make any kind of meal strictly according to the recipe, please bury me for I must be dead. I love adding and subtracting things that I have in my kitchen like extra mushrooms or peppers or spices etc., even anchovies that I really like.
When I make my sauce I start by baking my tomatos and my garlic than I saute some garlic and a shallot both diced up very fine than I puree my tomatoes add them too my pan and let it simmer four a couple of hours than I add my spices than I let it simmer on low heat all day
Looks delicious and simple. A few years back, one of the first videos i watched was someone making marinara sauce and it was like this, easy and quick. I always believed you had to cook it for hours and add all kind of stuff to it, thats how a friends dad used to make his marinara sauce. will have to try this next time we have spaghetti.
Without watching the video: if it’s an Italian sauce, it’s a tomato sauce. La cucina povera is highly overrated. I’m sick and tired of hearing it being praised into heaven. It’s a friggin tomatoe sauce!!!
She doesn’t know what she is talking about. I start my gravy in the bottom of my pot , same as she’s doing . Then after I fry the meat for the sauce I brown onion in the same pan that I fried the meat , then add that to the sauce with fresh basil and a little sugar and don’t tell me they don’t use sugar because I know they do . I’ve been cooking this way for sixty years , you can use some tomato paste if you want to thicken the gravy , it makes more sauce for the table .
