Marinara Sauce

"This recipe is from the Playboy Gourmet cookbook from 1961. Oddly enough there are some very good recipes in here. I made the cheese optional. I've never seen another marinara recipe that calls for cheese and frankly it bothers me but the recipe does call for it."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Chop the tomatoes fine (I use petite diced) reserving the juice.
  • Add butter or olive oil to a large saucepan along with the onion and garlic. Heat slowly, stirring often. You want the onion to be soft but don't let it get brown.
  • Add the tomatoes with their juices, the tomato paste, the bay leaf and the oregano.
  • Simmer for 30 minutes or until the sauce is thick.
  • Chop the anchovies fine and add to the sauce.
  • Simmer 5 minutes.
  • Add the cheese, mixing well.
  • Add salt, pepper and sugar to taste. Be careful not to over salt as the anchovies and cheese may be salty enough.
  • Remove the bay leaf.
  • Use to top a pound of cooked spaghetti or your favorite pasta.

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