Anne's All-Purpose Marinara Sauce

Name: Anne's All-Purpose Marinara Sauce
Yield: About 12 cups
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 lb pancetta, diced; 2 large Spanish onions, cut into 1/4-inch dice; Kosher salt; 4 large cloves garlic, smashed and chopped; 4 (28 oz) cans Italian plum San Marzano tomatoes

6 ingredients•10 steps•About 12 cups

Anne Burrell

Ingredients

- 1/4 cup extra-virgin olive oil
- 1/4 lb pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28 oz) cans Italian plum San Marzano tomatoes

Instructions

1
Coat a large saucepot with olive oil and add the pancetta.
2
Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes.
3
Add the onions, season generously with salt, and stir to coat with the olive oil.
4
Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color.
5
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
6
Pass the tomatoes through a food mill, ensuring all pulp passes through leaving only stems and seeds. Scrape the pulp off the bottom of the food mill.
7
Add the tomatoes to the pot and rinse out one of the empty tomato cans with water (about 2 to 3 cups). Add that water to the pot.
8
Season generously with salt and taste. Season in small increments, tasting at each step.
9
Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
10
Use immediately on pasta or cool and store in the refrigerator for a few days, or freeze for longer storage.