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Here's the recipe I use when making spaghetti and meat balls. It comes from Fine Cooking magazine in an article by Frank Pellegrino of Rao's restaurant in NYC. The only change I make is I add sauteed onions.
Marinara Sauce Yields about 7 cups.
3 28-ounce cans Italian plum tomatoes, whole or crushed (I like San Marzano) 1?2 cup olive oil 6 cloves garlic, minced 1 large yellow onion, minced 1 tablespoon kosher salt; more as needed 1?4 cup chopped fresh basil 1 teaspoon freshly ground black pepper 1?4 teaspoon dried oregano (or to taste)
If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.
In a 7-quart or larger saucepot, heat the oil on medium heat. Add the onion and saute until translucent then add garlic garlic and sautŽ until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed. Kate
