Italian Marinara Sauce


Olive Oil 2 cups
Garlic 24 cloves, minced
Onion 1 large, minced
Red Wine 2/3 cup
San Marzano Whole Peeled Tomatoes 8 28 oz. cans
Tomato Paste 1 18 oz. can
Salt 3 tbsp.
Pepper 1 teaspoon
Basil 16 leaves
Oregano 1/4 teaspoon
Sugar 2 teaspoons
Red Pepper Flakes 1/2 teaspoon
Fish Sauce or Anchovies 1 tbsp.
Gallina Chicken 1/2
Italian marinara sauce

A few notes on making my family’s classic Abbate family style Italian marinara sauce:

Use San Marzano tomatoes if you can. They’re a particular variety of plum tomatoes grown in Italy near Naples. The sweetness of this tomato is well suited for sauce. Also, use fresh ingredients / herbs, it really makes a difference.

To begin, pour olive oil on the bottom of a large sauce pot. I have a 10 gallon monstrosity of a sauce pot but use the biggest one you own. If you use the entire recipe amount, you’ll need at least a 2 or 3 gallon pot so that you have room to place a half chicken in the pot along with all the liquids.

Before turning on the stovetop, place minced garlic into the oil, mix around, and then turn the heat to the lowest setting you have. You want to simmer the garlic as slowly as possible in the oil until you begin to smell the aroma, stirring often. This should take about 15 minutes.

Then place the onions in the oil, simmering on low for another 10 minutes.

Add red wine, stirring regularly, and cook down for 10 minutes.

Then add in tomatoes. You’ll want to take a potato masher or something similar and lightly mash the whole tomatoes to break them up in the oil.

Add in the tomato paste, salt, pepper, basil, oregano, sugar and herbs.

Turn the heat up to medium-high to get the sauce to a point of bubbling hot. About 20 mins. Keep stirring!

Once the sauce is visibly hot, place the chicken in the pot. Place lid on. Keep on medium-high heat for 1 hour. Stir the pot every 15 mins.

After an hour, drop the heat back to an active simmer, keep the lid on but slightly ajar to let some steam out.

Every time you take the lid off to stir the sauce, discard of any condensation on the lid to make the sauce thicker.

Simmer, stirring often for 2-4 hours.

Take off burner, let cool in pot for a couple hours, then once cooled, package in freezer-friendly material. (You’ll have a lot to freeze).

** Option to take the chicken out of the Italian marinara sauce once cooked fully through so the meat may be more tender.. I just leave it in the sauce the entire time, then shred it and make it into a mean enchilada!


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