Classic Italian Marinara Sauce

Chef Umberto Shows you the easy way to make your own Marinara Sauce. Only at www.EveryonesItalian.com

Category:

Howto & Style

Tags:

• Easy
• Italian
• sauce
• marinara
• oil
• tomato
• garlic
• onion
• parsley
• basil
• fresh

[pandabearmonster]

that's not a pinch of salt x))

[Pattycakessmiles]

@djmrbrown00 Well, he said brown. but if you noticed he only cooked them til they were tan all over. Just a matter of a difference of words. But let me tell you that this is the real deal...this is how its made in Italy. My grandparents would laugh when American chefs would load up their pasta sauce with chopped onions, sugar etc. No, no..just do it this way and you will be doing it right.

[OnionCreekProduction]

search for "Legalize Marinara"

[DarklightALBANIA]

Is this the "Italian mafia" way ?

[underpedz818]

I find that extra virgin gets bitter and so do many professional chefs, how do you feel about that??

[crusader81pr]

I'm italian and I live in Italy. We don't call it Marina this sause, it hasnt a specific name. Where do you Americans and Engiish have found this name? We never say "marinara", "marinara" here in italy is only a type of pizza

[bobwatters]

@silvermediastudio "Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion." thats the exact quote i found. never have i heard or known anyone that has heard that Marinara sauce has anything to do with meat. Idk where you found your info from but it was not from anything Italian! This sauce is very often used with meat and pasta but its never made with any meat products!

[bobwatters]

dude so feelin the way this guy made this sauce! it looks awsome almost like he carmalized the garlic. dont let it cook to long if ur using tomatoes from a can b.c they are already cooked! idk just looks sooo tasty!

[alienboyguitar]

@djmrbrown00 it actually depends on what you are cooking. Frying to Golden brown, the garlic tends to be salty, strong smell and crunchy by texture while light-fry on a garlic is to get that mushy and firm texture, mild smell but strong taste like from an uncooked garlic :D i hope it helps.

[sparklegrass1]

II think it looks great, simple and easy the way it should be. I hate it when people get carried away with all the spices. I am trying this tonight. Let you kow the outcome ;} Thanks!

[shabbashoaib]

Garlic should have lables on saying,,, Cook to required taste.... it would solve this dilemma