Marinara Sauce: History and Origin
Marinara sauce is a traditional preparation of Italian cuisine, specifically originating from the Naples region. Its name comes from the Italian word "marinaro," which means "sailor," as this sauce was commonly prepared by Neapolitan sailors with simple, fresh ingredients available near the sea. In Latin America, although each country has its variations, marinara sauce is mostly known as "tomato sauce" or simply "red sauce." In Mexico, it is commonly used as a base for pasta or as an accompaniment to meat dishes. In other countries like Argentina or Colombia, it is often used with different pasta and pizza preparations, maintaining the essence of this delicious and fresh sauce.
Its authentic flavor and ease of preparation have made marinara sauce very popular around the world, becoming a staple in international gastronomy.
How to Make Marinara Sauce
Ingredients: Olive Oil, Garlic, Onions, Parsley, Green Bell Pepper, Whole Tomatoes, Sugar, Salt, Oregano, Pepper.
Heat the oil in a 3-quart saucepan.
Finely chop the garlic, onion, and parsley.
Add to the saucepan and sauté.
Add the chopped bell pepper to the onion and sauté over medium heat for about 10 minutes.
Coarsely chop the tomatoes and add them.
Add the seasonings: sugar, salt, oregano, and pepper to taste.
Simmer uncovered until thickened, approximately 2 hours.
Freeze in 2-cup containers to preserve freshness and flavor.
For spaghetti sauce: mix 1 pound of ground meat with 2 cups of marinara sauce and 1 cup of tomato sauce, cook until the meat is well integrated and cooked through.
