Spicy Marinara
(adapted from At Home with Michael Chiarello)
1 medium yellow onion, minced
1 tablespoon chopped fresh Italian parsley (flat-leaf)
4 large garlic cloves, minced
4 cups tomato puree (I usually use 2 large cans)
4 large basil leaves, minced
1 teaspoon salt
1 tablespoon red-pepper flakes
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried oregano
pinch of baking soda
1 tablespoon sugar
1/4-1/2 cup water or wine (to thin if it gets to thick)
In a large pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 8 to 10 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomato puree, basil, salt, red-pepper flakes, and other dried herbs. Simmer, stirring occasionally so that nothing sticks to the bottom of the pan, until it is reduced to a sauce-like consistency. If the sauce thickens too much before the flavors have developed, add a little water or red-wine and continue cooking.
Taste and adjust the seasonings. If the sauce tastes too acidic, add the baking soda and good for 5 minutes longer. If it needs more sweetness, add the sugar and cook for 5 minutes longer. (I usually always add the sugar and the water/wine.)
