Marinara Sauce Recipe - Pasta

 

A POT of MARINARA SAUCE

"READY to GO" !!!

SPAGHETTI - LASAGNA - MEATBALLS - WHATEVER ?

MARINARA SAUCE

"HOW to MAKE IT" 

RECIPE

INGREDIENTS :

• 1/2 cup evoo⠀⁠

• 2 cups yellow onion, minced⠀⁠

• 4 Tbsp garlic, minced⠀⁠

• 1 cup basil, chiffonaded⠀⁠

• 1/2 cup flat leaf parsley, chopped (optional)⠀⁠

• ¼ tsp pepperoncino⠀⁠

• 4 - 28oz cans high quality tomato puree or whole tomatoes, crushed by hand⠀⁠

• 1/2 can water⠀⁠

• 1 ½ tsp salt (or to taste)⠀⁠

• ½ tsp black pepper⠀⁠

• 1 ½ Tbsp dried oregano ⠀⁠

• big handful fresh basil, whole or torn by hands⠀⁠

⠀⁠

⠀⁠

• In a heavy-bottomed saucepan, heat the olive oil and the onions together on medium-high heat and sauté until the onions are soft and beginning to brown slightly.⠀

⁠

• Add the garlic and continue to sauté until the garlic is soft.⠀⁠

• Add the next 3 ingredients and sauté for 2 minutes, to release the flavors of the herbs, while stirring.

⠀⁠

• Add the next 5 ingredients and bring to a light boil, then immediately reduce heat to a low simmer. Simmer for about 45-60 minutes. Adjust seasoning if necessary.⠀⁠

• Remove from heat and stir in the second amount of basil and the marinara is ready to go!

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Wishbone Italian Dressing FamilY History Solommi

 

Phillip Solommi

WISHBONE SALAD DRESSING

Next time you use or see a bottle of that American classic bottle Salad Dressing, WISHBONE ITALIAN DRESSING you will have something that is a creation out of the ITALIAN ENCLAVES. While Wishbone is decidedly American Mainstream it was created by a family that immigrated from Sicily to Cleveland, Ohio. Lena Sollomi and her family used this vinaigrette in their home, recipe said to have come from their town in Sicily. Sicilian cuisine is known for these types of marinades and dressing, like the famous Salmoriglio. Lena's son Philip after a stint in the Army landed in the Kansas City area. Also, an Italian enclave. He opened various restaurants and one of them was the WISHBONE Restaurant.

One of his dishes was pairing Fried Chicken with this Salad Dressing his mother used to make. The dressing was used on chicken and also on salads and it became so popular in the restaurant he started to make huge quantities of it and sell it from the restaurant. Around the beginning of the 1950's the Salad dressing sales were making so much money for the family they sold the restaurant and began to mass produce it as the dressing we know today. Subsequently Sollomi sold the business to a huge corporation for millions. He realized the American dream that his parents immigrated from Sicily to America imagined for their children. Whether you like or dislike the bottled dressing, that's not the real story here. The real story is how our immigrant ancestors came to the USA in search of a better life for their families and how they achieved their successes, big and small.

The Wishbone Restaurant

Kansas City

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