Spaghetti sauce

Spaghetti sauce, often referred to as marinara sauce in its simplest form, has roots that trace back to Southern Italy. Made with tomatoes, garlic, herbs, and onions, this sauce was first whipped up by cooks aboard Neapolitan ships in the mid-16th century after the introduction of tomatoes to Europe from the Americas. It’s a staple of Italian-American cuisine, serving as the base for countless dishes beyond spaghetti, including pizza, lasagna, and parmigiana. The sauce’s popularity owes much to its versatility, simplicity, and the depth of flavor it adds to dishes.

• Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Be careful not to burn the garlic.
• Stir in the crushed tomatoes, including the juice. If using whole canned tomatoes, crush them with your hands or a spoon as you add them to the pan for a rustic texture.
• Add the fresh basil, salt, and if using, sugar, red pepper flakes, and dried oregano. The sugar is optional but can help balance the acidity of the tomatoes.
• Bring the sauce to a simmer, then reduce the heat to low. Allow it to cook, uncovered, for about 20-30 minutes, or until it thickens to your liking. Stir occasionally.
• Taste the sauce and adjust the seasoning if necessary. For a smoother sauce, you can blend it with an immersion blender or leave it chunky.

Storage Tips

Spaghetti sauce can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in freezer-safe containers or bags for up to 6 months. Thaw overnight in the refrigerator before reheating.

Useful Properties of the Main Ingredient

Tomatoes, the base of spaghetti sauce, are rich in vitamins C and K, potassium, folate, and antioxidants, including lycopene. Lycopene has been linked to various health benefits, such as reduced risk of heart disease and cancer.

Interesting Facts

• Tomatoes were initially believed to be poisonous in Europe and were grown as ornamental plants before their culinary value was recognized.
• The term “marinara” comes from “marinaro,” meaning sailor. The sauce was named thus because it was a quick and easy recipe for sailors to prepare aboard ships.
• Spaghetti sauce, as we know it in Italian-American cuisine, evolved from these simple beginnings to include a wider range of ingredients, such as meats and a variety of vegetables, reflecting the adaptation of Italian recipes to new world ingredients.

This quick and delicious spaghetti sauce recipe is perfect for a comforting home-cooked meal, easily adaptable to suit your taste preferences, and serves as a versatile base for many Italian-inspired dishes.