This homemade Italian Pasta and Marinara Meat Sauce will make you feel like you’re pulling up a chair with generations of the great little old Italian ladies.
Just the aroma of this Italian Pasta and Marinara Meat Sauce cooking on the stove can take you right back to when you were little and your Grandma or your Mom let you help her in the kitchen.
It’s amazing how one of the cheapest dinners you can feed your family come from some of the most simple ingredients. It’s what you do with those simple ingredients that turns it into a memorable experience. It brings back memories and emotions you haven’t thought about in years, like when you were little and your Grandma or your Mom let you help her in the kitchen.
Just the aroma of the marina sauce on the stove can take you right back there. You want to taste that love on your plate and you want to give your family those memories to take with them.
The tricky part is most Mom’s and Grandma’s recipes lived in their mind, they didn’t write everything down, and now for some of us we’re always trying to remake that fabulous sauce or whatever it is.
Sometimes they wrote down the ingredients, but not the proper amount, a pinch of this, a palm full of that. You think you’re missing something that used to be perfect every time. These days we’re always in a hurry, they weren’t so much in a hurry, sometimes what we’re missing is the time they took to just let things simmer. Let it go and meld and marry in the pot. Taste it, and stir it, and just pour their heart and soul into that one pot of sauce on the stove until perfection happened.
Italian family’s commonly call it Sunday Gravy, because it cooks all day on the stove and can easily feed a large family, but fun fact; it’s history didn’t actually originate in Italy. It was first written about in Spain around the mid 1500’s, first known use of tomato sauce with pasta appears in the Italian cookbook L’Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.
Whether you call it Sunday Gravy, Marinara, Ragu, or just Pasta sauce, you want it to hit the spot and this this thick style sauce is meant to be served with a nice thick pasta like this Mezzi Paccheri, Rigatoni, or Penne cooked al dente in well salted water. Salted like the ocean is what a professional chef would say. The only way to tell if your pasta is Al Dente is to take a piece out of the water and blow on it to cool and bite it, you should not feel a crunch, but a slight resistance in the center layer of the noodle.
Now to rinse or not to rinse. No need to rinse, you want the starch to stay on the pasta it will help the sauce to adhere to it. The only time I rinse pasta is if I’m making a cold pasta salad that will stop the cooking process. That’s why we take the pasta out of the water al dente, it will continue to finish cooking while it’s hot so you can either lift it right out of the water using a mesh spider or drain in a colander, then put it back in the pot with the lid on it for a moment to keep it from drying out, leave a little pasta water in the bottom and serve.
Italian Pasta and Marinara Meat Sauce, this homemade meaty marinara sauce will make you feel like you’re pulling up a chair with generations of the great little old Italian ladies, that came before us and passed down love on a plate. So enjoy the aroma, and stirring, and tasting. But most of all, treasure the love that gets passed around the table while your together with family.
What can you serve with this Italian Pasta and Marinara Meat Sauce?
- Cheesy Garlic Bread or Easy Cheesy Bread Sticks
- Caesar Salad or Italian Chopped Salad
- Wondering what wine to serve? According to Cellar Masters Pinot Grigio, or Sauvignon Blanc are a couple good ones.
- For the best sauce, make sure your dried herbs aren’t too old
- Not all tomatoes are created equal, a good crushed tomato makes for the best sauce. Good bets are ones using san marzano, or any type that your mother and grandmother used.
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