Ignore

[payitforward]

Try it some time.
I'm a very good cook, but I can't make a better Marinara sauce than Rao's.

Given that you're "confident," however, feel free to post your recipe for Marinara.

[long suffrin' boulez fan]

Try it some time.
I'm a very good cook, but I can't make a better Marinara sauce than Rao's.

Given that you're "confident," however, feel free to post your recipe for Marinara.

Recipes, not recipe.

Like all good Italian cooking, it depends on what is fresh and in season and what you are going for on a given night.

It all starts with the best tomatoes you can find. In season, you can boil off the skins and squeeze out the seeds for your base. Out of season, you can sometimes find decent canned San Marzanos, but I never mind a saucy import from Italy like Pomi.

If you want a little spice, lean toward elements of puttanesca. Dissolve some anchovies in your hot oil, toast some red pepper flakes right on the skillet (outside the oil), then garlic and onions. Or for less spicy, start with a traditional soffrito with the vegatables cut so finely that they dissolve. Excellent extra virgin olive oil is a must.

For a more American style "gravy," go heavy on the oregano. For more traditional Italian, fewer spices but let the flavors of a smaller set of ingredients (tomatoes, garlic, basil if you want a little sweetness) shine through. As with all Italian cooking, the ingredients and not the science are the stars.

[doclinkin]

I'm comin' over, when's dinner?

[penbeast0]

Try it some time.
I'm a very good cook, but I can't make a better Marinara sauce than Rao's.

Given that you're "confident," however, feel free to post your recipe for Marinara.

Recipes, not recipe.

Like all good Italian cooking, it depends on what is fresh and in season and what you are going for on a given night.

It all starts with the best tomatoes you can find. In season, you can boil off the skins and squeeze out the seeds for your base. Out of season, you can sometimes find decent canned San Marzanos, but I never mind a saucy import from Italy like Pomi.

If you want a little spice, lean toward elements of puttanesca. Dissolve some anchovies in your hot oil, toast some red pepper flakes right on the skillet (outside the oil), then garlic and onions. Or for less spicy, start with a traditional soffrito with the vegatables cut so finely that they dissolve. Excellent extra virgin olive oil is a must.

For a more American style "gravy," go heavy on the oregano. For more traditional Italian, fewer spices but let the flavors of a smaller set of ingredients (tomatoes, garlic, basil if you want a little sweetness) shine through. As with all Italian cooking, the ingredients and not the science are the stars.

I'm impressed just reading it!

[pancakes3]

LSBF ignoring to invite us over for a spaghetti dinner all these years. 2 decades worth of spaghetti dinners!

[long suffrin' boulez fan]

LSBF ignoring to invite us over for a spaghetti dinner all these years. 2 decades worth of spaghetti dinners!

I'm down. You all will have to come join me and Da Swami in Charlottesville however.

[AFM]

Sorry can't make it to Charlottesville, my tiki torch doesn't fit in my car. You boys have fun though

[pancakes3]

LSBF ignoring to invite us over for a spaghetti dinner all these years. 2 decades worth of spaghetti dinners!

I'm down. You all will have to come join me and Da Swami in Charlottesville however.

I'm debating between UVa/UMD or UVa/SMU right now so... I'll @ you

[payitforward]

Try it some time.
I'm a very good cook, but I can't make a better Marinara sauce than Rao's.

Given that you're "confident," however, feel free to post your recipe for Marinara.

Recipes, not recipe.

Like all good Italian cooking, it depends on what is fresh and in season and what you are going for on a given night.

It all starts with the best tomatoes you can find. In season, you can boil off the skins and squeeze out the seeds for your base. Out of season, you can sometimes find decent canned San Marzanos, but I never mind a saucy import from Italy like Pomi.

If you want a little spice, lean toward elements of puttanesca. Dissolve some anchovies in your hot oil, toast some red pepper flakes right on the skillet (outside the oil), then garlic and onions. Or for less spicy, start with a traditional soffrito with the vegatables cut so finely that they dissolve. Excellent extra virgin olive oil is a must.

For a more American style "gravy," go heavy on the oregano. For more traditional Italian, fewer spices but let the flavors of a smaller set of ingredients (tomatoes, garlic, basil if you want a little sweetness) shine through. As with all Italian cooking, the ingredients and not the science are the stars.

You probably mean technique not "science," & you are right that there's little of it in this particular dish, yet... have you ever made Beef Wellington, LSBF? I have, more than once. But I'll never make it again I can assure you.

Starting a response to my post with a recommendation to use the freshest & "best" ingredients, a line from pretty much every cookbook ever written, made it seem more or less non-responsive. For that matter, I suppose, mentioning Puttanesca struck me the same. It can be delicious, of course, but it's not Marinara. Nor is a tomato & basil sauce Marinara. Nor is a Bolognese. Or an Arrabiata.

To be sure, there are many red sauces for pasta. But only one of them is Marinara, & you haven't described a way to make a Marinara sauce.

Then again, I'm being pretty cranky, don't you think?
Tough day: I drove 2 hours this morning to pick someone up from the AMTRAK station in Wilmington DE. Got there & discovered that the train would be 4 hours late. Why? The previous train running down those tracks had killed someone, helped him commit suicide to be more exact. Yikes!

Go buy yourself a jar of Rao's Marinara. It's terrific. I can't make a better Marinara, & I'm not the only one. Many Italian chefs say the same. Give it a try.

[AFM]

Why are you shilling Rao's so hard. It's a midgrade sauce you can buy at any Safeway in America. Owned by Campbells. Do you have a large position in Campbells or something. This needs to be investigated by the SEC.
Next you're going to tell me to try Newman's Own

[payitforward]

As I wrote, I was pretty cranky yesterday at the end of a difficult (& annoying) day!

Do your own research. Look at the ingredients & how it's made.
Then actually... you know... try the stuff.

Have somebody feed it to you while you're doing bench presses & listening to Rachmninoff.

[bsilver]

Have to agree with PIF. Rao’s was recommended by a friend who is an excellent cook. We enjoy it.

[Doug_Blew]

Raos, hands down the best red sauce.

[pancakes3]

we're all ignoring the essence of this thread with this Rao talk.

[AFM]

Didnt we trade him to the lakers
Rao Hachimura

[payitforward]

Rao = Oar backwards.
Hachimura = Arumihcah backwards.

In short: erongi !!

[doclinkin]

Hachimura = Arumihcah backwards.

I always have mixed feelings rooting for the olumpic teams and athletes from the Untied Status of Arumihcah.

[Kanyewest]

Why are you shilling Rao's so hard. It's a midgrade sauce you can buy at any Safeway in America. Owned by Campbells. Do you have a large position in Campbells or something. This needs to be investigated by the SEC.
Next you're going to tell me to try Newman's Own

One of my friends went grocery shopping at Balduci's and was bragging about how good the Rao's sauce he bought.

Now I want to do a blind test with Chef Boyardee.

[long suffrin' boulez fan]

Why are you shilling Rao's so hard. It's a midgrade sauce you can buy at any Safeway in America. Owned by Campbells. Do you have a large position in Campbells or something. This needs to be investigated by the SEC.
Next you're going to tell me to try Newman's Own

One of my friends went grocery shopping at Balduci's and was bragging about how good the Rao's sauce he bought.

Now I want to do a blind test with Chef Boyardee.

Did you know that Chef Boyardee was real?

Ettore Boiardi, emphasis on the second syllable. Boy - r'- dee.

Just a bit of trivia that you can ignore.

[payitforward]

While we're intensifying & expanding our ignore-ance, let's ignore this too: https://www.oscarmayer.com/wienermobile/