Like clockwork, my Italian grandmother made a large pot of tomato sauce twice a week, every week. The sauce made on Sunday morning was served over pasta for our ritual Sunday lunch. Leftover sauce—she always made extra—went into the fridge and became an ingredient in other meals over the next few days. By Wednesday, the sauce was used up and she made a second pot.

尽管她生活在一个不同的时代，但我祖母的高效烹饪策略今天很有意义。像她一样，我从来没有没有番茄酱。鞭打新批次不到一个小时，因此当我跑低时很容易制作更多。酱汁进入我的汤和炖菜中，它变成了肉的炖液，并有一些添加的成分，可以变成几种味道丰富的面食酱汁中的任何一种。betway电子竞技俱乐部我用番茄酱代替西红柿罐头，并且由于已经经过调味和减少，因此可以节省烹饪期间的时间。简而言之，我的冷冻番茄酱藏起来让我可以更快地将美味的自制餐放在餐桌上，因为我不必每次都从头开始。

当您想节省时间时，请在炖肉中使用marinara，然后用炖菜代替西红柿。由于酱汁已经调味并集中，因此总烹饪时间较短。

在意大利烹饪中，有两种基本类型的番茄酱：一种长煮的肉酱，称为ragù，一个无肉的酱汁，在我的家人中被称为marinara。我更喜欢在其他菜肴中烹饪和使用的腌料，因为它更具用途和制作更简单。

Tips for a flavorful marinara

从高质量的特级橄榄油开始。I use just enough to cover the bottom of a large saucepan or Dutch oven; the sauce tends to splatter as it simmers, so err on the deeper side when choosing a cooking vessel.

我用洋葱或大蒜，但不是两者。很少有新奥尔族人将两者都包含在腌料中，但是如果您喜欢这种组合，并且周围没有Neoplitan Nonnas来给您邪恶的眼睛，那就继续前进。

Tomatoes are the star,而且它们必须很美味。优质罐装李子番茄般的效果很好。我的首选是San Marzano Tomatoes，它们在特色商店和在线上出售（尝试Todaro Bros Specialty FoodsorSalumeria Italiana). Be sure the label says “San Marzano” and not “San Marzano Type,” and also that they’re imported from Italy. I’m also fond of Muir Glen organic brand.

添加大量的红色辣椒片是我从卡拉布里安朋友那里学到的技巧。它加满番茄味。

If you can’t find fresh basil,当您准备好使用marinara时，就不会将酱汁添加，然后再添加草药。干罗勒不是可以接受的替代品。许多意大利罐头西红柿包括罗勒，这很好，但是您仍然需要添加自己的新鲜叶子，以使其引人注目的罗勒风味。

Freeze the saucein small portions to make thawing fast and easy. Portion the sauce into 1-, 2-, or 3-cup servings and freeze in plastic containers or stand-up freezer bags. Once you thaw a portion of the sauce, it will keep in the refrigerator for three to four days.

Five pasta sauces from one marinara

一旦制成了腌料酱，就可以在烹饪意大利面的时间里将基本酱的这些变化一起拉在一起。这些调味料都将涂一磅面食，以供应四个面食。

罗勒岛：In a small saucepan, heat 3 Tbs. olive oil or butter. Pour in 3 cups marinara, bring to a boil, and then reduce the heat to a simmer. Stir in 1/4 to 1/2 cup torn basil leaves. Simmer for 5 min. and toss with 1 lb. warm pasta. Serve with freshly grated Parmigiano-Reggiano.

Arrabbiata Sauce:In a medium saucepan, heat 2 Tbs. olive oil over medium heat. Add 1/4 lb. (3/4 cup) finely diced pancetta or fatty prosciutto, 2 tsp. minced garlic, and a scant 1/2 tsp. chile flakes; cook until the garlic is golden, 3 to 4 min. Add 3 cups marinara and 1/4 cup torn basil leaves and simmer until hot. Toss with 1 lb. warm pasta. Serve with freshly grated Parmigiano-Reggiano.

模拟的bologneseragù：在大型炒锅中融化3汤匙。用中火黄油。加入1杯切碎的洋葱，2个切碎的丁香大蒜，每杯1/4杯分别切碎的胡萝卜和芹菜；煮至变软，约5分钟。将热量增加到中等，加入1磅的碎牛肉，然后煮至褐色，用勺子将肉分解为4至5分钟。倒入3/4杯红酒，煮沸至1汤匙，3至5分钟。加入3杯腌料和1/2杯奶油或牛奶。煮至酱汁变稠到足以在勺子上轻轻堆积，约8分钟。用1磅温暖的意大利面拌匀。与新鲜磨碎的帕马诺 - 雷吉亚诺一起服务。

Pink Sauce:In a large sauté pan over medium heat, melt 4 Tbs. butter. Pour in 1-1/2 cups heavy cream. Raise the heat to medium high, simmer, stirring often, until it has reduced to 3/4 to 1 cup, 8 to 10 min. Stir in 1/2 cup marinara and season with salt, pepper, and freshly grated nutmeg. Smmer until hot. Toss with 1 lb. warm pasta. Serve with freshly grated Parmigiano-Reggiano.

Puttanesca Sauce:在中火的大炒锅中，浅褐色的3个大丁香将大蒜碎了3汤匙。橄榄油，用汤匙将丁香捣成油中。将大蒜和土豆泥5 athovy圆角（冲洗干燥并在干油中被拍打）直至溶解，大约30秒钟。搅拌2-1/2 TBS。冲洗刺山柑和1/4茶匙。辣椒片，煮3分钟。加入3杯marinara，1/2杯凹坑，四分之一的黑橄榄，1-1/2茶匙。干牛至，1/4杯非常切碎的新鲜平叶。煮至热。用1磅温暖的意大利面拌匀。 Serve with freshly grated Romano cheese.