This marinara sauce originates from Naples and comes from the Italian word, marinaro, meaning sailor. John Mariani explains how the sauce was named in How Italian Food Conquered the World, “There was a simple one of garlic, oil, and tomatoes called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.”
Don't add the salt until the end. It cooks down, and then you'll get a more concentrated salt amount at the end... Just warning. Sugar wasn't real Italian. San Marzano's should be sweet enough to not even need Sugar, plus, if you had CARMALIZED the Onions properly, that should've also incorporated some Sweetness. I've also seen an Italian man add a Carrot (Blended up, but Nonna's in Italy would just lightly sauté the bits of Carrot the way he did the Onion) to incorporate sweetness that way.
Can I tell you a sad story?I am from Naples....and the "Napoletana" Sauce does not exist....it is not a criticism...I just want to inform the rest of the world about that✌
Ummm, no. This may be yummy but there are loads of mistakes in this. Never cook neapolitan sauce! Never blend neapolitan sauce! Traditional neapolitan sauce is a can of san marzano tomatoes hand crushed with 12g of salt. Olive oil is optional and basil is optional. If you're cooking and reducing and blending you're running the bright fresh taste of the tomatoes and making it more acidic and messing with the balance of the amazing san marzano tomatoes! You don't have to take my word for it Look at the avpn rules.
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Red wine is good with this to deglaze after carmalizing the onions
Lovely
I like your cooking and make a lot of kebabs.
I don't make all of your recipes and often I combine them. Cooking is a creative process 👌
This marinara sauce originates from Naples and comes from the Italian word, marinaro, meaning sailor. John Mariani explains how the sauce was named in How Italian Food Conquered the World, “There was a simple one of garlic, oil, and tomatoes called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.”
YUM!!! you are speaking to me with this one! This is very similar to how I make my pasta sauce
chicken simmered in this is a great idea
Don't add the salt until the end. It cooks down, and then you'll get a more concentrated salt amount at the end... Just warning.
Sugar wasn't real Italian. San Marzano's should be sweet enough to not even need Sugar, plus, if you had CARMALIZED the Onions properly, that should've also incorporated some Sweetness. I've also seen an Italian man add a Carrot (Blended up, but Nonna's in Italy would just lightly sauté the bits of Carrot the way he did the Onion) to incorporate sweetness that way.
Henry, very flash new intro. This recipe will added to the repertoire. Delicious.
Add a teaspoon of sugar and a teaspoon of powder chicken stock, it becomes magnificent. 😉
It already has a tbsp of sugar in it but I agree with the chicken stock.
I made this and it was quite tasty. Thanks ❤
Grew up in a famiglia napolitano I was taught to Never put oragano in a sauce to use with pasta. Oragano is for pizza. Happy coking everyone
Looks awesome mate, giving it a try tonight on a Parma :)
perfect! exactly how i do it!
Great!
My dad does this thing where he cooks the pasta in the sauce directly!
It's so good!
Hi Henry. Great video as usual. I just want to ask you, what brand of knives do you use?
I mostly always use a shun. But I also recommend global, wushtof and victorinox
Thanks Henry. Much appreciated 👍
"I run 2 restaurants and I'm a DIY nerd" 🤜 🤛
Can you freeze it?to last longer?
Yes it can be frozen
Yes, same with Bolognese sauce.
Awesome sauce is what that's called!
Looks delicious!
Chef Ramsay would be proud
Can the napoletana be used for pizza.
Sure can!
Good video
king
It was very delicious
I also have a channel about cooking
Thank you for knowing your view
Stay connected
Can I tell you a sad story?I am from Naples....and the "Napoletana" Sauce does not exist....it is not a criticism...I just want to inform the rest of the world about that✌
sorry but i only trust a nonna
Ummm, no. This may be yummy but there are loads of mistakes in this. Never cook neapolitan sauce! Never blend neapolitan sauce! Traditional neapolitan sauce is a can of san marzano tomatoes hand crushed with 12g of salt. Olive oil is optional and basil is optional. If you're cooking and reducing and blending you're running the bright fresh taste of the tomatoes and making it more acidic and messing with the balance of the amazing san marzano tomatoes! You don't have to take my word for it Look at the avpn rules.