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Forum » 3 ingredient Pasta Sauce - 10/10 recipe srs (DEAD simple) (Marcella Hazan)
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Thread: 3 ingredient Pasta Sauce - 10/10 recipe srs (DEAD simple) (Marcella Hazan)

post 1535165401 11-20-2017, 01:30 PM
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3 ingredient Pasta Sauce - 10/10 recipe srs (DEAD simple) (Marcella Hazan)

Making this for dinner tonight and figured I'd share the recipe.

This is one of the simplest recipes I know, but everyone I've made it for has RAVED about it. Good enough to impress that special somebody, but easy/fast enough you can make it on a Tuesday. It's also only got three ingredients you probably already have on the shelf.

If you've never heard of Marcella Hazan, she was considered until her death in 2013 to be one of the foremost authors on Italian cooking, and the one who introduced classic italian recipes, ingredients and techniques to American/UK readers.

OG chef, timeless recipe, dead simple, tastes amazing.
Marcella Hazan's Tomato Sauce
1 28 oz can whole peeled tomatoes (San Marzano if possible)
1 onion, peeled and cut in half
5 tablespoons butter
Salt to taste

Place the tomatoes & their juices, the butter and the onion halves in a saucepan. Add a pinch of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a wood spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
San Marzano Tomatoes are THE best tomatoes for making an Italian red sauce - your grocery store probably carries them near the Italian foods if they aren't by the normal canned tomatoes. They're a few bucks more but absolutely worth it, and in a sauce this simple the tomato flavor really comes through, so go big.

The tomato absorbs the onion's flavor and gets that velvety, saucy roundness from the butter. Fuarking amazing. You can fancy this up with pepper flakes, cheese, basil etc, but it's honestly incredible just on it's own.

Anyone ever made this stuff? Back me up here.
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post 1535165591 11-20-2017, 01:32 PM
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those are great tomatoes to use for sauce, but where is the f**king garlic??? You have to brown the garlic with the onions
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post 1535167381 11-20-2017, 01:50 PM
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"1 onion, peeled and cut in half"

So you end up with 2 big halves of onion in the sauce?

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post 1535167551 11-20-2017, 01:52 PM
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[QUOTE=KurtMussell post_id=1535167381]"1 onion, peeled and cut in half"

So you end up with 2 big halves of onion in the sauce?

[img]https://www.maureenabood.com/wp-content/uploads/2012/01/Onion-halved-peeled-POST-300x198.jpg[/][/QUOTE]Yes but you remove them before putting the sauce in the pasta.
post 1535167751 11-20-2017, 01:53 PM
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Dude yes, absolutely the only way to make sauce now. The onion will kinda fall apart/separate as the sauce cooks. It's absolutely phenomenal. Throw it on some pasta with fresh basil and enjoy.

And trust me, DO NOT ADD GARLIC

You must spread some blah blah
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post 1535167881 11-20-2017, 01:54 PM
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some people also add 1 or 2 tbsp of sugar.. Few italians I know swear by it.
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post 1535167921 11-20-2017, 01:55 PM
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I'll add garlic to that
post 1535168151 11-20-2017, 01:57 PM
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but who was garlic and green pepper?
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post 1535168251 11-20-2017, 01:58 PM
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Originally Posted By Sinergy2010⏩
some people also add 1 or 2 tbsp of sugar.. Few italians I know swear by it.
No. 1st gen italian checking in.

Sunday sauce is simply:

canned tomatoes
paste
garlic
onions
salt/pepper

let simmer

cook meat in it
post 1535168311 11-20-2017, 01:58 PM
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Originally Posted By cjmadscientist⏩
those are great tomatoes to use for sauce, but where is the f**king garlic??? You have to brown the garlic with the onions
With the onions going first since garlic burns faster.
post 1535168421 11-20-2017, 01:59 PM
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Originally Posted By Sinergy2010⏩
some people also add 1 or 2 tbsp of sugar.. Few italians I know swear by it.
Need to add a bit of sugar to take the acidity away from the tomatoes. Also garlic, lots of it
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post 1535168831 11-20-2017, 02:03 PM
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lol @ everyone trying to tell the italians how to cook the italian food

give it a chance u mooks
post 1535169221 11-20-2017, 02:07 PM
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Sounds bland af. I add garlic, salt, pepper, sugar, and cayenne to mine.
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post 1535169321 11-20-2017, 02:08 PM
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post 1535169541 11-20-2017, 02:11 PM
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I'd add a couple cloves of peeled garlic and half a diced bell pepper.

(you can buy pre-chopped peppers/onions if you're lazy)
Originally Posted By redraider86⏩
And trust me, DO NOT ADD GARLIC
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post 1535170061 11-20-2017, 02:17 PM
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Guys: I hear you. I really do. But just make it, once.

Don't believe me? 1) That hurts, and 2) Google "Marcella Hazan Tomato Sauce" and you will get DOZENS of blog entries from foodie bloggers that all start "I didn't believe sauce without x could be any good" and ends with them admitting this sauce is the chit. You can mix it up if you want, but trust me: you want to make this sauce.

I'll be adding some slivered basil tonight but that's it.
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post 1535170731 11-20-2017, 02:24 PM
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Originally Posted By MuzzieChik786⏩
H8r. You're probably part vampire.
You're not wrong, I'm an NC10.
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post 1535170911 11-20-2017, 02:26 PM
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Originally Posted By redraider86⏩
You're not wrong, I'm an NC10.
TFW you're straight but know what this means >:[
Smooth Seas don't make Strong Sailors. Keep your head up.

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post 1535171041 11-20-2017, 02:27 PM
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theres no reason to leave out garlic and basil though - i also love lots of fresh ground pepper and some rosemary too.. adding in some fire roasted tomatoes adds a nice twist
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post 1535171151 11-20-2017, 02:29 PM
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Originally Posted By KurtMussell⏩
"1 onion, peeled and cut in half"

So you end up with 2 big halves of onion in the sauce?

Pro tip: use a red onion
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post 1535171281 11-20-2017, 02:30 PM
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I am interested in how this turns out. Sometimes people, myself included, get hell bent on over spicing things, thinking it will enhance the flavor.
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post 1535171291 11-20-2017, 02:30 PM
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Nah brah, I will stick to Scott Conant's sauce recipe. He slowly heats up olive oil with a chit ton of basil, garlic and red pepper flake.... cook for 15 mins on low and let that glorious oil infuse with the basil and garlic... Then strain that oil in your San Marzanos and emulsify it. Best sauce in the world.
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post 1535172101 11-20-2017, 02:39 PM
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Originally Posted By Alamander79⏩
Nah brah, I will stick to Scott Conant's sauce recipe. He slowly heats up olive oil with a chit ton of basil, garlic and red pepper flake.... cook for 15 mins on low and let that glorious oil infuse with the basil and garlic... Then strain that oil in your San Marzanos and emulsify it. Best sauce in the world.
Link it up brah, will try soon. I always have canned San Marzanos in the pantry, and I've got tons of fresh basil in the garden right now.
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post 1535172211 11-20-2017, 02:41 PM
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no fresh basil. no care.
GTFO with that poverty sauce
post 1535172271 11-20-2017, 02:41 PM
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Originally Posted By MrBourbon⏩
Link it up brah, will try soon. I always have canned San Marzanos in the pantry, and I've got tons of fresh basil in the garden right now.
Obviously just skip the tomato process and used the canned, but I can't eat any other red sauce after making this.

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post 1535172351 11-20-2017, 02:42 PM
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Originally Posted By blowwzilla⏩
no fresh basil. no care.
GTFO with that poverty sauce
Bro I'm not the James Beard Foundation Lifetime Achievement Award Winner who invented it, just sharing a recipe.

You're probably right tho.
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post 1535172611 11-20-2017, 02:45 PM
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Originally Posted By redraider86⏩
Dude yes, absolutely the only way to make sauce now. The onion will kinda fall apart/separate as the sauce cooks. It's absolutely phenomenal. Throw it on some pasta with fresh basil and enjoy.

And trust me,DO NOT ADD GARLIC

You must spread some blah blah
why would you say that

garlic is the best thing god made
post 1535172691 11-20-2017, 02:45 PM
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Pretty great recipe indeed. My two cents: the secret to perfect sauce is balancing it so it's not too salty. Try adding a little sugar or throwing in another ingredient to add sweetness, i.e. shredding a few carrots in there.
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post 1535172701 11-20-2017, 02:45 PM
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Originally Posted By MrBourbon⏩
Bro I'm not the James Beard Foundation Lifetime Achievement Award Winner who invented it, just sharing a recipe.

You're probably right tho.
I lold.

I am just close minded when it comes to pasta and sauce, since I am Italian and let me tell you...
post 1535172941 11-20-2017, 02:48 PM
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Originally Posted By MrBourbon⏩
TFW you're straight but know what this means >:[
Knew you'd get it.
Originally Posted By FrazettaSilke⏩
why would you say that

garlic is the best thing god made
Because it funkifies the flavors of the recipe Bourbon posted. Adding garlic makes it another recipe. Not trying to be sassypants today, that's just another recipe entirely.

I love garlic. Don't add it to this.
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