Béchamel sauce
Marinara sauce
- 50 GRAM BUTTER
- 30 GRAM FLOUR
- 400 GRAM MILK
- 1 KG TOMATOES, peeled and chopped
- 4 TBSP OLIVE OIL
- 3 CLOVES GARLIC, chopped
- 1 TSP OREGANO
- HANDFUL OF BASIL LEAVES, chopped
Melt the butter on low heat. Stir in the flour and simmer for three minutes. Add all milk, whisk well, bring to the boil and keep whisking. Cook for one minute. Add salt, pepper and nutmeg to taste.
Fry the garlic for 5 minutes on low heat in the olive oil. Add the tomatoes, the oregano, 1/2 cup of water and salt and fresh milled pepper to taste and simmer for half an hour. You can puree the sauce but it is actually nice if it is a bit chunky. Add the basil leaves just before serving.
I saw the word "marinara" first in "pizza marinara" (I ate loads of pizzas in my student days and did not cook as often as nowadays) and presumed it meant "from the sea", so there should be fish or seafood in it. Apparently, it refers to marinaro, the Italian word for sailor, and thus, this sauce was prepared for the sailors in Naples, who returned home from sea.
Click
for Worldcook's recipe page