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.