Raos Sauce Recipe Copycat

WORLD'S BEST SPAGHETTI RAO'S HOMEMADE MARINARA

Steps:

• Start by heating a pot of water for your pasta.
• In the meantime, finely chop an onion and 4 cloves of garlic.
• Add uncooked spaghetti to boiling water along with salt. Follow the directions on the package and cook until al dente.
• Heat a pot on medium heat and add extra virgin olive oil and crushed red pepper flakes.
• Once the pepper flakes sizzle for about 10 seconds, add garlic. Saute for 20 seconds.
• Now add onions. Season with a little salt. Saute for a 3-4 minutes until golden.
• Add the Rao's Marinara sauce - you'll need 32 ounces of sauce for this recipe. It's amazing so hope you're using it.
• Season with 1/2 tsp of black pepper and salt to taste. Stir.
• Cover with a lid for about 10 minutes.
• In the meantime, check on the spaghetti - should be done or close to it.
• Now add all the pasta to the sauce.
• Toss well. Add 1/2 cup of reserved starchy pasta water - more if needed. Toss. Turn off the stove. Season with salt or black pepper as needed.
• Add the basil. Toss some more.
• Add parmesan cheese. Toss. This makes it nice and creamy.
• Top with fresh basil and parmesan cheese. It's insanely good.

RAO'S MARINARA SAUCE

Steps:

• Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
• Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
• Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.

RAO'S MARINARA SAUCE

Steps:

• Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
• Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
• Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.

RAO'S MEATBALLS WITH MARINARA SAUCE

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.