{"id":70,"date":"2022-02-08T08:47:45","date_gmt":"2022-02-08T08:47:45","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=70"},"modified":"2021-10-22T03:46:51","modified_gmt":"2021-10-22T03:46:51","slug":"leones-marinara-sauce","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/leones-marinara-sauce\/","title":{"rendered":"Leone&#8217;s Marinara Sauce"},"content":{"rendered":"<p><center><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/2021\/09\/default-sauce.jpg\" class=\"img-fluid rounded\"><\/center><\/p>\n<p>Mama Leone&#8217;s was one of the earliest red sauce restaurants operating from a family living before moving into a 1,200 seat palace in Times Square. <\/p>\n<p>Marinara was simple red sauce used for the base of many of Leone&#8217;s more complex sauces, dishes, vegetables, or served over spaghetti. <\/p>\n<p>This recipe is adapted from a 1967 cookbook produced after the restaurant was sold to Restaurant Associates.<\/p>\n<h3>Ingredients<\/h3>\n<p>6 tablespoons oil<br \/>\n\u00bc cup butter<br \/>\n3 large garlic cloves<br \/>\n16 fresh parsley sprigs<br \/>\n6 cups peeled tomatoes<br \/>\n1 tablespoon oregano<br \/>\n8 anchovy fillets<br \/>\n2 tablespoons tomato paste.<\/p>\n<h3>Instructions<\/h3>\n<p>Heat oil and butter.<br \/>\nAdd garlic and parsley.<br \/>\nCook for five minutes.<br \/>\nAdd salt and pepper.<br \/>\nDrain tomatoes and dice.<br \/>\nAdd tomatoes and oregano<br \/>\nCook slowly for 30 minutes.<br \/>\nAdd anchovies and tomato paste.<br \/>\nStir and remove from heat.<br \/>\nServe over cooked pasta. <\/p>\n<hr>\n<p>Read all about this and other historic sauces in <a target=\"_blank\" href=\"https:\/\/bookshop.org\/a\/137\/9781538162347\" rel=\"noopener\"><I>Red Sauce: How Italian Food Became American<\/I><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><center><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/2021\/09\/default-sauce.jpg\" class=\"img-fluid rounded\"><\/center><\/p>\n<p>Mama Leone&#8217;s was one of the earliest red sauce restaurants operating from a family living before moving into a 1,200 seat palace in Times Square. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12],"tags":[14,13],"class_list":["post-70","post","type-post","status-publish","format-standard","hentry","category-restaurant-recipe","tag-leones","tag-restaurant"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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