Since becoming a New Yorker I've been embracing New York products and services because I believe in supporting our local economy. I think it's natural to be proud of where one lives and what the area offers.
Not too long ago I was messaging my cousin recommending my favorite gluten free pasta brands on Thrive Market. As she was browsing the site she excitedly informed me that Thrive Market carries Rao's marinara sauce. Rao's is one of the best Italian restaurants in New York and has been bottling their special sauce for years because it's that popular.
So I decided to order some bottles of Rao's marinara sauce and give it a try in making spaghetti sauce. I think the results were spectacular so every time I make spaghetti sauce I use Rao's. I love the product and I love that it's from New York! Now I just need to make it into New York City and reserve a seat at one of Rao's restaurants.
I like meat in my spaghetti sauce so I use either local, pasture raised sweet Italian sausage or local, grass fed ground beef from my CSA Greyrock Farm in Cazenovia. They sell quality meats and it really makes a difference in taste.
I also add anchovies. Anchovies are one of those important foods that is so overlooked. People immediately think, "Yuck, I will never eat anchovies. It's smelly and gross." They have it all wrong -- anchovies are true brain food. And if your children don't like anchovies, just don't tell them that you put it in their spaghetti sauce. They will never know!
I recommend using as much local, organic produce as possible. I am fortunate because my CSA carries a lot of the ingredients I use for my spaghetti sauce. I also don't mind traveling to other local, organic farms for my vegetables.
This spaghetti sauce is so flavorful and delicious, and like most sauces, its taste improves if aged a day or two. If I can get the pickiest eaters that I know to eat it I think it's a winner!
Special Spaghetti Sauce
1 bottle of Rao's marinara sauce
2 to 3 garlic cloves minced
1/4 to 1/2 onion chopped well
3 to 4 anchovies
1 tbsp of freshly chopped rosemary, sage, thyme
1/3 pound of sweat Italian sausage or ground beef (my meat is grass fed or pasture raised and local from Greyrock Farm), optional
1 to 2 cups filtered water
Flat parsley as garnish
In a large stainless steel pot, brown the sausage. Add the onion and a dash or two of Himalayan pink sea salt to break up the cellulose fiber and saute for 2 minutes. Add the garlic. Saute for a minute. Mash in the anchovies and mix in with the other ingredients. Add the marinara sauce, the herbs, and the water. Simmer for at least 30 minutes. Stir occasionally.
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