Some of ya’ll need to stop crowding your pan, brown your ingredients, and learn what flavor layering is.
MSWMan
Marinara doesn’t have meat. That’s a ragu.
Xrmy
Marinara is literally just tomato what are you talking about?
IthacausedtoBgreat
Just right.
Actual_Asparagus_
You could use a more onion. I’m always blown away with how much that shit disappears. Also a a pot would have been the move for this. But my does that look tasty!
ATLUTD030517
You aren’t making marinara(or pomodoro)
GreenCrayonTheory
I thought this was an onion lovers page, not a “that’s not how you do it” page. I like to add ground beef. Apologies in advance.
ShopEmpress
This looks like how much I’d add to a pasta sauce, regardless of the name of the sauce. Don’t mind the haters lol
PoopSmith87
Ffs, caramelize the onions first… or at least remove the meat then caramelize the onions before adding the meat again. Use some seasoning on the meat. Salt, oregano, garlic (sizzle the garlic for like 1 minute before adding meat)
And marinara with meat? Well actually, I have no problem with that. Is not traditional, but I do it.
Far-Wallaby-5033
Marinara marine is meatless
Bashby12
Bolognaise
bubblesaam
“Tree, tree small onions!” I quote this every time I make sauce lol
ennenganon
That’s not nearly enough cutted onion to make tomato!
jackjackky
For me, it’s rather dry. It’s soaking up all the juice and it’s gonna be very tangy XD
I’d like to add another puree and water to have more sauce and finish it with more diced onions for crunchy bits.
Maryjanegangafever
Fucking awesome. You’re making me hungry right now.. if I weren’t so stoned I’d make something to eat… lol
JusCogensBreaker
needs more onion and other kinds of veggies
DeathDealer69-
Perfect perhaps 4% more 💪🔥🦊
vcora
“ONYO IS ALWAYS NUMBER FIRST!” – Chef Jean-Pierre And the answer is that there’s never too much onion. … Especially if you cook them down right before adding the meat.
CherryPickerKill
That’s not marinara and I think you’re supposed to start with the soffritto, not the other way around.
Infinite-Worm
Onions after meat? Sacrilege.
katyoreilly
I was so confused. I thought it said marijuana at first then was more confused when I read marinara and saw meat.
RainingMoneyHustard
You’re breaking my Italian heart by posting that gruesome picture. Mods mark this shit NSFW.
QuantifiablyMad
This is ragout. Not marinara. Marinara doesn’t even have onions. What are you doing?
Sweaty-Dragonfly5351
MARRY ME MARINARA
markoh3232
Did you add salt?
113pro
Why AFTER and not BEFORE?
Ok_Hawk_3230
You gotta cook the onions down, which if done properly, the amount of onions is much more enjoyable, some people add them too late and they are hard.
JeanDarcBromure667
Brown the meat. Put it away. Brown the onion with a little water. Then put the mear and aftee put the tomato
28 Comments
Some of ya’ll need to stop crowding your pan, brown your ingredients, and learn what flavor layering is.
Marinara doesn’t have meat. That’s a ragu.
Marinara is literally just tomato what are you talking about?
Just right.
You could use a more onion. I’m always blown away with how much that shit disappears. Also a a pot would have been the move for this. But my does that look tasty!
You aren’t making marinara(or pomodoro)
I thought this was an onion lovers page, not a “that’s not how you do it” page. I like to add ground beef. Apologies in advance.
This looks like how much I’d add to a pasta sauce, regardless of the name of the sauce. Don’t mind the haters lol
Ffs, caramelize the onions first… or at least remove the meat then caramelize the onions before adding the meat again. Use some seasoning on the meat. Salt, oregano, garlic (sizzle the garlic for like 1 minute before adding meat)
And marinara with meat? Well actually, I have no problem with that. Is not traditional, but I do it.
Marinara marine is meatless
Bolognaise
“Tree, tree small onions!” I quote this every time I make sauce lol
That’s not nearly enough cutted onion to make tomato!
For me, it’s rather dry. It’s soaking up all the juice and it’s gonna be very tangy XD
I’d like to add another puree and water to have more sauce and finish it with more diced onions for crunchy bits.
Fucking awesome. You’re making me hungry right now.. if I weren’t so stoned I’d make something to eat… lol
needs more onion and other kinds of veggies
Perfect perhaps 4% more 💪🔥🦊
“ONYO IS ALWAYS NUMBER FIRST!” – Chef Jean-Pierre
And the answer is that there’s never too much onion.
… Especially if you cook them down right before adding the meat.
That’s not marinara and I think you’re supposed to start with the soffritto, not the other way around.
Onions after meat? Sacrilege.
I was so confused. I thought it said marijuana at first then was more confused when I read marinara and saw meat.
You’re breaking my Italian heart by posting that gruesome picture. Mods mark this shit NSFW.
This is ragout. Not marinara. Marinara doesn’t even have onions. What are you doing?
MARRY ME MARINARA
Did you add salt?
Why AFTER and not BEFORE?
You gotta cook the onions down, which if done properly, the amount of onions is much more enjoyable, some people add them too late and they are hard.
Brown the meat. Put it away. Brown the onion with a little water. Then put the mear and aftee put the tomato