This recipe was inspired by chef Roy Choi of Netflix’s The Chef Show with Jon Favreau. If you don't have this show on your watch list, give it a try, especially if you're trying to sharpen your skills in the kitchen! Some background: Roy and Jon became good friends when Jon was starring in the movie Chef and Roy coached Jon on how to appear chef-like in the film. Chef is one of my husband’s favorite movies, which is great because his other is The Hunt for Red October and there are only so many times I can listen to Sean Connery’s Russian accent. Sorry, Sean.
I digress.
The new season of The Chef Show came out at the end of September and you better believe we were waiting with bated breath and sharpened knives, waiting to see what Jon and Roy were going to serve up this season. Roy's take on marinara was shared along with his meatballs and Andrew knew the recipe was a must-try. But the recipe for the meatballs was not shared, so Andrew had to go back and watch the episode in slo-mo to eyeball the ingredients (talk about dedication) and off we went to Jimmy’s Food Store for the ingredients, projected measurements in hand. If you live in Dallas and do not go to or know about Jimmy’s for your Italian necessities, do yourself a favor and go get a coffee on a Saturday morning and drive to Jimmy’s and walk around. You will feel like you’re in Little Italy—it is fabulous.
With our pilgrimage to Jimmy’s complete—Andrew set about replicating Roy’s recipe. The base of the recipe started close to Roy's, then Andrew just couldn't fight is Italian heritage any longer and started deviating from the recipe—changing the type of mushrooms, then pureeing them, adding tomato paste, blending the onion (not in the original recipe), adding oregano and a bunch of basil. The result? A sauce that brings a tear to the eye it is so good. I am not being facetious. After my first bite, I immediately brought Andrew a piece of paper and a pen to write down his recipe. Roy's meatballs are good, but Andrew's sauce feels like a hug in a bowl. From the mushroom puree that brings the Earthy notes to the savory garlic confit (thank you for this, Chef Roy!) and the addition of tomato paste for depth, everything about this sauce is perfection. If the recipe feels overwhelming at first, (there is a little prep work involved) it is worth it! Once the garlic confit, the mushrooms and mushroom stock are done, the rest of the time you are just pouring ingredients into the pot and bringing them together.
Note: This makes a lot of sauce! You can cut the recipe in half and still get 8 cups! You can freeze the leftover mushroom stock and bag and refrigerate the garlic confit for later use!
Ingredients:
4, 28 oz cans of San Marzano Tomatoes (labeled “DOP” if you can find it!)
1 lb of Porcini mushrooms
1 cup mushroom stock—Don’t worry if you’re scratching your head. We will walk through it!
1 1/4 cups garlic confit—yep—walking through this one too!
6 oz tomato paste
1 tablespoon dried oregano
Half an onion (place half an onion with a 1/4 cup of water into a blender and blend until smooth)
1 bunch of basil (leaves and stem) tied together with twine to form a bundle
1 cup extra virgin olive oil
salt/pepper to taste
1 pound of pasta
grated parmesan (optional)
Method:
For the mushroom stock:
Wipe down mushroom with a damp towel to remove any dirt.
Add 1 lb of porcini mushrooms to 8 cups of water. Bring to a boil and then reduce heat to simmer. Let cook for 2 hours. Look for a deep, dark brown color to develop.
Strain mushrooms from stock, catching liquid into a separate bowl (we want to keep it!). Pour mushrooms into a blender and puree—set to the side.
For garlic confit:
Add 2 heads worth of peeled garlic cloves to a skillet with 1 cup of olive oil.
Cook on the lowest heat setting for 2 hours. Stirring occasionally until garlic is a dark, golden color. Set to the side, with the oil! If halving the recipe, just use one whole head worth of garlic cloves.
For marinara, makes about 14 cups:
In a large pot over medium-high heat, add cans of San Marzano tomatoes, with their juice. Bring to a boil.
Add 1 1/4 cups of garlic confit and oil from skillet into the tomatoes and stir.
Add one cup of mushroom stock and half of the pureed mushrooms. Blend with an immersion blender until smooth, add onion, and mix. Allow to simmer and reduce on low heat for two hours.
Taste for salt and pepper and add accordingly. Add basil bundle, tomato paste, and oregano, stir together.
Continue to simmer for about 30 more minutes, check for seasoning, and add to taste.
Take out the basil bundle and if not using immediately, freeze or refrigerate.
If using immediately:
Bring a large pot of salted water to a boil.
Add your desired pasta and cook until al dente.
Reserve 1/2 cup of pasta water and drain pasta.
Toss pasta with 2 cups of sauce and add a splash of pasta water and a handful of parmesan. Mix until pasta is thoroughly coated and glossy. Add freshly grated parmesan and toss once more, add more on top for good measure! Serve immediately—with more parm if you please and some fresh cut basil! Dig in!
