{"id":5130,"date":"2018-06-11T09:00:51","date_gmt":"2018-06-11T15:00:51","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5130"},"modified":"2026-09-02T10:58:43","modified_gmt":"2026-09-02T17:58:43","slug":"salsa-friulana-di-marisa","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/06\/11\/salsa-friulana-di-marisa\/","title":{"rendered":"Salsa Friulana di Marisa (Marisa’s Friulan Tomato Sauce)"},"content":{"rendered":"

June 11, 2018<\/span><\/strong><\/p>\n

Ma\u2019s spaghetti sauce.\u00a0 That\u2019s what my husband calls it.<\/p>\n

That\u2019s pretty similar to what most of us of Italian heritage who grew up in the United States called the sauce that our mothers (yes, it was almost always the mothers) made most frequently.<\/p>\n

It isn\u2019t as if there aren\u2019t more pasta sauces than one can count.\u00a0 It\u2019s just that for everyone I know of Italian heritage, there\u2019s one that stands out above the rest.<\/p>\n

For my husband\u2019s family, this is the one.<\/p>\n

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It\u2019s actually quite similar to Ivana\u2019s sauce<\/a>.\u00a0 Ivana is married to my mother-in-law\u2019s cousin Olvino.\u00a0 Ivana grew up in Friuli but in a different town.\u00a0 There are subtle differences in her sauce and my mother-in-law\u2019s sauce, but if you read both recipes you\u2019ll certainly see the similarities.<\/p>\n

My mother-in-law doesn\u2019t remember when she learned to make this sauce, or even if she learned from her mother or her aunt.\u00a0 She does remember, however, that her father asked her how she could get married (she was engaged to my father-in-law) without knowing how to cook.<\/p>\n

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My mother- and father-in-law on their wedding day (apparently before she knew how to cook)<\/strong><\/span><\/figcaption><\/figure>\n

She got married, ultimately learned to cook, and then headed up the kitchen in Castleview, the restaurant that she and my father-in-law owned in Fox River Grove, Illinois.\u00a0 The restaurant was named Castleview because it had a view of an adjacent\u2026you guessed it\u2026castle\u2026well, sort of a castle<\/a>.\u00a0 \u00a0For more information on the castle, you can look here<\/a>.<\/p>\n

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The Bettendorf Castle in Fox River Grove, Illinois<\/strong><\/span><\/figcaption><\/figure>\n

By the time I came on the scene, it was difficult to catch more than a glimpse of the castle from the restaurant due to the growth of trees and other vegetation.<\/p>\n

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Another view of the Bettendorf Castle<\/span><\/strong><\/figcaption><\/figure>\n

My mother-in-law thought my version of her sauce was \u201cpretty good.\u201d\u00a0 She did note that it was thicker than hers; probably because I cook it longer but also potentially due to a different brand of tomatoes.\u00a0 If you want it thinner, cook it less or (my preference) just add more water or put a splash of pasta-cooking water in the bowl with the pasta and the sauce.\u00a0 (Just between you and me, when I’m putting dinner on the table using my mother-in-law’s sauce, I usually boil it down a bit because it seems a little thin to me!)<\/p>\n

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In a few weeks I\u2019ll be posting a recipe for Friulan Risotto<\/a> that incorporates this sauce.\u00a0 Stay tuned.

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Salsa Friulana di Marisa (Marisa's Friulan Tomato Sauce)<\/h2>\n
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The amount of water needed will vary based on how thick the tomato puree is, how much liquid evaporates during cooking, and how thick or thin you like your sauce. Feel free to add more water during cooking if the mixture is becoming too thick. If the sauce is too thin uncover near the end of cooking and increase the heat to cook off more water.<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> quarts<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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