Authentic New York Italian Spaghetti Sauce Recipes

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

ITALIAN SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

AUTHENTIC ITALIAN SPAGHETTI SAUCE

Steps:

• To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
• Add garlic and cook until tender.
• Add fresh tomatoes and cook until heated through.
• Stir in basil, crushed red pepper, black pepper and salt.
• Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.

AUTHENTIC ITALIAN PASTA SAUCE RECIPE

Steps:

• Heat olive oil & butter in a large pot or Dutch oven over medium-high heat.
• Once hot, add the diced onion, carrots & celery and saute until the onion is translucent, about 5 minutes.
• Add in 1 teaspoon of salt and the garlic and cook for 1-2 more minutes.
• Pour in the red wine and allow it to simmer for 5 minutes. Next, add in the can of crushed tomatoes, more salt, black pepper to taste, basil and thyme.
• Cover the pot, bring it to a slight boil, turn down the heat to low & simmer for 45 minutes to 1 hour.
• Turn off the heat, allow the sauce to cool for a few minutes, then blend with an immersion or a traditional blender until smooth.

AUTHENTIC NEW YORK ITALIAN SPAGHETTI SAUCE

Steps:

• Heat a large dutch oven or soup pot to medium-low heat (You want to preheat the pot well, so be patient. Long moderate heat will create a pan hot enough to brown, without being so hot that it sizzles and pops).
• Thoroughly salt the pork neck bones with 1 1/2 Tablespoons of salt and add 1 Tablespoon of olive oil to the pan. Brown pork bones in batches. You do not have to cook through. Just get some color on all sides. Be patient. This takes time, usually about 40 minutes for me. I add a little more olive oil with each batch as it tends to disappear. Don't overcrowd your pan or they won't brown. Set aside the browned bones.
• In the now empty pot (wonderfully laden with pork drippings), add a little more oil if your pan is dry and then your minced garlic. Cook gently for less than a minute and then return pork bones to the pot.
• Pour in 4 cans of crushed tomatoes, basil, oregano, red pepper flakes, water and another 1/2 teaspoon of salt.
• Bring to a bubble and then reduce to a gentle simmer. Simmer for 4 hours. Remove the lid and simmer an additional 30 minutes to an hour.
• Remove pork bones to a cutting board to cool. Taste sauce and adjust seasoning (i.e. add more salt most likely).
• Once the pork bones have cooled, pick the meat from the bones. You can either add the meat back to the sauce or reserve it for one especially meaty ragu-style sauce.