Grandmas Tartar Sauce Recipes

TARTAR SAUCE IV

Steps:

• In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

GREAT GRANDMA'S PASTA SAUCE RECIPE - (4.4/5)

Steps:

• In a large stockpot, saute garlic until soft and fragrant in 2 tablespoons of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. Fill the empty tomato paste can will water, and pour it in the stockpot. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.

MARINARA SAUCE AKA "GRANDMA'S SAUCE"

Steps:

• Brown sausage in separate pan.
• Garlic press the garlic (or mince) and brown in the olive oil in a large pot. When brown, add sliced onion and cook until slightly translucent.
• Add tomatoe paste to onion mixture and mix thoroughly. Add crushed tomatoes, basil, salt, pepper and water and stir well.
• Finally, add sausage (and/or meatballs--see my other recipe) and bring to light boil.
• Once boiling, decrease heat to simmer and cover . Cook on simmer for 3-4 hours stirring occassionly.
• If you can't wait the full 3-4 hours add a dash of sugar and it equals about 1 hour of cooking time.
• Add red wine during the last 30 minutes of cooking.
• Suggestion: Serve over pasta with grated parmesan, salad, and bread -- .

GRANDMA'S SUNDAY SAUCE

Steps:

• Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
• Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
• Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
• Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
• Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.