Mikes Pasta Sauce Recipes
MIKE'S ITALIAN GRANDMA'S PASTA SAUCE
My husband learned this from a sweet Italian Grandma from Palermo while they were on a train together in Germany. She had married a German soldier during the war, and now that he had passed she was bringing him to his family for the first time since he had left as a young soldier. Note: Cooking time only includes prep time as simmering varies according to method.
Provided by MinatheBrat
Categories Sauces
Time 15m
Yield 8-10 1 cup servings
Number Of Ingredients 7
Steps:
- Brown your meat and drain off the excess fat. Add all the ingredients together. My hubby likes to put this all in the crock pot and slowcook it for about 6 hours. You could also simmer it stovetop for maybe an hour or so if you're in a hurry. Delicious. We serve this with tortellini or spaghetti and our pickiest kids can't get enough. They also request bread to sop up the extra.
- Note: Of course you can used canned tomatoes, diced tomatoes, tomato puree or even fresh. Just cook longer and add a pinch of sugar.
Nutrition Facts : Calories 417.3, Fat 24.6, SaturatedFat 8.8, Cholesterol 70.9, Sodium 1921.5, Carbohydrate 20.5, Fiber 3.6, Sugar 10.4, Protein 24.5
MIKE'S FRESH TOMATO PASTA SAUCE
Trial and error with several different pasta sauce recipes led to this combination of ingredients which has become a family favorite. *May substitute red wine for white.
Provided by Rhondapalooza
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil.
- Saute shallots, peppers, and garlic.
- Add tomatoes and wine, then basil, oregano, and parsley.
- Add sugar, salt, and pepper.
- Add tomato paste.
- Bring to a low boil.
- Add bay leaves (be sure to remove the leaves before serving).
- Simmer 30 minutes.
Nutrition Facts : Calories 192.7, Fat 9.9, SaturatedFat 1.4, Sodium 1228, Carbohydrate 23.1, Fiber 6, Sugar 13.5, Protein 4.8
MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)
If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.
Provided by alligirl
Categories Pork
Time 1h10m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
- Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
- Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
- Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
- Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
- The pepperoni slices will be soft, with a deeper color.
- Remove from the heat.
- Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
- The sauce is ready to use. Or cool, cover and refrigerate or freeze.
- NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
- He also recomends using San Marzano tomatoes for this recipe.
MIKE"S SPAGHETTI SAUCE
This is a recipe for spaghetti sauce that doesn't have any chuncky things in it. It's also very low in sodium.
Provided by Mike Dees
Categories Beginner Cook
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Add all ingredients to a large pot. Simmer for at least an hour, or as long as you can.
Nutrition Facts : Calories 39.1, Fat 0.6, SaturatedFat 0.1, Sodium 161.8, Carbohydrate 8.2, Fiber 2.2, Sugar 5.1, Protein 1.8
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