My Favorite Italian Pasta Sauce By Sy Recipes

ITALIAN PASTA SAUCE

Steps:

• In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

FAMILY-FAVORITE PASTA SAUCE

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until flavors are blended. Serve with pasta. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

MY FAVORITE ITALIAN PASTA SAUCE BY SY

Steps:

• PREPARATION:.
• Remove the stem from the portabella mushrooms and cut into small 1 inch thick slices, then cut into smaller bite-size pieces, set aside.
• Cut the swiss cheese into thin strips, set aside.
• Grade the mozzarella cheese, set aside.
• Cut the olives into big pieces (circle shaped), set aside.
• Cut the sun dried tomatoes into small slices (or slice other tomatoes if used, in small bite-size pieces), set aside.
• COOKING INSTRUCTIONS:.
• In a big pot add enough water to cook the paste, then bring to a low boil, add the paste and 1 tablespoon cooling oil (one quick stir), then cook until "al dente" (about 15 or more minutes), drain and put back into the pot, set aside.
• While the paste is cooking, in a cast iron skillet add 1 tablespoon cooking oil, then add the two sausages, turn and cook until done, remove from the pan and cut into small bite-size pieces, set aside.
• In the skillet add 1 tablespoon oil, then add the portabella mushrooms and the Worchester sauce (or soy sauce), stir-fry for about 1 minute.
• Next add back the hot sausage, the olives, sun dried tomatoes (or other tomatoes), stir-fry for 1 minute, set aside in the skillet.
• In the big pot with the paste, add the tomato sauce (or other sauce of your choice), add the basil, stir for 1-2 minutes to warm up and coat the paste.
• Next add back the sausage, mushroom, olives, sun dried tomatoes and toss to coat all.
• Now transfer all to a big serving plate (one that you can use in a broiler).
• Place the swiss cheese and mozzarella on top of the paste (alternate each to form a pattern).
• Next place the paste plate with the cheese into a broiler to melt the cheese (3 minutes.).
• Remove from the broiler and serve.
• Enjoy.
• NOTE:.
• This recipe uses one 12 oz jar of tomato pasta sauce (again, please use your favorite sauce) and it might not be enough sauce for your liking, so add more sauce as needed.
• Also, you can add anchovies, artichokes, or other foods of your choice, to make this recipe one of your favorites.

SIMPLE ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender.
• Drain off grease.
• Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step).
• Bring to a boil over HIGH heat, stirring constantly.
• Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally.
• Serve over pasta or rice with a nice salad on the side with garlic bread.

MY FAVORITE PASTA SAUCE

Steps:

• Combine whipping cream and chicken broth in a sauce pan and bring to a boil.
• Reduce heat and simmer for 25 minutes or until thickened and reduced to 2 cups.
• Remove from heat.
• Add Parmesean cheese, peas, and bacon.
• Stir until cheese melts.
• Toss with favorite pasta.
• I use regular spaghetti pasta.