Pasta Sauce Recipes

HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE

Steps:

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
• Saute for 10 minutes or so, stirring often and being careful not to burn it.
• Add the chopped or pressed garlic.
• Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
• Reduce heat to low and simmer for 2-3 hours stirring often.
• For the first half of the simmer time, do so with the pot uncovered, then cover.
• Add the cheese, stir in and simmer for an additional 5 minutes or so.
• This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

PASTA SAUCE #1

Steps:

• On your cutting board, chop and smash the garlic into a paste with the salt.
• Heat a large saucepan with the oil in it over medium-high heat.
• Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
• Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
• Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
• Add the tomato paste and all of the seasonings except the parsley and basil.
• Stir to combined.
• Bring to a soft boil, turn the heat to low, and cover.
• Let it simmer for 1 to 1 1/2 hours, stir occasionally.
• Add the parsley and basil.
• Serve over pasta, rice, pizza, anything.

BEST EVER SPAGHETTI SAUCE

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA

Steps:

• Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
• Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
• Add the salt and continue to simmer at a fast pace, and stir often.
• The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
• Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
• Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

HOMEMADE PASTA SAUCE RECIPE

Steps:

• Peel and seed the tomatoes and set aside.
• Chop the onion, mince the garlic, and grate half of the carrot.
• Pour the olive oil into a large stockpot over medium heat.
• When hot, add the diced onions to the olive oil and saute for 5 minutes.
• Add the garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
• Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, and sea salt.
• Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
• Add carrot piece for the last 30 minutes to absorb acidity.
• Remove sprigs of herbs, bay leaves, and piece of carrot.
• Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
• Use fresh or store in the refrigerator up to 1 week, or can it according to your canner's instructions for tomato products.

SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)

Steps:

• Crush the garlic with the flat side of a knife.
• Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
• After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
• If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.
• Put the burner on high to bring the sauce to a simmer, and add more salt. Don't be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought.
• Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won't stick). Taste for seasoning after about 30 minutes, and add salt if needed.
• When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.

PASTA CREAM SAUCE

Steps:

• Heat the cream in a pan over low heat but do not let it boil.
• Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and add the salt as needed. (Salt is an important ingredient here, so do not skip it.)
• To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to 1/3 cup of the reserved pasta water to loosen the sauce. Serve immediately.

WORLD'S BEST PASTA SAUCE!

Steps:

• In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.