Spaghetti And Italian Tomato Sauce Recipes

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

ITALIAN TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

CLASSIC TOMATO SPAGHETTI

Steps:

• Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
• Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
• Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
• Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
• Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
• Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
• Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
• Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
• Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
• Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
• Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

Steps:

• Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
• Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
• After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
• After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
• After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
• Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
• After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
• After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
• Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

ITALIAN PASTA SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
• Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

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.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

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.

SPAGHETTI AND ITALIAN TOMATO SAUCE

Steps:

• Prepare Italian Tomato-Beef Sauce.
• While sauce is simmering, cook spaghetti as directed on package; drain. Serve meat sauce over spaghetti. Serve with cheese.

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.

SPAGHETTI WITH TOMATO SAUCE

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and sauté for 2 more minutes, until you can really smell the garlic, and it starts to turn golden. Add the tomatoes, tomato paste, salt and pepper, oregano, basil, and red pepper flakes if using (you can also add those to portions of the sauce at the end for those who like it hot). Bring to a simmer, lower the heat to medium-low, and simmer gently for about 20 minutes (it can simmer for much longer, if you want; it will just get even richer and more concentrated). Taste and adjust the seasonings as needed.
• Meanwhile, bring a large pot of water to a boil over high heat, add a couple tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions.
• Drain the pasta, return it to the pot and pour about half the sauce over, more of less according to how saucy you like it, stirring to combine. Transfer to a serving bowl or serve into individual bowls, topping each portion with Parmesan, fresh basil, and red pepper flakes as desired (or pass the toppings in small bowls at the table).

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
• Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
• Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

SAN MARZANO TOMATO SAUCE

Steps:

• Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
• Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 4+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

ITALIAN TOMATO SAUCE

Steps:

• Heat the Olive oil in a Large frying pan/Skillet until very hot.
• Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
• Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
• Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
• Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.