Whybuyragupastasauce Recipes

COPYCAT RAGU PASTA SAUCE

Copycat Ragu Pasta Sauce image

Provided by Ann

Time 1h

Number Of Ingredients 11

Ingredients

1 Tablespoon olive oil
3 garlic cloves, peeled & chopped
1/4 cup onion, peeled and finely chopped
29 oz. (or 1 quart jar) of tomato sauce
1 lb of fresh garden tomatoes, peeled, cored and chopped (or 15-oz canned)
3 teaspoons granulated sugar
1 cup freshly shredded Parmesan cheese
1 Tablespoon fresh basil leaves, chopped fine
1/2 teaspoon dried parsley
1/8 teaspoon black pepper
1 bay leaf

Steps:

Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 - 45 minutes or until the sauce is thickened to your liking.
Remove the bay leaf. Let cool a bit, then blend until smooth. Store in an airtight jar in the fridge.

WHY BUY RAGU PASTA SAUCE

Why Buy Ragu Pasta Sauce image

This is the easiest, quickest spaghetti sauce you could ever want. Great for those nights when you just want something fast, but homemade. I never buy bottled spaghetti sauce anymore since I found this gem on Martha Stewart Living titled Spaghetti 101. It is definitely cheaper and tastier than any bottled sauce you could buy. Now, for me, this will never take the place of my Sunday Dinner Gravy, but it is great for what it is intended.

Provided by Irish Rose

Categories < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 (28 ounce) can Italian plum tomatoes
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup red wine (optional)
8 ounces pasta

Steps:

Pulse tomatoes a couple of times in food processor or you can buy crushed tomatoes.
Place a 12-inch saute pan over medium heat and add oil. Add garlic to pan and stir occasionally or until garlic is lightly golden. Add red pepper flakes,basil and salt Cook 1 minute more or until garlic is medium golden.
Increase heat to medium high and add the tomatoes, sugar and wine if you choose to use it. Stir occasionally until tomatoes start to thicken, about 5 to 8 minutes.
Cook pasta until al dente or about 10 minutes. Drain pasta in colander, reserving about 1/2 cup pasta water in case sauce gets too dry. Add cooked pasta to saute pan and toss with sauce until sauce begins to coat pasta which is about 2-3 minutes. Serve and sprinkle with freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 745.2, Fat 29.6, SaturatedFat 4.2, Sodium 317.9, Carbohydrate 103.4, Fiber 8.7, Sugar 13.1, Protein 18.8

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