In Search Of Good Italian Pasta Sauce Recipe

[like2bike]

We are sick of buying jarred sauce (don't spit on me for admitting that I eat that $h!t). Looking for your best pasta sauce recipe! Please don't make me eat that crap anymore. :( I long for home made~

[monical1]

I have made my own pasta sauce for years. Ever since I decided that if I'm going to have sugar it damn well better be in the form of a glass of wine or a dessert that screams, "mmm, mmm, mmm girl, you just had some sugar!" It's next to impossible to find a pasta sauce that doesn't contain sugar of high fructose corn syrup of both! If you do find it, get ready to pay through the nose for it, and why? They took out an ingredient, it should be cheaper!!!

Anyway, here's my recipe:

One large can of diced tomatoes
One large can of tomato sauce (make sure they didn't add any sugar :mad:)
One large onion
Three or four cloves of garlic
One red bell pepper (optional, but it gives it a nice flavor)
salt
pepper
oregano
thyme
basil
rosemary (you can find these dried and all mixed together in an Italian herb mix. I order mine from Penzey's Spices and I love it. It smells so much fresher than what you get at the store. You can also use fresh herbs, which is even better.)
I purchase Xylitol from my local health food store for recipes like this. The reason people put sugar in their pasta sauce is to neutralize how very acidic they are. This can be done by adding a tablespoon of Xylitol. It's a sugar substitute.
If you like meat in your pasta sauce you can use ground beef but I prefer, on the occasion that I use meat, Italian sausage. You just cut a line down the casing and take the meat out. It's ground up just like ground beef. It's very flavorful so you only need a couple of sausages for a whole pot of sauce.

I hope this is along the line of what you're looking for.

[EuroD]

L2B, it's all about taste and what you want to throw in there. Mine never tastes the same twice. My staples in a sauce are - Canned tomatoes (usually diced so the work is done), fresh garlic, basil (both dry and fresh), oregano (dry and fresh), onions, olive oil, tomato paste, chicken or veggie stock (I buy it canned), veggie stock cubes (adds some more body). Don't have to use fresh, I happen to have loads growing.

The other ingredients I add, depending on how it tastes are - mirin (if you want to add sweetness), balsamic vinegar (for tartness, if needed), glass of red wine (gives it a rich deep red), chili flakes (as I like a bite to my sauce). I'll use a teaspoon of cornstarch if it seems too runny but near the end of cooking time.

You probably noticed that I've not added any kind of ground meat. I choose to keep it veggie as I just find it works better with different pastas, and if you choose to use it in a bake or lasagne.

As for cooking time, I'll do both stove-top and crock pot. It's just a matter of throwing things in and then adjusting for taste. The longer it cooks the deeper the flavors.

[monical1]

L2B, it's all about taste and what you want to throw in there. Mine never tastes the same twice. My staples in a sauce are - Canned tomatoes (usually diced so the work is done), fresh garlic, basil (both dry and fresh), oregano (dry and fresh), onions, olive oil, tomato paste, chicken or veggie stock (I buy it canned), veggie stock cubes (adds some more body). Don't have to use fresh, I happen to have loads growing.

The other ingredients I add, depending on how it tastes are - mirin (if you want to add sweetness), balsamic vinegar (for tartness, if needed), glass of red wine (gives it a rich deep red), chili flakes (as I like a bite to my sauce). I'll use a teaspoon of cornstarch if it seems too runny but near the end of cooking time.

You probably noticed that I've not added any kind of ground meat. I choose to keep it veggie as I just find it works better with different pastas, and if you choose to use it in a bake or lasagne.

As for cooking time, I'll do both stove-top and crock pot. It's just a matter of throwing things in and then adjusting for taste. The longer it cooks the deeper the flavors.


I'm diggin' your recipe, EuroD. Thanks! I forgot to write down the olive oil on my recipe. I saute my veggies in olive oil before I start adding the other ingredients but I think I'll be using your recipe next time. I like the wine idea, I like any wine idea ;)!

[Julibird]

In my husband's italiano family, everyone has a full pot of sauce at all times.

I have adapted this attitude, but make life easier on myself by either making my sauce FRESH (ie, not cooked all day), or throwing it all in a crockpot (what I like to call the "f*ck -it bucket") and get on with life.

Any sauce recipe can be thrown into the crockpot and cooked on low for hours. Then freeze the extra if there is any.

I basically use three cans tomato puree, a couple minced garlic and onion (sauteed in OO first), some S+P tossed in, add all to pot, then season with dried oregano. Add chopped fresh basil and parsley before serving to retain flavor of the herbs (gets lost if cooked in too long). Add hot pepper flakes if you like your "diavalo".

If I make polpettini (thatsa meataballs), I toss them, cooked first, into the sauce to boost flavor. Or, add sausages. Or chicken. Whatever. It's not an exact science, it's just a practical sauce made from whatever is in the fridge, basically.

[like2bike]

...or throwing it all in a crockpot (what I like to call the "f*ck -it bucket") and get on with life.

I just spewed coffee the furthest I've ever spewn it...

[fitfan]

We are sick of buying jarred sauce (don't spit on me for admitting that I eat that $h!t). Looking for your best pasta sauce recipe! Please don't make me eat that crap anymore. :( I long for home made~


OMG!! I LOVE homemade sauce. My mom and grandmother used to make jars and jars of it in the fall and the smell as it was cooking - Molto Bene!! My friends used to play at my house because they loved the smell when it was cooking. She used fresh herbs from our garden, plum tomatoes and mmmmmm!! And she used to do everything by hand, no canned tomatoes for us. My mouth is watering!!

I can't even eat that jar stuff - it grosses me out. That's the Italian in me!!

P.S. For you wine lovers, my dad used to make homemade wine too. Imagine what our garage used to smell like when he made that by hand.

[SpinBob]

Here's a nice Bolognese Sauce recipe. You can substitute textured soy protein for the meat if you're a vegetarian. Manga!

Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1/2 pound ground chuck
1/2 pound ground pork
1 cup milk
freshly grated nutmeg to taste
1 cup dry white wine
a 28- to 32-ounce can whole tomatoes including juice

Directions
In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.

In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce

[spinguru]

L2B --

My family is Italian (half Sicilian; half Nablodan) and my dad (not my mom -- dad was the real cook in the family) taught me how to make gravy (don't call it sauce around him!) when I was just a kid. It was a handful of this and that - no measurements. Over the years, I 've added my own twists to his recipe. Here it is:

First, make your meatballs if you are going to have them. I prefer to bake mine, but some folks fry them in olive oil. I toss together ground meat of choice (usually turkey), fresh garlic, basil, oregano, romano cheese and some onion. Form meatballs and bake at 350 about 20 minutes -- just until brown, but not fully cooked.

In the meantime, chop your garlic and onions for gravy. In large pot, pour thin film of olive oil just enough to coat bottom. Toss in garlic and onions (I use lots of garlic, but you may want to modify that :) ). Cook garlic and onion until garlic is fragrant and onions are clear. Add your tomatoes (either fresh tomatoes that have been peeled and processed in food processor, or 2-3 cans (28 oz) crushed tomatoes; 2-3 cans tomato puree (28 oz); 2-3 cans (I use the 12 oz ones) tomato paste. Stir well -- if gravy is too thick, use a little water at a time to thin it until desired consistency. Add spices: thyme; basil, oregano, parsley (I prefer fresh on these, but will use dried in a pinch) to taste. Add 1-2 tsp. fennel seed. Add 1-2 bay leaf, depending on the size of your pot. Add your other veggies of choice (I include mushrooms always; sometimes peppers; sometimes fresh zucchini). Bring to a boil; immediately lower heat to very low; Add partially cooked meatballs and let sauce simmer. How long depends on your taste -- I usually let mine simmer very low for a few hours. It definitely tastes better the longer it cooks, and always better the next day :)!

I make enough to freeze several containers -- very handy for those last minute weeknight dinners - just defrost, heat and pour over pasta of choice and viola -- no more jar sauce ever!
Mangia and enjoy!

[spinguru]

Oops -- forgot to mention:

If your tomatoes are on the tart side, which can sometimes happen with canned tomatoes, you can add a bit of sugar to sweeten. I start with a tsp. and taste, adding more if needed.

Another addition that gives wonderful flavor -- a splash or two of a good red wine -- added in the last few minutes of cooking.

Enjoy!

[spinguru]

Boy I should learn to read my posts before hitting the "send" :). For meatballs: Don't forget to add an egg or two and some breadcrumbs. Otherwise, you'll have a big gooey mess instead of yummy meatballs! Sorry for the multiple posts -- having a senior moment or two today!

[cfoam4me]

I like the wine idea, I like any wine idea ;)!

Right there with ya sista! :p

[like2bike]

L2B --

My family is Italian (half Sicilian; half Nablodan) and my dad (not my mom -- dad was the real cook in the family) taught me how to make gravy (don't call it sauce around him!) when I was just a kid. It was a handful of this and that - no measurements. Over the years, I 've added my own twists to his recipe. Here it is:

First, make your meatballs if you are going to have them. I prefer to bake mine, but some folks fry them in olive oil. I toss together ground meat of choice (usually turkey), fresh garlic, basil, oregano, romano cheese and some onion. Form meatballs and bake at 350 about 20 minutes -- just until brown, but not fully cooked.

In the meantime, chop your garlic and onions for gravy. In large pot, pour thin film of olive oil just enough to coat bottom. Toss in garlic and onions (I use lots of garlic, but you may want to modify that :) ). Cook garlic and onion until garlic is fragrant and onions are clear. Add your tomatoes (either fresh tomatoes that have been peeled and processed in food processor, or 2-3 cans (28 oz) crushed tomatoes; 2-3 cans tomato puree (28 oz); 2-3 cans (I use the 12 oz ones) tomato paste. Stir well -- if gravy is too thick, use a little water at a time to thin it until desired consistency. Add spices: thyme; basil, oregano, parsley (I prefer fresh on these, but will use dried in a pinch) to taste. Add 1-2 tsp. fennel seed. Add 1-2 bay leaf, depending on the size of your pot. Add your other veggies of choice (I include mushrooms always; sometimes peppers; sometimes fresh zucchini). Bring to a boil; immediately lower heat to very low; Add partially cooked meatballs and let sauce simmer. How long depends on your taste -- I usually let mine simmer very low for a few hours. It definitely tastes better the longer it cooks, and always better the next day :)!

I make enough to freeze several containers -- very handy for those last minute weeknight dinners - just defrost, heat and pour over pasta of choice and viola -- no more jar sauce ever!
Mangia and enjoy!

Oh my! I think I can smell this cooking on the stove right now! How delicious this sounds. And thanks to ALL of you who responded! I have some great ideas now for a fine pot of "gravy." And you're all invited to our house to have some...that is, if you dare....MWHAAAAHAAAAAAAAA......:wink: