Spaghetti Sauce, any got a real itallian recipe from an old world real italliam mom ??

Question

A recipe you wont find anywhere else but from a real itallian mom , one that has been passed down through the ages

Answer 1

Traditional Spaghetti & Meatballs
Serves 6

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked

Meatballs:
4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

Sauce:
1 recipe Basic Tomato Sauce (see recipe below)
1 tsp. vegetable oil, divided

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Basic Tomato Sauce
Serves 4

1 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 28-oz. cans whole tomatoes
1 6-oz. can tomato paste
2 tsp. dried Italian seasoning
2 bay leaves
Salt and pepper to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving.

Answer 2

Try this, it makes about 2 quarts:

2 32-oz cans crushed tomatoes (good brank like Muir)
2 dried bay leaves
freshly ground pepper to taste
1/2 tsp kosher salt, or to taste
finely chopped garlic, 2-3 cloves
2 carrots, chopped finely
2 celery stalks, chopped finely,
2 onions, minced
olive oil

Generously coat bottom of saucepan with olive oil and heat to medium-high. Add onions and garlic and saute until translucent. Add cleery, carrots, pepper, and salt. Saute until soft. Add tomoates and bay leaves, and simmer uncovered over low until sauce reduces down, about 1 hour. Remove the bay leaves. Season the sauce with salt and pepper to taste.

If you want to make it ahead, cool it before covering and refrigerating.

good luck!

Answer 3

D - other I'm extremely comfortable sharing my beliefs with others. However, I feel no neee to advertise it. If it comes up naturally in conversation, then I will discuss it. IF we enter a religious discussion, I will certainly mention it. But just because you mention God or religion doesn't necessarily mean I'll mention my religion. It would entirely depend on the context. For example, if we narrowly missed being in an accident and you said "God must have been looking out for us!" there's no reason for me to contradict or debate you on the point. That would just be rude on my point and looking for an argument.

Answer 4

Yes! I learned this way from my old world real Italian mom who cooked professionally.
It is easy to make real Italian red sauce or gravy. What makes the difference is the technique and the tomatoes. Adding extra ingredients make the sauce less - rather than better.

Start with a good canned Italian tomato that tastes not too salty - like Pomi brand. (can use fresh if they are ripe) Chop 4 - 8 cloves of garlic, saute in a deep pan in 1/4" of good olive oil until soft (not brown). Add whole tomatoes and add water to come up 1/2 way on the tomatoes. Cover now and cook the tomatoes in the tomato water until very soft. (45 min at a low simmer)
Now uncover and take a fork and squish the plump tomatoes to release their juice. Cook sauce again, now to reduce all the juices just released (simmer - uncovered) for 30- 45 minutes. This is a good time to add a couple leaves of fresh basil. Taste. This creates a soft, delicious red sauce. Variations: add red chili flakes to garlic (arabiatta) or add a chopped onion to start and then continue with garlic once onion is starting to brown.

We also do a quick sauce starting with garlic and oil, adding the sweetest fresh chopped garden tomatoes, -- cook to thicken, add salt, fresh basil, and toss with pasta.

Another classic recipe is for Bolognese or ragu as Mom called it. This sauce uses wine - which Italians do not usually add to plain tomato sauce (American kitchen sink spaghetti sauce is what my Mom used to call that kind of sauce) Here is Marcella's recipe, which more or less corresponds - though we make this in large batches and freeze it, and use a bit more milk.
The meat should not be from too lean a cut; the more marbled it is, the sweeter will the ragù be. The most desirable cut of beef is the neck portion of the chuck. Add salt immediately when sautéing the meat to extract its juices for the subsequent benefit of the sauce. Cook the meat covered in milk before adding wine and tomatoes to protect it from the acidic bite of the latter. Use a heavy bottom, non reactive pot that retains heat. Cook, uncovered, at the merest simmer, for a long, long time; no less that 3 hours is necessary, more is better.
Bolognese ragù is nice with tagliatelle or in lasagne as meat sauce, with tortellini, or with penne, rigatoni, conchiglie, or fusilli. I have even used it to fill ravioli. This sauce is truely delicious. I also combine this sauce with sauteed wild mushrooms and a bit of cream -- to make a fabulous special occasion pasta.

Ragu
1 tbsp vegetable oil;
1 cup/240 ml whole milk;
3 tbsp butter plus 1 tbsp for tossing the pasta;
1¼-1½ lb/550-675g pasta;
Whole nutmeg;
1/2 cup chopped onion;
2/3 cup chopped celery;
2/3 cup chopped carrot;
3/4 lb ground beef (see note);
1 cup dry white wine;
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice;
Salt;
Freshly ground black pepper;
Freshly grated parmigiano-reggiano cheese for the table


Put the oil, butter and chopped onion in the pot, turn the heat to medium and sauté the onion until it becomes translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has lost its raw, red colour.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating - about 1/8 teaspoon - of nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked, drained pasta and serve with freshly grated Parmesan on the side.

Answer 5

sorry, grandma would reveal the whole recipe to anyone, but she tells me, fresh basil is key

Answer 6

im italian and none of these come close to how my family makes it.

Answer 7

go to allrecipes.com!