Whats is a good Italian pasta sauce recipe?

Answer 1

2 cans whole tomatoes
1 can tomato puree
2 pounds fresh tomatoes
3 cloves garlic
1 shachet of tomato paste
2 large brown onions sliced
2 teas capers
2 cups water or stock
1 cup mushrooms chopped thickly
1/4 cup fresh basil
2 tbls oregano
few drops of lemon
Simmer for an hour adding up to 5 cups of water

Answer 2

This time of year, keep it simple. For a box (get a good brand, not store brand) of dried pasta (which you boil in water with salt), I recommend a few:

1. A pound of tomatoes, fresh buffalo mozzarella and fresh basil:
- cut tomatoes into cubes, toss with the fresh mozzarrella (also cubed, and add basil after it cools a bit - basil should be shredded). If you add basil earlier it will cook and turn brown instead or remaining a lovely green. Great with a green salad and Chianti.

2. A pound of tomatoes, and a handful of herbs of every type you can find...oregano, basil, thyme, mint...everything a wild goat would eat, says one saying.....cube the tomatoes, and toss with olive oil that has been sauted with a glove of garlic (don't use garlic - just have it be a light taste)....and then shred the herbs as above, and toss. It's delicious...like a salad but so flavorful. Plenty of salt and pepper.

3. 2 eggplants, garlic, olive oil, a few tomatoes, green and black kalamata style and a salty cheese - like ricotta salata (or feta, if you can't find the other), red pepper flakes and fresh parsley.

Peel the eggplant, cut in cubes and soak it in salted water for an hour (weigh it down with a plate; this process removes bitterness that eggplant can have). The dry with a towel, and saute the garlic in the oil; mince or crush the garlic and put into the pan (it stays there this time). Then after the eggplant has cooked down and is soft and brown, add the tomato cubes and continue to simmer. Add red pepper flakes and olives (pitted and diced) to taste. Toss with pasta while pasta is warm and add cheese so that it heats up a bit. (if you like anchovies, add anchovy paste - a teaspoon or two so as not to overwhelm) Serve with fresh melon and a rough Barollo or similar red wine.

Most italian pasta sauces are super easy - Marcella Hazan is the diva of Italian cooking. Check out one of her books from the library and read it for information on her techniques and ideas on how the Italian cook uses fresh available produce to make great seasonal food. Enjoy your project.

Answer 3

This is the only recipe I have

1/2 cup onion, diced
1-3 cloves garlic, diced
2 cans hunts tomato paste
2 can hunts diced tomatoes
2 cans hunts sauce
1 pkg ground meat
2 Tbsp granulated sugar
salt & pepper to taste

Brown the ground meat. Add the onions about 5 minutes from the end, and the garlic about 3 minutes.
In a blender, blend together the tomato paste, diced tomatoes and hunts sauce to the desired consistency. Add the salt, pepper and sugar.
Combine the meat and the tomato blend in a saucepan or slow cooker and simmer for 30-60 minutes.

Enjoy!

It's my favorite.

Answer 4

large can diced tomatoes
1 large can whole tomatoes
2 large can tomato sauce
1 large can crushed tomatoes
1 can tomato paste
4-5 fresh tomatoes
2 heads garlic, peeled and chopped
2-3 large onions
2-3 green peppers
1 large celery bunch
4 lbs lean hamburger
fresh mushrooms
virgin olive oil
1/4 tsp. each of basil, oregano
pinch each of cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric
Mrs. Dash (optional)

Diced tomatoes may be substituted for whole canned tomatoes if desired. If you prefer, use 4-5 diced fresh tomatoes.
Cut up into small pieces onion, pepper, celery including the inner heart, break apart garlic and press each with spoon then peel. Combine all including spices (by smell!) in large skillet, add olive oil. Simmer until all are tender. Strain if necessary. Place into large sauce pot on low heat. Add diced, crushed, sauce, and whole tomatoes. Brown hamburger, make some meatballs if you like and brown as well. Drain meat and add to sauce pot. Turn up heat and simmer just below boil one hour. Turn heat down to low. Let heat for several hours, house will smell great! If you made meatballs wait until one half hour before serving to add to mixture, also add mushrooms at this time.

Editor's Note: Add desired seasonings, as little or as much as you like. If this is the first time you're making spaghetti sauce, go lightly on the seasoning, since less can be better when you haven't yet developed a taste for herbs. One trick is to add a small amount of seasonings at the start, and another few pinches near the end of cooking in order to develop several "layers" of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauce and add small amounts of red wine, wine vinegar, or balsamic vinegar if too tart and the sauce needs a bit of sweetening.

Answer 5

I used to make my own, but it takes so long (simmered it for at least 3 hours). Now I just open a jar of Ragu and add the following:

1 lg can CRUSHED tomatoes
1 can tomato soup
1 pound ground chuck, browned & drained well
1 onion (optional) chopped & browned with ground beef
5-6 links Itallian sausage, browned (cook till done), drained, & cut into bite-sized pieces
1 can mushrooms, undrained (optional)
and the following to taste (amounts I use are in parenthesis):
oregano (about 1 tbsp)
parsley flakes (about 2 tsp)
garlic powder (about 1 tsp)
basil (about 1/2 tsp)

Although you didn't ask for this, when I serve the plate of spaghetti, I offer shredded mozarella cheese and sliced black olives for a topping. If you haven't tried it yet, do...think you'll like it.

Source: My own recipe

Answer 6

extra virgin olive oil (enough to cover the bottom of the pan)
3-4 cloves garlic (minced)
1/4 tsp crushed red pepper
1 can diced tomatoes
salt and pepper to taste

That's a basic recipe. just add whatever protein you like. I add a can of tuna and lots of fresh basil. but you can use chicken or ground turkey breast or sausage ...