I need a real authentic recipe for the BEST tomato - meat based pasta sauce...?

Question

Would like a real easy idea if you've got one... and must be a real italian recipe and non-vegetarian.... anything that has been handed down generations would be fantastic!. Cheers .. Martin.

Answer 1

PASTA NORA

1 pound penne pasta
2 qts heavy whipping cream (35%)
4 oz diced red pimentos
3 cups broccoli florettes
1/4 cup extra virgin olive oil
2 tbsp minced garlic
2 tbsp finely chopped onion
1 tbsp powdered chicken base

Combine the onions, garlic, pimentos and broccoli in bowl. Cook the penne until it is al dente (still chewy). Saute the vegetables in the olive oil until garlic is golden in colour. Add the heavy cream and chicken base.

Bring to a boil and then set to simmer until the sauce thickens. Combine sauce and pasta; heat on low temperature until sauce sticks to pasta.

Serve with a parsley garnish.

Prep Time-10 minutes Cook Time-20 minutes Serves 4

Answer 2

Ingredients - 6 servings

400 g (14 oz.) ground meat (veal, pork, beef, sausage meat or a combination)
4 cloves of garlic, minced
4 tbsp. olive oil, or 2 tbsp. oil and 2 tbsp. butter
3 - 4 onions, finely chopped
800 g (1 lb. 12 oz.) peeled tomatoes
2 to 3 spoonfuls tomato paste
3 bay leaves
1 small carrot, cut into small dice
1 celery stalk, finely chopped

125 ml (1/2 cup) white or red wine

Salt and freshly-ground pepper
Fresh grated Parmesan for serving

You could also add
-
25 g (1 oz.) pancetta, cut into small pieces

A slice of smoked ham
Basil (preferably fresh), thyme or oregano
250 ml (1 cup) beef broth
3 tbsp. cream (15%)

Method

Make a "battuto" - in other words, chop all the vegetables (don't forget to remove the "strings" from the celery before chopping);
Sautι the onion, carrot and celery over low heat in oil (or oil and butter); sweat the vegetables until they colour slightly;
add the garlic, stirring well with a wooden spoon;
add the ground meat and cook over low heat, breaking the meat up with a fork. Season with salt and pepper;
deglaze with the white or red wine; increase the heat and cook until the wine has evaporated. Add the quartered tomatoes and the tomato paste, thinned with a little tomato juice, water or broth.
Season with the bay leaves and basil, if using, and combine well.
Increase the heat to medium so that the sauce boils gently; cover the pot and let simmer for two to three hours, adding more broth as necessary.
If you are using cream, add it an hour before the end of the cooking time; remove the bay leaves before serving. The cream will tend to cut some of the tomato's acidity.
Buon appetito!

Answer 3

Italian Tomato Sauce
Makes about 3 cups

4 T. olive oil
1 c. finely chopped onions
4 c. Italian plum tomatoes, coarsely chopped, but not drained
6 T. tomato paste
2 t. dried basil (or 2 T. fresh basil, finely cut up)
2 t. sugar
1 t. salt
freshly ground black pepper

In a 2 to 3 quart stainless steel saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft, but not browned. Add the tomatoes, tomato paste, basil, sugar, salt, and a few grindings of black pepper. Reduce the heat to very low and simmer, with the pan partially covered, for about 40 minutes. Stir occasionally.

This is a family favorite!

Answer 4

OK, direct from my Sicilian grandmother:

Tomato sauce with meatballs and sausage

First and most important! Save some leftover pieces of Italian bread in a brown paper bag and store at room temperature for a few days. When you are ready to cook, soak this hard bread in cold water until mushy. Squeeze out excess water, peel off crust and flake inside of bread into little pieces (this goes into the meatballs and guarantees they will not be hard as golf balls, like when you use breadcrumbs!).

Combine in a bowl: ground beef, grated pecorino romano cheese, chopped garlic, eggs, parsley, salt, pepper and the softened bread pieces. Form into meatballs.

Pour a few cans of imported Italian plum tomatoes and puree into a pot (this is for chunky sauce, if you like that. Traditionally, my grandma put all the tomatoes through a food mill for smooth sauce). Start the fire on low.

Boil some sweet Italian sausage in a pot of water, skimming off the fat as they cook. Set aside when done.

Brown some cloves of garlic in a pan with olive oil over medium/high heat. When garlic is golden brown, put it in the sauce. Add meatballs to the olive oil in the pan and brown them. As they are done, add them to the sauce. Add the sausage to the pan and brown them. Add to the sauce when done. You could also pour the remaining oil into the sauce for richness.

Add some tomato paste and fresh basil to the sauce, cover partially with lid, lower the heat and simmer for a couple of hours.

Enjoy!

Answer 5

I chop about four cloves of garlic and brown with a little oil oil,add one can of tomatoe paste and two to three large cans of tomatoe sauce,depending on how much sauce you are making.To this I then add a little red wine and a can or two of chicken broth.You can add four to five rib bones and a couple of peices of chicken,which you can remove and eat on the side once the sauce is done.To this you can add cooked ground beef and your sauce is done,I use this sauce for both spaghetti and lasagna.

Answer 6

My mom got this recipe from her landlord (who was from Italy) in 1948.
4 cans tomato puree
1 can tomato paste
1/2 tsp. sugar
3 stalks celery (chopped)
1 small onion (chopped)
1 1/2 tsp. oregano
Meatballs and short ribs.

Mix all together and let cook on low for 3-4 hours!!!

I just had it for lunch - yummy!!

Answer 7

My secret ingredient in my pasta sauce is brown sugar. Just a tablespoon or two gives it a rich flavor.