what is your special ingredient in your pasta sauce?

Question

looking for new ideas, making pasta for dinner

Answer 1

love

Answer 2

i don't have a special ingredient as such but...

try slow cooking the onion with marjoram, oregano and about three cut up cloves of garlic so that all the juices come out but don't boil away, then when you add the meat put in a vegetable stock cube, stir it up until it covers the meat and cook it with a lid on, that way you keep the juice from the meat too.

when you add the can of tomato, add loads of basil and nothing else. no salt or anything, the flavors from the meat and onions and stock cube.

serve with ground pepper and grated cheddar cheese.

it tastes great and its easy.

Alternatively when I'm going all out... i find that lemon juice, and mustard powder work really well in pasta sauce. not on their own but together.

:)

Answer 3

Well I shouldn't be telling this because everyone will want to come over for some of my spaghetti but....

First off I use half Italian sausage and half hamburger. I buy the Italian sausage in the casing form so that I just put them in and I take a spatula and I kind of cut them so it's like you have little Italian sausage meatballs.

Second and most important is that I put a little brown sugar in mine. Yes that's right, brown sugar. After you've added the tomato paste and water and it's simmering, you add just a few chunks. Don't want to put too much because it will make it sweet but it gives it a great favor let me tell you!

Answer 4

Cayenne gives it a great little kick! I always saute my onions and garlic, then add green peppers and mushrooms, then meat, then sauce (Ragu) all in the same pot so you get the most of the flavor. Remember if you use regular tomato sauce from a can to add sugar to take the bite out.

Answer 5

If you like pasta salad ..... take corkscrew pasta cook, drain, run cold water over it til cold, drain, add your favorite veggies. colorful veggies like green & red pepers, cherry tomatoes halved & black olives are good for a varity of colors. Then use any of your favorite itallian dressing toss and stick in the fridge this infuses the dressing to the pasta & serve when ready. Everytime I make this I get "You have to give me this recipe." People really like it, people always like pasta it's great for when you need to take a dish some place, cause it's so easy to make, it keeps well in the fridge, & people really like it.

Answer 6

I mix in a little bit a spicy italian sausage and little bit of sweet italian sausage. Take the sausages out of the casing, crumble and cook. The combination of spices really gives the sauce a nice flavor. I also use this combination when making jambalaya.

Answer 7

there is various i admire, yet you do not desire lots to make it delicious.. basil or provençal herbs, onion, peppers, capers, mushrooms, or any version of those! in spite of the undeniable fact that does it would desire to be a tomato sauce? you may attempt making this "dressing" for the pasta, with serrano (or prosciutto) ham, chopped onions and a scrambled egg, including the cooked pasta and the egg to the pan with the ham and onion whilst they're achieved, tossing till egg is carried out and mixture covers the pasta nicely. delicious! or only sesame oil and chopped chives, it quite is one in all my own faves. you may upload some grated cheese to those for a kick, ideally an elderly confusing cheese like romano or pecorino. salut!

Answer 8

Itilian sasuage satue with some Classico spagetti sauce , fresh basil ,garlic ,chopped green pepper , mushrooms,satue some onions , black olives--------after all this has been satue mix with the spagetti sauce and simmer abut 30 min and serve with your favorite spagetti noodles ,garlic french bread , red burdangy wine and a fresh garden salad with olive oil and red wine vinegar and garlic fresh basil ----------

Answer 9

Brown pork neck bones and add them to the sauce and simmer for an hour. Unbelievable the difference these make!

Answer 10

I like to brown pork neckbones and then add them or you can do the same with a prokchop. It adds a great meat flavor. The best part is eating the neckbones when the sauce is done. YUMMO!!!

Answer 11

When making a marinara or spaghetti sauce i use fresh garlic, fresh basil, and parsley. I also sprinkle in a bit of cayenne pepper.