Who makes the best tomato sauce for cooking spaghetti?

Answer 1

Grisanti's Bol A Pasta Italain Restaurant in Germantown and Cordova,Tn.
Grisanti's Italain Restaurant in the Embassy Suites

Answer 2

Here's how i learned

Tomato puree,White wine,chicken broth onions,garlic,basil,orageno,peppers,and your choice of meat.Sometimes i use italian sausage,chopped meat,meatballs(thats a whole other recipe).Kosher salt,black pepper,little sugar.

Add your meat to the pan,and brown .And your onion,garlic,peppers,and some butter.Stir together let the flavors mix.Then add your wine tomato puree,and chicken broth till you get the right consistence ,just let it simmer together.Then add your orageno,basil,salt and peppers.Let simmer a couple more minutes,stirring it to blend.Add your sugar to taste,it won't take alot so use a little at a time,till its as sweet as you want it.

This will taste excellent,but for best flavor,let it simmer for awhile on low heat covered.Then let it cool and refridgerate over nite.The next day you should have all the grease hardened on the top.Scrape this off,and throw away.Now when you heat it back up all the flavors have mixed and tastes fantastic.

This recipe is a 2 day recipe.Although you can eat it that night,it taste better the next day after all the flavors mix.

You can do a lot wth a good red sauce.Good luck ,and remember to season to taste,use a little at a time with all the spices.Till you get the right mix of flavors.Enjoy,i know my family does.

Answer 3

I like Ragu, but I spice it up a little!

In a pot saute 2 chopped onions and 4 cloves minced garlic in olive oil, add 2 diced green peppers and 1 and 1/2lbs ground beef. Keep stirring so it won't stick. When Ground beef is almost cooked add 1 pkg sliced mushrooms. Allow to simmer 2 minutes. Add 1 family size (64oz?) jar of Ragu tomato sauce (I like the chunky garden style). Add a couple tbsps of oregano, garlic powder, cayenne, sugar and onion powder. Let simmer. Make sure the bottom doesn't stick or burn!!

Answer 4

for those of us who live in the real world and may not have time to make our own pasta sauce

Try Emrils Roasted GAHHHHHHARLICCC it's not too sweet not to sour and has a nice garlic kick to it. This only applys if you like garlic if not then try this use a 1/2 jar of prego and add some mild salsa to it along with salt and peper to taste and maybe even some black olives and mushrooms. It taste similar to the stuff they surve at the Olive Garden. also good with chicken! Good luck!

Answer 5

Uhh, that would be me!! lol But since I can't send you a container of my own... I'd just pick up a jar of Barilla. Be sure to get the Arrabiata sauce. It's a marinara w/ a nice spicy kick. Also Classico fire roasted tomato & garlic isn't bad.

Buon appetito!

Answer 6

Make your own. 1 can plum tomatoes. 1 can tomato puree. 1 can tomato paste with roasted garlic. add basil, onion, and chopped garlic to taste. simmer for 3 hours

Answer 7

Serves four

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed with garlic press
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves
1 tablespoon salt
1 pound pasta

1. Heat 2 tablespoons oil and garlic in medium skillet over medium heat until garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in basil and salt to taste; cover to keep warm.

2. Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.


Pasta and Fresh Tomato Sauce with Chile Pepper and Basil


Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil,
heating 3/4 teaspoon red pepper flakes with oil and garlic.


Pasta and Fresh Tomato Sauce with Anchovies, Olives, and Capers


Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil,
heating 3 minced anchovy fillets with oil and garlic.
Add 8 large brine-cured black olives (such as kalamata),
pitted and chopped (about 1/4 cup), and
1 tablespoon drained capers to sauce along with basil.


Pasta and Fresh Tomato Sauce with Onion and Bacon


Pancetta, unsmoked Italian bacon, can be substituted for American bacon in this variation. Because it is leaner, sauté it in 2 tablespoons of olive oil with the onion.

Mince 1 medium onion and
cut 4 strips (about 4 ounces) bacon into 1/4-inch pieces.
Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil,
omitting garlic and heating bacon and onion in 1 tablespoon olive oil until onion begins to brown and bacon begins to crisp, about 6 minutes.
Continue with recipe, substituting equal amount minced fresh parsley for basil. This rich sauce is especially good with fresh fettuccine or cheese ravioli.

Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil,
substituting melted butter for olive oil and 1 medium onion, minced, for garlic;
sauté onion until golden, about 5 minutes.
Continue with recipe, adding 1/2 cup heavy cream to tomatoes after chunky sauce has formed;
simmer until cream thickens slightly, 2 to 3 minutes longer.
Toss the pasta with sauce and cooking water, omitting the additional oil.

Answer 8

OH MY MY MY you need to taste my mothers its the best ! !! ! !

Answer 9

prego