would appreciate a good original real italian recipe for spaghetti sauce not real fond of heavy puree tho?

Answer 1

Lordy, lordy what a lot of complicated recipes!

4-5 cups fine chopped fresh Roma tomatoes
1 medium onion chopped
2-4 cloves garlic chopped and mashed
1/4 -1/2 cup olive oil
1 1/2 cup beef or rib broth
a mix of Italian spices (oregano, basil, marjoram, thyme, rosemary, and sage)
a couple tbsp paprika
salt and pepper to taste

Cook the onion and garlic slightly in oil, add tomatoes, paprika and broth and let simmer at least an hour. After 45 minutes add the herbs (more than 15 minutes cooking and green herbs will get bitter) and salt and pepper.

If you like you can add mushrooms, Parmesan and/or Romano cheese, ground beef and pork, what ever you like. If you need to thicken it a little, just add a bit of corn starch and blend in. This will give you a very good tasting Italian sauce without that horrible heavy "tomato paste" flavor

Answer 2

Here are a couple

Amatriciana Sauce

1 Medium Onion, Finely Chopped

2 Cloves of Garlic, Minced

4 Tablespoons Olive Oil

3 Slices of Bacon or Pancetta, Chopped into Small Pieces

1 (14oz) Can Chopped Tomatoes

Salt & Pepper

Red Pepper Flakes

1/4 Cup Chopped Fresh Parsley

1 Pound Dried Pasta

Fresh Grated Romano Cheese


Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.



Bolognese Sauce

1 Medium Onion, Finely chopped

2 Medium Sized Carrots, Finely Minced

2 Medium Stalks of Celery, Finely Minced

3 oz. Prosciutto or Pancetta, Finely Chopped

6 oz. Ground Beef

6 Oz. Ground Veal

4 oz. Chicken Livers, Finely Chopped

4 Tablespoons Olive Oil

4 Tablespoons Butter

1 Pound Canned or Fresh Prepared Tomatoes

1/2 Cup dry White Wine

Salt & Pepper

Pinch Of Nutmeg

Pinch Of Dried Hot Peppers

3/4 Cup Beef Broth

1/2 to 3/4 Cup Heavy Cream


Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits. Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth. Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking. Remove from heat.



Puttanesca Sauce

1 1/2 Pounds Canned Pureed Tomatoes (Pomi Are My Favorite)

2 Cloves of Garlic, Minced

1/2 Cup Olive Oil

1/2 Pound Large Black Olives

3 Anchovies

4 Tablespoons Capers

2 Tablespoons Tomato Paste

Salt & Pepper

1/2 Teaspoon Red Pepper Flakes

1 Pound Dried Spaghetti or Pasta of Choice


Heat the oil in a medium sauce pan and add the garlic. Cook briefly. Pit the olives and cut into quarters. Discard the bones from the anchovies and cut into small pieces. Add the tomatoes to the oil and garlic, and then the olives, anchovies, capers and tomato paste. Season with salt & pepper and red pepper flakes. Cook for 15 minutes over medium heat, stirring occasionally. Cook the spaghetti in a large pot of boiling water until al dente. Drain, mix with the sauce and serve.

Cook's Tip: I am not a big anchovy fan so I substitute the anchovy paste you can find in a tube which I feel isn't as strong in flavor as whole anchovies. Despite my dislike for anchovies, this recipe actually just isn't as good without them!

Answer 3

"REAL" Italian Bolognese Sauce

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1-1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)

In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
Add onion, celery, carrot, garlic, and bacon.
Cook until onions are translucent (about 8 to 10 minutes).
Remove bacon and remove fat.
Chop lean portions of bacon in small pieces and return to pot.
Add Ground beef and ground Pork, and cook until meat loses red, raw color.
Raise heat and add wine and consomme.
Cook sauce until wine and consomme are mostly evaporated.
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
Let cook for approximately 20 minutes.
Add crushed tomatoes and bring heat to a boil.
Once the mixture comes to a boil, return to simmer.
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
About 5 to 10 minutes before serving, add milk.
Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
Remaining sauce may be frozen for up to two months for future use.

Answer 4

I hate a heavy, tomato paste-rich sauce. Both of these are excellent and not heavy!

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV
____________________________

Mark Strausman’s Tomato Sauce
--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

--Martha Stewart's TV Show, early 1990's

Answer 5

I'm not sure what you really want but I love my mother's recipee

2 lg cans tomatoes (blended)
1 lg can tomato sauce
1 lg can tomato paste
8 oz tomato juice
8 oz water
1/4 c sugar
4 tsp each spice..oregeno, basil, thyme and Italian
2 tsp salt
2 tsp pepper
3 chopped garlic cloves
1 med onion chopped
1 c chopped celery
1 c chopped green pepper
1 c chopped mushrooms
1 pound browned gr pork
1 pound browned gr beef
Put in large pot and simmer at least 2 hours

Answer 6

go to this site for real homemade italian recipes
http://annamariavolpi.com/

and here is the site page for real italian spaghetti sauce with step by step instuctions an pictures
http://www.annamariavolpi.com/marinara.html

GOODLUCK

Answer 7

go to allrecipes.com!