how do you make a GREAT pasta sauce?

Answer 1

Here's a great one. Just stir up in a frying pan on medium heat.....a can of chopped tomatoes, sliced green beans, mushrooms, a tablespoon of olive oil, a few shakes of a pot of dried garlic and herbs (or fresh if you like) and cook it until the water evaporates leaving a nice thick sauce.

Answer 2

I love making pasta sauce. I found an original in a book, but then I twisted it and made it my own!

Fresh grape tomatoes
Tomato paste (NOT TOMATO SAUCE!)
Garlic Salt
Salt
Pepper
Italian seasoning
Lemon pepper
Fresh garlic (2-3 cloves)
Lemon juice
Seasoning salt

Basically, put everything into a blender (But I use Magic Bullet blender) and then, heat it on the stove. Its very simple. If it is two thick, add some water or more juice. If it to thin, then add some more tomoatoes!!

Answer 3

For me, a great sauce is one that compliments the type of pasta used. For instance, if I had a seafood pasta, I'd want a sauce with a little lemon and dill in it. For a spinach pasta, I might go with an alfredo sauce. Spaghetti and meatballs would need a hearty red sauce with lots of garlic and oregano. I've also had wonderful raviolis stuffed with portabella mushrooms and sage topped with a light sauce made from cream and pureed acorn squash.

Answer 4

Personally, I would first start out with all fresh ingredients: Tomatos, onions(if you like them), basil, oregano, parsely(or the holy trinity of italian cooking), just a hit of wine, and garlic. You can add whatever else want, it just depends on the kind taste your after. To cook the sauce, start with the onions and garlic. Cook them until the onions look transparent. Then add the tomatos and let them cook down slowly until it gets nice and thick. Add the wine half way in the tomatos. then when the sauce looks to be the thickness you want then add your herbs. Then you have a Great Pasta Sauce!

Answer 5

Simple Tomato Sauce

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Answer 6

That depends on the type of pasta & shape. If you want the best marinara/tomato sauce -- Italians refer to it as 'Sunday Gravy' - throw just about everything in a big pot (tomatoes, garlic, herbs, onions, carrots, sausage - every recipe is probably different), & let it cook several hours.

Answer 7

love is what it's all about, if you put everything in the sauce that you love you can't go wrong. For me I love mushrooms, olives, onions, crushed tomatoes, and maybe some green peppers add a bit of tomato sauce and your set. Every person is different so I'd say the main ingredient is love.

Answer 8

For a red sauce, put in a good couple splashes of red wine. For a white sauce, use a white wine. It'll reduce down, but still imparts a nice flavor.

Answer 9

Everyone's version of "Great Pasta Sauce" is different.
You have to experiment with very good ingredients until you find the one that most suits you.
(For example, my "great" sauce has ground anchovies in it. You might hate it!)

Answer 10

Whatever way you do it, let it cook slowly. A meat ragout I think needs 2 hours to gently simmer away, just the occasional bubble breaking the surface. This tenderises the meat and developes the flavour. Whilst it is doing this you can relax, have a bath, get ready for your guests.