I am looking for a great italian red sauce recipe made from scatch with fresh tomatos and fresh herbs?

Question

Anyone know of one...Something that uses fresh Tomatos not the canned san marzano ones and simmers for hours

These first 2 answers are so idiotic I want to pull my hair out!!!!!!

I am looking for a italian RED Sauce that simmers on the stove for hours, something that Carmela Soprano would make. Not a hambuger helper concoction or a greek sauce with Kalamata Olives!!!

Answer 1

First, this is a good read (IMO), because I agree on a lot of what is said:

http://ask.metafilter.com/mefi/15250

Next, I'll put my $ on Mario:


Basic Tomato Sauce
Mario Batali

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)

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.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.
- - - - - - - - - - - - - - - - - - -

Ragu Bolognese
Mario Batali

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

Answer 2

Email a FriendPrinter Friendly



Fresh Tomato Sauce with Herbs & Olives

by Domenica Marchetti



Suggested pasta: 1 pound dried fusilli, gemelli, or other short, sturdy pasta

Beyond pasta: Serve over grilled chicken breasts, salmon, or tuna steaks. Toss with hot chunks of boiled potatoes for a potato-tomato salad.

Cheese option: Freshly grated Parmigiano Reggiano or Pecorino Romano


Serves four to five.




ingredients
3 tablespoons extra-virgin olive oil

3 large cloves garlic, peeled and lightly smashed

3 tablespoons chopped mixed fresh herbs (I use equal parts oregano, rosemary, and thyme)

1 cup coarsely chopped pitted Gaeta or Kalamata olives

1-1/2 pounds cherry tomatoes, rinsed and halved

1/2 teaspoon kosher salt; more to taste

Freshly ground black pepper




how to make


In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low to medium heat, stirring occasionally, until the garlic infuses the oil but doesn´t brown, 3 to 5 minutes. Using a fork, fish out and discard the garlic. Sprinkle in the herbs and olives and raise the heat to medium. Stir to combine and sauté for about a minute. Add the tomatoes, salt, and pepper to taste. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes.

To serve with pasta
While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.


Photo: Scott Phillips

From Fine Cooking #73


Copyright 2006 The Taunton Press

Answer 3

Ok, you take a frying pan, you ground hamburger with onion and garlic. You take dry mushrooms, and put them in a bowl, and let them soak, until they are soft. then when they are you poor the whole thing in with the hamburger meat, take the tomato sauce, (you can find sause that has whole tomatoes), and put that in, then get a really good red wine, and poor half of the bottle, or 3/4 of it, with a few spice like a oregano, and then let it simmer for several hours. it really tastes wonderful