I would like an authentic Italian spaghetti sauce recipe.?

Answer 1

Spaghetti Sauce and Meatballs

Serves 8

3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.

Transfer the meatballs to the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Answer 2

This is the basic recipe from memory. It truly is simple, as most good Italian recipes are. The secret is fresh ingredients. When I stayed with the Italian people I got this recipe from it was much like the one below, without meat. Keep in mind that the pasta part of their meal is usually just an appetizer. However, you can add meat if you wish, as it is only a basic tomato sauce. We used fresh Roma tomatoes, not canned. Sicilian Tomato Sauce: 2-3 tbsp of quality olive oil 1 onion, chopped finely 10 cloves garlic, minced 1 (28-oz) can tomato puree 2 (28-oz) cans crushed tomatoes 1/2 cup red wine 1/4 cup parsley, chopped (or 2 tbsp dried) 3 tbsp fresh basil, chopped (or 2 tsp dry) Fresh Roma tomatoes can be rendered down instead of using canned. Just blanche and peel tomatoes then simmer for an hour or two on low until sauce thickens naturally. Add herbs at the very end.

Answer 3

well you don't say from which part of Italy you want that "sauce" from but i have one from Sicily that is fantastic i can share. here it is ...
......... in a pot, add enough olive oil to cover the bottom then add a splash more. to that add one medium sized onion chopped small . let that saute just until you see the onion starting to turn translucent. then add to that around 4 or 5 cloves of minced garlic. let that saute another minute or two maximum. now to that you will add two cans of tomato puree. in the last 10 minutes of cooking you will add basil -dried, you add at least a teaspoon. many use fresh or frozen peas as well ( about half cup to a cup full to sweeten the flavor which it does but i don't use them because the look funny in the sauce to me ... ahahah) let this simmer for about an hour and you re set to go OR instead use two cans of whole peeled tomato and one can of paste ( the whole tomato will have to be pulverized first though remember that ! use a blender to do that ) let this cook about 2 1/2 or so hours until it cooks down and thickens. and don't forget authentic semolina bread ! go to the bakery for that if you are near one. good luck let me know how it turns out .

Answer 4

Creating an authentic and flavorful Italian tomato-based sauce from scratch is an easy process if you follow three key steps, says Gregory Schweizer, director of culinary development for Olive Garden. The secret to any sauce, including tomato, is as simple as layering the ingredients in a precise order. Master this technique and you've taken a giant leap toward mastering Italian taste.


Battuto
The first layer is the Battuto, the rich base of flavor every Italian chef starts with when preparing a sauce. Preheat olive oil and add base ingredients of chopped celery, onions and carrots. If desired, a small amount of meat such as pancetta, a lightly-seasoned Italian bacon, can be added to the Battuto just for seasoning. If used, little or no oil is needed because of the meat's natural fat content. Saut頵ntil steam dissipates. Add garlic and parsley last in order to maintain their flavor.

Soffritto
Soffritto is the next layer of the sauce, when the onion becomes translucent and the garlic turns a pale, golden color. At this point, add meat if desired, such as ground beef, and cook until steam dissipates. Next, add wine to help balance the flavors. Schweizer recommends a red wine or a heavy chardonnay, and, to enhance the dining experience, cook with the same type of wine you plan to serve with the meal. Briefly cook the wine in the soffritto on a medium heat to completely evaporate the alcohol.

Insaporire
Insaporire, which means to give flavor, is the final layer, when pureed tomatoes or paste, herbs (except delicate herbs such as basil) and vegetables, such as mushrooms, bell peppers and olives, are added to the pan. Saut頵ntil all the ingredients have been coated with the flavors of the onion and garlic. Sugar (or a high-quality Balsamic vinegar), salt, pepper and additional garlic can be added here to taste. Note: The flavor of salt intensifies as the sauce cooks because the water content is reducing. Add salt conservatively and taste frequently to avoid over-salting.

A good marinara sauce should simmer for 30 minutes to one hour. A sauce with meat should simmer for two to four hours. To complete your sauce, add basil and other delicate herbs during the last 20 minutes of cooking. Garnish with fresh, chopped parsley before serving.

Answer 5

Bolognese

This makes 3,5 l . You will need a casserole, 4-5 l . (Freeze suitable portions).

2 kg minced meat
oil

1 tablespoon salt
1½ tablespoon black pepper
1 teaspoon thyme or 2 teaspoons oregano
1 bay leaf

100-150 g celeriac, chopped in very small dices
2 carrots, chopped in very small dices
3 cloves of garlic, chopped
3 yellow onions, chopped or in halves
2 meat stock cubes
2-3 tablespoons flour
approx. 3 dl water

200 g tomato purée
4 cans crushed tomatoes á 400 g each
1 teasoon sugar
chopped parsley

1. Brown the minced meat, a little at a time, in oil, in a saucepan
2. Put it in the casserole and add salt, pepper, bay leaf and thyme or oregano
3. Brown onion, celeriac and carrot in the saucepan
4. Mix with the minced meat
5. Add garlic
6. Add meat stock
7. Add flour, stir and add water
8. Finally add tomato purée, crushed tomatos, sugar and parsley
9.Simmer for at lest one hour - or more
Remember to stir from time to time.

Answer 6

SPAGHETTI AGLIO ,OLIO E PEPERONCINO
(GARLIC, OIL and CHILLY) - for about 4 people -
1 lb Spaghetti (ITALIAN spaghetti !!)
3 white garlic cloves, minced
1/2 c. Italian olive oil
1 small dry red chilly , crumbled
2 tb sp. fresh parsley, chopped
4 basil leaves, torn
Freshly ground pepper
Grated cheese (PARMIGIANO !!!) to taste

Heat oil in a small saucepan over low heat and saute garlic until golden brown. Cook the spaghetti 'al dente' in slightly salted water. Pour into large preheated serving bowl. Toss quickly with garlic and oil mixture. Add chilly, parsley, basil, pepper. Serve immediately and put the grated parmigiano on top of spaghetti, directly in the dish.

Answer 7

IT IS TRUE, AUTHENTIC ITALIANS CALL THE STUFF GRAVY, NOT SAUCE. I KNEW OF AN ORIGINAL OLD LADY FROM NAPLES WHO USED AN OLD-FASHIONED POT, ROMA TOMATOES FROM ITALY, NECK BONES, ETC AND LET THE STUFF SIMMER FOR 10 HOURS.
IT WAS GREAT! BUT SHE DIED AND HER CRAFT WENT W/HER.

Answer 8

not sure if its authentic, its really good though

one can of Muir Glenn crushed tomatoes
6 cloves of garlic, chopped
black pepper
salt
fresh basil
oregano
EVOO

cook for 10 minutes

Answer 9

its not called sauce..its called gravy...search allrecipes.com