Can someone share a traditional authentic Italian spagetti sauce without using sausage?

Question

I'd like a recipe you've actually used--not just someting you found in a cookbook or on the internet. One actually from Italy or a great Italian cook would be even better. Thanks in advance!

Answer 1

All Italians use the same basic red marinara sauce ingredients.
Tomatoes, garlic, basil & olive oil are simmered slow. Each family has different ingredients that they may add to the basics and some may not add anything at all. You can add anything you like to make your own personal recipe. You can't go wrong with the basic marinara with your spaghetti.

Answer 2

Sure.
First, is the simplest of all; oil & garlic SAUCE
Prepare your pasta as usual.
Fry the chopped garlic in oil or oil and butter, taking
care not to burn the garlic.
Add your pasta, season, toss and serve.
Second, is a variation of the above.
Add a tablespoon of a good pesto sauce to the oil and garlic.
And third, for red sauce, is the plain tomato sauce.
Fry a chopped onion in oil
Add the chopped crushed garlic
Add about a tablespoonful of roughly chopped basil
Add 2 400g tins of chopped tomatoes
Add a vegetable stock cube
Add a bay leaf or two
Add a pinch of dried oregano
Add salt and pepper
Add water equivalent to 2 400g tins
Add a dallop of tomato puree
Bring to the boil. A use of anti-splash screen cover for your pan is recommended to minimize spills all over your cooker and nearby surfaces.
Then simmer stirring occassionally without the pan lid (but with the splash screen) until it is reduced to half its quantity approximately 2 hrs. Bolongnese sauce takes a minimum of 3 hrs.
You will find that the texture has changed to a thicker consistency.
Your sauce is now ready to add to your pasta. Only use the quantity you require.
This sauce keeps well in the fridge for use at a later date.
Variation: If you like a kick to your sauce, you can add a dash
of crushed chili when you fry the chopped onion and garlic.
This is as authentic as they come. Try it. I can guarantee you that you will never want to taste any other sauces apart from the one you are going to make.
Good luck
Happy cooking
Boun Appetito
Enjoy!
That reminds me, I'd better put mine on.

Answer 3

take sparkling tomatoes and on the backside of the tomato with a paring knife make an X. positioned the tomatoes in boiling water for a couple of minutes. Take them out of the boiling water and drop right into a bowl of ice water to relax. At this factor the exterior will come off very actual. Peel the tomatoes and you'd be able to the two overwhelm them with a masher, your palms, or a nutrition processor. In a pot saute sparkling minced garlic, chopped onion, a million piece of celery finely chopped, a million carrot finely chopped. as quickly as this has softened upload your tomatoes and simmer till the flavors combination nicely. upload sparkling chopped basil whilst the sauce is in simple terms approximately waiting. Season with salt and pepper on your flavor.

Answer 4

Sun-dried tomatoes, preferably dried, but if in oil, drained.
Stock
Blanched and peeled cherry tomatoes
tomato puree
Pepper - salt not recommended
Italian herbs
Garlic and onions
Basil leaves - these must be torn, not chopped, they bruise easily
Parmesan cheese
Sugar

Soak the dried tomatoes, drain and then chop into small dice
Dice onions and garlic and fry until soft, but not coloured
Blanche cherry tomatoes until skin is loose, cool and peel. Roughly chop them.
Add all to the pan and warm through. Add just enough stock to cover and simmer until add everything else and simmer until thickened.
stir through spaghetti cooked as per instructions and serve with parmesan cheese on top.

Enjoy.