A tasty spaggetti sauce??

Question

Can you propose me a sauce for pasta?Which is your fave!

Answer 1

My God-mother made this every sunday.

Children will love it!

Goat, Tomato and Wine Sauce over Pasta, Bova Superiore Style



Yield: 8 Servings

Ingredients:

3 pounds young goat (capretto)
2 cups red wine vinegar
3 Tablespoons extra virgin olive oil
1 pound yellow onions, coarsely chopped
4 ounces dry white wine
1 28-ounce can Italian plum tomatoes, coarsely chopped
4 Tablespoons tomato paste
1 bay leaf
½ teaspoon fresh rosemary
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 pounds ziti
Method:

Wash the meat well and cut into 1-inchcubes. Put meat in a large saucepan with sufficient water to cover. Add the vinegar and stir the goat meat well. Drain, then rinse thoroughly until the water is clear. Remove the meat and pat dry with paper towels.

In a large, heavy-bottomed pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté for 4 to 5 minutes or until translucent. Remove and set aside. Add remaining olive oil and meat to the pan, and brown for 8 to 10 minutes, stirring frequently. Add wine and continue to simmer until most of the liquid evaporates.

Add the tomatoes, tomato paste, bay leaf, rosemary, salt, and crushed red pepper, and mix well. Lower the heat and simmer for 4 to 6 hours or until the meat is tender, stirring occasionally. The length of time will vary depending on the age of the goat. If the sauce begins to thicken too much, add a little water. When ready, remove the bay leaf from the sauce.

Bring a large pot of water to a boil. Add the ziti and cook until al dente, then strain. Toss with the sauce and serve immediately

Answer 2

Ingredients
2 cans (28 oz size) plum tomatoes
1 cup Fresh basil leaves, washed well
1 Medium onion, peeled
4 Garlic cloves, peeled
2 tbsp Extra-virgin olive oil
1 can (6 oz size) tomato paste
1 tsp Salt
1 tsp Freshly ground pepper
Generous pinch of crushed red pepper flakes (optional)

Preparation
1. First, prepare all ingredients. Put the plum tomatoes in a bowl; a child age 6 or older can snip them into rough pieces with kitchen shears as an adult steadies the bowl. Snip 1 cup basil leaves into small pieces. In a food processor, chop 1 medium onion and 4 cloves of garlic (a child can feed them in with supervision).





2. Heat 2 tbsp olive oil in a heavy saucepan over medium-low heat. A closely supervised 8 year old can add the onion and garlic, then stir constantly with a long wooden spoon for about 5 minutes. The onion and garlic are ready when they have softened, smell fragrant, and are just beginning to turn brown.





3. Add the chopped tomatoes and their juices, the basil, and the can of tomato paste to the pan, and give it a good stir. Bring the sauce to a gentle simmer. Let it cook, uncovered, for 30 minutes. Kids 8 and older can stir occasionally to keep the sauce from burning on the bottom.





4. In a small bowl, combine 1 tsp salt, 1 tsp freshly ground pepper, and for a spicier flavor, a healthy pinch of red-pepper flakes. Add the spices to the sauce after it is done cooking.

Cook's Notes
I tend to use more garlic than called for.

Nutrient Information
196 Calories
7 g Total Fat
1 g Saturated Fat
1 g Polyunsaturated Fat
29 g Carbohydrates
6 g Protein
4003 IU Vitamin A
52 mg Vitamin C
111 mg Calcium
1640 mg Sodium
4 mg Iron
6 g Fiber

Answer 3

Here is a receipe. I do it from memory, so I don't know all the measurements.....

Cut the ends off about 6 large roma tomatos. Cook them in heated sauce pan with olive oil. When tomatos become soft, mash them. Add your favorite ingredients: I use onion, fresh garlic, oregano, and basil (and add some pepper/salt too). I also add chopped hot peppers, paprika, chili powder, and cajun seasoning. Stir in some shrimp (or you can substitute chicken or beef--but I give it a Cajun taste, so shrimp works best.) At this point, you can add a can of tomato paste, but I don't because I don't like the processed taste it leaves in the sauce. If you don't, the sauce will be a tad bit runnier, but that's okay. Finally, add a half of a pint of half/half or heavy cream. Serve hot over your favorite pasta. Delicious!

Answer 4

Bolognese Pasta Sauce
Ingredients:

3 Tbs extra-virgin olive oil
5 Tbs butter
1/2 yellow onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 lb ground lean beef
salt
1 cup dry white wine
1/2 cup whole milk (for a richer taste substitute cream)
1/8 tsp freshly grated nutmeg
2 cups canned, whole peeled tomatoes, with the juice, coarsly chopped
grated parmesan cheese
Directions:

Put the olive oil, 3 Tbs of butter, and the onion in a deep saucepan. Over a medium-high heat sauté the onion until it has turned a light golden color.
Add the carrot and celery and continue sautéing until they begin to change color.
Add the beef, breaking it up as you stir. Add salt and cook, stirring occasionally, until the beef is browned.
Add the wine and cook until it is evaporated.
Add the milk and the nutmeg and continue to cook, stirring, until most of the milk is evaporated.
Add the tomatotes and stir. Once the tomatoes start to bubble turn the heat down to low. Simmer partially covered for 2 hours, stirring occasionally.
Note: The sauce is going to be thick.

Answer 5

A simple, fresh and tasty way to eat pasta, without your traditional red or white sauces, is as follows:

Cook Pasta as indicated by instructions

Chopped 1 onion to small pieces
Chopped 1 tomato to small pieces
Chopped a few bacon slices to small pieces

Mixed all ingredients in pan

Add butter
Add 1 envelope of Spanish Sazon seasoning.
Add sprinkle of pepper.

Saute all ingredients together in pan

Drain pasta

Pour sauce over pasta in pan.
Add about ½ cup of milk
Stir and let sit in pan for a few minutes, allowing milk to mix with pasta and sauce.

Serve and enjoy.

Answer 6

Tomato-Basil Sauce

1/4 cup extra-virgin olive oil
2 to 3 garlic cloves, peeled and minced
Pinch of red chile pepper flakes
12 Roma tomatoes, cored and cut in quarters
6 large fresh basil leaves
Salt to taste

Heat the oil in a large skillet over medium heat. Add the garlic
and red chile pepper flakes and saute briefly, just until the garlic
is fragrant. Add the tomatoes and cook over moderately high heat
until the tomatoes begin to break down and form a sauce: Stir
frequently to help the tomatoes break down. Add the basil, season with salt to taste, and continue cooking over moderately high heat,stirring occasionally, until the sauce is thick and no longer juicy.Remove from the heat and put the sauce through the medium disk of a food mill.

Answer 7

I am a big advocate of cooking light magazine and this is a great pasta sauce. It got five stars by users:

Ultimate Quick-and-Easy Pasta Sauce

1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Yield: 3 cups (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 126(16% from fat); FAT 2.3g (sat 0.4g,mono 1.3g,poly 0.5g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; CALCIUM 110mg; SODIUM 461mg; FIBER 3.7g; IRON 2.8mg; CARBOHYDRATE 25.2g

Answer 8

Delicious Tomato Sauce (Spaghetti):

3¾ hours 20 min prep
4-6 servings

3 cloves crushed garlic
2 tablespoons olive oil
2 cans crushed tomatoes
2 1/2 cans water
1 can tomato paste
3 tablespoons oregano
2 tablespoons crushed chili peppers
salt
meatballs (from Swedish Meatballs)

1. In a deep saute pan.
2. Saute Garlic in oil.
3. Add remainder of ingredients, but meat balls.
4. Bring to a boil, reduce heat and simmer 2 1/2-3 hours .
5. The longer you simmer the thicker the sauce.
6. Last 15 minutes add meat balls.
7. Serve over fresh cooked spaghetti.

Answer 9

I like Chunky Ragu, especially Mama's special garden sauce or the Chunky Garden Variety. I always doctor it up by adding lean meat and a little finely grated, fresh Romano. I sometimes add a little Italian seasoning if I want to spice it up. I really like the homemade variety, but with 4 kids I'm all about speed at dinnertime.

Answer 10

Prego meat sauce, but I always add extra stuff to it while cooking. One trick I learned is to add sugar or grape jelly to the sauce to take out the bitterness.