how do u cook pasta sauce??

Answer 1

Tomato Pomarola

2-3 pounds plum tomatoes, cored and chopped
A clove of garlic
A stick of celery about 8 inches long
A small carrot
A quarter of a medium onion
A bunch of parsley
A fresh or dried hot pepper, ribbed and seeds discarded (optional)
1/4 cup Olive oil
Salt and pepper to taste
half teaspoon of sugar
A bunch of basil

PREPARATION:

Begin by mincing the onion, garlic, celery, carrot, red pepper, and parsley. Sauté them in a quarter cup of olive oil; meanwhile, core and cut up the tomatoes. As soon as the onion has turned translucent, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer. Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.

If you decide not to sauté, place the onion, carrot, celery, garlic, pepper, cut up tomatoes, and parsley in a pot, add just a few drops of water, and simmer till the tomatoes begin to fall apart.

Once the tomatoes are cooked, you should crank the pomarola through a food mill, discarding the skins and seeds or, if you'd rather, puree the sauce in a food processor. If you do, you may want to add a half teaspoon of sugar to counter the tartness of the tomato skins

Enough for 2.

Answer 2

Al Verde Pasta Sauce
A tasty green pasta sauce, from Ann.
INGREDIENTS:

* 5 cloves garlic
* 1 bunch green onions
* 3 cups packed fresh basil, stems removed
* 3 cups packed fresh parsley, stems removed
* 1 lemon; remove zest and squeeze juice
* 1 (10oz) jar stuffed olives, drained
* 1 (3 oz) jar capers, drained
* 1 cup freshly grated Parmesan cheese
* 1/4 - 1/2 teaspoon hot pepper flakes
* good quality olive oil

PREPARATION:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns.
Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.

Answer 3

i'm guessing you're asking for basic tomato sauce.

first take about a medium sized onion and sautee with about 3-6 cloves of garlic and sautee until golden brown in like 2 tablespoons of olive oil. add your tomatoes, diced or crushed in the cans work fine. simmer for about an hour add basil, salt, pepper, and thats the basic sauce.

Answer 4

In a pan, on the stove, simmering on low heat for about 6 hours minimum.

Answer 5

depends what kind. just spaghetti sauce you can heat or medium heat for a few minutes until warm

Answer 6

in a sauce pan

Answer 7

open the can and heat it or get a recipie and follow the directions

Answer 8

or you can simply buy it