Good, authentic Italian spaghetti sauce?

Question

I love spaghetti and would like to start making my spaghetti sauce from scratch. I want something with a lot of herbs and veggies.

Answer 1

a few for you to chose from .. happy eating

Answer 2

in my hometown (Tuscany, a small provincia) we have a specific recipe that we do it only during the holidays

1 onion
2 clove garlic minced
1 cup of chopped spinach
1 pack ground beef
3 Italian sausage
3 eggs
1 and half cup of Parmesan cheese
2 teaspoon of oregano
6 slice of mortadella chopped
salt pepper to taste
2 can of crushed tomatoes(san marzano possibly or hunts)
olive oil (to your discretion)
2 bay leaves


put the meat in a bowl add the chopped onion the garlic the spinach the mortadella the oregano the eggs salt pepper and the Parmesan and the sausage. Mix with your hand very well the ingredientes. in a pot put some oil add all the mixer and with a wood spatula cook it until the meet is ready.add the tomatoes and let cook for at least 1 hour. Be carefully to mix some times otherwise it will burn ea sly and the flame need to be low and possibly a non stick pot.
This sauce is great to be frozen and go well with any kind of pasta(homemade if possible) and even today when we have family meeting this is the sauce that everyone expet to see on the table....

Answer 3

There is no such thing as a good, authentic Italian pasta (not just spaghetti, but pasta) sauce. as there no such thing as a single Italian cuisine.

Italian cuisines are regional, and even within any given region, each community's cuisine will have it's own, basic, differences with the cuisines of neighbouring towns. In addition, each family will have it's own recipe.

The key to Italian cooking is to use the freshest possible ingredients and to not do too much with them.

The best thing that you can do is to check for recipes in the internet, or borrow books on Italian cuisines from your local public library system (you remember the library, don't you?), experiment a bit, and when you find something that you like, keep experimenting to come up with your own favourite variation.

But, since you specifically said spaghetti sauce, you need to remember that long, thing, extruded pastas need smooth sauces, not chunky ones, so unless you're mincing all of those veggies, leave them out.

Answer 4

This is what I put into to my basic marinara sauce...

1 TB olive oil
1 medium yellow onion chopped
2 cloves of garlic minced
1 large carrot grated (gives sweetness to sauce without using sugar)
1 tsp dried thyme
1/2 cup chicken stock (gives sauce that all day cooked taste)
1 large can crushed tomatos
1 can tomato sauce
1/4 cup chopped or ripped basil

First saute' onion, garlic, and carrot in the olive oil until tender about 5 minutes. Then add thyme and stock bring to boil. Add crushed tomatoes and tomatoe sauce simmer for 20-30 minutes. Then before serving stir in the basil. Serve on your favorite pasta.

For variations try adding any kind of ground meat or itailian sausage while sauteing the vegetables until brown.Add any kind of veggies such as mushroom or bell pepper to the saute' . Your imagination is your only limitation.


I guarantee if you use the above recipe as a base for your sauce you will have a great authentic tasting sauce!

Answer 5

Simple and Sicilian. You add whatever you want although i like some red pepper flakes tossed in mine. Ready?

1 28 oz can chopped tomatos in their juice
2 small cans of paste (8 oz size)
Italian sausages

Fry the sausages in the bottom of the pot for the sauce until browned. Do not drain the grease. Add the 28 ounce can of tomatos and the two cans of paste. Add one can of water using the 28 ounce can and 2-1/2 cans of water using one of the paste cans. While heating on meduim, stir to dissolve the paste. Lower heat to low and let simmer. Be sure to give this a stir every so often because if it sticks and burns the sauce is no good. Simmer for a good 5 hours. Add the sausage the last 2 hours. You can add orgeano, red pepper flakes or whatever if you so desire but again, I just prefer red pepper flakes for that added ZING.
Do this right and you're going to love the aroma that fills your kitchen. I also prefer this with ziti rather than spaghetti. let me know if you try it and enjoy it. Comes from an old Sicilian aunt of mine.

Answer 6

Tomato Sauce Napolitana (Sugo al Pomodoro Napolitana)
Made with fresh plum tomatoes or your own homemade tomato puree this classic, simple sauce was the staple of the poor of Napoli. It is tomato puro and delicious in its simplicity of ingredients. Generous basil is a must for this version. It is the perfect basic sauce not only for spaghetti but pizza and lasagna as well. The method I use significantly reduces the acidity of a tomato sauce. See notes below. Multiply this recipe to make a large amount. It freezes well! I have adapted this recipe to reflect my philosophy on tomato puree!

Serves 4 to 6

1 k. ripe plum tomatoes (or see Quicker method below)
1 t. fresh oregano, minced or 1/4 t. dried
2 T. fresh sweet basil, minced or 1 t. dry
1 med. onion, finely chopped
2 large garlic cloves, minced
2 T. olive oil
+ - 1/2 t. salt
several twists of
black pepper



Quicker method: use 800 g. tinned whole tomatoes or equivalent of a good tomato puree. Shorten cooking time to 20-30 minutes. Cook uncovered.


Prepare the tomatoes and process as in Basic Tomato Puree. If using tinned whole tomatoes, remove the seeds and drain the juice before processing.

Use a deep enough pot as all thick sauces need sputter and splash room. Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.



The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).

Variations: This sauce is a very versatile base for other great sauces. Try any of the following using the basic sauce recipe:

· mushrooms and a little more garlic
· cut up Italian sausage or sautéing chopped green pepper with the onions
· or cook the basic sauce with one or two dried chili peppers, increase the
minced garlic and a tablespoon of capers per two servings
· a delicious, rosy variation - add cream toward the end of the cooking time (5
minutes or so).
· for pizza, spread a ladle onto the pizza dough and sprinkle over more
oregano and chili flakes if desired.

For a meat sauce, add + - two parts sauce to one part Ragù alla Bolognesa. You
will have the version commonly known OUTSIDE of Bologna as Bolognese Sauce.
Add more oregano and basil as necessary to adjust taste.

Answer 7

Mama’s Spaghetti Sauce and Meatballs

Who doesn’t love a Saturday night meal of good ol’ spaghetti and meatballs? The secret to the sauce lies in the flavorful meatballs made with 3 kinds of meat.

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 8

lets see if i can remember this right . most importantly to remember is have a bottle of good , yet inexpensive , red wine on hand . youll need a cup for the sauce and any or all of the rest to sip on while preparing and cooking . secondly a pinch of chilly powder , just for color . then this is what i do , get a pound of ground round , the leaner the better , if you dont like it greasy {i do } , and a pound and a half of sum good italian sausage. brown it of course . a whole giant yellow onion , diced. italian seasoning , any you like all if your adventureous, lots of garlic , 5 cloves ought to do it , 5 cans of tomato sauce emptied and then 5 cans of tap water. add all that together and then heat to a bubbling crude or just a fast bubble than mid heat for a half an afternoon or so until thiock enough to grab hold and hang on to whatever kind of pasta you prefer , i like rigatoni , and then smother that stuff in cheese , i like all cheese , and enjoy !!! i may have left something out or may not have but any way it is or will be i figure youll have to mess-age me and tell me if i helped you at all. oh yeah i like veggies too and im thinking some okra or sum thang out of the ordinary would work well for you . or me if it is in fact all about .

Answer 9

HOMEMADE SPAGHETTI SAUCE FROM FRESH
TOMATOES REAL ITALIAN

MEATBALLS - THE SAUCE:

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:

Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

MEATBALLS:

1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c. (fresh is better)
Italian seasoned bread crumbs (1/8 c. up to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan. You can add green peppers, mushrooms, grated carrot etc. to the sauce. Dont be afraid to experiment.

ITALIAN SPAGHETTI WITH MEAT SAUCE

2 lbs. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz.) cans tomato sauce
2 (12 oz.) can tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained & sliced
3 c. water
2 pkgs. Italian style spaghetti sauce mix with mushrooms
1 tsp. oregano
2 cloves garlic, crushed
1 bay leaf, crushed

Cook and stir meat, onion and pepper until meat is brown and onion tender. Stir in remaining ingredients. Cover and simmer 1 1/2 hours or in crock pot for 8 hours.

Answer 10

Nonna's Spaghetti Sauce

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese

Method
Heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Answer 11

Italy, lots of meat. Not just hmbg. They use veal etc. They use meatballs, not ground beef.

Try cooking down some tomatoes, I suggest canned until you get the recipe right. Then add in some (or lots) of minced FRESH garlic, not that jar stuff. Add in tomato paste, italian seasoning blend or sage, lots of oregano and basil. Cook down to thicken. You can add canned mushrooms (better than fresh, believe it or not..or just saute fresh), sauteed green pepper bits, sauteed onions (not browned!). Add RED WINE for real Italian flavor.

Keep experimenting, I love making my own sauce. DH got a recipe he loves out of The Sopranos cookbook. It's authentic Italian RAGU (spag sauce, or 'gravy' as real Italians call it) but a lot of work!