Spaghetti Sauce?

Question

I'm looking for a sauce recipe, and I don't mean open a jar or tear open a package, I mean "REAL" sauce. I know it's a tall order (I'm sure that "old world" Italian recipes are a closely guarded family secrets), but hopefully someone out there can offer some guidence. I understand that I'm setting myself up for alot of different and sarcastic answers, but please only respond if you have a serious answer and know that spaghetti sauce and pizza sauce aren't the same thing. Thank you all in advance!

Answer 1

hmm... maybe try this: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22456,00.html?rsrc=search
-its a recipe by Giada De Laurentiis, who has great italian recipes!

Answer 2

You will probably get about 50 different versions of spaghetti sauce! I'll tell you what I do, but I will say this - it tastes a little
different every time!

I saute chopped onions and garlic in olive oil to start. Then I add dried oregano, salt and pepper. Sometimes a little dried basil too. Then I add tomato paste and a little water. As far as tomatoes, I used good quality crushed tomatoes. Then I add a little sugar (it takes away some of the acidity). You can also add fresh torn basil leaves as well.

Now sometimes I fry up some meatballs and sausage (separately) and throw them in to simmer with the sauce. You can also throw some browned pork in there too, if you like meat. When I am feeling adventurous, I make braciole.

I know it's not an exact recipe, but hopefully it will steer you in the right direction. The only other think I can say, is that it takes some practice to get your amounts down. Some people like more garlic or basil, etc. Also, taste taste TASTE! Keep checking the seasoning and have others try it too.

Good luck!

Answer 3

When I was in Itay for 6 months, I lived with an Italian family that made everything from scratch. It was the best learning experince, let me share the bol. sauce recipe that the grandfather (papa)taught me,
Saute an onion, then add fresh garlic (always add your garlic after onion)
add your finely minced lean beef with and small hand full of finely minced pork. 5-1 ratio
Make sure all of the meat is browned, then add a good quality tomato paste (not the ready made sauces) with 1-2 bay leaf. A little salt to taste.
slow simmer for at least 2 hours stirring often and add some water or good quality stock every now and then.
The longer you can simmer the sauce the better.
Papa would cook his sauce for aleast half the day, as I try to do.
I used to make this recipe in the restaurant when I was working as a chef, and the Italians loved it. My family and friends also enjoy this recipe.

Answer 4

Alrighty.. I'll share my secret. If you have plenty of fresh tomatoes use them, if not use a large can of CRUSHED tomatoes.

For fresh tomatoes, peel, hull and de-seed the tomatoes, put them into a deep skillet like a wok. With you hands, squish up the tomatoes untill they are all mushed up. Then put on the stove and cook untill the tomatoes have broken down and gotten soft. IF you have one of those long electrical hand whizzers, use that to then puree your tomatoes. Contunue to cook for about 15-20 minutes. Depending on your flavor choices.... Peel 3-5 cloves of garlic and put them through your garlic press and put this into your skillet with the tomatoes. Stir and let the mixture simmer. IF you have fresh basil, chop it up and put in about 2 tablespoons. If not, dry basil is just fine. Put in about1 1-2 tsp of salt. Then you will need 1/2 - 2/3 cup of granulated sugar. Without this your sauce may be too acidic. All this time the sauce is simmering. You should be able to start smelling the flavors. When the sauce is just about your desired thickness, pour one half cup of extra virgin olive oil and whisk it in. If you like you can also grate some fresh parmisan or ramono in, but this is not necessary.

For the canned tomatoes.. do the same thing, you just dont have to puree the sauce. My family loves this and it tastes wonderful. Taste the sauce to decide if you want to adjust the ingrediants to your personal taste.

Answer 5

try a simple sauce that is great in flavour. Important ingredients are tomatoes, sea salt, pepper, shallots and olive oil. Then when you have the dish ready for serving add fresh basil. Simple flavour but true to what you want in a sauce.

Sweat the shallots with S+P in the olive oil, add the tomatoes and bring to a simmer. Before serving add fresh basil. If you add the basil to early the flavour will be cooked out of the basil. You could also try a little cinnamon in the sauce to fill out the flavour.

Answer 6

Here's a simple sauce recipe I learned from my Italian exchange student:
1 large can of crushed tomatoes
olive oil to cover bottom of pot
3-4 cloves of garlic, minced
1/2 C fresh basil, chopped
a little bit of sugar to take away the bitterness
Salt and Pepper

Put the pot of water on for spaghetti to boil
When boiling, add spaghetti and cook al dente
While water is heating to boil, heat oil, saute garlic, add tomatoes, fresh basil and sugar.
Salt and Pepper to taste.
When pasta is done, so is sauce, (its important not to cook too long--20 minutes max).
Drain Pasta, pour sauce over spaghetti, and sprinkle with freshly grated Romano cheese.

Now I've added to this recipe by throwing in a little bit of mushrooms or brocolli for a heartier meal. This sauce is used mainly for a light summer meal. However, if you're looking for a heavier sauce; a more traditional sauce, here's what I do (and I'm 100% Italian):

Two cans of tomatoe puree,
4 small cans of tomato paste (plus 8 cans of water)
2 medium cans of crushed tomatoes
Olive Oil
1 onion chopped
4-5 gloves of garlic, minced
1 tsp dried oregano (two sprigs of fresh)
1 tsp dried oregano (1/2 c fresh)
1/2# of sliced mushrooms
6 tbs. sugar
1/2 -3/4 cup of good red wine
1/2 c of grated cheese
Salt and pepper to taste

Saute onion and garlic, add crushed tomatoes, basil, sugar, oregano, mushrooms, wine and cheese. Let simmer for twenty minutes until all flavors are blended. Then add tomato puree, the four cans of tomato paste, and the eight cans of water. Mix and stir until well blended. Cook for an hour and half.
I make meatballs, fry them separately, and add to the spaghettie sauce. If the meat is very lean, add a little olive oil to the pain to fry them up. My dad used a combination of ground veal, pork and beef for his meatballs (1/3 pound of each) and they were awesome. He also added the juices from the frying pan into the spaghettie sauce to add a little more flavor. I do this too. If you really want to try something awesome in your spaghettie sauce, add some chicken wings (uncooked) to them after the paste and puree is added while the spaghetti sauce is cooking. They cook up fantastically and the meat falls off the bone. I love them and so do my kids.
Hope this helps.

Answer 7

mine takes 3 hours

1 (number 10 )an of tomato sauce (that the school size can)
3 large cans of Tomatoe paste
2 sprigs of Basil
2-3 cloves of garlic minced-can used minced jar garlic (2 tspn)
1/4 cup of Apple Cider Vinegar
1/4 Woreshire Sauce
1 teaspoon ground ginger
8 roma tomatoes (diced)-can use 2 cans of stewed if tomatoes are not firm
4 large green (or red) peppers (diced)
1 large onion diced (I like red, but any will do)
1-2 tablespoons olive oil

in the bottom of a large stew pot or a crock pot, stew down tomatoes, onion and peppers in olive oil

place the sauce and paste and spice in the pot, stir every 30 mins for 2-3 hours

You can add meatballs 30 mins before serving if you want meatballs in the sauce

Answer 8

Any of the tomato sauce recipes are OK...but the secret is cooking a pork roast in the sauce. The roast is tender and taste of the sauce is unique. Old Sicilian recipe.

Answer 9

http://allrecipes.com/Recipe/Moms-Best-Spaghetti-Sauce/Detail.aspx

Answer 10

go and look at the questions I have asked, a lady gave me an excellent made from scratch recipe in the resolved questions of cooking and recipes