How do you make homemade sauce?

Question

I'm looking for a helpful way to make my own homemade spaghetti sauce - I've tried to get recipies off the computer and they haven't turned out well, at all... I'm not really the greatest in the kitchen and not really one to not measure and just guess. Just hoping someone has any good tips to making homemade sause.. thanks !

Answer 1

Spaghetti Sauce Italiano
4 servings
Prep: 25 minutes
Cook: 8 to 10 hours

Ingredients
8 ounces bulk Italian sausage
4 ounces ground beef
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14 1/2- or 16-ounce can tomatoes, undrained and cut up
1 8-ounce can tomato sauce
1 4-ounce can mushroom stems and pieces, drained
1/2 cup chopped green sweet pepper
2 tablespoons quick-cooking tapioca
1 bay leaf
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon black pepper
Dash salt
8 ounces spaghetti, cooked and drained

Directions
1. In a skillet cook sausage, ground beef, onion, and garlic until meat is brown and onion is tender; drain off fat.

2. Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine undrained tomatoes, tomato sauce, mushrooms, sweet pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt. Stir in meat mixture.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Serve over hot spaghetti. Makes 4 servings.

Note: For a 5- or 6-quart crockery cooker: Double all ingredients. Prepare as above. Makes 8 to 10 servings.

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Spaghetti Sauce
Prep: 20 minutes
Cook: 40 minutes

1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
1/3 cup water
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces dried spaghetti or linguine
Finely shredded Parmesan cheese (optional)

Directions
1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.

2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.

3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

4. Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.

5. Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.

6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.
To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.

Answer 2

Making homemade sauce can be relly easy....yet a true pain. The most important part is using the best, freshest ingredients. I use just a ew basics to make a simple marinara then freeze some and use this as a base to make other tomato based sauces (bolognese, putanessca, etc) The amounts vary depending on how much of the sauce you plan on making, I usually make a huge pot.

Tomatoes- I use canned roma tomatoes that are peeled yet whole. I also use ones with no other ingredients, no basil, no garlic, You want to control the whats and how much. Again I reiterate WHOLE tomatoes, I feel they have a much better flavor

Garlic- again, fresh, buy a good firm head of it and spend the few minutes chopping it yourself

Onions- I prefer red for my sauce and caramelize them.

Basil- yes, fresh- but don't chop until u are ready to use...basil will oxidize and turn brown.

Parsley- fresh it is and as my momma always said---you are only as fine as your parsly.

Salt and pepper- I always use kosher salt and fresh ground.

Tomato paste- this will thicken the sauce - and like the tomatoes use good paste that has minimul ingredients.

Start off chopping the onions, I usually slice them but a dice will work just as well, cook until tender (like I said, I caramelize but it is not necessary) add the garlic and cook for like two minutes, just enough to take the edge off and release the aromatics. Then add the tomato paste and let this cook for a few minutes, tomato paste can be bitter if not cooked long enough so this helps cut the after time and helps concentrate the flavors. Now its time to add the tomatoes, you can squish them in your fingers to help break them up but they will cook down. bring this to a boil then reduce the heat and simmer for 45-60 min. Add the parsley and basil and simmer for 5 more minutes. That is a basic marinara that is great as is or can be used as a base sauce.

Sometimes the sauce can still be a bit bitter, taste before you put in the herbs and if needed add a Tablespoon or so of sugar. Oh and always use a good olive oil....no exceptions here.

I haven't included amounts here because you are the cook, always taste everything....and adjust to your palette...this is going to be your recipe...make it yours.

One last bit of advice.....wine...to use or not to. Sometimes I will add a few cups of a good red after the tomato paste and let it reduce before I add the tomatoes....with it you get a richer sauce...without you get a fresher more acidic sauce. Summertime I go without, winter with. Good Luck!!

Ok a follow up on the pasta...again something good.....make sure you have a large pot with plenty of water and season it with salt, a good amount of salt as well, cook according to the directions, drain and serve. DO NOT add oil to the water, DO NOT rinse the noodles. You will notice the pasta is starchy and starts to stick together, you want that, it will help the sauce stick to the noodles. If you rinse it away........?????

Answer 3

This is the basic receipe given to my dad by an Italian friend back in the 1920s or 1930s. I looked for the actual receipe but couldn't find it. This is it, basically: You can start with fresh tomatoes but it will have to cook for several days to thicken. Use canned tomatoe sauce (I prefer Hunt's), cut a pork roast and a beef roast into cubes and brown in a skillet then add to a large pot. Make meat balls using ground beef and bread or corn flake crumbs. Add an egg and some diced onion to the meat balls and mix (if you still need moisture, add some tomatoe sauce or milk). Brown the meat balls to start them cooking before adding to the pot. You can have a chuck roast ground lean and the fat trimmed. If you want, you can add ground beef to the pot. Add sliced mushrooms, chopped celery, bell peppers, and onion, a little garlic, a bay leaf or two, parsley, oregano. You can cut and add an Italian sausage, a little salt and pepper as you desire. I sometimes add pepper but find the canned tomatoes have plenty of salt and I don't need to add it. Cook slow/simmer all day, maybe even two. The more it cooks, the better it is.

A less expensive way is to omit the pork and beef roast and use about a 1/2 gallon of tomatoe sauce, brown 2 lbs. ground beef and put in pot. Make or buy ready-made meatballs (you can just drop the ready-made frozen meatballs into the sauce without browning). Add three 4 oz. cans of mushrooms stems and pieces, 1 medium bell (green or red) pepper, 2 small or 1 large onion, 2 or 3 celery sticks, 2 bay leaves (more if you want), parsley, garlic, salt, pepper as desired. Cook all day on low/simmer and stir frequently and be sure to scrape the bottom so it doesn't scorch..

Don't completely cover your pot with a lid because the sauce will not thicken as well. I partially cover mine just to prevent any possible splashing.

You can also use Ragu Old World Sauce in the large (Sam's Club) size in place of the tomatoe sauce. It works very well as long as you add your own stuff to it.

Answer 4

Consider spraying a sealable plastic container with vegetable spray then filling with sauce leaving an inch from the rim. Pour olive oil over the top of the sauce to completely cover the sauce from air. put the lid on and freeze. I have used this method and have been able to defrost undamaged sauce for up to 6 months. I haven't yet kept anything over that period yet. The oil provides a barrier to the air and any frost that may want to form on the sauce. Just make sure the sauce is cooled before packing and pour off the oil after defrosting. Also put a tape label with the date and the contents on it.

Answer 5

The above answers are great for making the sauce, But the reason I'm answering is to tell you a way to prepare the noodles as well.
When you boil the water add garlic, basil, Italian seasonings, and a dash of olive oil.
Let the water boil till adding the noodles,
When the noodles are ready strain and then add your sauce.
The boiling water and herbs will infuse in the noodles and the oil will keep them from sticking together.
I do this to every batch of spaghetti and I can use whatever sauce I want and it still tastes good. I believe its in the noodle not the sauce.
Hope you like it.

Answer 6

INGREDIENTS
1/4 cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste


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DIRECTIONS
In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
Mix ingredients well; cover and simmer for 30 minutes. Serve.

Answer 7

No real Italian sauce is quick and easy to make. But you don't have to be a cook to follow recipes. Below is my recipe, which includes meatballs and sausage. This recipe, originally my mom's, has been in the family for over 50 years, and made by 3 generations. Of course you can leave out the meat. I've added tips and pointers and lots of detail, which is why it's so long.

SPAGHETTI SAUCE (& MEATBALLS)
Sometimes I chop up gr. peppers and celery into my sauce... but in all the years I've made my own sauce, I've never detected either of those things in the sauce when eating it. They are a type of seasoning... not for bulk. If you want a good sauce, it's a lot of work, but worth it:

Ingredients
2 pkgs. Italian Sausage (use a mixture of sweet & hot if you like)

Sauce
3-4 lg. cans (2 ea.) crushed tom. & puree
1/2 med. gr. pepper – finely chopped
2 sm. cans tomato paste
1 stalk celery (w/ leaves if desired) finely chopped
3-5 cloves fresh garlic – crushed
1 lg. clove fresh garlic – finely chopped
2-3 tbs. oregano
2 tbsp Ital. seasoning mix
1 tbs basil
3 tbs. Olive oil
dash red pepper flakes
Salt & Pepper
Romano cheese
Large bay leaf
flat-leaf (Italian) parsley (fresh if possible)
Large onion - grated
Sm. - med. onion - chopped

Meatballs
1-1/2 lbs ground chuck - or leaner beef if desired. (can add 1/2 lb. ground pork to the beef), or use just the beef - or 2 lbs of beef. 1-1/2 is probably enough)
1 cup herb stuffing mix (the crumble kind) milk
oregano
1 egg
Italian seasoning mix
basil
salt and pepper
Romano cheese (few tbs ?)
Sm. onion - grated
Sausage preparation:
Cut sausage links in half and brown in a fry pan over medium heat.

Directions for Meatballs
Tip: Not a bad idea to leave the meat out for a short time to get the chill off. You’ll be mixing it with your hands, and the fingers will be VERY cold if you skip this step.
1. Place stuffing mix in sm. bowl or measuring cup. Pour milk over to cover to soften stuffing. (you can let it sit while you do other things or pop it in the microwave for a minute or 2)
2. Put the ground beef in a large bowl and add, egg(s), all seasonings, grated onion and cheese
3. Pick up handfuls of moistened stuffing mix and squeeze out milk. Add to beef mixture
4. With hands, mix meatball mixture thoroughly
5. Form into 2 inch balls (or larger if you prefer) and place in 9 x 13 baking pan and heat in 350° oven until lightly browned.

(Note: You’ll be putting the sauce together while the meatballs are browning)
Directions for Sauce
1. To a large Dutch oven pot, add 3 tbs. olive oil
2. Add finely chopped sm. onion, and finely chopped clove of garlic and simmer slowly until onions started to soften.
3. Add sauces and tom. paste. Use a little water to rinse out sauce from cans and add to pot.
4. Add finely chopped celery and green peppers, and remaining ingredients (herbs & seasonings, finely grated lg. onion, cheese, 2-3 lg. cloves garlic - crushed)
5. Mix thoroughly
6. Add browned sausage and meatballs to sauce
7. Cover and simmer on med/low. If it’s simmering, it’s high enough.
8. Let simmer for a minimum of 4 hours, and stir often.

Note: If you wait too long to stir and miss for a bit, be careful. The sauce could burn just on the bottom. If you think that has happened... and it happens (you can feel with the spoon if it’s not touching the metal bottom of the pan), be careful not to scrape up the bottom. You could end up with black flecks of burned sauce mixed in your otherwise perfectly fine batch of sauce.

Serve with homemade garlic bread and tossed salad
Pasta suggestions: Angelhair pasta, any tubular noodle (ziti, etc.)

Answer 8

I just buy the cheap canned sauce for starters.
I always add onions, usually garlic, mushrooms, peppers.
If you're making meat sauce, brown it first with oil.
Main spices for Italian sauce are oregano & basil.
Measuring is only important for baking, improvise.

Answer 9

I use canned tomato sauce, tomato paste, tomatoes, onion, garlic, oregano, basil, salt and black pepper and a small dash of balsamic vinegar to give it that tang. I don't measure anything either and it always comes out delicious!

Answer 10

Part of becoming a better cook is to follow the recipe's amounts and instructions.

If you're going to simply do "hit or miss" from the beginning, you'll have a harder time finding the texture and taste consistency you're looking for.

ANOTHER HINT: If there is a person in your neighborhood who is known for making GREAT spaghetti sauce and other Italian dishes, ask him/her if you might help him/her do preparation and cooking.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!