Spaghetti sauce recipe from scratch?!
Im looking for a recipe from scratch no jar spaghetti sauce!. Does anybody have a good one!.Www@FoodAQ@Com
Answers:
Depends on your definition of 'from scratch' do you mean starting from picking the tomatoes from the vine to finished product!? Or perhaps the 'sauce + paste + aromatics' formula!?
Here's one I found:
6 - 8 Roma tomatoes, skinned, seeded, and chopped (this can be adjusted depending on size of tomato and personal preference) - to skin easily, make an 'x' in the bottom of tomato with a knife, place in boiling water for about 30 seconds, then place in ice water!. The skins should peel off easily!.
28oz can tomato puree
12oz can tomato paste
Small handful of basil (dry) or two handfuls fresh basil, chopped
1/2 handful of oregano (dry) or one handful fresh oregano, chopped
1 Tbs sugar
4 - 6 six cloves garlic (depends on size of clove and personal preferance)
1 onion
Salt and pepper to taste
Saute onion and garlic in olive oil or olive oil spray until soft!. Add basil and oregano and saute a bit more!. Add tomato puree, tomato paste, tomatoes, and sugar, salt, and pepper - Let simmer!. My friend claims this sauce is better the day after you make it!.
I would also add 1/2 tsp!. finely ground Allspice, my Italian college roomate added it to hers and it really gave the sauce a more complex flavor!.Www@FoodAQ@Com
Here's one I found:
6 - 8 Roma tomatoes, skinned, seeded, and chopped (this can be adjusted depending on size of tomato and personal preference) - to skin easily, make an 'x' in the bottom of tomato with a knife, place in boiling water for about 30 seconds, then place in ice water!. The skins should peel off easily!.
28oz can tomato puree
12oz can tomato paste
Small handful of basil (dry) or two handfuls fresh basil, chopped
1/2 handful of oregano (dry) or one handful fresh oregano, chopped
1 Tbs sugar
4 - 6 six cloves garlic (depends on size of clove and personal preferance)
1 onion
Salt and pepper to taste
Saute onion and garlic in olive oil or olive oil spray until soft!. Add basil and oregano and saute a bit more!. Add tomato puree, tomato paste, tomatoes, and sugar, salt, and pepper - Let simmer!. My friend claims this sauce is better the day after you make it!.
I would also add 1/2 tsp!. finely ground Allspice, my Italian college roomate added it to hers and it really gave the sauce a more complex flavor!.Www@FoodAQ@Com
Well, not exactly from "scratch", I use canned vegetables!. But here you go
2 cans stewed tomato's
1 can petite tomato's herb or garlic flavored
1 med size can of tomato paste
1 whole garlic - peeled and chopped
1 tblspn parsley
salt and pepper to taste
Take all ingrediants including juice from cans!.
*Put in boiler - Cook for about 4 hours on med/low heat - you are NOT boiling just simmering, Add water if you need to if it gets too thick -
Just so you know - the less ingrediants make the better sauce!. That's why there are not many in mine!. Www@FoodAQ@Com
2 cans stewed tomato's
1 can petite tomato's herb or garlic flavored
1 med size can of tomato paste
1 whole garlic - peeled and chopped
1 tblspn parsley
salt and pepper to taste
Take all ingrediants including juice from cans!.
*Put in boiler - Cook for about 4 hours on med/low heat - you are NOT boiling just simmering, Add water if you need to if it gets too thick -
Just so you know - the less ingrediants make the better sauce!. That's why there are not many in mine!. Www@FoodAQ@Com
Basic Marinara Sauce
1 can crushed tomatoes (28 ounces)
2 cans tomato paste (6 ounce cans)
1 can chicken broth (14!.5 ounce can)
2 tablespoons olive oil
? cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon salt
? teaspoon ground pepper
? teaspoon ground cayenne pepper
? teaspoon cumin
? teaspoon fennel
1 teaspoon Italian seasoning
1 dash ground cloves, very small dash!
1 dash sugar
In a large stock pot, heat olive oil over medium heat!. Sautee onion until transparent!. Add garlic, sautee quickly for one minute, stirring constantly to prevent burning!. Add remaining ingredients, mix well!. Bring to just the boiling point, reduce heat to simmer, cover!. Let simmer for 1 1/2 - 2 hours, stirring occasionally!.
Freezes well!.Www@FoodAQ@Com
1 can crushed tomatoes (28 ounces)
2 cans tomato paste (6 ounce cans)
1 can chicken broth (14!.5 ounce can)
2 tablespoons olive oil
? cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon salt
? teaspoon ground pepper
? teaspoon ground cayenne pepper
? teaspoon cumin
? teaspoon fennel
1 teaspoon Italian seasoning
1 dash ground cloves, very small dash!
1 dash sugar
In a large stock pot, heat olive oil over medium heat!. Sautee onion until transparent!. Add garlic, sautee quickly for one minute, stirring constantly to prevent burning!. Add remaining ingredients, mix well!. Bring to just the boiling point, reduce heat to simmer, cover!. Let simmer for 1 1/2 - 2 hours, stirring occasionally!.
Freezes well!.Www@FoodAQ@Com
Olive Garden’s Bolognese Sauce
4 Tbsp Olive Oil
2 ea Onion, Carrot, Celery stick finely chopped
4 cloves Finely Chopped Garlic
1 lb!. Ground Beef
12 oz Skinned Italian Sausage
2 cups Red Wine
36 oz Chopped Tomatoes Crushed (ground)
2 tsp Chopped Rosemary
2 tsp Chopped Sage
Salt (as needed)
Pepper (as needed)
Procedures
Heat oil in a large pan!. Add celery, carrot, onion, garlic and cook gently about 5 minutes!.
Add the meat, cook 10 minutes over medium heat, stirring occasionally!.
Deglaze pan with wine, let reduce!.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour!.
Toss and serve over fresh, hot pasta!. Serves 8!.
--Olive Garden website
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Amazing Homemade Spaghetti Sauce
1-2 lbs!. lean ground beef
2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp!. dried Italian seasoning
1 Tbsp!. salt
1 Tbsp!. dried basil
2 tsp!. black pepper
?- 1 tsp!. dried crushed red pepper, or to taste
Brown ground beef in large skillet or dutch oven; drain off all but 3 Tbsp of the grease!. Add onion and garlic to Dutch Oven over medium heat, sauteeing for 10 minutes or until onion is tender!. Stir in diced tomatoes and remaining ingredients!. Bring to a boil, reduce heat, and simmer, stirring often, 2 hours!. Leave the lid off the pot so it will thicken some!. Serve over hot, cooked spaghetti!.
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Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.
Www@FoodAQ@Com
4 Tbsp Olive Oil
2 ea Onion, Carrot, Celery stick finely chopped
4 cloves Finely Chopped Garlic
1 lb!. Ground Beef
12 oz Skinned Italian Sausage
2 cups Red Wine
36 oz Chopped Tomatoes Crushed (ground)
2 tsp Chopped Rosemary
2 tsp Chopped Sage
Salt (as needed)
Pepper (as needed)
Procedures
Heat oil in a large pan!. Add celery, carrot, onion, garlic and cook gently about 5 minutes!.
Add the meat, cook 10 minutes over medium heat, stirring occasionally!.
Deglaze pan with wine, let reduce!.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour!.
Toss and serve over fresh, hot pasta!. Serves 8!.
--Olive Garden website
--------------------------
Amazing Homemade Spaghetti Sauce
1-2 lbs!. lean ground beef
2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp!. dried Italian seasoning
1 Tbsp!. salt
1 Tbsp!. dried basil
2 tsp!. black pepper
?- 1 tsp!. dried crushed red pepper, or to taste
Brown ground beef in large skillet or dutch oven; drain off all but 3 Tbsp of the grease!. Add onion and garlic to Dutch Oven over medium heat, sauteeing for 10 minutes or until onion is tender!. Stir in diced tomatoes and remaining ingredients!. Bring to a boil, reduce heat, and simmer, stirring often, 2 hours!. Leave the lid off the pot so it will thicken some!. Serve over hot, cooked spaghetti!.
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Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then!. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes!. Slow cooking will allow the skin to melt into the sauce!. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley!. ("CENTO" is one brand!.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp!. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp!. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds!. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes!. Add red-pepper flakes!. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix!. Add remaining tomatoes, reduce heat to low, and let simmer!. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally!. Add basil!. Season with salt and pepper to taste!. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month!.
Www@FoodAQ@Com
take 3-4 cans of stewed tomatoes and put thhrough the blender WITH 1 tbsp oergano 1 tbsp basil 3-4 fresh cloves of garlic (chopped) pinch of rosemary and a drizzle of olive oil!. simmer for 30 mins!. add browned italian sausage and fresh mushrooms and simmer an additional 15-20 mins!. serve over al dente pasta!.Www@FoodAQ@Com
1 large can of Hunts Tomato sauce
1 can of diced tomato with garlic and onion
(if you cannot find the diced tomato with something add your own 1 teaspgarlic and onion!.
1 tablespoon of Oregano
salt and pepper to taste
That is it!.
Www@FoodAQ@Com
1 can of diced tomato with garlic and onion
(if you cannot find the diced tomato with something add your own 1 teaspgarlic and onion!.
1 tablespoon of Oregano
salt and pepper to taste
That is it!.
Www@FoodAQ@Com
Here are a few recipes -
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com