Does anyone know or can give me the link to some pasta sauce recipes? 10 points?!

about 2 pounds really fresh tomatoes
1-2 medium onions
1grated carrot
1 grated zucchini (optional)
1 crushed clove garlic
1 Tbsp tomato paste
2 fresh sprigs of thyme and 2 of parsley
a few Fresh Basil depending on your taste
Sea salt and Fresh ground black pepper
dash of cayenne pepper
4 Tbsp olive oil

Dice tomatoes, add all ingredients to a skillet and cook uncovered over medium heat for about 20 minutes. Remove herbs, then place sauce into blender and strain to remove tomato skins and seeds. Put back in skillet, stirring, to reheat the sauce and add to pasta.

I hate following recipes and love to make my own BIG pot of sauce and freeze some for use later. I generally wing it and start off by gently browning lean ground beef (turkey or chicken if you want a healthy option) along with onion and garlic. I then add a couple of cans of crushed/diced tomatoes, a couple of cans of a "creamy" soup such as cream of celery, chicken, or mushroom (this cuts down on the acidity of the sauce). I add cans of tomato soup, and a no-name cheap pasta sauce, parsley, oregano, salt and pepper and any other spice/herb that you particularly like. If you don't like a lot of meat, just use 1lb for the entire pot. I never measure the ingredients, just add a little of this and a little of that until it tastes great to me and has a consistency I'm happy with. I cook it all for a couple of hours, just simmering gently. Top with a little low fat parmesan cheese and serve with a salad and garlic bread. Yum! That's it! Hope this helps!

My kitchen!

Pasta carbonara

Ingredients
1 pound thick-sliced bacon diced
coarse salt
1 pound Linguini
3 eggs
1/3 cup Chopped Italian parsley
freshly-grated Parmesan cheese
freshly ground black pepper, to tast

Method
Sauté the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.Boil the water and cook linguini until firm and tender. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. Sprinkle the bacon and parsley on, and serve immediately.

This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper.

I experimented with different kinds of pasta sauces, and I found one recipe where you can add tons of stuff to it that makes it really good. The good thing is that there is no limit as to what you should put in it.

One sauce is using cream, gouda or old amsterdam cheese or mozzallera cheese. You can put all three in, and it takes fantastic. I've tried adding tomatoes, bell peppers, and even chicken and they all taste fantastic.

Crushed tomatoes, olive oil, grated Parmesan and Romano cheese.

Add ground up oregano and rosemary plus salt, pepper and onion and garlic powder to taste.

Simmer for a few minutes and you're done.

If you want a meaty flavor add a bit of beef stock. Also optional is some tomato paste to give it more richness an that simmered for hours taste.

chicken gravy

Flour
Oil or butter
Chicken broth
Thyme
Bay leaf

Make a roux out of the flour and oil or butter. It you want a light colored
gravy, don't let the roux brown. Personally, I like my gravy dark, so I darken
the roux (plus it rids of the raw flour taste). Once roux is to your desire,
whisk in chicken broth until desired thickness is obtained. Add in your thyme
and a cracked bay leaf. You need to crack the bay leaf to release essential
oils; just don't eat it since it can puncture your itestinal tract. It's great
for flavoring but needs to be removed before serving. Anyway, that's how ya make
chicken gravy. If you have a chicken you've cooked and have juices from the pan,
that is all the more better in the gravy!

this page off rachael ray magazine's website has everything you need to know about pasta sauces! i have referred to it several times.
http://www.rachaelraymag.com/video-how-t…