I'm not italian but, i would love to know a great recipe?!
I'm not italian but, i would love to know a great recipe?
I want to know a great recipe for spaghetti sauce!!! i dont want a jar full of sauce from the store.. I love to cook and am dieing to have a great recipe for it... ONLY THE BEST sauce makers for this question =D
Answers:
This is an awesome recipe
My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
Recipe #2694748 ratings
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!
1 Large pot of sauce 3? hours 15 min prep
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1/2 cup grated parmesan cheese or romano cheese
2 onions, chopped
2 cloves garlic, chopped
Italian sausage or home-made meatballs
1-2 spareribs (optional)
leftover cooked chicken thighs or chicken legs (optional)
pepperoni (optional)
Combine tomato products in large stock pot or dutch oven.
Add a 28 ounce can of water and stir.
Bring to a boil and reduce to a simmer.
Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
Fry onions and garlic until tender and aromatic.
Remove pan from heat.
Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
Pour and scrape it all into the simmering sauce.
Stir to combine.
Let simmer for 3 hours or until desired consistency, stirring occasionally.
I keep mine only half way covered, so it cooks down and gets thick and rich.
Remove pepperoni, chicken and ribs if used.
Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
Discard pepperoni, eat it, or chop it up and add it back to sauce.
Serve over your favorite pasta and enjoy.
This is a great one that I actually got from a caterer. it's all I use now....Enjoy!
4 16oz. cans kitchen ready tomatoes(I use Pastine)
1 onion finely chopped
1g pepper " "
4 mushrooms sliced
2-3 Bay leaves
pinch of oregano, parsley,basil,salt and pepper
4 cloves minced garlic
3/4 c grated Romano cheese
1/2 c cream sherry
olive oil to saute
Saute vegetables in olive oil until tender. In a large pot combine all ingredients and cook on low heat . (I usually leave mine on the stone 2-3 hrs OR I have used a crockpot and it works great)
Ingredients:
* 3 cans of tomato paste, 6 ounces each
* 1/4 cup onions, chopped
* 2 garlic cloves, crushed
* 1/2 teaspoon salt & 1/2 teaspoon pepper
* 3 tablespoons dried basil leaves
* 1 teaspoon dried thyme
* 1 tablespoon dried oregano
* 1 tablespoon extra virgin olive oil
* 1 to 2 cups water
1. Heat olive oil in a saucepan on medium heat. Cook onions in the hot olive oil until golden. Add the garlic and cook for another minute.
2. While onions are cooking, open the cans of tomato paste. Spoon this in after the garlic and onions are done cooking. Add water a little at a time, stirring to thin the tomato paste.
3. Use enough water until sauce is the desired thickness. Turn the heat down to the lowest possible setting to simmer, while you add the herbs and spices.
4. After adding all of the spices and herbs, stir them in well, and cook on low for another couple minutes.
5. Then turn off the burner and pour the spaghetti sauce over the pasta after you have drained the pasta of water and returned it to the boiling pot.
You can also fry some Italian sausage and ground beef and add burgandy wine and a bit of sugar.(optional)
ok, I am italian and I make a good sauce (or gravy as we call it here in Philly). This is what you do, this is a very basic version; get 2 28 ounce cans of tuttorosso (if you don't have that brand then another italian brand) canned crushed tomatos, a few cloves of fresh garlic (i never measure unless i'm baking), olive oil, crushed red pepper, lots of salt, tyme, oregano or italian seasoning. Okay in a large frying pan with sides high enough to accommodate the 2 cans of tomatos, warm up the olive oil (enough olive oil to completely coat the bottom of pan, warm on medium to low (make sure it is not too high olive oil heats very quickly), then you peel and crush a couple cloves of garlic and chop very thin, add garlic to hot olive oil and move it around the pan with preferably a wooden spoon, just brown the garlic DON'T let it get too dark, it will burn and taste awful, then add the crushed tomatos and let simmer to a good bubble then add the spices (again I don't measure so add some spices then taste and see what you need more of). You will need to cook this for atleast 45 minutes, the longer the better, if you have some meat, ie italian sweet or hot sausage, PUT IT IN!! If not that's ok, it will be great anyways. Now at the end when you are ready to serve chop up either FRESH italian basil or flat leaf parsley and prinkle it on top (you don't want these fresh herbs to cook in the sauce, you want the freshness of their taste so just spinkle at the end. Let me know how this turns out!
Here is a simple sauce that you could prepare.
Saute onions in olive oil until transparent,
then add garlic (don't burn)
add 1 can of tomato puree and 1/2 can of water.
You can also add a can of diced tomatoes if you like chunks.
Add Salt, Pepper and Sugar to taste. My rule of thumb is to add anywhere from 1/4-1/2 cup of sugar and about 2-3 tablespoons of salt.
Remember you can't take the ingredients out so start slow. All tomatoes are different so you can't put a actual measurement out there.
Additional spices, Fresh Basil (that dried stuff from the season aisle isn't good) Nutmeg,
Oh and if you really want something fresh, add frozen peas, it brings an additional sweetness to the sauce.
Cook for about 30 minutes
Now if you want a meat sauce...
Start as above with the onions and garlic,
then add your ground beef and saute (like you were making tacos or sloppy joes)
Add Tomato Paste (about 2 of the larger cans)
For every can add about 2 cans of water.
Season like above.
Let that cook for about 1 hour
For meatballs...... Make your sauce like above with the tomato paste,
Meatballs mix should be
1 egg for 1 pound of meat,
breadcrumbs 1/2 cup or so
salt, pepper,
parmesean cheese,
and a splash of milk.
Make sure your mixture is not too dry
Make your balls, and drop them in the sauce. Cook for about 1 hour on medium.
You could add some sirloin sandwich steaks in there, or beef stew tips, or neck bones. Sounds gross, but the blood of the beef really helps season the sauce. OH I forgot Sausage too!