How can i make a spaghetti sauce from scratch?!
How can i make a spaghetti sauce from scratch?
just using a tin of chopped tomatoes, what else can i add
Answers:
Homemade Italian Spaghetti Sauce Recipe
Ingredients:
4 tablespoons olive oil
8 garlic cloves
1 large onion
1 large green pepper
8 ounces fresh mushrooms
1 (6 pound 9 ounce) can tomato puree*
2 tablespoons Worcestershire sauce
1/2 cup dried oregano
1 1/2 teaspoon chili powder
2 teaspoons salt
3/4 teaspoon pepper
3 tablespoons sugar
2 teaspoons cinnamon
1/8 cup basil
1 teaspoon garlic powder
Directions:
Mince garlic; chop onion, pepper, and mushrooms. Saute garlic in hot olive oil briefly, then add onion, pepper, and mushrooms and continue to saute. Add tomato puree and stir well. Add spices. (If you like, add a little less than the full amount of each spice at first to ensure that you don't add more of a particular spice than you like.) Simmer at least one hour, then taste sauce to test the spices and add more as necessary. The sauce must be simmered for at least three hours, but is best when simmered for several hours. Serve over angel hair pasta or capellini.
* Or the equivalent amount in smaller cans. All seasonings are measured based on the warehouse-sized can of tomato puree. My mothers original recipe called for 1 large can tomatoes, 1 large can tomato puree, 2 cans tomato paste, and 1 can tomato sauce. I don't know the exact size of the cans she used, and I find that using the large can of tomato puree works best.
This recipe for Homemade Italian Spaghetti Sauce serves/makes 14
Source(s):
http://www.cdkitchen.com/recipes/recs/33...
The chopped tomatoes, a can of tomato sauce, garlic, onion, oregano, other spices you like.
And sugar....when you make sauce from scratch you have to add sugar or it will be too tomatoey....
Start with about a tablespoon, and taste test it to the level you like it.
Salt, pepper, garlic, oregano, basil, marjoram, mushrooms, onions, tomato puree, red wine, stock cube to intensify flavour, teaspoon of sugar to add richness. For a meat sauce, add mince, for veggie sauce try courgettes, peppers, red onions. For a bit of extra oomph, try adding chili flakes or chopped chilis.
ok, in a sauce pan put in some butter, fry in that some carrot, celery, onion and garlic. wait til they are softening and then add your chopped tomatoes. let it simmer for about 10 mins then blitz it but not to a full puree leave a bit of bit to it, then fry some mince and mushrooms with plenty seasoning til brown add together leave for 2 ,mins and then serve with spaghetti!
yummy
italien oxo cubes are good, i like lashing in a good glugg of red vino, a splash of lea & Perrins works wonders too! normal oxo/bovril cubes work, but need to add tomatoe puree if you use them. and to thicken the sauce up, mix a spoonful of cornflower with a few drops of water then stir it into the sauce, carry on stirring until it's all mixed in and should thicken in about 1 minute, then serve!
viola!
Tomatoes, cilantro, Basil onion powder
I use chopped tomatoes, basil, salt, pepper,garlic, Worcestershire sauce, and onions and a bit of tomato puree to thicken it up. If you like it spicy just add some chilli
http://www.amazon.com/gp/product/0446530...
I make a simple quick tomato sauce to throw on angel hair in about 15 minutes.
In a frying pan I sautee up 1/2 onion and 2 cloves of garlic in about a 1/4 cup of olive oil, salt and pepper on a low heat. Once the onions and garlic are soft. Add your can of tomatoes. Let this simmer for about 10 minutes. Then add your almost cooked angel hair (or any pasta) to the sauce and continue cooking. TIP: reserve a little bit of your pasta water you may need to add it to your sauce once you add the pasta. You should taste you may need to add a little salt and pepper. Let it cook while you are tossing it about 2 - 3 minutes. When you take it off the heat tear 3 - 5 basil leaves in it with some parm cheese. Toss and serve! It's one of the lightest pasta dishes you will ever eat!
Fry some onions and garlic, add a squirt of tomato puree and a spoon of brown sugar add tomato's black pepper and a bay leaf or two a splash of red wine and simmer for ten fifteen mins.
I had to learn this to marry an Italian man.
Pour about 2TBSP Extra Virgin Olive Oil in bottom of pan.
Add 1 medium-large diced onion.
cook about 5 min, until soft.
Add 5-10 pieces of garlic, minced.
cook 1-3 min longer.
Add 2 24oz cans of tomatoe sauce.
Add 2 24 oz cans of tomatoe puree.
Rinse cans with a little water and add water to pot.
stir well.
add dried basil & oregano, over top of sause, about 1/4 cup each.
stir well.
Cook on low for many, many hours. The longer the better.
Make this in the morning for dinner tonight!!
I will even taste better tomorrow after sitting in the fridge over night.
the sauce is simple,follow other peoples recipies,what makes it spcial is the pasta-go to jhon lewis,buy a simple pasta machine only around ￡30 or less,
buy a kilo of tipo 00 flour from a deli, seperate 11 egg yolks(keep the whites for a dessert,i.e merangue-double suger to whites whisk till u can hold it over your head and it doesnt fall,bake at 30 degrees till hard fill with strwberrys and cream) use 7 whole eggs,mix the 2 together add to flour,add a touch of olive oil and salt,roll to a ball clingfilm put in fridge for minimum 20 mins the roll in the machine ive used this recipie in many a restaurant ive worked in never fails,this recipie feeds 40 so make it freeze it and use it whenever,simply the best and always urs,any more info u want email me
Go down to your super market and buy about a pound of lean ground beef and a large container of prepared spaghetti sauce (Ragu, etc.). In preparation, first brown your lean ground beef in a large skillet, add the prepared spaghetti sauce, allow to simmer for one to two hours. Delicious....
A little olive oil in a pot...add garlic cloves and whatever meat you want which could be chicken,pork,beef,turkey,and so on...simmer on alow med heat until all the flavors marry. add a tomatoa sauce from a can,the cheap stuff works great...continue to simmer until meat is soft. You can add mushrooms,peppers,zucchini,or whatever you want. Salt if you feel it needs it. add a little cayenne if you like the heat.If the sauce is too tart or acidy,you can add a little brown sugar to mellow the sauce. A small can of tomato paste will thicken it if you like yours really thick.Also a little red wine will add depth. Perhaps the wine you may drink to accompany the pasta. Not too much though!Add a little then mix,look,taste and go from there.Then enjoy!!
10-15 Minute Homemade Spaghetti Sauce
2 large tomatoes (frozen and very big)
1 garlic clove
1/2 stalk celery
3 mushrooms
1/4 red pepper
1/4 onion
2 teaspoons dried parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons sugar (optional)
salt and pepper
pepper
Thaw tomatoes in microwave at 5 minute intervals on high pouring off water as it melts until there is barely any water remaining. (Bullet users: use vent lid to mic. and strain!).
Chop garlic, celery, onion, mushrooms, and red pepper finely.
Just cover with water and microwave on high till veggies are tender 5-8 minutes.
Drain.
Combine melted, strained tomatoes, cooked veggies, spices, sugar(to control tartness), and salt and pepper to taste.
Blend to desired consistency and heat in microwave on high for 5 minutes. Careful it will be hot! Use oven mitts.
Taste for spices and adjust accordingly.
Serve over hot cooked noodles.
OR
INGREDIENTS
1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
1/2 cup red wine
1 pinch crushed red pepper
DIRECTIONS
In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
OR
INGREDIENTS
1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced
1 tablespoon white sugar
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
DIRECTIONS
In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.
OR
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 ounce) can roma tomatoes (crushed)
1 (6 ounce) can tomato paste
1 cup Merlot wine
1 pound Italian sausage, sliced
DIRECTIONS
Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.
Or
INGREDIENTS
1 pound lean ground beef
1 onion, chopped
4 tablespoons chopped fresh parsley
7 tablespoons olive oil
1 (46 fluid ounce) can tomato juice
1 1/2 (15 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 pinch ground black pepper
1/4 teaspoon garlic salt
DIRECTIONS
In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through.
In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.
Or
INGREDIENTS
2 tablespoons olive oil
2 large onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef
1 teaspoon dried chervil
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons Italian seasoning
1 teaspoon crushed red pepper flakes
1 tablespoon seasoning salt
salt
1 tablespoon soy sauce
1 tablespoon red chile sauce
1 tablespoon Worcestershire sauce
1 (28 ounce) can whole peeled tomatoes
3 (29 ounce) cans tomato sauce
22 ounces tomato paste
2 (6 ounce) cans mushrooms, drained
1 (4 ounce) can sliced black olives, drained
3 bay leaves
1 teaspoon instant coffee granules (optional)
DIRECTIONS
In a large saucepan, saute onion and garlic in oil until soft. Add ground beef and saute until pink colour is gone, stirring to break up large pieces. While beef is browning, add chervil, basil, oregano, Italian seasoning, red pepper, seasoning salt, salt, soy sauce, red chile sauce and Worcestershire sauce.
After beef has browned, add canned tomatoes; simmer for 10 minutes. Spoon off any excess fat. Add tomato sauce and stir until well mixed. Spoon in tomato paste and stir gently until paste is incorporated. Add mushrooms and olives. Poke bay leaves into sauce.
Simmer for at least two hours, stirring occasionally to be sure it's not sticking to the bottom. Three or four hours of simmering is even better.
Or
INGREDIENTS
1/4 cup cornstarch
1/4 cup dried minced onion
3 tablespoons sweet pepper flakes
1/4 cup dried parsley flakes
2 tablespoons Italian seasoning
4 teaspoons salt
4 teaspoons sugar
2 teaspoons dried minced garlic
ADDITIONAL INGREDIENTS:
1 pound ground beef
2 cups water
1 (6 ounce) can tomato paste
DIRECTIONS
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 1 year.
To prepare spaghetti sauce: In a skillet, brown beef; drain. Stir in 1/4 cup spaghetti sauce mix, water and tomato paste. Bring to a boil; boil and stir for 2 minutes. Reduce heat; cover and simmer for 20 minutes. Yield: about 3 cups sauce per batch.
First thing to know about tomato sauce is that you either cook it for less than 10 minutes or longer than an hour. Anything in between and it will taste bitter.
For a quick tomato sauce
1. Heat a generous glug of olive oil in a saucepan.
2 Take a whole, peeled clove of garlic and brown it in the oil until it is fairly dark.
3. Remove the garlic clove and discard it. This gives a lovely rich garlicky flavour to the oil.
4. Add the tin of tomatoes along basil, oregano, salt, pepper and a dessert spoon of sugar.
5. Heat through for a couple of minutes (no more than 10) and serve immediately. This sauce actually works best with fresh peeled tomatoes in summer, but tinned work ok too.
For a slow tomato sauce
Do as above, but after step 3 add a tin of tomato concentrate and fry it gently in the olive oil for a minute until it darkens in colour slightly. Then add the tin of tomatoes and continue as outlined above. But this time let the sauce cook and reduce for at least an hour.
Have fun.