Anyone have a quick but delicious spaghetti sauce recipe?!
Stuff you need: Olive oil, fresh garlic minced, 1/2 onion, 1/2 carrot finely shredded and chopped to bits, 1 stalk celery finely chopped (for four people), 1 small can tomato paste, 1 large can tomato puree, 2 medium sized fresh tomatoes, chopped up, some red wine, 1 tablespoon cocoa powder (awesome, but entirely optional!)
Heat 1/4 cup olive oil in a large saucepan until it's shimmering (not quite smoking). Add about half the small can of tom. paste (you can save the rest or toss). Stir and break up with a fork until it's completely coated with olive oil and beginning to be fragrant. Turn heat to medium/medium-high.
Add about a tablespoon of minced garlic (tip: buy a little glass jar of pre-minced garlic, it's very handy when time's super-short. Fresh <i>is</i> much better, takes a few minutes to peel and mince). Stir until garlic is fragrant. Add remaining veggies, and stir to coat with oil, cook on medium high for another 6 minutes or so until the onion's translucent.
Add the can of tomatoes/tomato puree/whatever you bought! and stir thoroughly. Add 1/4 cup red wine, 1/4 cup water, stir to mix thoroughly. Cook on medium heat, stirring frequently, for another 10 minutes, sauce should have reduced to the point where it's a little glossy (coats the back of a spoon dipped into it). At this point, optionally add a tablespoon of cocoa powder (not the pre-mix sugary kind, just plain cocoa powder - it lends a dark undertone to the sauce that I kinda like). Add a teaspoon of sugar or equivalent sweetener (cuts the acid in the tomatoes). Tip: try using dark molasses for a sweetener, it's delicious and different). Cook for another few minutes while you're boiling up the pasta. Taste and correct for seasoning, adding salt & pepper to taste. It's done!
This is a meatless dish - the basic staff of life - to make it a little more Bolognese-y, add 1/3 lb. of ground beef, a couple of ounces of ground pork, and, optionally, 1/4 lb. ground veal just before you add the veggies - cook, stirring and breaking up with fork, until it's cooked through and all lumps are gone.
Serve: On top of your pasta of choice, with copious quantities of grated Parmesan reggiano cheese, a fresh green salad, some warm bread - baguettes perhaps - and a bottle or two of a decent Zinfandel. Heaven.
Answers: This one wins hearts and minds, and takes very little time:
Stuff you need: Olive oil, fresh garlic minced, 1/2 onion, 1/2 carrot finely shredded and chopped to bits, 1 stalk celery finely chopped (for four people), 1 small can tomato paste, 1 large can tomato puree, 2 medium sized fresh tomatoes, chopped up, some red wine, 1 tablespoon cocoa powder (awesome, but entirely optional!)
Heat 1/4 cup olive oil in a large saucepan until it's shimmering (not quite smoking). Add about half the small can of tom. paste (you can save the rest or toss). Stir and break up with a fork until it's completely coated with olive oil and beginning to be fragrant. Turn heat to medium/medium-high.
Add about a tablespoon of minced garlic (tip: buy a little glass jar of pre-minced garlic, it's very handy when time's super-short. Fresh <i>is</i> much better, takes a few minutes to peel and mince). Stir until garlic is fragrant. Add remaining veggies, and stir to coat with oil, cook on medium high for another 6 minutes or so until the onion's translucent.
Add the can of tomatoes/tomato puree/whatever you bought! and stir thoroughly. Add 1/4 cup red wine, 1/4 cup water, stir to mix thoroughly. Cook on medium heat, stirring frequently, for another 10 minutes, sauce should have reduced to the point where it's a little glossy (coats the back of a spoon dipped into it). At this point, optionally add a tablespoon of cocoa powder (not the pre-mix sugary kind, just plain cocoa powder - it lends a dark undertone to the sauce that I kinda like). Add a teaspoon of sugar or equivalent sweetener (cuts the acid in the tomatoes). Tip: try using dark molasses for a sweetener, it's delicious and different). Cook for another few minutes while you're boiling up the pasta. Taste and correct for seasoning, adding salt & pepper to taste. It's done!
This is a meatless dish - the basic staff of life - to make it a little more Bolognese-y, add 1/3 lb. of ground beef, a couple of ounces of ground pork, and, optionally, 1/4 lb. ground veal just before you add the veggies - cook, stirring and breaking up with fork, until it's cooked through and all lumps are gone.
Serve: On top of your pasta of choice, with copious quantities of grated Parmesan reggiano cheese, a fresh green salad, some warm bread - baguettes perhaps - and a bottle or two of a decent Zinfandel. Heaven.
1 can of crushed fire roasted tomatoes
2 cans of tomato sauce
3-4 leaves of basil chopped
a pinch of crushed red pepper flakes
Throw everything together in a pot over medium heat, stirring occasionally. Let simmer for about 10-15 minutes. Serve over pasta of your choice and parm cheese.
You can ommit the fire roasted tomatoes if you like a thicker sauce.
Either make your own sauce at home, you can make Alfredo or marinara sauce...but if you want it quick, just buy these sauces from trader hoe's or safeway or another store, and follow the recipe here:
http://funnfud.blogspot.com/2007/09/fett...
Saute chopped onions, add can of sliced mushrooms, 2 tomatoes chopped, 2 cans tomatoe sauce 8oz. Let simmer while cooking gr. sirloin. Drain meat and add to sauce. Oh, add seasonings of your choice. Also sometimes I add some Pesto sauce.
Hunts Traditional Sauce it comes in a can. I add either hamburg, sausage, chicken or pork to it.
INGREDIENTS
* 1 pound ground beef
* 1 pound bulk Italian sausage
* 1 cup chopped onion
* 1 (28 ounce) can crushed tomatoes
* 3 cups water
* 2 (6 ounce) cans tomato paste
* 2 (4.5 ounce) jars sliced mushrooms, drained
* 1 cup chopped pepperoni
* 2 tablespoons grated Parmesan cheese
* 2 tablespoons Italian seasoning
* 1 tablespoon sugar
* 2 teaspoons garlic salt
* 1 teaspoon pepper
* 1 teaspoon dried parsley flakes
* Hot cooked spaghetti
DIRECTIONS
1. In a soup kettle or Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool. Freeze in serving-size portions.
I like very much pasta with seafood. So my suggestion for a sauce is http://www.weloveseafood.com/ShrimpMarin...
Ragu sauce, once can diced tomatoes, browned ground beef.