ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE
This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with
Provided by P3350
Categories Sauces
Time 6h35m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Place olive oil in a large soup pot.
- Add garlic and simmer about one minute, do not let it brown.
- Put tomatoes in blender and blend briefly to smooth out the tomatoes.
- Then add to garlic.
- Cut Italian ham in chunks.
- When I order this from the Deli, I have them cut it in 1/2 lb slab.
- Add basil and crushed red pepper flakes.
- Let simmer about 6 hours.
- I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
Nutrition Facts : Calories 5.7, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
MAMA MAURO'S RED SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 1h20m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Score the top of each tomato with a ¿T.¿ Drop the tomatoes in the water for 2 minutes, then remove with tongs and let cool. Once cool, peel off the skins and squish out most of the seeds of the tomatoes; you can use plastic gloves to handle the tomatoes during this process. (If you like you can freeze the tomatoes at this point and continue making the sauce at another time.)
- Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic, Italian seasoning and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan by scraping up any browned bits from the bottom.
- Add the tomatoes and bay leaf and increase the heat to medium-high. Cook, stirring every couple of minutes, until the sauce is thickened and deep red, 50 to 60 minutes. Season to taste with salt and pepper. Add a bit of sugar if it is too acidic. Discard the bay leaf. Add the basil when ready serve.
CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY
If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.
Provided by An Italian Jew
Categories Sauces
Time 4h20m
Yield 46 CUPS, 46 serving(s)
Number Of Ingredients 9
Steps:
- Rough chop onion and garlic.
- Heat up a large pan on medium heat.
- Pour in all of olive oil.
- Dump in onion and sauté until soft.
- Add garlic, bay leaf, oregano, salt and pepper.
- Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
- Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
- Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
- Open all the cans of crushed tomato.
- Stir in one can at a time with wooden spoon or rubber spatula.
- Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
- Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
- Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
- Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.
HOMEMADE ITALIAN SAUCE
Flavored with garlic, basil and Italian seasoning, this versatile sauce from our Test Kitchen staff will give Italian flair to all kinds of appetizing entrees. In fact, our home economists came up with the following two dishes that spotlight the zesty mixture.
Provided by Taste of Home
Time 45m
Yield 5-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Use in Deep-Dish Sausage Pizza, Tomato Artichoke Chicken or any recipe that calls for pizza sauce. Sauce may be refrigerated for up to 1 week.
Nutrition Facts :
HOMEMADE ITALIAN SAUCE
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic.
Provided by BARBLUVSFOOD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
- Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 36.4 g, Fat 11.7 g, Fiber 9.8 g, Protein 8.7 g, SaturatedFat 1.7 g, Sodium 755.3 mg, Sugar 13.9 g
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