Mama Leones Italian Tomato Sauce Good For Many Uses Food

MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)

Steps:

• Put all ingredients (except the meat and onions) in a large pot.
• Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
• Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
• The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
• Remove and discard the chillies and bay leaves.
• What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
• Drain off any fat.
• Add meat mixture to cooked sauce and stir well.
• Heat the mixture well, then ladle over pasta.

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE

Steps:

• 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.

ITALIAN TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

ITALIAN TOMATO SAUCE

Steps:

• Heat the Olive oil in a Large frying pan/Skillet until very hot.
• Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins.
• Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins.
• Once mixture has simmered add puree and stir in, simmer for a further 5 mins.
• Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.