EASY HOMEMADE SPAGHETTI SAUCE RECIPE
My family's secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you'll be ditching that store bought pasta sauce!
Provided by Suzy
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
- Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
- If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.
Nutrition Facts : Calories 148 calories, Sugar 7.8 g, Sodium 268 mg, Fat 10 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.3 g, Protein 3.1 g, Cholesterol 0 mg
PASTA ALLA GENOVESE
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Provided by Mark Bittman
Categories pastas
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
- Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
- Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams
PASTA SAUCE A LA NESSLAGENI
I love recipes with stories, and this one is a doozie. Once upon a time Proust ate a madeleine and recalled his past in 'A la recherché du temp perdu', a gigantic novel that many have started and few have finished. Kenneth Nesslange reversed the technique: he recalled his past, most notably a spaghetti sauce made by the mother of his childhood sweetheart, and then created the sauce. Because he did not marry the sweetheart, the recipe did not come to him by inheritance, and it took years for him to achieve the desired flavor. He was aided by one memory in particular: the mother had said that she used molasses because "I don't have to slave over the stove all day, but it will taste like it." While molasses can help achieve the brownish red look of a long-cooked sauce, and add a hint of caramel flavor, the rich mélange of meats and herbs deserves some of the credit for the opulent flavor of this sauce. Thanks to Mr. Nesslange of Santee, CA (in Sunset) for another Top Ten favorite of mine. (If you have an herb garden, feel free to substitute more fresh herbs rather than dried.) Mama Mia, this is good sauce!
Provided by San Marcos Sunshine
Categories Sauces
Time 1h40m
Yield 9 cups, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- In a 5-6 quart pan over medium heat, crumble beef with a spoon. Remove sausage casing and crumble sausage in pan. Stir often until meat is well browned, 12-15 minutes. Discard drippings.
- To pan, add pepperoni, onion, green pepper and mushrooms. Stir occasionally until onion is limp, 5-8 minutes.
- Meanwhile, in a blender or processor, whirl garlic, all herbs (except the parsley & basil) molasses and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped.
- Pour mixture into pan, rinse blender with beer and pour into pan along with the rest of the beer, remaining tomato puree and the wine. Cover and bring to a boil on high heat, then simmer until reduced to about 9 cups, about 1 hour. Stir occasionally.
- Add fresh chopped parsley and basil or any other fresh herbs near the end of the cooking time.
- If making ahead, let sauce cool, cover and chill up to three days. To store longer, freeze in easy to use portions.
Nutrition Facts : Calories 379.4, Fat 20.7, SaturatedFat 7.6, Cholesterol 65.3, Sodium 760.1, Carbohydrate 21.2, Fiber 2.7, Sugar 10.6, Protein 22.1
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