Simple Easy 4 Ingredient Italian Pasta Sauce Food

WORLD'S BEST PASTA SAUCE WITH 3 INGREDIENTS

Steps:

• Add the tomatoes, halved onion and butter into a saucepan over medium heat. Simmer for 45 minutes, uncovered, with an occasional stir.
• After 45 minutes, toss out the onion halves, season to taste with salt and pour the sauce over your favorite pasta. It really is that simple!

SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)

Steps:

• Crush the garlic with the flat side of a knife.
• Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
• After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
• If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.
• Put the burner on high to bring the sauce to a simmer, and add more salt. Don't be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought.
• Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won't stick). Taste for seasoning after about 30 minutes, and add salt if needed.
• When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.

MAGIC THREE-INGREDIENT PASTA SAUCE

Steps:

• Add the tomatoes, butter, and onion to a heavy medium-sized saucepan. Bring sauce to a simmer over medium heat, then reduce the heat to low, keeping it at a steady simmer.
• Simmer for about 45 minutes until the butter droplets float free from the tomatoes, stirring occasionally with a wooden spoon, gently smashing the tomato on the side of the pan as you stir.
• Remove the onion and discard.
• If desired, season to taste with salt.
• Serve with your favorite pasta.

HOMEMADE ITALIAN SAUCE

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.

RICH ITALIAN PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

SIMPLE DELICIOUS PASTA SAUCE

Steps:

• Drain the canned tomatoes. Stir together the drained tomatoes, garlic, and olive oil in a bowl. Season with salt and pepper.

SIMPLE & EASY 4-INGREDIENT ITALIAN PASTA SAUCE

Steps:

• Saute the diced onion in a little bit of olive oil, butter, or cooking spray, in a medium saucepan over medium heat. (If you like garlic, you could add a few diced garlic cloves too).
• Add the stewed tomatoes and the tomato paste. Stir to combine.
• Add the brown sugar. Start with just 1/2 a cup. If you like it sweet, keep adding more. Here is when you can add salt, pepper, and any herbs like basil and oregano.
• Turn the heat down to low and simmer for at least an hour. Stir every so often. The stewed tomatoes will keep breaking down the longer you cook it, so you can keep going for a less chunky sauce. The perfect sauce for any pasta that can also be used as a pizza sauce, or for meatballs, etc.

4 INGREDIENT CROCKPOT RAVIOLI

Steps:

• Spray the inside of a 6 qt slow cooker with cooking spray. Reserve 1 cup of pasta sauce and set aside.
• Brown sausage over medium heat until no pink remains. Drain any fat. Add reamining pasta sauce sauce and simmer 2 minutes.
• Place reserved 1 cup of pasta sauce in the bottom of the slow cooker.
• Top with 1/2 of the ravioli, half of the meat sauce and half of the cheese.
• Repeat layers ending with cheese.
• Cover and cook on low 3-4 hours.

4 INGREDIENT ALFREDO SAUCE

Steps:

• In a medium saucepan over medium heat, melt the butter.
• Once the butter is mostly melted, add the chopped garlic and stir for about 1 minute.
• Slowly whisk in the heavy cream and bring to a simmer.
• Allow to simmer for 5 minutes.
• Reduce heat to medium-low and begin adding the shredded Parmesan cheese, whisking constantly until incorporated and heated through, about 2 minutes. Sauce will thicken after adding the cheese. Add salt & pepper to taste.
• Serve immediately over cooked, warm pasta, garnished with parsley if desired.

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)

Steps:

• Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
• Then add the pasta and cook as directed.
• While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
• Cook for a few minutes, turning so they cook evenly, then turn off the burner.
• When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
• Continue until all the pasta is in the pancetta pan, then add the grated cheese.
• Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
• When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.