05mommy09
Family of 5!
Member since 5/05 15364 total posts
Name:
<3 Mommy <3
|
Re: pasta sauce
I usally put about 3 tbsp of olive oil at the bottom of the pot, and brown chopped onions and garlic...
I use a can of puree and a can of sauce (sometimes a can of paste too)
I add parsley, oregano, salt, pepper, garlic powder, a bit of cheese and a pinch of sugar and cook for 2-4 hrs...
|
AeroJenn
LIF Infant
Member since 7/07 73 total posts
Name:
Jenn
|
Re: pasta sauce
I put a small amount of olive oil in the bottom of the pot. Take a can of whole tomatoes and blend it. Pour that into the pot with a small amount of water. Then add a can of puree, 2 cans of paste, 1 can of water per can of paste, some pepper, garlic powder, and 5 or 6 fresh basil leaves. Cook on low for about 2 hours.
For meat sauce, just add about 1 lb. of browned chop meat into the pot.
|
danielleandscott
My new 71 Super Beetle
Member since 5/05 13476 total posts
Name:
Scott
|
Re: pasta sauce
I use Lydias recipe:
Marinara Sauce
Servings: Makes about 1 quart, enough to dress 6 servings of pasta
Description: The difference between marinara sauce and tomato sauce (a recipe follows) is this: Marinara is a quick sauce, seasoned only with garlic, pepper and, if you like basil or oregano. The pieces of tomato are left chunky and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hands is a more complex affair, starting with pureed tomatoes and seasoned with onion, carrot, celery and bay leaf, and left to simmer until thickened and rich in flavor.
Ingredients: ¼ cup extra virgin olive oil
8 garlic cloves, peeled
3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
Directions: Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.
Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil and cook until lightly browned, about 2 minutes.
Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper if necessary.
OR
Tomato Sauce
Salsa di Pomodoro
Servings: Makes about 3 ½ cups, enough to dress 6 servings of pasta
Description:
Ingredients: 3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Salt
Crushed red pepper
Directions: Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the food-milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
.
|
