ALL DAY EVERY DAY SAUCE
Once you've paired this sauce with all sorts of vegetables and proteins, reinvent it. Try adding chopped toasted nuts, minced tender herbs, spices (such as cumin, turmeric, or coriander), and/or finely chopped dried fruit (like raisins, apricots, and/or dates).
Provided by Andy Baraghani
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Mix yogurt, lemon juice, and salt in a small bowl to combine. Cover and chill until ready to use.
ALL DAY VERSATILE SAUCE
I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize convenience whenever possible so I use pre minced and jarred herbs. You can use what ever your preference is for meat, whether it be ground turkey meatballs or chicken Italian sausage. It will always be a hit with your family and friends! Try serving with your favorite pasta.
Provided by Nan Friskey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
- Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
- Before serving, remove neck bones and discard.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 25.3 g, Cholesterol 56.8 mg, Fat 18.6 g, Fiber 5.7 g, Protein 18.7 g, SaturatedFat 6.7 g, Sodium 1359.8 mg, Sugar 16.2 g
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
ALL-DAY SPAGHETTI SAUCE
This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.
Provided by Matt Smith
Categories European
Time 6h15m
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in a skillet.
- Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
- Add most of the required amount of all the spices.
- Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
- Taste a spoonful and add the rest of the spices to taste.
- TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
- The thicker the metal of your stock pot, the less you have to stir.
- Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
- The longer it simmers, the thicker it gets (yum).
- The sauce is also very good without the beef.
AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE
I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.
Provided by Vamy7913
Categories Sauces
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Saute onion, garlic& carrot in olive oil over medium heat until tender.
- Add ground beef and brown until no longer pink.
- Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
- Add Merlot wine, simmer a few minutes.
- Add rest of ingredients and stir well.
- Reduce heat to low and simmer for at least 5 hours stirring occasionally.
- Remove bay leaves.
- Serve over cooked spaghetti noodles.
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- Béchamel Sauce. Made from flour, butter, and milk, a simple béchamel sauce can carry you far as a home cook. In fact, it’s considered one of the five mother sauces, meaning you can create a number of other popular sauces by using béchamel as a base.
- BBQ Sauce. If baseball is America’s favorite pastime, barbecue is its favorite foodie delight. Originally developed in the American South, barbecue sauce has become something of a cultural symbol, with various regions sporting their own signature recipes.
- Rémoulade. At its most basic, a rémoulade is a mayonnaise or aioli-based sauce that’s often served for dipping with meat, fries, or seafood. This rémoulade is Louisiana’s answer to the classic recipe, adding cornichons, a hearty mustard, and hot sauce.
- Chimichurri. The Argentines love their barbecue, so it’s only natural they created a sauce to accompany it. Chimichurri is a classic Argentinian sauce made with oregano, vinegar, and heaps of parsley.
- Satay Sauce. Equally as delicious in desserts as they are in savory dishes, peanuts are a real gift. The Thai pair their classic peanut satay sauce with skewers of juicy meat and fresh, delicate spring rolls, alike.
- Caramel Sauce. Caramel sauce is incredibly simple to make—after all, it's just a combination of sugar, flour, butter, and milk—but the way it transforms desserts makes it a culinary unicorn.
- Bolognese Sauce. Created in Bologna, Italy (hence its name), Bolognese is a meat-based sauce with tomatoes simmered in. Traditionally, it’s layered overtop a flat pasta noodle, like tagliatelle, but it’s also tempting to eat it straight from a spoon.
- Indian chutney. Chutney originated in India, where each region uses its own characteristic blend of fruits, vegetables, spices, and herbs to serve with a variety of dishes.
- Chermoula. The word “chermoula” rolls off the tongue just as well as its flavor plays on it. This Moroccan creation centers around cilantro and saffron, and is traditionally used to marinate fish.
- Mexican Chocolate Sauce. This Mexican chocolate sauce adds cinnamon and coffee liqueur to the classic recipe, making churros and chocolate cake even easier to enjoy (though, we’re pretty sure you could spread it on sandpaper and it would still taste good).
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