Authentic Pasta Sauce Recipes
HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE
Here is my family spaghetti sauce recipe passed down from my grandmother in Italy - it is the best one you will ever cook - don't trust me - try it!
Provided by Lauren Cobello
Time 3h20m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
- Saute for 10 minutes or so, stirring often and being careful not to burn it.
- Add the chopped or pressed garlic.
- Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
- Reduce heat to low and simmer for 2-3 hours stirring often.
- For the first half of the simmer time, do so with the pot uncovered, then cover.
- Add the cheese, stir in and simmer for an additional 5 minutes or so.
- This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).
30 BEST HOMEMADE PASTA SAUCES
These pasta sauce recipes are easy, healthy, and so good! From marinara to bolognese to pesto, there are so many delicious sauces to try.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pasta sauce in 30 minutes or less!
Nutrition Facts :
AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA
NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Provided by Christina Conte
Categories Main Courses
Time 15m
Number Of Ingredients 7
Steps:
- Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
- Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
- Add the salt and continue to simmer at a fast pace, and stir often.
- The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
- Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
- Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
- Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.
Nutrition Facts : Calories 135 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 498 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
AUTHENTIC ITALIAN PASTA SAUCE RECIPE
This is my Nonna's Italian Pasta Sauce recipe and it is filled with fresh herbs and San Marzano tomatoes. The addition of carrots gives the sauce the perfect amount of sweetness without needing sugar. This tomato sauce recipe goes great with your favorite type of pasta and is the ideal Sunday meal.
Provided by Sarah Holt
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat.
- Once hot, add the diced onion, carrots & celery and saute until the onion is translucent, about 5 minutes.
- Add in 1 teaspoon of salt and the garlic and cook for 1-2 more minutes.
- Pour in the red wine and allow it to simmer for 5 minutes. Next, add in the can of crushed tomatoes, more salt, black pepper to taste, basil and thyme.
- Cover the pot, bring it to a slight boil, turn down the heat to low & simmer for 45 minutes to 1 hour.
- Turn off the heat, allow the sauce to cool for a few minutes, then blend with an immersion or a traditional blender until smooth.
Nutrition Facts : ServingSize 1 Serving, Calories 72.3 kcal, Carbohydrate 4.75 g, Protein 0.56 g, Fat 4.31 g, SaturatedFat 1.54 g, TransFat 0.08 g, Cholesterol 5.02 mg, Sodium 791.59 mg, Fiber 0.95 g, Sugar 1.78 g, UnsaturatedFat 2.55 g
OLD WORLD ITALIAN SPAGHETTI SAUCE
This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.
Provided by FarahC
Categories Sauces
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5
AUTHENTIC PASTA SAUCE
This is the best sauce you'll ever taste. The recipe was given to me by my sister who found it in an old cookbook. I've typed it as it appears in the book, but I also add meatballs, pepperoni (cut in 2" chunks) and sweet and hot Italian sausages. My Grandmother use to add chicken, rabbit, pork chops and/or steak to her sauce (a recipe I wish I had). All of which can be served on the side and make a wonderful addition to the meal. Please note that the serving size is for 1 pound of pasta, however, you may prefer to use less or more. In ( ) at the end of each ingredient are the proportions I use when I make this recipe. Freezes well.
Provided by dojemi
Categories Sauces
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ribs in oil.
- Remove ribs from oil and saute the onions and garlic till transparent.
- Add tomatoes and water.
- Raise heat and allow sauce to boil, mixing occasionally so bottom doesn't burn.
- Reduce heat and simmer uncovered for 2 hours till meat is falling off the bones.
- Note: As other reviewers have attested -- the ribs will not make the sauce greasy. Enjoy! : ).
Nutrition Facts : Calories 399, Fat 30.5, SaturatedFat 10.7, Cholesterol 88.5, Sodium 552.6, Carbohydrate 10.1, Fiber 2.6, Sugar 5.9, Protein 21.5
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 13
Steps:
- Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
- Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
- After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
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