How To Make The Perfect Red Sauce Recipes

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

CLASSIC RED SAUCE

Steps:

• Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

ALTON - RED SAUCE

Steps:

• In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
• Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
• Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning

RED SAUCE

Steps:

• In a heavy-bottomed sauce pan, warm olive oil over medium heat. Add onions, garlic and pancetta, and saute five minutes. Stir often. Add carrot and celery and cook five minutes, stirring.
• Using fork, add ground beef, stirring to crumble, and combine with vegetables. Add white wine and continue cooking until wine evaporates. Add tomatoes and bring to a boil. Reduce heat and simmer for about an hour. Stir often. Add basil; season with salt and pepper.

RED SAUCE

Steps:

• Mince the garlic and parsley together. Put the olive oil in a small pan over high heat. When nearly smoking, add the minced mixture and toss briefly to cook, about 1 minute. Dissolve the tomato paste in the water and add. Stir constantly for 2 additional minutes. Season to taste with salt and pepper and serve with the boiled meat and vegetables.

MEXICAN RED SAUCE

Steps:

• Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
• Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
• Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.).
• Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
• Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.