Julies Pasta Sauce Recipes

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Julia Child's Provençale Tomato Sauce image

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Steps:

In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

JULIE'S SPAGETTI SAUCE

Julie's Spagetti Sauce image

My mom got this recipe from her friend Norma in Sault Ste Marie. This Spagetti Sauce is fantastic and it makes lots. Be prepared to freeze what you can not use right away. (I divide the sauce into three freezer friendly containers so that I can use it for three different pasta meals without having to thaw the whole batch). Expect to spend the better part of the day doing making this. Your efforts will be rewarded, I get so many compliments that I make a pot just to give it to family members as a Christmas gift. Tip - add chilli powder, hot sauce and kidney beans and voila, it's a chilli !

Provided by Julie M.

Categories Spaghetti

Time 6h

Yield 14 serving(s)

Number Of Ingredients 18

Ingredients

2 (1 3/8 liter) cans tomato juice
1 (16 ounce) can crushed tomatoes
1 (680 ml) can tomato sauce (large can)
2 tablespoons oregano
2 tablespoons basil
2 chopped garlic cloves
2 tablespoons parsley
1 (369 ml) can tomato paste (or two small cans)
1 chopped onion
1 chopped green pepper
chopped mushroom
salt
pepper
2 lbs hamburger
2 chopped garlic cloves
1/4 teaspoon dried chili
2 carrots
3 bay leaves

Steps:

In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med.
In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley.
Be sure not to burn. Add to sauce and don't clean the pan.
In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce.
In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce.
In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce.
In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves.
Simmer 4 hrs, stirring occasionally.

Nutrition Facts : Calories 213.1, Fat 7.9, SaturatedFat 2.9, Cholesterol 43.5, Sodium 1103.7, Carbohydrate 21.1, Fiber 4, Sugar 13.5, Protein 17.6