Mama Leones Italian Tomato Sauce Good For Many Uses Recipes

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MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)



Mama Leone's Italian Tomato Sauce (Good for Many Uses) image

I grew up across the street from a real Mama Leone-an amazing Irish woman who had an Italian husband and a live-in Italian mother-in-law who taught her to cook. This awesome recipe was a neighbourhood favourite. It has been equally popular with everyone who has ever tasted it. It is an all-purpose Italian sauce. I usually make it for spaghetti and have added optional instructions for that purpose. Without the meat, it is vegan friendly. It's also a good pizza sauce base. You can add other herbs, spices and vegetables if you like, but we have always kept it simple. That's why once it was a lifesaver for a friend who is allergic to garlic. The sauce freezes extremely well.

Provided by Leggy Peggy

Categories     Sauces

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 10

16 ounces tomato sauce (puree)
16 ounces tomato paste (concentrate)
80 ounces water (that's five cans of water from the tomato cans you've used)
3 teaspoons salt (the original recipe called for six, but that is way too salty these days)
1/4 cup white sugar
1/4 teaspoon cinnamon (some friends who make this insist they need to use more cinnamon. I have a very good quality cinnamo)
2 dried hot red chiles (you can substitute chilli flakes about 1/4 teaspoon)
2 bay leaves
2 lbs lean hamburger (optional)
2 medium onions, chopped (optional)

Steps:

  • Put all ingredients (except the meat and onions) in a large pot.
  • Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
  • Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
  • The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
  • Remove and discard the chillies and bay leaves.
  • What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
  • Drain off any fat.
  • Add meat mixture to cooked sauce and stir well.
  • Heat the mixture well, then ladle over pasta.

THE BEST TOMATO SAUCE



The Best Tomato Sauce image

There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.

Provided by Food Network Kitchen

Categories     condiment

Time 1h50m

Yield 12 cups

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
6 cloves garlic
1 medium onion, diced
One 28-ounce can whole San Marzano tomatoes
One 28-ounce can crushed tomatoes
One 14-ounce can tomato sauce
2 tablespoons tomato paste
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 piece Parmesan rind, optional
1 sprig basil

Steps:

  • Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
  • Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
  • Finely chop the reserved browned garlic cloves and add to the sauce.
  • Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE



My Mama Iuliucci's

My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!

Provided by Karen..

Categories     Sauces

Time 3h15m

Yield 1 Large pot of sauce

Number Of Ingredients 16

2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
2 onions, chopped
2 cloves garlic, chopped
Italian sausage or home-made meatballs
1 -2 spareribs (optional)
leftover cooked chicken thighs or chicken leg (optional)
pepperoni (optional)

Steps:

  • Combine tomato products in large stock pot or dutch oven.
  • Add a 28 ounce can of water and stir.
  • Bring to a boil and reduce to a simmer.
  • Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
  • In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
  • Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
  • Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
  • Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
  • Fry onions and garlic until tender and aromatic.
  • Remove pan from heat.
  • Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
  • Pour and scrape it all into the simmering sauce.
  • Stir to combine.
  • Let simmer for 3 hours or until desired consistency, stirring occasionally.
  • I keep mine only half way covered, so it cooks down and gets thick and rich.
  • Remove pepperoni, chicken and ribs if used.
  • Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
  • Discard pepperoni, eat it, or chop it up and add it back to sauce.
  • Serve over your favorite pasta and enjoy.

Nutrition Facts : Calories 1106, Fat 20.3, SaturatedFat 9.6, Cholesterol 44, Sodium 5923.4, Carbohydrate 206.3, Fiber 45.9, Sugar 123.8, Protein 57.4

ITALIAN TOMATO SAUCE



Italian Tomato Sauce image

The best spaghetti sauce! We had this every Wednesday when I was growing up. The secret ingredient is the nutmeg. Just a pinch. Delicious! Serve over spaghetti.

Provided by cuttnshowmom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 10

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, diced
¼ cup chopped celery
1 small garlic clove, minced
1 pound ground beef
40 ounces Italian-style stewed tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) package sliced mushrooms, or to taste
½ cup grated Parmesan cheese, or to taste
¼ cup parsley
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
½ teaspoon dried oregano
⅛ teaspoon ground black pepper
¼ teaspoon baking soda, or to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
  • Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
  • Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 17.6 g, Cholesterol 31.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 980.3 mg, Sugar 12.4 g

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