Maries Pasta Sauce Recipes

MARIA'S TOMATO-BASIL SPAGHETTI SAUCE

Steps:

• Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
• Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

MARIE ROSE SAUCE

Steps:

• Mix Mayonnaise and Ketchup in bowl.
• Add lemon juice and worcestershire sauce to taste.
• Serve over Salad or as Shrimp Dip.

MARIE ROSE SAUCE

Steps:

• In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.

MARIE'S PASTA SAUCE

Steps:

• Place mushrooms in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. Drain, and coarsely chop; set aside.
• Meanwhile, place tomatoes in a large saucepan. Bring to a boil. Reduce to a simmer, and cook for 20 minutes. Add porcinis, and simmer until desired consistency, about 30 minutes. Add butter, cheese, and basil; simmer for 5 minutes.

MARIE'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Saute onion and garlic lightly in olive oil over medium heat, being careful not to brown.
• Add tomatoes, sauce and basil to blender and blend until fairly smooth.
• Add mixture back to saute pan and add salt and pepper and red pepper flakes to taste. (Tomatoes have sodium, so be careful with how much you add.).
• Drain one can of clams and add liquid only to sauce.
• Stir and bring to boil, lower heat and simmer sauce for about 20 minutes.
• Drain other 2 cans clams and reserve liquid.
• Cook pasta and about 5 minutes before it is done, add clams to sauce.
• If sauce is too thick add a little more of the reserved clam liquid.
• Add cooked pasta to sauce and stir for a few minutes, then serve.