Aunt Cindys 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.

AUNT TRISH'S SALAD DRESSING

Steps:

• Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
• Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

AUNT CINDYS RED SAUCE

Steps:

• Heat a large pot to med high. Add olive oil, a few tablespoons, and sausage. Brown on all sides and remove. Add meatballs saute till brown and remove. Add more olive oil if needed and saute onions 5 minutes. Add garlic, be careful not to burn. Add cans of tomatos and paste(I add a can of water for every 2 cans of tomatos) Add herbs, salt and pepper to taste. Add wine and cheese if you'd like. Bring to a boil and simmer, returning sausage and meatballs to pot, for at least 2 hours.