Authentic Pasta Sauce Recipes

AUTHENTIC PASTA SAUCE

Steps:

• 1. Heat 2 tbsp of the olive oil in a skillet. Add garlic and cook until fragrant - about 20 seconds.
• 2. Add onions, mushrooms, green and red peppers and saute until tender - about 6-7 minutes.
• 3. Combine sauteed veggies and all other ingredients in a soup pot and simmer for at least 90 minutes.
• 4. Serve over your favorite pasta and Enjoy!
• 5. **NOTE - you can use whole Italian tomatoes instead of crushed if you want to be more authentic but you will need to 'crush' them yourself before cooking, and you will also need to add 1 can of tomato paste to get the proper thickness.

AUTHENTIC ITALIAN PASTA SAUCE

Steps:

• 1. I suggest. A large stock pot or sauce pan to make sauce in. You can also use meatballs in place of ground beef. This recipe can be altered to your tastes. I have a vegetarian, so I do not prepare my sauce with meat always. Also if I'm going to can, I omit the meat.
• 2. Prepare all vegetables. I use a food processor to save time. You want veggies finely chopped to cook into & soak into sauce and create a seasoned flavor in the sauce.
• 3. Heat oil in stock pan over medium heat. Add meat if using, and finely chopped vegetables. Saute until meat is browned, or for 3 minutes, until onions are transparent. Be careful not to burn garlic. Drain grease off and add red wine. Add whole tomatoes to pan and break up with wooden spoon while cooking. Add brown sugar, tomato sauce, tomato puree, spices.... simmer until sauce is hot. Add tomato paste (heat helps to cook paste into sauce).... add additional seasons to taste. Allow to cook on low for 2-4 hours, stirring frequently.
• 4. When sauce is done, & when ready to serve, remove from heat & add balsamic vinegar, & parmesan-reganno cheese, stir into sauce. Serve over prepared warm pasta, over your favorite Italian dish (chicken parm, eggplant parm, use in lasagna, etc) If canning, can as directed per canning jars while sauce is hot. If freezing, allow sauce to cool to room temp, place in freezer friendly dish & store in freezer for up to 3 months. I hope you enjoy this sauce as much as we do!

AUTHENTIC PASTA SAUCE

Steps:

• Brown ribs in oil.
• Remove ribs from oil and saute the onions and garlic till transparent.
• Add tomatoes and water.
• Raise heat and allow sauce to boil, mixing occasionally so bottom doesn't burn.
• Reduce heat and simmer uncovered for 2 hours till meat is falling off the bones.
• Note: As other reviewers have attested -- the ribs will not make the sauce greasy. Enjoy! : ).

AUTHENTIC (QUICK) ITALIAN TOMATO SAUCE FOR PASTA

Steps:

• Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
• Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
• Add the salt and continue to simmer at a fast pace, and stir often.
• The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
• Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma.
• Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
• Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

MOM'S BEST SPAGHETTI SAUCE

Steps:

• Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
• Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
• After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• Cool, cover, and refrigerate overnight. The next day, reheat and serve.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.