Spaghetti Sauce With Three Tomatoes Recipes

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.

SPAGHETTI WITH THREE-TOMATO SAUCE

Steps:

• In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
• Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
• Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

SPAGHETTI WITH THREE TOMATOES

Steps:

• Bring a large pot of salted water to a boil and add the spaghetti.
• Cook until al dente, about 10 minutes.
• Heat the tomato oil in a large saucepan over medium heat.
• Add the garlic and crushed red pepper and cook until fragrant, about 20 seconds.
• Add the canned tomatoes with their juices and the sun-dried tomatoes.
• Simmer gently over medium heat. stirring occasionally, until thick, about 15 minutes.
• Add the cherry tomatoes and simmer until soft, about 10 minutes.
• Drain the spaghetti, reserving 1 cup of the pasta water.
• Return the pasta to the pot.
• Add the tomato mixture and season with salt and pepper.
• Toss gently, adding pasta water as desired.
• Serve immediately.

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.

MAGIC THREE-INGREDIENT PASTA SAUCE

Steps:

• Add the tomatoes, butter, and onion to a heavy medium-sized saucepan. Bring sauce to a simmer over medium heat, then reduce the heat to low, keeping it at a steady simmer.
• Simmer for about 45 minutes until the butter droplets float free from the tomatoes, stirring occasionally with a wooden spoon, gently smashing the tomato on the side of the pan as you stir.
• Remove the onion and discard.
• If desired, season to taste with salt.
• Serve with your favorite pasta.

SPAGHETTI SAUCE WITH THREE TOMATOES

Steps:

• Pour the sun dried tomato oil into a pan on medium heat.
• Add the minced garlic cloves and the onion should you choose to use it and heat for 5-20 seconds. Careful not to burn it.
• Pour the entire can of whole peeled tomatoes with the juice into the pan. Lower the flame.
• At this time, if you're going to use the pre-sliced mushrooms get them in a pan with some butter and get them sautéed.
• While the mushrooms are cooking take your attention back to your sauce. Use the back of a wooden spoon to break up the whole tomatoes. (As the whole tomatoes heat up it becomes easier to mash them down, making this the base for your sauce.).
• You may want to have the pork links chopped up and ready to go should you choose to use them. I would probably get them ready now so that they'll be almost ready to throw in shortly after the Mushrooms. I like to use breakfast links, such as "Farmer Johns". (Add a dash of black pepper to them while they are cooking).
• Add 1/2 cup of chopped sun-dried tomatoes. If this is not thick enough add some tomato paste.
• Now is a great time to check on your mushrooms. If they are just about done go ahead and add them to the sauce.
• Add your spices to taste. Be careful with the crushed red pepper, the more you add the more of a punch it will pack.
• While the meat is cooking and the sauce is simmering cut the cherry tomatoes in half and set aside.
• Add the sausage to the sauce when it is done. Then add the cherry tomatoes and cook 10 more minutes or until they become soft, but not mushy. Pour over your choice of cooked pasta. Enjoy!