These pasta sauce recipes are outstanding. If you are buying sauce from a can or even bottled sauce, you are really missing out. Any of the recipes below can be used as homemade pasta sauce or spaghetti sauce.
FRESH PASTA SAUCE FROM SCRATCH
2 TBS oil
1 cup onion, diced
2 TBS garlic, minced
2 large cans crushed tomatoes
1-1/2 cups cold water
1/2 cup Romano cheese, grated
1 TBS fresh Italian parsley, chopped
1/3 cup sherry cooking wine
2 TBS kosher salt
2 tsp oregano
2 tsp basil
1/2 tsp crushed red pepper, or to taste
freshly ground black pepper, to taste
In a large saucepan over medium-high, sauté the onion in canola oil until tender. Add garlic and sauté until brown. De-glaze the pan (scrape the bottom of the saucepan with a spatula) with the sherry; add parsley and stir.
Put in the remaining ingredients and bring to a boil. Reduce heat and simmer for at least one hour.
You will love this Italian pasta sauce recipe.
FRESH SPAGHETTI SAUCE IN A CROCK POT
18 Roma (plum) tomatoes
1-1/2 cups tomato paste
3 TBS butter
2 TBS canola oil
4 garlic cloves, minced
5 bay leaves
1 large onion, chopped
1 green bell pepper, chopped
1 large pkg of fresh mushrooms, sliced
2 TBS dried oregano
1 TBS Italian seasoning
2 tsp homemade chili powder
1 TBS homemade brown sugar, packed
Bring a large pot of salted water to a boil and add the tomatoes. Cook for 10 minutes, drain, and submerge in a bowl of ice water. Remove skins and return to the pot; mashing them. Stir in the tomato paste with 2 cups water. Cover and simmer on low heat.
Heat the butter and canola oil in a skillet over medium-high. Sauté the garlic, bay leaves and onions until translucent.
Next add the chopped green pepper and mushrooms; slowly cooking for 10 minutes. Add these vegetables to the simmering tomato sauce with the remaining ingredients.
Place in a crock pot on low, or simmer slowly on the stove top for 6-8 hours. Season with kosher salt and freshly ground black pepper to taste.
A wonderful, quick pasta sauce recipe. Simply delicious.
EASY MARINARA SAUCE
2 TBS olive oil
3 TBS onion, chopped
3 garlic cloves, chopped
3-1/2 cups whole, peeled tomatoes (28 oz can), chopped
1/4 tsp basil
1/4 tsp thyme
2 tsp kosher salt
freshly ground black pepper to taste
Heat oil in a skillet and saute the onion and garlic. Stir until lightly browned; approximately 3 minutes. Add the tomatoes and herbs; bring to a boil. Lower and simmer for 10 minutes. Season with salt and pepper.
PASTA SAUCE WITH SPARE RIBS
2 TBS oil
2 lbs pork spare ribs, cut into serving pieces
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 can (28 oz) plum tomatoes
6 oz homemade tomato paste
3/4 cup water
1 tsp salt
1/2 tsp oregano
Heat oil in large pan over medium-high and brown the spare ribs. Add chopped onion, onion powder, garlic powder, garlic powder and cook. Stir often until the onion is transparent.
Add the tomatoes, crushing them in your hand with juice. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 2 hours, or until meat starts to fall away from the bone. Stir often while simmering.
This can be made ahead of time and frozen for a future occasion.