If you make your pasta sauce from scratch, please share your recipe.

[Anonymous]

We are making homemade pasta this weekend. I also want to make the sauce and meatballs (either pasta sauce or marinara, I don't really care). if you have a tried and true recipe that you love, could you please share it?

[Anonymous]

It's not as hard as you are making it sound. Soften diced onions in olive oil, add garlic and salt and then canned tomatoes (I prefer crushed, but that's heresy to som- make sure you get unseasoned though) extra granulated garlic, oregano, and any other spiced that you like. I also like a dash of balsamic, but that's not necessary at all. Add browned meatballs and simmer for a long time. Remove the meatballs, strain off the fat, scrape the bottom of the pot to mix in anything that stuck and you're good to go. A lot of the seasoning and flavor comes from the meatball spending time in the sauce.

[Anonymous]

Anonymous wrote:It's not as hard as you are making it sound. Soften diced onions in olive oil, add garlic and salt and then canned tomatoes (I prefer crushed, but that's heresy to som- make sure you get unseasoned though) extra granulated garlic, oregano, and any other spiced that you like. I also like a dash of balsamic, but that's not necessary at all. Add browned meatballs and simmer for a long time. Remove the meatballs, strain off the fat, scrape the bottom of the pot to mix in anything that stuck and you're good to go. A lot of the seasoning and flavor comes from the meatball spending time in the sauce.

Is there much difference between using fresh tomatoes and blanching them and using canned?

thank you for the recipe, BTW. sounds delicious.

[Anonymous]

Marcella Hazan.

https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's not as hard as you are making it sound. Soften diced onions in olive oil, add garlic and salt and then canned tomatoes (I prefer crushed, but that's heresy to som- make sure you get unseasoned though) extra granulated garlic, oregano, and any other spiced that you like. I also like a dash of balsamic, but that's not necessary at all. Add browned meatballs and simmer for a long time. Remove the meatballs, strain off the fat, scrape the bottom of the pot to mix in anything that stuck and you're good to go. A lot of the seasoning and flavor comes from the meatball spending time in the sauce.

Is there much difference between using fresh tomatoes and blanching them and using canned?

thank you for the recipe, BTW. sounds delicious.

Canned, at least good canned, are canned very fresh. I think they taste better. At least that was America's Test Kictchen's take years ago

[Anonymous]

A good brand of canned tomatoes is way better than fresh at this time of year. I also use Marcella Hazan's recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It's not as hard as you are making it sound. Soften diced onions in olive oil, add garlic and salt and then canned tomatoes (I prefer crushed, but that's heresy to som- make sure you get unseasoned though) extra granulated garlic, oregano, and any other spiced that you like. I also like a dash of balsamic, but that's not necessary at all. Add browned meatballs and simmer for a long time. Remove the meatballs, strain off the fat, scrape the bottom of the pot to mix in anything that stuck and you're good to go. A lot of the seasoning and flavor comes from the meatball spending time in the sauce.

Is there much difference between using fresh tomatoes and blanching them and using canned?

thank you for the recipe, BTW. sounds delicious.

Canned, at least good canned, are canned very fresh. I think they taste better. At least that was America's Test Kictchen's take years ago

thanks! I'll use canned then.

[Anonymous]

Use San Marzano tomato.

[Anonymous]

Anonymous wrote:Marcella Hazan.

https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538

So this recipe is not too bland? She doesn't use any spices at all other than salt.

[Anonymous]

Above recipe sounds really good. You can place meatballs under the broiler instead of frying. Watch closely, flip once. You can add some torn basil leaves at the end of cooking, with a drizzle of olive oil. I prefer that over the parmesan cheese on top.

[Anonymous]

Anonymous wrote:Use San Marzano tomato.

+1

1. I use ground turkey, but you could use ground beef 1lb -- brown with olive oil
2. add chopped up garlic, onions -- cook til onion is soft
3. pour in 1/2 cup of red wine -- any -- let it soak up
4. 1tbs tomato paste
5. throw in diced carrots
6. 16oz can of SM canned tomato
7. salt, oregano, dried basil, pepper to taste - dash of any type of sweetener
8. 1 cup of chicken stock -- simmer for 1 hour at least

spaghetti sauce is always best the next day but if you let it simmer for at least an hour, it will taste better.

my kids love my sauce. Super easy. I don't do complicated recipes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Use San Marzano tomato.

+1

1. I use ground turkey, but you could use ground beef 1lb -- brown with olive oil
2. add chopped up garlic, onions -- cook til onion is soft
3. pour in 1/2 cup of red wine -- any -- let it soak up
4. 1tbs tomato paste
5. throw in diced carrots
6. 16oz can of SM canned tomato
7. salt, oregano, dried basil, pepper to taste - dash of any type of sweetener
8. 1 cup of chicken stock -- simmer for 1 hour at least

spaghetti sauce is always best the next day but if you let it simmer for at least an hour, it will taste better.

my kids love my sauce. Super easy. I don't do complicated recipes.

Thanks! I'm all about simplicity too.

[Anonymous]

Aren't there any Italians on this board? My 100% authentic Italian friends call their tomato sauce " gravy" and it is an all afternoon ordeal making it. Anyone authentic want to weigh in?

[Anonymous]

I use Lidia's recipe.

https://lidiasitaly.com/recipes/italian-american-meat-sauce/

[Anonymous]

1 can San Marzano tomato paste (or cento)
1/2 can water
3 garlic cloves
4 sprigs parsley
2tsp salt
1/2 c olive oil
4 basil leaves
1/2 tsp crushed red pepper
1/8 tsp oregano
1/4 tsp black pepper

Bring to boil simmer 30min - 2 hrs.

You taste it and ten say it needs a little salt, add salt then say perfect.
Makes 4 cups