Recipe: Pasta Sauce Recipes (4)

9-22-99 Pasta and Pizza Recipes: Pasta Sauces

Becky,LA (10:04:50) :

GRISANTI'S SPAGHETTI SAUCE
Recipe By : BECKY

1 1/2 pounds lean ground beef -- browned and drained
1/4 cup olive oil
1/4 cup butter
1/2 cup Vidalia onion
1/4 cup celery
1/4 cup carrot
1 1/2 cups white wine
4 cups Italian tomatoes
salt and pepper
3 tablespoons parsley

Brown meat in large pot. Remove and drain oil.
Add olive oil and butter. Saut onion, celery, and carrots until tender.
Add crushed tomatoes, wine, salt/pepper, parsley and meat.
Simmer 3-4 hours until thick.
Freezes very well.

NOTES : * SOMETIMES I ADD FRESH BASIL AND A CLOVE OF GARLIC.

Dawn.NY (10:45:55) : Favorite Spaghetti Sauce

1 lb Browned hamburger meat, drained
15 oz Can whole tomatoes
12 oz Can Tomato Paste
15 oz Can Tomato Sauce
3 tbsp Olive oil
1/2 cup Water
1 small onion, chopped fine
1 tsp Basil
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Oregano
1 tsp Garlic powder
1/2 tsp Worcestershire Sauce
1/2 tsp Tabasco Sauce
1/8 tsp Thyme
1/4 tsp Marjoram
1 pinch Rosemary

Combine all ingredients. Simmer covered, 45 minutes, over low heat. Serve over hot pasta. Sprinkle grated Parmesan cheese on top if desired.

Terrytx (10:36:05) : Arrabbiata Sauce
Recipe By :Cooking Light-9/98

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic -- minced
1/2 cup dry red wine or 2 tbsp. balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 tsp. dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 cans (14.5 oz each) diced tomatoes -- undrained
2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over med-high heat. Add onions and garlic; saut 5 min. Stir in wine and next 8 ingredients.; bring to a boil. Reduce heat to med., and cook, uncovered, about 15 min. Stir in parsley. Yield 3 cups (serving size: 1 cup)

NOTES : This spicy sauce gets its name from ARRABBIARE, which means "to get angry" in Italian.

Verla,.IL (10:30:19) : SALSA SEMPLICE DI POMODORO (basic tomato sauce)

1 28 0z can tomato puree
1 28 oz can chopped/crushed tomatoes
1 12 oz can tomato paste
1 large onion, chopped
6 cloves garlic, chopped
1/2 bunch parsley, chopped
2 bay leaves
1-2 tsp Italian seasoning
1-2 tsp dry sweet basil
1 tsp baking soda
salt and pepper to taste
olive oil
12 oz sliced mushrooms
1 28 oz can of water

Saut onions and garlic in olive oil in a large heavy pot! Add all tomatoes, paste, and water to mixture. Add salt and pepper to taste. Add baking soda! Mix well. Add meat balls and cook on low heat for 2 to 3 hours. Add mushrooms if desired. Adjust spices to taste. Remove bay leaves and serve over pasta of your choice. My preference is penne pasta or rigatoni.

Recipes from pasta class Peter Rumbolo! It was awesome. Enjoy!