Awesome Italian Sauce - Made from scratch

OTHER RECIPES


With everything you need to make drop dead killer spaghetti sauce available here, still people would rather go to the supermarket and buy a can of Ragú or some other chemically laced crap.  Think about it... in less than one hour, you could be eating incredible, mouth watering pasta coated in the freshest sauce you can imagine.


STEP #1 - GATHERING YOUR INGREDIENTS...

MAIN INGREDIENT:

  • 2 kilos (4 ½ pounds) fresh, ripe tomatoes shrimp (tomate fresco)

  • Washed and remove the part where the stem connects to the fruit. 

  • Cut into 1" chunks.  Its OK to leave the skin on.

VEGGIES, HERBS, SPICES & OTHER STUFF:

  • ½ to 1 complete head of fresh garlic (ajo fresco) - smash flat with knife blade - Quantity depends on your love (or tolerance for fresh garlic!

  • 2 medium onions (cebolla mediana) - coarsely cut

  • 1 can (174 gram) Tomato Paste (puré de tomate)

  • 1 tsp dried oregano (orégano seco) - but fresh is better

  • 1 tsp salt (sal)

  • ½ tsp crushed red pepper (pimienta roja molida)

  • 2 tsp ground black peppers (Pimienta negra molida)

  • 2 large dried bay leaves (hoja de laurel) or 1 large fresh Bay leaf (leave intact)

  • ½ cup Extra Virgin Olive Oil (Aceite de oliva extravirgen)

  • 2 ½ cups inexpensive red wine (vino tinto)

  • 4-5 large leaves of fresh basil (hojas de albahaca grandes) - Torn or coursly chopped.

  • 2 tsp sugar (azúcar)


STEP #2 - PUTTING IT ALL TOGETHER...

  • In a large pot, add ½ cup of Olive Oil and heat to medium

  • Add Garlic, Onions and tomato paste t6 the hot oil

  • Sauté, stirring constantly until onions begin to caramelize and tomato paste dissolves

  • Kick the heat up to medium high and add tomatoes.

  • Stir every few minutes.  DO NOT LET ANYTHING STICK TO BOTTOM OF THE POT

  • Once tomatoes begin to breakdown and you see the beginnings of sauce start to bubble, cover and lower heat to medium low.

  • Add oregano, salt, black pepper, crushed red pepper, sugar and bay leaves

  • Continue to stir every 5-8 minutes for 30 minutes

  • Using a hand blender, purée the tomatoes and spices until it reaches your desired consistency.

  • Add fresh basil

  • Reduce heat to low and cook (covered) for about 20 more minutes.  If sauce looks like it is too thin and watery, continue cooking UNCOVERED.


STEP #3 - ADDING PROTEIN...

  • This is a good time to look into your refrigerator and clean out any protein-based leftovers.  In my case, I usually have leftover chicken, fish, hamburger, steak etc.  It does not matter.  Cut it all up into very, very small pieces and toss it into the sauce.  Mix it all because it does not matter.


STEP #4 - NOW FOR SOME CARBS...

  • What is meat sauce without paste.  I don't care what pasta you want to use, they are all great so long as you use 100% WHOLE GRAIN PASTA. 

  • This sauce works for side dishes, on pizza, in lasagna... anywhere except over fresh fruit and ice cream (unless of course you are pregnant).

  • Serve with a salad and some nice French bread or garlic toast. 

  • A nice red wine will complete the meal.


OTHER RECIPES

 

Thanks for watching our videos.  Please stay in touch.

CONTACT US - EMAIL

Call us on SKYPE at abrowne1950