Of course, we all know the dishes of Italian cuisine: pizza, lasagna, pasta, etc. And each region of Italy has its characteristics, Tuscany stands out the most in this regard, cooking certain dishes. Today we are going to make the best homemade pasta sauce available all over Italy.
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Although we do not claim to be absolute because, as indicated above, each region has its characteristics. And remember the example of Ukrainian borscht – try to list all the recipes by heart (Poltava, Galician, red borscht, with or without beets, beef borscht), and then say with confidence: borscht is made from beef or pork, do you need to add beans, borscht can be only on beetroot or without it!
As always with cult dishes of national cuisine, there are many options, and all of them are true for a certain region, and never for the country as a whole. Especially if it has such a centuries-old history as Italy. Although there are exceptions:
By the way, do you know that the popular Margherita pizza recipe has an STG certificate issued by the EU. What this means: Its ingredients are controlled and regulated by law, as are its shape, dough preparation method, cutting, and places where it can be consumed.all Recipes
Homemade spaghetti sauce
After many tests and retests of easy homemade spaghetti sauce recipes, we finally have one to share.
Although it takes over 3 hours to make this spaghetti sauce from scratch to develop a rich, hearty flavor. It is easy to make. Prep work takes 10 minutes, and then you can step away from the stove to do other things around the house.
In this post, we’ll walk you through how to make spaghetti sauce and answer some of the most common questions we’ve received about making homemade pasta sauce.
This Italian homemade sauce requires minimal preparation, but packs a punch. Here are the basic steps for making spaghetti sauce:
- Cut fresh tomatoes in half and pour olive oil.
- Put in a baking dish with garlic and fry until soft.
- Fry onion, paprika, mushrooms, and garlic in a pan.
- Add sausage and cook until browned. You can also make an option with Italian meatballs.
- Add the remaining spaghetti sauce ingredients to the pot and cover.
- Let the sauce simmer for at least 3 hours or more. It all depends on the consistency of the sauce you want to get – the longer you cook, the thicker the sauce will be.
How to thicken spaghetti sauce
Watery spaghetti sauce is almost always caused by a lack of tomato paste. Tomato paste will thicken the entire sauce without losing the tomato flavor. It’s actually concentrated enough to give you a tomato charm you’ll love.
Is it possible to make spaghetti sauce in a slow cooker?
Yes, homemade spaghetti sauce is a great choice for your slow cooker. You can even put meat in it, but remember that it takes longer to brown. Start over high heat and add the meat, as well as the vegetables and herbs. Once browned, add the rest of the ingredients and let it cook over low heat all day, stirring occasionally.
Should roasted tomatoes be peeled and seeded?
After frying fresh tomatoes, it is better to add them directly to the pan with the sauce, without removing the skin or seeds from them. We’ve found that roasted tomatoes break down well in spaghetti sauce, so there’s no need to do extra prep work for this recipe.
Is it possible not to add minced meat?
Absolutely! If you are a vegetarian or simply don’t have ground meat on hand, you can leave it out. Despite the absence of minced meat, your spaghetti sauce will be rich in flavors.
Can spaghetti sauce be canned?
Yes, you can make this homemade spaghetti sauce in the summer when we have plenty of tomatoes on hand.
Can spaghetti sauce be frozen?
Easy! The best way to freeze spaghetti sauce is to let it cool completely and then seal it in a food bag. You can store spaghetti sauce in freezer containers or bags. When you’re ready to eat the sauce, refrigerate it overnight to thaw.
Tips on how to make the best pasta sauce
There are a few secrets to making a good spaghetti sauce, and they all have to do with the ingredients you use. I’m certain, and it’s no surprise, that high-quality ingredients are critical to making a truly great homemade pasta sauce. Here’s what you should know about the key ingredients in this spaghetti sauce recipe:
Tomatoes. You will need whole tomatoes, tomato sauce and tomato paste. San Marzano tomatoes work best for this recipe, but you can use any brand of Italian canned tomatoes.
Fresh herbs – will create a more aromatic, fresh sauce. A combination of fresh and dry herbs, or completely dry herbs will be acceptable if you are unable to use fresh herbs.
Parmesan rinds are the key ingredient to making the BEST spaghetti sauce. Never throw away that Parmesan rind. Add it to your sauce and let it simmer so the cheese really seeps into the sauce. It will not give a cheesy taste, but will complement it with wonderful notes.
Time – A truly great sauce takes time. Start cooking in the morning and let it languish all day. Time is the only thing that can combine and allow the flavors of the sauce to fully bloom.
Meat. Adds a richer taste to the sauce. But you can leave it out for this recipe, the sauce will be great without it. You can also replace the meat with Italian meatballs, details in the recipe below.
Tomato pasta sauce
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Easy pasta sauce
After several attempts, this recipe is the best spaghetti sauce ever. You will enjoy it and will be happy to cook it again and again.
- Fresh tomatoes – 4 large (or 6 small)
- Garlic – 2 cloves
- Olive oil
- Salt and pepper – to taste
- Onion – 1 pc.
- Cream mushrooms – 100 grams
- Paprika – 75 grams
- Italian sausage – 455 grams (or meatballs*)
- Fresh parsley – 15 grams (or 2 tablespoons of dried)
- Fresh rosemary – 1 tsp. (or 1/2 teaspoon dried)
- Fresh basil – 1 tbsp. l. (or 1.5 teaspoons of dried)
- Fresh oregano – 1 tsp. (or 1/2 teaspoon dried)
- Canned tomatoes – 1 can (800 grams)
- Tomato sauce – 850 grams (or homemade tomato juice)
- Tomato paste 2 tbsp. l.
- Salt – 1 tsp. (or to taste)
- Bay leaf – 1 pc.
- Balsamic vinegar – 2 tsp.
- Parmesan cheese – 35 grams (with peel**)
Preheat the oven to 205 degrees C and spray a little oil on a sheet.
Cut the tomatoes in half and place on a baking sheet. Add the peeled garlic. Sprinkle with a little salt and pepper and bake for 20–30 minutes, or until the tomatoes are wilted.
Chop the garlic and set aside.
Heat a large saucepan over medium heat and add a drizzle of oil. It is advisable to use cast iron dishes.
Add the onion, paprika, mushrooms, and garlic and stir with a wooden spoon until the onion is translucent.
Add the Italian sausage and grind a little*. If you are using meatballs, skip this step.
When the meat is browned, stir it every minute and continue to shred the meat.
Add the herbs and stir again to combine the ingredients, cook for another 30 seconds.
Add tomatoes, canned tomatoes, tomato sauce and tomato paste.
Stir and sprinkle the sauce evenly with salt. Add bay leaf, balsamic vinegar and Parmesan rind**. Stir, bring to a boil, reduce the heat and simmer for 3–5 hours (depending on the consistency of the sauce you want to get).
Before serving, remove the bay leaf.
For the version with Italian meatballs*.
Skip steps 6 and 7 and continue cooking.
1.5 – 2 hours before readiness, add the Italian meatballs (they should already be baked in the oven, i.e. ready).
Simmer the sauce together with the meatballs over low heat, stirring occasionally.
Your spaghetti sauce is ready! Serve with spaghetti, topped with grated cheese and fresh herbs.
Spaghetti sauce can be frozen for up to 3 months. Cool completely, then place in freezer containers to freeze.
*for the recipe with meatballs, use ready-made meatballs, not raw!
**yes, this is not a mistake – you should add exactly the skin (rind) from the Parmesan cheese. It can stay in the sauce, and you don't need to throw it away after cooking, but you don't need to use it either!
Serving Size8 servings
Amount Per Serving Calories 265Total Fat 18gSaturated Fat 6gCholesterol 43mgSodium 1314mgCarbohydrates 16gFiber 4gSugar 9gProtein 11g
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