Quote:
Originally Posted by scubawva
Can sizes?
Lidia Bastianich & Ina Gsrten both have excellent sauce recipes.
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Guarnaschelli is far far better. however that's not the answer to the question. Since you didn't define what type of meat sauce (ground beef, neckbones, meatballs, sausage, bolognese,etc)
Here's what I gave my kids when they started cooking. If done right, this will easily take care of 2 lbs of pasta (we do not soak pasta in sauce aka gravy)
in a pot add garlic and EVOO and a pinch of crushed reds
heat should be 50%
when you smell the garlic, add red wine (1/2 cup chianti)
allow the wine to cook off (no more than 3 minutes)
add 1 box of Pomi crushed tomatoes
add 1 "palm" of kosher salt (in human terms thats about 2 tsp)
stir to fully blend it all together, cover and simmer
in 45 minutes, add to this 1/2 lb raw ground beef (break it down as it goes in so it's fine not clumps) stir in and cover again
in 45 minutes, taste it, all you'll need to do is add 1-2 tsp of kosher salt, stir in and let it sit for 15 minutes.
when making your pasta (hopefully not some lame brand) please pay attention to the cooking instructions. when making linguine or spaghetti you need a soup pot so it's totally submerged in water. also don't forget to liberally salt the water!!!
drain well stir in 1/4 of the sauce and add a ladle at a time until lightly covered through.
you are done!
Notes: if you want to 'freshen it up' just chiffonade some fresh basil and sprinkle on top.
and as I tell mykids - this is the basics, there are more methods but this will at least feed you. it will never match mine but it's a starting point better than a jar.