Quote:
Originally Posted by Papa_lecki
We’ve never had sauce (gravy) from a jar.
1 can tomatoes (either crushed or pealed (I like peeled)
1 can dice tomatoes
1 can tomato paste
Olive oil
Garlic
Basil
If you want meat sauce - start with equal parts veal/beef/pork - cook them
Remove meat
Crush 1 or 2 cloves garlic, sauté in olive oil (about 2 to 3 minutes)
Add the 3 cans of tomatoes to the pan
Add some Italian seasoning
Let that cook down for about 30 minutes
Add meat back into the red sauce.
Add basil to the end.
If you want thinner sauce, add some of the water from cooking the pasta
I sometimes add diced onions with the garlic.
I dont know the ounces
But I use the small can of tomato paste
The normal size can (like a soup can) of the diced tomaotes and
The next size up of the tomatoes
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I agree with your recipe as very good and very Italian.
The only difference btw. yours and mine is scale.
I make a very large pot, several cans of crushed tomatoes,
several cans of tomato sauce, 1 6 oz can of tomato paste, 1 cup of water, 2-4 minced garlic cloves.
Allow it to simmer all day, (really only about 3-4 hours) and always add a Bay Leaf and a little sugar, at the beginning of the simmering.
I always use meat. I get several quarts for the freezer and the evenings meal.
Always supurb.
I would gag on jar mix, no matter Rao's or Bellini. Sorry, just a matter of preference from all of us in an authenic Italian family.