Can somebody please give me a good recipe for Italian pasta sauce?

Question

my recipe is OK but it never comes out the same, its always different. last time i made it , it didn't taste so good.

please help!

Answer 1

There are hundres of types of Italian pasta sauce.  If you are making an Italian-American style tomato sauce, ad some batches are good while others are bad, be sure you ae cooking it in a non-reactive pot (stainless steel, for example).  That could explain your bad batches.  Also be sure to buy high quality canned tomatoes and don't burn the garlic (makes it bitter)

Answer 2

2 large cans whole peeled tomatoes, crushed by hand, not drained

A few cloves of garlic, peeled and pressed under the heel of the hand

a handful of fresh basil leaves

2 tbsp or so olive oil

sea salt, to taste

crushed red pepper, to taste

Put in skillet, simmer until desired consistency

Answer 3

when i make my pasta sauce i use

3 cans of sauce

2 cans of crushed

1 stick of margarita pepperoni i slice them myslef

1/2 onion chopped

2 to 3 pieces of garlic sliced thin

i put the onions,garlic,and roni in the pan i put a little bit of meat tenderizor garlic and onion powder and 1 teaspoon of sugar,  and sprinkle some dry basil. I let everthing saute nice nice  then add in the cans of sauce's, then i will take all of the sauce cans and get the extra sauce that was left in them and run them under water filling only one can with water and adding that in aswell i give it a good mix then i put some more garlic and onion powder and another teaspoon of sugar and throw some grated chesses on top about 1/2hr later i mix the sauce again let it simmer on low then i am good to go.

Answer 4

Carrie, I am so glad you asked. I assure you if you use the following recipe you will become infamous amongst your friends and peers for this sauce. My grandfather compiled this recipe from Italian immigrant residents here in New England about 75 years ago, perfected until his death in 1987, and to this day I have yet to meet someone that has tried it and said they've had better. I will also include a recipe for homemade meatballs. Enjoy!

Sauce:

1 - Can Pastene Crushed Tomatos

1 - Can Pastene Tomato Puree

2 - 6-8oz cans Tomato Paste

8oz - Salt Pork

1 - 10" Stalk of Celery

1 - Medium Green Pepper

1 - Small Spanish Onion

1 - Bunch Italian Parsely

2 - Tablespoons Minced Garlic

8oz - Fresh Parmisigan Cheese

3 - Hot Italian Sausage Links (Can Substitue with Mild)

1/2lb - Chicken Breast

1/2lb - Pork

12 slices - Pepperoni

Preperation:

Mince celery, 1/2 the onion, green pepper, parsley, and combine in a bowl with the garlic and set aside.

Thoroughly cook sausage (I find it easiest to sear for 2 minutes and then slice into 1/2" inch slices, then cook thoroughly), pork, and chicken, cut into bite sized pieces and set aside in a bowl.

Slice salt pork into 1/8" thick slices and coat bottom of a medium to large (not huge) sauce pot. Heat over medium heat, extracting liquid fat from the salt pork (careful not to burn). To further extract fat, take left over salt pork not being used and microwave in a coffee cup for 3 minutes or so, then pour pork fat into the sauce pot as well. You will be sauteeing the vegetables in this fat, so once enough liquid fat has been extracted from the pork fat, remove the solid salt pork and add the bowl full of green pepper, onion, garlic, celery and parsley. Sautee vegetables in pork fat over low to medium heat, stirring frequently (do not burn) for at least 10 minutes. Once vegetables have been thoroughly sauteed add both cans of tomato paste. Rinse each can with water to get remainder of paste and add that water/paste slurry to the sauce pot. Mix thoroughly. Keep sauce mixture on low to medium low heat, stirring frequently, for at least 20 minutes. Next add both the crushed tomatos and tomato puree. Fill each empty can (crushed and puree) with about 1" of water, swirl and add to sauce. Add pepperoni, pork, chicken, and sausage, along with 2 ounces of grated parmisigian cheese. At low heat, cover and stir every 20 minutes for two hours, adding 1 tablespoon of parmisigan cheese everytime you stir. After 2 hours uncover and let simmer for 1 more hour, still stirring every 20 minutes, but no longer adding cheese.

Meatballs:

1 1/2lbs - Cheap Ground Beef (No more than 80% lean, 75% is better if available)

6 - Links Hot Italian Sausage (Can substitute with Mild)

8oz - Italian Style Bread Crumbs

4oz - Grated Parmisigan Cheese

2 - Eggs

1oz - Heavy Cream

1 - Tablespoon - Garlic Powder

1 - Tablespoon - Onion Powder

1 - teaspoon Salt

1 - teaspoon Pepper

1 - teaspoon Worcestershire Sauce

2oz - Tomato Sauce (use the stuff you're simmering on the stove

Preperation:

Preheat oven to 325 (Farenheit). In a large mixing bowl first squeeze all sausage meat out of the sausage casing. Then add beef, eggs, bread crumbs, grated cheese, garlic powder, onion powder, heavy cream, salt, pepper, Worcestershire sauce, and tomato sauce (Make sure to let sauce cool first!!!). Mix thoroughly, thoroughly, thoroughly, by hand, and roll into 1 1/2" - 2" balls. Place on greased cookie sheet and put into oven for 25-30 minutes. A good way I've found to tell when they're done is to make on meatball slightly larger than the others and place it in the middle of the pan. When I pull the meatballs out after 25-30 minutes, I cut that meatball in half, checking to see if it is cooked all the way through. If it isn't, gauge how much longer they have to go and put back in oven until meatballs are thoroughly cooked. Once cooked, add meatballs to sauce simmering on the stove.