Does anyone know any good pasta sauce recipies?

Question

Does anyone know any good pasta sauce recipies?

Answer 1

Asked the wife who is a wonderful cook for her recipe. Sorry no soap. But I do know that after the garlic is browned( about 1/3 of the head) and the drippings from the meatballs have been  incorporated  , a 28 oz. can of crushed tomatoes is added. A couple of turns of pepper mill and the mixture is set on simmer and left that way from 3 to 4 hours. At the end she salts to taste( very little), cooks the "ronis" and there you have it. Enough sauce for two more meals. Don't smother the pasta with too much sauce. Do sprinkle some good parmesian cheese on the dish which is fit for a king.

Answer 2

A really good non tomato sauce is:

2 tablespoons of extra virgin olive oil

2 cloves of garlic

1/2 diced onion

Lemon/Vinegar to taste

Salt and Pepper to taste.

Sautee the olive oil, garlic, and onion till translucent.  Add the pasta, preferably linguine.  When all mixed, add a couple of tablespoons of lemon juice or red wine/balsamic vinegar (whichever of the one you prefer).  Add some salt and some pepper, and if you can find, a little roasted garlic seasoning. Then enjoy.

Answer 3

http://www.pasta-recipes-online.com/sauc...

Visit that website, I have made a few of the sauces from there and I loved them...of course you can always make a recipe you own when you add some of your own ingredients!! Hope I was helpful!

Answer 4

Here is the Marinara sauce recipe that I love!

Basic Marinara

Makes ~1 qt.

- 1/4 cup Olive oil

- 1 med. onion, diced small

- 4 cloves garlic, minced

- scant 1/4 cup balsamic vinegar (maybe a tad less as the flavor really stands out)

- 1  28oz. can crushed roma tomatoes

- 2 anchovy fillets, minced fine, or 1/2 tsp. anchovy paste (i use the paste)

- 1 Tbsp anise seed

- 1 bay leaf

- 1/4 cup chopped fresh basil

- 1/4 cup chopped fresh oregano

- salt/pepper to taste

In med. sauce pan, heat oil almost to smoke point then add onion.  Saute till translucent.

Add garlic and cook until fragrant (about 30 seconds)

Add remaining ingredients and whisk to combine.

Cook for 30 - 45 minutes at a low simmer stirring occasionally.

Remove bay leaf and season with salt and pepper to taste.

You can add some custom ingredients to it such as mushrooms or ground beef (cook beef separately and add at end of simmer).

REMEMBER!!  If you are using dried herbs instead of fresh, use about a third of the amount called for!!

Enjoy