How to cook the delicious spaghetti tomatoes sauce?

Question

When i cook the tomatoes sauce not same the restaurant. i put water to cook also same look like no sauce. so how? pls advise. tq so much!!

Answer 1

YOu need to caramelize the meat with tomato paste.

brown your ground meat as usual, when its done, add a can of tomato paste. Keep the fire at medium and keep Mixng until its not only Incorporated well but the tomato paste turns almost a brown color WITHOUT burning it....keep mixing! Add your tomatoes to that mixture and season as you normally do.

If your using chunks of meat....caramelize them with olive oil ( she probably used lard) until they are WELL browned before adding the tomato paste and proceed as above

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Spaghetti Sauce

2 large cans tomatoes or 2 quarts fresh or home canned tomatoes.

4 small cans tomato paste

2 tbl. oregano

2 cloves garlic or 1/4 tsp. garlic powder

1/4 tsp.red pepper

2 tbl. sugar

2 tbl. olive oil

1/2 tsp. black pepper

2 tsp. salt

2 tbl. parsley

Brwon some meat- like beef, prok- then add the above. Cook slowly 12 hours

Answer 2

Finely dice I white onion and cook in 2 tbsp olive until tender but without colour. Add 2-3  cloves of garlic peeled and chopped.

Add 2 tins of good quality tinned tomatoes (chopped or whole your preference), then add an equal amount of water and cook slowly stirring from time to time.  Cook until the sauce has reduced back the consistancy of the tinned tomatoes.  Wizz in a food processor on pulse mode to puree the sauce.Return to a clean pan season with salt and pepper and a few chopped fresh herbs.  

Good tomato sauce should a balance between the acidity that come from the inside and the natural sweetness that comes from the flesh.

If you add fresh tomatoes, blanch to remove the skins and use a 1-2 Tbsp of tomato puree.

A nice alterative recipe is to roast the tomatoes in the first place slowly in the oven, this intensifies the flavour.

Answer 3

No water unless it is to thick & only a little then! It is suppose to be kinda thick. (serves 6 so might want to double the recipe)

2 pounds Italian Sausage

2 tablespoons olive oil

1 Onion (chopped)

1 Red Bell Pepper (chopped)

1 Green Bell Pepper (chopped)

3 Cloves Garlic (minced)

12 Roma tomatoes (chopped)

2 small cans Tomato Paste

3 small cans Tomato Sauce

1 bay leaf

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon dried parsley

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red wine

Spaghetti Noodles

Parmesan cheese

1. In a large soup pot - brown Italian Sausage and crumble the meat into chunks. Drain grease.

2. Add olive oil, bell peppers, onion and minced garlic. Cook for 5 minutes, stirring frequently. Add chopped tomato and cook 5 more minutes, still stirring.

3. Add tomato paste and tomato sauce. Fill empty cans with water and add to pot.

4. Add spices to the spaghetti sauce. Add salt and pepper and wine. Stir well.

5. Cook on low heat for 1 1/2 hours. Stir often to keep spaghetti sauce from sticking to bottom of pan. (add more water if sauce becomes too thick)

6. Remove bay leaf and ladle sauce over spaghetti noodles.

Top with Parmesan cheese.