Simple but amazing pasta sauce recipe

I made this tonight thank you!
I'm never buying canned sauce again. This is good. Wife loved it and she knows her stuff. Pics to follow.

 

Next time I'm batching-it I'm trying this.

how important is that special type of tomato?

 

Very similar to what my grandmother would make every weekend. I believe she added olive oil as a substitute for butter.

Simple, cheap, delicious, and easy to make.

Also, she would toss in pork bones or italian sausage (precooked) in the simmering stage.

Another trick was to cook it one day in advance, refrigerate it, and reheat it the next day on the stove. It tastes better the next day.

BTW: Meatballs are an American thing... No meatballs in Grandma's recipe please!

I find too many sauces are too spicy for my taste.

 

My best friend's mom ( God bless her soul ) also put spare ribs in there.
Delicious.

Ed

 

Surprisingly simple.... will give it a go next time.

Jedi

 

Guys don't forget to try this. It is really good if you like nice light tomato goodness. Mmm.
I had the San Marzano tomatoes in a can and it turned out fantastic!
Really surprising since it's so simple. I said to my wife "maybe next time I'll add some basil" and she said "no. it's perfect."

Pic#1 butter and onion thrown in
Pic#2 almost done
Pic#3 delicious
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Awesome I will have to make it a day ahead next time.
Although fresh it was good enough

 

I tried it - wow!!!!! Incredible how much taste you can get out of a few simple ingredients! I cooked it far too long because I somehow managed to struggle with the Spaghetti (don't ask -.-), I hope it will even be better next time.
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Clemenza don't give a f

A double batch of the OP's recipe right is bubbling away right now. Had a hankering for linguine and red sauce tonight.
Resisting urge to add garlic, crushed red pepper, fresh basil and oregano. The pepper grinder's siren song will likely be too much to resist....

Far out - you call that an onion?! In the USA that's a pearl onion

 

That's a nice

I make a similar sauce but add garlic after the onion, a can of Chicken stock and a inch of anchovy paste in lieu of the salt.

 

We have one that is a touch similar that we really like, did it last night.

28 oz can San Marzano tomatoes - crushed
1/4 cup yellow onion, grated
2 TBL butter
2 gloves garlic minced
1/2 tspn salt
1/4 tspn sugar
1/4 tspn dried oregano
2 TBL chopped fresh basil
2 TBL olive oil

Melt butter in large skillet, saute onion until begins to carmelize, toss in garlic for 1-2 minutes. Then pour in tomato and add salt, sugar and oregano. Let it come up to temp, them simmer for 10 minutes. Season with salt and pepper to taste. Add basil and olive oil just before serving. Toss pasta with part of the sauce to coat, then pour more over the top once plated. Garnish with grated parma and chopped fresh parsley.

If you have whole peeled tomatoes, that works well if you have an immersion blender to get the tomato down to a sauce texture.

Recommend some crusty bread to get the extra sauce off your plate.

If you like some heat, a touch of crushed red pepper would be nice.

 

Every recipe in this thread sounds good. Looks like I know what I'm having for dinner for the next few days. I love pasta so I have to try them all out.

 

Not true about the meatballs, although commonly they would be served after the pasta course all on their own.

 

If you guys see this modest can of a simple white label and a humble rendering of the elongated San Marzano tomatoe...then try one. These are the best canned tomatoes I have ever found to date. I prefer crushed since a reduction can be had more quickly.

http://www.farawayfoods.com/sanmarzano.html

And, for a "poor man's sauce" I think the secret is in how one cooks the garlic. I halve and destem, which is very important as not doing so will result in a bitter component to the sauce. Then for one can tomatoes, heat just less than a 1/4 cup olio until bubbles just begin to form when inserting the end of a wooden spoon into the hot oil. The next part is very important, remove the pan from the heat and then add the garlic halves, then simply oscilate the pan in hand until the garlic is golden but not brown. Typically there will be hotspots in the garlic, none should be brown or the garlic will become bitter. Then add tomatoes, freshly shredded basil and a hint of oregano. I like to add a little crushed red pepper. I have noticed that with canned tomatoes it is not necessary to reduce as the tomatoes have already been cooked. Cooking canned tomatoes will typically result in a watery or runny sauce the longer they are cooked and adding oil can alleviate this but then the sauce can become to oily.

 

I've never added butter, usually just olive oil. I also like garlic, basil, and peppers in mine. Doesn't take long to make and you can take it from there to just about anywhere by adding ingredients.

I actually use the brand of tomatoes posted above or Cento. I buy several cans when I see them on sale and try to always keep a few in the cupboard.

Good stuff!

 

What happens to the onion since it's only cut in half. Do you just let the flavor infuse the sauce and then take it out when it's done?

 

Ok ill add mine in that I made last night and tonight.

Pomodoro Sauce

1 Can San Marzano whole tomatoes 28oz
2 shallots or 1 red onion diced
2 cloves garlic diced
~2 table spoons olive oil
1 bay leaf (ideally fresh)
2 sprig of fresh basil
~1.5 - 2 tablespoons red wine vinegar

Sweat garlic and shallots (or red onion if using) in olive oil on medium low heat until translucent. Place foodmil over pot and run tomatoes through it into pot, add bay leaf, basil sprig, and red wine vinegar, salt/pepper to taste. Simmer for an hour or so and adjust seasoning before serving.

I refuse to buy store bought pasta so normally make my own. I normally make spaghetti to go with the pomodoro sauce. This is a very light pasta due to using the cake flour instead of traditional semolina or all-purpose flour.

Fresh Pasta

1 ¾ cup cake flour
6 extra large egg yoks
1 extra large egg
1 table spoon half and half (can use milk if no half and half)
2 teaspoons olive oil

In a stand mixer add flower, make a well in the middle and add remaining ingreidents. Using the dough hook on slow speed fully incorporate ingreidents slowly. Once fully incorporated and ball of dough is formed turn on med-med high speed to kneed dough for 15 minutes or so. Dough should be slightly moist to touch. If not add a touch more olive oil and kneed for another minute or two. If you have a chamber vac machine or foodsaver sealer system add dough to bag and seal/compress on high. Let rest for 30 minutes. Alternatively wrap in plastic and let rest for 30-45 min. If using pasta extruder attachment for stand mixer form into small balls and feed into extruder, place spegetti on pasta drying rack or use coat wood coat hangers to dry/rest while finishing extruding all dough. If not using extruder you can use a pasta roller and just hand cut tagliatelle. Cook to al-dente in salted (like the ocean) boiling water with a dash of olive oil in the water to keep the pasta from sticking together. Toss with sauce and serve with a dash of fresh ground pepper on top.
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Another good one is to saute onions, garlic, and some chicken if you like, then just de-glaze the pan with some good white wine, add a little olive oil and some cheese and add pasta to finish. If you like it a little creamier just add a touch of butter or even a little cream.

This works pretty well with seafood too but most purists would say leave the cheese out.

I think I'm gonna make this one tomorrow if I have time!

 

Just tried this simple dish, and it gets a thumbs up from me.

 

mmm, I have to try it tonight

 

1/4 lb ground lamb
1/2 lb ground beef
1/4 cup extra virgin olive oil - the good stuff
1 can of the diced plum tomato
4 medium sized minced garlic clove
about 6 turns on the pepper mill
1 cup sangiovese
1/2 cup beef/veal stock

in a pan with olive oil - brown the beef/lamb
add garlic, pepper and mix
pour in sangiovese (or a decent mild red)
cook off for about 8 minutes (reduce liquid by half)
toss in tomatoes
Toss in Stock

should be a thin sauce with LOTS of meat bits
I serve with angel hair or thin #2

Get some good bread to share as well, some piave, and some olive oil - sop up the sauce.

 

Simmering now.......smells good in Casa de JP