Cooking: Pasta Sauce - Page 10

Well Played Sir!

Alright guys, me and a few cousins are having a pasta sauce competition. What recipe will be my best bet?

From Tyler Florence.


1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed (I prefer San Marzano tomatoes)
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper


Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Depending on tastes you can keep or leave out the olives. I am not an olive fan and leave them out.

- cover bottom of saucepan with extra-virgin olive oil and set to medium-low heat
- add 5-6 cloves minced garlic and 1 medium minced onion
- cook for a few minutes
- add meatballs (i will not divulge recipe); seasoned, thin pork cutlets; italian sausage and brown all meat
- add 5 cans of tuttorosso crushed tomatoes (new world style with basil)
- cook over low heat for 5-6 hours, stirring occasionally (can cook for less time, but this is usually what I go for)

I'm getting away from lengthy preparations and have lately been making sauce that can be prepared in not much more time thatn it takes the pasta to cook - very satisfying.

what kind of tomatoes are you a fan of?

http://www.foodnetwork.com/recipes/m...e12/index.html This Mario Batali one isn't too bad and its fairly simple to make.

Nicely played, sir.

joisey tamaytoes!

Make this one pretty often with a couple of tweaks. Delicious and simple.

Was planning to go to a party tonight...the person who is bringing me failed to mention that it is a "sauce party" (wherein the hosts provide pasta/rice/crepes/chips/whatever and you bring sauces for them).

When I found out about this last night, I skimmed this thread, took a survey of ingredients I currently had at home, and got saucing....here is my memory of what I made (feel free to )

-Didn't have any pork or beef, so I started with 4 half slices of thick bacon. Cooked them to just before crispy and set aside (leaving bacon grease in the pan instead of olive oil).
-threw in 2 cloves of garlic (sliced) followed by a diced onion, celery stalk, and carrots and cooked until soft. Also added a bunch of red pepper flakes (goal was for a pretty spicy sauce)
-1 can (28oz or whatever) of whole san marzano and 1 can crushed tomatoes with basil
-return 2 half slices of bacon (I ate the other two...) to the pot along with a bay leaf, some random dried herbs, and a few more red pepper flakes for good measure. S&P
-add a mother fuckin' potato! (in skimming this thread someone mentioned a potato...I was too lazy to go back and actually read the post but I had a potato lying around so I diced it and threw it into the sauce).
-simmered long enough for stuff to start to break down pretty good to make the next step possible
-run it all through the food mill for that awesome food mill texture (and I think it tastes better as you get rid of the solid fibers, pepper flakes, etc)

Only had a little sample as I had already eaten but it seemed pretty good (if you like spicy). Hopefully it reheats well and tastes good tonight.

cacio e pepe: for 2 portions, 5 ounces dried pasta ... while it's cooking, put 1 tablespoon butter in a bowl. Have ready about 1/4 cup grated pecorino romano (reserve another 1-2 tablespoons for garnish). When the pasta is done, put it in the bowl with the butter and stir until the pasta is lightly covered. Add the pecorino and keep stirring. (this is critical: do it in that order or the cheese will clump). add LOTS of freshly ground black pepper. Taste and adjust salt. Put in bowls and garnish with little reserved pecorino. you can do the same thing with parmigiano but call it alfredo.

You mean Classico Tomato Sauce isn't authentic Italian sauce?

As far as OTR pasta sauce goes, Paul Newman's is the best.

I buy pretty much all my food at the local food co-op, which is a small grocery/restaurant that stocks almost exclusively organic/local foods. They have about a half dozen brands of pasta sauce, all the rest being organic 'gourmet' style sauces. I was surprised to see that they carried Newman's, and the full range too, being something that you could find at Kroger. I've gotten into pasta a bit over the past year and tried most of the other sauces there before recently giving Newman's a shot. I seriously can't believe how good it is and am actually excited to try the styles that I haven't tried. WTF? My theory is that there's a bunch of 'marijuana broke' (just a concept, not trying to offend ) hippies who eat a lot of pasta (like broke people do), who happened to be hip to the Newman's sauces and thus got it stocked in the store. Too Fking good.