topic Re: Made Pasta Sauce in Kitchen

Made Pasta Sauce

Jordan2 — Sat, 31 Jan 2015 01:56:49 GMT

Let me first state that I use to be a pretty good cook and baker, I enjoyed it. I always thought if you could read you could follow a recipe. It got to the point where I was getting taken for granted and I never received any compliments, so I more or less stoppped. Anyway I usually eat my pasta with jarred sauce. I thought why not make your own. I bought some crushed canned tomatoes with puree, diced some onions and garlic,a little bit of sugar,and addded oregano and basil seasoning.It was delicious, so much better than the jar sauce. It was so easy too! I know some of you will think big deal but it was one to me!

Re: Made Pasta Sauce

chickenbutt — Sat, 31 Jan 2015 02:09:41 GMT

Great! It is better to make it yourself, isn't it? It's very satisfying to make a lovely dish out of fresh ingredients. If you are feeding others, they will love it, too.

What I do, since I'm doing all that work anyway, is to get out one of my bigger Le Creuset pots and make a HUGE batch. Then, after it has cooled, I break it down into portion sizes (one or two servings, or however many applies to a given situation) and put them into Lock & Lock containers. Freeze them. Then pop them out and vacuum seal each one. That way I have sauce all year long, since it stores perfectly pristinely for ages since it's vacuum sealed.

All you need to do is open one up, into a pot to simmer until hot, cook some pasta, and grate some cheese, and you have a meal. Or, you can boil-in-bag it.

I make mine with meat, though - I use half hot and half sweet Italian sausage.

Re: Made Pasta Sauce

Toppers — Sat, 31 Jan 2015 02:16:24 GMT

Sounds great, Jordan. I used to make my own sauce, too. Why not be proud of yourself? It does take time and effort to do it, and the results are great.

I just use jarred sauce now, but I add other things to it to "jazz it up" a bit. I will add additional meat to it, plus mushrooms and olives, too.

Re: Made Pasta Sauce

blackhole99 — Sat, 31 Jan 2015 02:27:57 GMT

I started making my own sauce too, there's just to much sodium and ingredients I don't need in the jarred sauces.

Re: Made Pasta Sauce

Salem — Sat, 31 Jan 2015 02:57:05 GMT

How long do you cook your homemade sauce?

Re: Made Pasta Sauce

Lorik62 — Sat, 31 Jan 2015 03:00:15 GMT

I started making my own sauce too because of my husband's high blood pressure. So much sodium in the jarred sauce. My husband thinks mine tastes best!!

Re: Made Pasta Sauce

Jordan2 — Sat, 31 Jan 2015 03:30:40 GMT

Salem I simmered it over a low heat for about 25 minutes. I made a smaller batch and if you made a larger batch I would let it simmer for at least an hour. I would say you really can't mess it up!

Re: Made Pasta Sauce

Gooday — Sat, 31 Jan 2015 03:36:13 GMT

First of all jordan2 ~ good for you!

When I did make my sauce, I used a meat base such as Italian sausage. However, my DH and my immediate family loved it with lamb stew meat. I browned it with S&P and Italian seasoning, a few cloves of garlic and some crushed red pepper. After it got brown, I used diced tomatoes only. Turned the heat to medium or medium low. Stirred it often and after one hour, I turned it to simmer for another hour. When a slight grease formed on top, I knew it was done. I let it cooled and skimmed the top.

My mom was Sicilian so, pasta was a twice a week meal for us. She often used pork neckbones and then her homemade meatballs. We were also fashionable before restaurants started charging 15-17.00 a plate for pasta with oil, garlic and broccoli!

Re: Made Pasta Sauce

lork — Sat, 31 Jan 2015 15:23:11 GMT

I have always made my red sauce. . .with cooked ground beef, onion, garlic, home canned tomato sauce (tomatoes, onions, peppers), tomato paste, oregano, basil, a pinch of annise seed, salt & pepper. I'm always home, but I throw it all together in the slow cooker and cook on low for 4-6 hours. It smells heavenly (all day) and can be served over pasta or on top a pizza.

Re: Made Pasta Sauce

Boehm Collector — Sat, 31 Jan 2015 16:44:28 GMT

Both my parents were born and raised in Italy. As a result there was never any store bought pasta sauce in the house. Mom always made her own. I have continued the tradition. I make several different kinds of sauces. When I make them I make quite a bit and freeze it. IMHO no store bought pasta sauce is even close to being as good as my homemade sauces. Plus I know exactly what ingredients are in mine.

Re: Made Pasta Sauce

Brooklynny — Sat, 31 Jan 2015 18:00:36 GMT

You'd be surprised at how really easy it is to make your own pasta sauces and many other dishes from scratch with fresh ingredients. It's so much healthier...no salt except for what you might add, no preservatives, and no other chemicals that you can't spell or pronounce. Why put that stuff in your body when you don't have to? I'm Italian, too, and I've always made my own pasta sauces, as well as my own pizza and focaccia dough by hand -- now I use my (TSV) KitchenAid stand mixer with the dough hook, and it takes less than 10 minutes total. Just combine flour, salt, yeast, water, and olive oil, and turn on the machine. It does all the work, and I no longer have to knead it either! Let the dough rise for a couple of hours, and fresh homemade pizza is less than a half hour away. It's easier and less time consuming than most people think.

Re: Made Pasta Sauce

ECBG — Sat, 31 Jan 2015 19:59:36 GMT

On 1/31/2015 Boehm Collecter said:
Both my parents were born and raised in Italy. As a result there was never any store bought pasta sauce in the house. Mom always made her own. I have continued the tradition. I make several different kinds of sauces. When I make them I make quite a bit and freeze it. IMHO no store bought pasta sauce is even close to being as good as my homemade sauces. Plus I know exactly what ingredients are in mine.

Would you share your recipe?

Re: Made Pasta Sauce

Boehm Collector — Mon, 02 Feb 2015 16:36:25 GMT

On 1/31/2015 ECBG said:
On 1/31/2015 Boehm Collecter said:
Both my parents were born and raised in Italy. As a result there was never any store bought pasta sauce in the house. Mom always made her own. I have continued the tradition. I make several different kinds of sauces. When I make them I make quite a bit and freeze it. IMHO no store bought pasta sauce is even close to being as good as my homemade sauces. Plus I know exactly what ingredients are in mine.

Would you share your recipe?

I will certainly try ... have to go through my recipes and see which ones include quantities for the ingredients. Give me some time. Like my Mom I usually put a ""little of this and a little of that"". I can do it because I always watched my Mom cook.

Re: Made Pasta Sauce

Boehm Collector — Mon, 02 Feb 2015 16:42:19 GMT

On 1/31/2015 ECBG said:
On 1/31/2015 Boehm Collecter said:
Both my parents were born and raised in Italy. As a result there was never any store bought pasta sauce in the house. Mom always made her own. I have continued the tradition. I make several different kinds of sauces. When I make them I make quite a bit and freeze it. IMHO no store bought pasta sauce is even close to being as good as my homemade sauces. Plus I know exactly what ingredients are in mine.

Would you share your recipe?

Artichoke Sauce

-Olive oil -1 onion chopped -4 cloves of garlic thickly sliced -1/8 teaspoon red pepper flakes -4 oz prosciutto thinly sliced -artichokes diced -1/2 cup white wine -1 cup chicken stock -1 cup heavy cream -

1 Cook onion,garlic and red pepper flakes in olive oil. 2 Add prosciutto and artichokes and cook until artichokes are brown.. 3 Add wine. 4 Add stock, cream and pepper and cook until reduced.

Sausage Penne

One tablespoon extra virgin olive oil; one tablespoon butter, four sausages; one cup white wine; 3/4 cup milk; 1/2 cup chicken stock; one teaspoon tomato paste, parmigian; one large onion diced, salt and pepper to taste. Heat oil and butter. Add onion sauté until translucent. Add sausage and cook until brown. Drain excess fat if necessary. Add wine and cook until evaporated. Add milk, tomato paste, stock, salt and pepper to taste.. Reduce. Finish cooking pasta in pan. Add parmigian.