Best Award Winning 5 Hour Red Sauce Recipes

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

AWARD WINNING 5 HOUR RED SAUCE

Steps:

• 1. Prep: Dice onion and mushrooms. Slice button portabellas and leeks. To clean the leeks just slice then drop them into a large bowl of water and toss a bit and the dirt will fall to the bottom and the leeks will float. Also don't use all of leek mainly the white parts (just like a larger version of a green onion) grate your carrot(s) or you can buy bagged grated...here we go
• 2. in large pan heat olive oil and butter. Add the chopped onion, fennel seeds, red pepper flakes and the carrots. Saute for half an hour on low. This brings the flavors of the fennel and pepper flakes out. It also breaks up the carrots.
• 3. Add chopped up mushrooms (fresh not the portabellas) and the garlic saute for about 3 minutes. don't over cook the garlic or it will go brown and bitter.
• 4. Add both meats and brown. add button portabellas (sliced). Drain any oil that the mushrooms don't soak up.
• 5. Add the leeks with a pinch of salt and pepper. Cook for another 3 minutes. Don't worry about separating the chopped leeks because they break down so much you probably won't be able to find them in the end !
• 6. Add the sauces except for the spaghetti sauce. Simmer about 4-5 hours it will get thick when it is almost done add the bottle/can of spaghetti sauce. Stirring occasionally throughout.when it starts to really thicken it is possible to burn it that's why you then add the extra sauce !!
• 7. Serve over your favorite pasta and top with a dollop of ricotta cheese! Enjoy!!

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.