Best Mikes Pasta Sauce Recipes

Mike Isabella's Pepperoni Sauce (For Pasta) image

Provided by alligirl

Categories Pork

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium garlic cloves, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted (see NOTE)
1 teaspoon crushed red pepper flakes
8 -12 ounces canned imported Italian plum tomatoes, chopped, with their juices
1 1/2 cups low sodium chicken broth
1 fresh bay leaf

Steps:

Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
The pepperoni slices will be soft, with a deeper color.
Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
The sauce is ready to use. Or cool, cover and refrigerate or freeze.
NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
He also recomends using San Marzano tomatoes for this recipe.

Great Grandma's Pasta Sauce image

Provided by Julie Chiou

Time 2h10m

Number Of Ingredients 11

1 pound 80/20 ground beef OR 90/10 ground beef
6 ounce can tomato paste
6 ounce water
24 ounce jar tomato puree
5-6 cloves garlic (minced)
2 tablespoon granulated sugar
Pinch of dried oregano
Pinch of onion powder
Pinch of garlic powder
Handful of fresh basil (chopped)
Salt and pepper (to taste)

Steps:

In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil and sugar. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.

Nutrition Facts : ServingSize 1 serving, Calories 263 kcal, Carbohydrate 24 g, Protein 23 g, Fat 9 g, Fiber 5 g, Sugar 15 g

Mike's Fresh Tomato Pasta Sauce image

Provided by Rhondapalooza

Categories Sauces

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs tomatoes, skinned seeded, and diced
2 shallots, diced
2 jalapenos, seeded and diced
4 banana peppers, seeded and diced
3 tablespoons garlic
2 tablespoons basil
2 tablespoons parsley
2 tablespoons oregano
3 bay leaves
1 tablespoon sugar
1 tablespoon salt
1 tablespoon pepper
1/3 cup olive oil
1 (12 ounce) can tomato paste
1/2 cup white wine