IN SEARCH OF THE ULTIMATE SPAGHETTI/PIZZA/PASTA SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce image

This may be hard to believe, but the best pasta sauce I ever had was in a small restaurant in San Carlos, Mexico. When we got back home I decided to start experimenting to see if I could duplicate and this is pretty darn close. If you prefer a smooth sauce, substitute tomato sauce for the diced tomatoes. Fresh mushrooms can also be added if desired. Fresh Italian sweet sausage can be used Recipe #362998 or, I highly recommend Kittencal's Recipe #69173 (I wasn't a meatball lover until I tried these.) Next time I make I'm going to try adding diced roasted red peppers. Based on comments of others, the plan is to continue refining this recipe. I look forward to hearing your comments and suggestions!. I serve on my Recipe #227629 and save the leftover sauce to use on a pizza.

Provided by Galley Wench

Categories     Spaghetti

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes (do not drain)
1 (28 ounce) can tomato puree
1 cup red wine (divided)
1/2 cup water
1 1/2 teaspoons salt (to taste)
1 teaspoon McCormick's Montreal Brand steak seasoning
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon basil
2/3 cup grated parmesan cheese or 2/3 cup romano cheese
1 cup sweet onion, diced
3 garlic cloves, diced
1/4 cup olive oil
1 1/2 lbs sweet Italian sausage (Italian Sausage)

Steps:

  • In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
  • Add 1/2 cup of red wine and 1/2 cup water.
  • Bring to a boil and reduce heat to simmer.
  • Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
  • In frying pan heat olive oil and brown sausage or meat-balls.
  • Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
  • In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
  • Add onions and garlic to simmer sauce.
  • Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
  • Stirring occasionally, simmer for three hours or until of desired consistency.
  • To thicken sauce crack the lid and allow to cook down.
  • To thin add a little more red wine.
  • Serve on spaghetti, ravioli or use on pizza.

Nutrition Facts : Calories 350.7, Fat 17, SaturatedFat 5.2, Cholesterol 32.9, Sodium 1215.2, Carbohydrate 26.7, Fiber 5.3, Sugar 10.1, Protein 21.4

There are no comments yet!