Best Sos In Red Sauce Recipes

Navy Red S.o.s image

Provided by KitchenHacker

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground chuck (80/20 Seems to work best)
1 medium onion, chopped
1 (14 1/2 ounce) can of hunts diced tomatoes
1 1/2 cups tomato juice
3 tablespoons Wondra Flour
1/4 teaspoon ground mace
4 slices white toast

Steps:

In a large skillet, brown beef, breaking it up into pea sized pieces as it cooks.
When beef is about half cooked, add chopped onions and continue cooking until onions are translucent and tender.
Add each of the 3 tablespoons of flour and stir to cook in completely.
Add the diced tomatoes, juice and mace, reduce heat and simmer for 20 minutes.
Serve over white toast slices.

Nutrition Facts : Calories 299, Fat 10.8, SaturatedFat 3.8, Cholesterol 73.9, Sodium 686.6, Carbohydrate 25.1, Fiber 2.8, Sugar 9.3, Protein 25.6

Classic Red Sauce image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

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.