CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES
Steps:
- Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
- Remove the pan from the heat and top with the fresh herbs.
RED WINE SPAGHETTI RECIPE BY TASTY
Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Measure ¼ cup (60 ml) of wine and set aside.
- Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
- Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
- Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
- In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
- Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
- Add the butter and stir until it melts into the pasta.
- Add salt and pepper, parmesan, and parsley. Stir to combine.
- Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams
SPICY RED-WINE SPAGHETTI
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
- Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
- Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
- Add the parsley and goat cheese and serve.
SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, quick, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 5 to 6 quarts water to rolling boil.
- Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
- Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
- If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
- Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams
SPAGHETTI WITH RED CLAM SAUCE
Steps:
- In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.
- Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
- Pour sauce over hot spaghetti.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 58.2 g, Cholesterol 30.9 mg, Fat 2.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 0.3 g, Sodium 768.2 mg, Sugar 6 g
RED SAUCE AND SPAGHETTI
Provided by Food Network
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, puree the tomatoes to a smooth creamy consistency.
- Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
- Add the tomatoes and season with salt and pepper.
- Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
- To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
RED WINE SPAGHETTI WITH PANCETTA
An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana - requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
- Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
- Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
- Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
- Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
- Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
- Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 655 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI WITH RED WINE SAUCE
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. The pasta takes on a fruity acidity from the reduced wine--smoothed by the last-minute addition of butter--and a beautiful mahogany glaze. This is a good side dish to a grilled meat or fish.
Provided by FLKeysJen
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put the oil, garlic and hot pepper in a large, deep skillet.
- When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than two cups); bring to a boil and keep it there.
- When the pasta beings to bend--after less than five minutes of cooking--drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
- Taste the pasta frequently. When it is done--tender but with a little bite--stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.
RED-WINE SPAGHETTI WITH BROCCOLI
Categories Garlic Pasta Vegetarian Quick & Easy Parmesan Broccoli Red Wine Gourmet
Yield Makes 4 main-course or 8 first course servings
Number Of Ingredients 11
Steps:
- Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
- Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
- Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
- Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.
RED-WINE SPAGHETTI WITH BROCCOLI RABE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 as a main course or 8 as a first course
Number Of Ingredients 10
Steps:
- Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
- Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
- Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
MAC'S SPAGHETTI RED (SPICY WITH A KICK)
This is a simple recipe that has passed from my grandma to my dad to me. It's cheap and quick to make. If you like spicy food and you like spaghetti I think you'll like this recipe. I like to serve it with slices of french bread that have been slathered with garlic spread and lightly toasted in the oven. It has a kick I hope you like it!
Provided by Kntrldkaos
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over med-high heat brown the hamburger (use a spatula to crumble the meat up fine while it cooks.
- In a large stock pot start your pasta water to boil (don't forget to season the water with salt). Add spaghetti when the water has come to a rolling boil.
- Once the meat is browned, strain it and return it to the pan.
- Add the other ingredients except the spaghetti. Mix and simmer over low-med heat (be sure to stir occasionally so that it doesn't stick).
- Strain the pasta when it's done and return to the stock pot.
- Pour the meat sauce into the stock pot with the spaghetti and mix well.
SPAGHETTI BOLOGNESE WITH RED WINE
This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good!
Provided by barb63
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
- Stir well.
- Cover and refrigerate overnight or all day.
- Heat oil in pan.
- Stir fry onion and garlic until soft.
- Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
- Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
- (it will be much darker colour than usual).
- Cook the spaghetti as mentioned on the packet.
- At the last minute, stir the chopped parsley through the sauce.
- Add sauce to the drained spaghetti and top with grated Parmesan cheese.
- Serve with a nice glass of red.
RED WINE SPAGHETTI WITH MEATBALLS
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
- For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
- Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
- Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
- Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
- For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
- Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Melissa Roberts
Categories Pasta Tomato Quick & Easy High Fiber Dinner Clam Healthy Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
- Drain spaghetti. Return clams to sauce and add pasta, tossing
SPAGHETTI WITH CHICKPEA RED SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
- Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
- To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.
GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI
Make and share this Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti recipe from Food.com.
Provided by shaulafritsch
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven 350.
- Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
- Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
- Bake uncovered for 15 minutes.
- Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
- Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
- Serve. Pepper to taste.
SPAGHETTI RED
This is a timeless spaghetti sauce, a favorite of my Grandmother's. Due to health issues she can't cook anymore, but this is one of her favorites. In the summer I steal fresh tomatoes from my parent's garden... you can't beat this sauce when it's made with homegrown tomatoes. Leave it chunky or run it through a blender... it's up to you!
Provided by Little Mommy
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat olive oil in pan
- Peel and chop tomatoes.
- saute onion and garlic until tender.
- add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
- cover and simmer 15-20 minutes.
- serve over pasta and sprinkle with remaining bacon.
Nutrition Facts : Calories 354.1, Fat 25.4, SaturatedFat 8, Cholesterol 68.7, Sodium 888.7, Carbohydrate 11.4, Fiber 2.6, Sugar 6.9, Protein 20.9
SPAGHETTI SAUCE (AKA: RED GRAVY)
There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...
Provided by Kamiller
Categories Vegetable
Time 4h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
- Place fresh sausage and neck bones in pot.
- Add desired amounts of salt and pepper to meats.
- Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
- Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
- Add spices, again according to taste, and stir. More may be added as sauce cooks.
- Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
- Homemade or store-prepared meatballs may be added to pot.
- Serve over pasta, raviolis, or as a base to lasagnas and zitis.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love