Time 25m Yield 3 1/2 cups, enough for 1 pound of pasta Number Of Ingredients 6 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).
Yield Makes 2 cups Number Of Ingredients 9 Steps:
Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste. Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.
Time 4h20m Yield 46 CUPS, 46 serving(s) Number Of Ingredients 9 Steps:
Rough chop onion and garlic. Heat up a large pan on medium heat. Pour in all of olive oil. Dump in onion and sauté until soft. Add garlic, bay leaf, oregano, salt and pepper. Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don’t want to burn anything. Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to “deglaze” and you will want the pan hot. Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat. Open all the cans of crushed tomato. Stir in one can at a time with wooden spoon or rubber spatula. Once all cans are in, stir well again so you don’t see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don’t need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time. Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice. Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce. Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.
Time 2h15m Number Of Ingredients 14 Steps:
Begin by dicing the onion and mince the garlic. In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil. When it’s lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low. Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors. Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder. Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 1/2 hours. Adjust seasonings to your taste.
Time 25m Yield 8 cups Number Of Ingredients 7 Steps:
Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
Time 1h Yield 4 serving(s) Number Of Ingredients 9 Steps:
On low light, put tomatoes in saucepan. In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir. Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off). Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper. Simmer on low light for about 45 minutes, stirring frequently. The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.
Time 1h20m Yield 2 quarts Number Of Ingredients 9 Steps:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Time 1h Yield 1 1/2 gallons Number Of Ingredients 9 Steps:
In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
Time 4h20m Yield 20-25 cups, 40-50 serving(s) Number Of Ingredients 18 Steps:
Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil. Add remaining olive oil to left over oil from meatballs. Sautee onion for 5 minutes on medium heat. Add pork and veal neck bones, continue cooking for 3 minutes. Add garlic and continue cooking for 2 minutes. Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper. Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently. Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently. Remove and discard neck bones and bay leaves. Adjust seasoning to taste.
Time 30m Number Of Ingredients 5 Steps:
In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is very soft, 15 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.
Time 1h20m Yield 5 cups Number Of Ingredients 8 Steps:
In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Time 55m Yield 8 Number Of Ingredients 15 Steps:
Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes. Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes. Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
