homemade spaghetti sauce
My favorite spaghetti sauce is a puttanesca. It is delicious, full-bodied, and all ingredients can be adjusted to your taste.
I first sautee crushed red pepper in fruity olive oil then add chopped anchovies (oil packed), and minced garlic. I next add either fresh chopped tomatoes, canned tomatoes, or a combination, chopped pitted kalamata or sicilian olives, and chopped capers. Cook it all for 5 minutes and then adjust the ingredients to your taste. The whole process never takes more than 20 minutes, including prep. Perfect for a weeknight meal!
These suggestions are all spot-on.
Some additional suggestions/tips:
- some people deseed the tomatoes before chopping them, claiming that the seeds make the sauce bitter. I kind of like the seeds, but it's an option.
- try adding white or red wine just after adding the tomatoes
- after you've cooked the sauce, turn off the heat, and right before serving, toss with roughly chopped arugula (rocket) leaves. The peppery green freshness goes well with the mellow sauce
- If you feel like a sweeter sauce, make it with red onions and baby tomatoes. I often put some chopped pancetta or prosciutto in the beginning to balance out the sweetness.
- rather than adding butter to the sauce while it'scooking, I find the butter taste stronger if you stir the butter through the hot sauce just before serving, with the stove already turned off.
Now that summer and wonderful fresh tomatoes are on the way, don't forget to try sauces using pureed or diced raw tomatoes.
If you're talking about basic tomato sauce--what in Naples is called pummarola--then simpler the better.
It's said that in Naples you use either garlic or onion but never both, but it's up to you. The only basics are: good quality canned whole tomatoes (Italian San Marzano, preferably, packed in juice, not puree); onion, garlic; moderately fruity extra-virgin olive oil; basil; salt; pepper. Heat oil, add garlic (thick sliced) and/or onion (I use one small peeled onion, whole), brown lightly, add hand-crushed or food-milled tomatoes, salt, lower heat to simmer for 25-35 minutes in a wide, heavy pot, uncovered. Add basil (sprig fresh, always) at the start, remove at the end, and then add a new handful, plus pepper.
Mix cooked, drained spaghetti with a few spoonsfuls of sauce over low heat in the pasta pot before serving.
Grated pecorino, a thread of fresh oil. Buon appetito.
Marcella Hazan's Tomato sauce with butter and onion is the ultimate and absolutely fool proof recipe.
Here is the link to the sauce. Notice, there are also variations provided with herb, etc. but theone with onion and butter is the one to try before anything else.
There is also a good discussion on what kind of tomatos to use, etc. above the recipe - do not skip it.
Regarding herbs: Depends on what kind of sauce I'm making and also if I happen to have fresh on hand. I typically add dried herbs in the beginning and fresh during the last few min. of cooking. Dried have a more concentrated, woodsy flavor while fresh are more grassy and bright. Since dried is added earlier, the herbs will really infuse the sauce while fresh added at the end will just perk up the flavor a bit and add a localized accent.
For my basic marinara sauce, I usually use dried parsley and finish w/ fresh basil (if I have it). For heavier, meat-based red sauces, I like using dried thyme and fresh parsley. It's all about personal taste, so just experiment and see what combo you like.
I believe the rule of thumb is that fresh to dried is a 3:1 ratio, meaning that if you want to sub in dried for fresh in a recipe, then you should use a third of the amount. Anyone, correct me if I'm wrong.
I might use fresh tomatoes for a sauce during the height of tomato season, but I typically use canned crushed or diced tomatoes, which can taste much better than fresh tomatoes in the off season and are a heck of a lot easier to prep (ie, open the can).
It seems to me that all these postings are the standard ways that work. No fuss Italian cooking. A few further suggestions:
Add about a half cup red wine.
Brown some meat to throw in - ground beef, loose Italian sausage, sweet or hot or a combination, small pork chops, small link sausages whole or chopped up larger links.
If you want a smoother tasting sauce with out meat, throw in a knob of butter before you puree.
It's very simple to make homemade marinara sauce -- and much better tasiting than any jarred sauce. It freezes very well, so you can double the recipe easily.
I take one chopped medium sized brown or red onion and saute it in about 2T olive oil over medium to medium high heat for about 5 minutes, then add 2 cloves of minced garlic and cook an additional 3 or 4 minutes, until the onions are very soft (add the garlic after the onions are already on their way so the garlic won't burn). Then add a small amount of minced carrot (maybe 1/2 of a large carrot) and about 1 T dried basil or 3 T fresh, minced (thyme is an acceptable substitute but basil is preferred). Cook an additional 5 minutes or so to soften the carrot. Then add 2 28-ounce cans peeled whole tomatoes, with their juices, and break the tomatoes up with a spoon. Bring it to a boil and then lower the heat and simmer for at least 30 minutes. Season to taste with salt and you're done.
here's a really basic marinara sauce recipe:
Peel 3-6 cloves of garlic by smashing them with the flat side of your knife blade.No need to chop them further.
Saute the garlic in enough olive oil to lightly coat the bottom of a deep sauce pot.
When they are just barely golden, add a can of good quality whole tomatoes, crushed with your hands. If it's august and you have fresh tomatoes, use them. If not, I usually find that good quality canned Italian tomatoes have more flavor.
Let the sauce simmer for about 20-30 minutes or until it is thick and rich tasting. Season it well with salt and toss in some fresh basil or parsley. Drizzle with more olive oil and let sit a few minutes.
Toss with pasta and enjoy!
BTW: this sauce freezes really well. Just don't add the herbs and the extra oil before freezing.
Great recipes. What i also do is get jarred sundried tomatoes in oil and cook the garlic in the oil and then add two or three chopped sundried tomatoes. A few other things to add according to taste are a little tomato paste for depth of flavor and a litte brown sugar or honey to reduce the acid flavor of the toamtoes. After the sauce has simmered for a while pureeing it in an blender or immersion blender really solidifies the flavors and make it taste like SAUCE. But don't puree too much.
The carrots serve the purpose of cutting the acid of the tomatoes. The key is to get restaurant grade canned tomatoes! It makes a huge difference. Also, a very strong olive oil..Greek is good. the Italian is never stong enough. In Italy...Absolutely. But, when it crosses the ocean...it loses that wonderful strong fruity taste IMHO.
I don't agree with putting any paste in the sauce. And no sugar either, unless the canned tomatoes are lousy. I saute onions in the hot olive oil, then add the garlic, then the white wine, then the canned tomatoes, then the parsley, black pepper, a tiny bit of salt, and that's about it. Cook maybe 40 minutes. Like I said...It's all about those tomatoes.
It's far from rocket science. Assuming you want something tomato-based, I usually start by coring and chopping five or six Roma tomatoes, chopping a small onion fairly fine, maybe a stalk or two of celery, smashing and chopping some garlic. Cook the onion and celery gently in some olive oil until it's soft (along with whatever dried herbs you like - dried herbs should be fried, fresh ones simmered), then add the garlic and stir it for a minute or two. Then raise the heat, put in the tomatoes, stir them around for a bit until they start to melt down. Then add a small (8 oz) can of decent tomato sauce, reduce the heat to a gentle simmer, let it cook until it's what you want. Of course you can add some chopped green or red pepper to the onion, insert some mushrooms somewhere in here, thin it all out with a bit of red wine, start out by frying some meat...
Ain't no wrong way except to wind up with something that doesn't taste good, and short of burning the onion or stirring in a handful of cat hair that just is not going to happen.
The best everyday pasta sauce recipes, I'd say, are in several books written by Jack Denton Scott and his wife (whose name I just now forgot - damn getting old anyway!). More available online (recipezaar, epicurious). My own prejudices are against using tomato paste because I don't like the pruney flavor, but YMMV.