Italian red sauce,marinara

[P&Pguide]

Anyone got a proven red sauce recipe with Italian heritage, love it, can't make it , help!!

[fishinpox]

Yes but grandmother would kill me if I gave it up

[DannyI]

Thats ok we will still take it! LOL

[CajunSaint]

Originally Posted by fishinpox

Yes but grandmother would kill me if I gave it up

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[P&Pguide]

I can swap granny a deer meatball recipe, let's try!!

[P&Pguide]

Originally Posted by fishinpox

Yes but grandmother would kill me if I gave it up

I can swap granny a deer meatball recipe, let's try!!

[simplepeddler]

this the grandmother with the coveted mango salsa recipe??

[kcinnick]

Easy.

First fry, saute, whatever its called some onions in Olive Oil until they start to get clear.

Once the Onions start to get clear add some fresh pressed Garlic.

After a minute or so, you don't want to burn the garlic you fry your tomato paste in the olive oil with onions and Garlic.

I am not sure how long, you just sort of learn how long is the right amount of time, the tomato paste seems to break down some and smells just right, I dunno, it is just learn what works. Its not more than a couple of minutes.

You then add tomato sauce and Italian seasons to taste, I don't use the Italian season mix, but it works. Towards the end you want to add some sugar, I dunno how much, just sort of pour and taste. Some people will tell you to cook it all day, some even two days, but about two hours is good for me, gives me enough time to make and fry the meatballs and boil some spaghetti. Oh, I add a couple cans of water at the start so it doesn't get too thick.

You want to skim the foam off the top as it cooks.

You can fry a gravy steak and let it cook in the sauce, it will add some flavor and makes a great treat for the cook.

I don't have exact measurements, I don't think I have made it the same way twice, but it is hard to mess up, and when it is just right it is amazing. I have a recipe starting with whole tomatoes, but It would be my death bed if I gave that one out, usually I have access to fresh canned tomatoes, so its not that much of a difference.

[CajunSaint]

Originally Posted by kcinnick

Easy.

First fry, saute, whatever its called some onions in Olive Oil until they start to get clear.

Once the Onions start to get clear add some fresh pressed Garlic.

After a minute or so, you don't want to burn the garlic you fry your tomato paste in the olive oil with onions and Garlic.

I am not sure how long, you just sort of learn how long is the right amount of time, the tomato paste seems to break down some and smells just right, I dunno, it is just learn what works. Its not more than a couple of minutes.

You then add tomato sauce and Italian seasons to taste, I don't use the Italian season mix, but it works. Towards the end you want to add some sugar, I dunno how much, just sort of pour and taste. Some people will tell you to cook it all day, some even two days, but about two hours is good for me, gives me enough time to make and fry the meatballs and boil some spaghetti. Oh, I add a couple cans of water at the start so it doesn't get too thick.

You want to skim the foam off the top as it cooks.

You can fry a gravy steak and let it cook in the sauce, it will add some flavor and makes a great treat for the cook.

I don't have exact measurements, I don't think I have made it the same way twice, but it is hard to mess up, and when it is just right it is amazing. I have a recipe starting with whole tomatoes, but It would be my death bed if I gave that one out, usually I have access to fresh canned tomatoes, so its not that much of a difference.

Thanks!!! No true recipe is the same every time !

[P&Pguide]

I can do that, thanks, keep it simple guys

[swamp snorkler]

Originally Posted by P&Pguide

Anyone got a proven red sauce recipe with Italian heritage, love it, can't make it , help!!

2 (28 ounce) cans tomato puree
1 (28 ounce) cans peeled plum tomatoes
2 cloves garlic minced
1 large onions, diced
2 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1 1/2 tablespoons Italian seasoning
1/4 -1/2 cup grated parmesan cheese
Fresh Cracked black pepper to taste

Fry your onion down in the olive till they clear and about to turn brown.

Crush the tomaotes by hand add them to the pot and cook 10 minutes.

Add the rest of the ingreidients and cook for 2 hours on a low heat.

Some people add grated parmesan cheese at the end I like it.

[P&Pguide]

Thanks red snapper, I can do that too