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[B]Made it this past weekend---am..az..ing...thanks so much!!!
Fendi [/B]
glad you enjoyed it!!!!!....:D
Made it this past weekend---am..az..ing...thanks so much!!!
Fendi
You need to start with an onion that has been finely chopped and 2-3 cloves of garlic. Add about 1tbsp of olive oil to a pot and when hot at the onions so that they cook and get a translucent look to them. Then you need to add some type of meat pancetta(italian bacon) cut into cubes is a good choice because it is fatty. Once this has cooked down and browned 1-2 minutes add you chopped garlic making sure that you do not burn the garlic or you will have to start agian because it will make the sauce taste off. Once you can smell the garlic add you tomatoes and allow to simmer for 2-3 hours. You can also add a carrot to the sauce to add some sweetness and don't forget to add some oregano.
Once this sauce has cooked you can freeze rejar and refridgerate and it can last for a week.
Hope that helps.
you can also leave the skins on the sausage and put them in whole....they are really tender that way too...glad you enjoyed it....
I made it with sauted mushrooms and lots of garlic and took the skins off italian sausage and put that in too. It is yummy...nice and thick.
[B]Hello and thankyou for the pasta sauce receipe, i am making it right now, i just have to ask, i bought the "primo ground plum tomatoes" is this the correct past sauce? This is the only ground tomatoe sauce i found, tks. [/B]
that's the one...you can also use ''Unico'' but i find them to be a lil on the thick side....but ''Primo'' is the right one....
Hello and thankyou for the pasta sauce receipe, i am making it right now, i just have to ask, i bought the "primo ground plum tomatoes" is this the correct past sauce? This is the only ground tomatoe sauce i found, tks.
I have a great veggie lasagna that I've been making for years and everyone loves it. Let me know if you want me to post it Fendi.
As for the Italian pasta sauce, are you looking for a meat recipe or a
tomatoe one?????????
we make a really good lasagna. But he makes home made noodles which are fantastic, and that makes a difference. The sauce is a recipe of my sister's, and it's very basic, but uses hot Italian sausage meat (removed from the casings) for the meat. It is really really good.
it is really simple...it's one of those things that you can put on the stove at the lowest setting like i said and walk away from it for 1/2 hour..then stir..then walk...you get what i mean...even the ingredients are really simple...and there is lots of room for extra ingredients...in my house the veggies (onions, green peppers etc.) aren't popular...so i don't add them
i have added canned corned beef to the tomatoes..that is at the last minutes of cooking...also stew beef...leftover roast....rabbit...
i found out that tomatoe sauce tenderizes the meat...he he...my lil secret...lol
just reading your post jenjen! I will have to try your sauce recipe...I've always thought it would be so complicated and yet it seems very straightforward and simple...with of course the focus on the primary ingredients.
is plain jane and everyone loves it....i take 2 cans of Primo ground tomatoes....and in a pot i add 1 tbsp spoon of oil for every can of tomatoes...heat the oil then pour in the tomatoes....add 3 cloves of garlic...optional...and turn the heat down as low as possible....make sure you put the lid on too...otherwise you will end up with tomatoes everywhere...been there done that..and let is cook for about 3 hours....you can add any veggies or anything you like about halfway through....i don't cook ground beef and add it in...DH doesn't like it that way...i make small meatballs using half ground veal and half ground pork...add salt and pepper...garlic powder...finely chopped onion...mix it all together...form the meatballs and cook in the microwave...then add them to the sauce....the longer the meatballs are in the sauce the more tender they will be...the same thing for stew beef...the longer in there the better....
my lasagna is basically made with that sauce...with lil meatballs rather that loose cooked ground beef....but the meatballs need to be smaller...about the size of a penny or a dime...time consuming but worth it....plain lasagna...no cottage cheese or anything like that...just layer sauce on the bottom of the dish then noodles (steer clear of oven ready noodles)...then the sauce with the meatballs then cheese then noodles....and so on and so on....
you can make it ahead of time...let it sit on the counter (not in the fridge) covered up...when you ready to cook it....at 400 degrees...for 20 minutes...then let it sit for another 15 minutes...so the cheese can firm up a bit...cut into it too soon and you will end up with cheese soup....and it tastes better the next day for some reason...
this is the way my MIL taught me to make it...it took some work...but now mine tastes better than hers....lol....
DH is italian and believe it or not he only likes 2 kinds of pasta...long spaghetti and lasagna....go figure....i usually end up make the long spaghetti for him and the kids and another kind of pasta for me...lol...let me know if you have anymore questions.....