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Pasta Sauce Recipes
Farfalle in Meat Sauce
Fettucini Pasta in Tomatoe Sauce
Fettucini Pasta in Tomatoe Sauce
Recipe for Italian Meat Sauce
Ingredients
- 1/3 cup of olive oil (from Italy) 1 pound of ground beef or lean sirloin 1 pound of sweet Italian sausage, (no casing)
- 1 medium sized yellow onion (chopped) 3 cloves fresh garlic (minced) 8 to 10 fresh basil leaves or 1 tbsp. dried basil Salt and pepper to taste 1/2 cup of red wine (Merlot or C
Recipe for Italian Meat Sauce
Ingredients
- 1/3 cup of olive oil (from Italy) 1 pound of ground beef or lean sirloin 1 pound of sweet Italian sausage, (no casing)
- 1 medium sized yellow onion (chopped) 3 cloves fresh garlic (minced) 8 to 10 fresh basil leaves or 1 tbsp. dried basil Salt and pepper to taste 1/2 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth. 1 whole peeled carrots chopped in small pieces
- 2 cans of Tutorosso purée and 1 can of Tutorosso crushed tomatoes or any good brand of your choice, 1 6 oz. can of tomato paste.
Instructions:
- Heat olive oil in a 5 quart large sauce pot over medium heat. Add ground beef, cook breaking it up with a wooden spoon, until meat is no longer pink.
- Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes.
- Stir in the red wine or beef broth and let simmer for about one minute until mostly evaporated.
- Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame. Keep flame low enough to simmering level. Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally so sauce doesn't stick!
- After about 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots.
(Remember, the longer you simmer the sauce the less red it will be. If your sauce is still red, let it simmer more. )
Serve with your favorite pasta or as above with Randazzos Pastries homemade Semolina Farfalle.
Sauce can be kept in freezer for up to three months.
Fettucini Pasta in Tomatoe Sauce
Fettucini Pasta in Tomatoe Sauce
Fettucini Pasta in Tomatoe Sauce
Recipe for Italian Tomato Sauce
Ingredients
- Olive oil to coat the bottom of your sauce pot
- 2 cloves of garlic, minced
- 2 cans of Tutorosso tomato puree or San Marzano
- Salt and Italian seasoning or oregano (all to taste)
- 1 bay leaf
- 1 onion cut in half, or in quarters
- 1 red pepper, cut into 4 wedges
For the Meatballs
- 1 lb of Lean Ground Beef
- 1 lb o
Recipe for Italian Tomato Sauce
Ingredients
- Olive oil to coat the bottom of your sauce pot
- 2 cloves of garlic, minced
- 2 cans of Tutorosso tomato puree or San Marzano
- Salt and Italian seasoning or oregano (all to taste)
- 1 bay leaf
- 1 onion cut in half, or in quarters
- 1 red pepper, cut into 4 wedges
For the Meatballs
- 1 lb of Lean Ground Beef
- 1 lb of ground lamb
- 1 Cup Bread crumbs
- 1/4 Cup Parmesan cheese
- 2 whole eggs
- Dried Parsley flakes
- 3 cloves of fresh garlic minced.
- Salt and Pepper to taste
Mix all ingredients until smooth in texture. Use a tablespoon sized scoop to keep meatballs proportioned in size. Roll in palms of hands to shape into a ball.
Instructions:
- Add olive oil and garlic to your sauce pot – cook garlic for 1 to 2 minutes on med heat.
- Add meatballs, and just brown the outsides.
- Stir and bring to a boil, and then simmer on low for 2 - 3 hours, stirring occasionally so sauce doesn't stick
- For a thicker sauce, leave the lid of the pot off a little bit, thinner sauce, keep the lid on.
Click here to order your homemade Semolina Pasta from Randazzos Pastries.
Funghetti Pasta in Pesto Sauce
Fettucini Pasta in Tomatoe Sauce
Funghetti Pasta in Pesto Sauce
Recipe for Basil Pesto
Funghetti is a fun pasta that's great with any sauce that you want to be captured into the pasta. Click here to order Randazzo's Pastries Home made Semolina Pasta.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about
- 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup
Recipe for Basil Pesto
Funghetti is a fun pasta that's great with any sauce that you want to be captured into the pasta. Click here to order Randazzo's Pastries Home made Semolina Pasta.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about
- 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
Instructions:
- Pulse leaves and nuts in a food processor: Place the leaves and nuts into the bowl of a food processor and pulse a several times.
- Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
- Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in salt and freshly ground black pepper, add more to taste.
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