Best 4 Best Italian Red Sauce Recipes

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

CLASSIC MARINARA SAUCE

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).

TRADITIONAL ITALIAN RED SAUCE

Steps:

• 1. Gather your ingredients.
• 2. Introduce the tomatoes (including the juice) to a large bowl.
• 3. Crush the tomatoes up using your hands.
• 4. Chef's Tip: Use your hands... It's therapeutic.
• 5. Take about three cups of the tomatoes, and reserve.
• 6. Prep the remaining ingredients, and have them on hand.
• 7. In a large Dutch oven over medium heat, add the butter and olive oil.
• 8. When the butter has melted and the foaming subsides, add the garlic.
• 9. Cook, stirring frequently, until the garlic begins to color, about 1 minute.
• 10. Add the crushed red pepper flakes, and the oregano.
• 11. Cook an addition minute, or until fragrant.
• 12. Chef's Tip: Okay, here's the deal. I want the garlic to cook for about two minutes; however, if I wait to add the other spices until the garlic begins to brown... The result will be burned garlic. So, we're adding the other ingredients a bit early for the garlic. But, understand, that the garlic will color, and then brown, and then burn very quickly. Therefore, keep an eye on your pot, and watch the heat.
• 13. Add the tomatoes, and combine.
• 14. Add the chopped carrot, onion, and basil.
• 15. Stir to combine.
• 16. Place a rack in the lower position, and preheat oven to 265f (130c).
• 17. Chefs's Tip: Bring the sauce up to a boil, and then quickly return to a simmer. This technique works well with many sauces; however, don't try it if the sauce has a milk, or heavy cream.
• 18. As the sauce is simmering add a bit of salt, and pepper.
• 19. Chef's Tip: Since this sauce is going to reduce, you don't want to add too much salt at this stage of the game.
• 20. Cover the pot, with lid slightly askew, and place into the preheated oven.
• 21. Allow to cook in the oven; giving it a quick stir every hour.
• 22. After about 5 or 6 hours it should be reduced by half, and have a nice deep red coloring.
• 23. Chef's Note: The time depends on the calibration of your oven. Ovens can be off by 20 or more degrees (I hate it when that happens). I have my ovens calibrated every year. This is what you should do: When you open the oven every hour to give it a quick stir, if it looks like it's cooking too fast... lower the temperature. Aunt Josephine baked this at 300f (150c), and it took a bit over 5 hours. I would rather turn the temp down a bit, and have the sauce take a bit more time, than stick to an arbitrary temperature and let it burn. Use your chef's intuition... May the force be with you.
• 24. Remove from the oven, and then discard the carrots, onions, and basil.
• 25. Chef's Tip: Best way to do this is to go fishing with a pair of tongs.
• 26. Add the reserved tomatoes to the pot, and stir to combine.
• 27. Add the fish sauce (optional), and stir.
• 28. Add the parsley, and stir to combine.
• 29. Chef's Tip: Season again (if needed) with salt and pepper.
• 30. Serve over your favorite pasta dishes, or use as a sauce for a meatball sub. Enjoy.
• 31. Keep the faith, and keep cooking.

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.