Pasta Sauces

Pasta Sauces


Spaghetti Sauce

2 tbsp oil
1 medium onion, diced
1 medium garlic clove, minced
2 15 oz cans tomato sauce
1 12 oz can tomato paste
2 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf

1. in 3 quart saucepan over medium heat, in hot oil, cook onion and garlic
until tender, stirring frequently, about 10 minutes.
2. Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
3. Reduce heat to medium-low; partially cover and cook 30 minutes.
Discard Bay leaf.


--------
Meat Sauce

2 tbsp olive oil
1 lb (1/2 kilo) ground beef
1 medium onion, chopped
1 garlic clove (or more) minced
1 16 oz can tomatoes
1 12 oz can tomato paste
4 tsp sugar
2 tsp oregano leaves
1 3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf

1. in 5 quart saucepan over medium heat; in hot oil, cook ground beef, onion,
and garlic until meat is well browned; spoon off excess fat.
2. Stir in tomatoes, their liquid, and remaining ingredients. (personal note--
I always whir the tomatoes with the paste in the food processor first-- I dont
like chunky tomatoes) Reduce heat to low; partially cover and simmer tomato
meat mixture 35 minutes or until very thick, stirring occasionally.

~~~~~~~~
Anchovy Sauce

1/4 cup olive oil
1 small garlic clove, halved
1 2 oz can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp greated parmesan cheese
1 tsp lemon juice

1. in 1 quart saucepan over medium high heat, in hot olive oil, brown garlic.
Remove from heat; discard garlic.
2. Stir in remaining ingredients until well mixed.

~~~~~~~~~~

Marinara Sauce

2 tbsp olive or salad oil
2 garlic cloves, minced
1 small onion, chopped
1 16oz can tomatoes
1 6 oz can tomato paste
1 tbsp sugar
2 tsp basil
1 1/2 tsp salt

1. in 2-quart saucepan over medium heat, fry onion and garlic in the oil
about 5 minutes until tender.
2. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat
to low; cover, cook 20 minutes or until thickened, stirring occasionally.

~~~~~~~~~~~~~~~~~~~

Shrimp Marinara Sauce

1 tbsp olive oil
1 garlic clove, minced
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 tbsp chopped parsley
1 tbsp sugar
3/4 tsp salt (more to taste)
1/2 tsp oregano leaves
1/4 tsp pepper
1 pound frozen shelled and deveined shrimp (use fresh its better!)

1. in 10 inch skillet over medium high heat, in hot olive oil, lightly
brown garlic.
2. Add tomato sauce and next 6 ingredients; heat to boiling. Reduce
heat to low; cover and simmer sauce mixture over low heat 10 minutes
3. Add frozen shrimp and cook until shrimp are tender, about 8 minutes,
stirring occasionally

* personal note-- if using fresh-- shell shrimp and devein... fry them lightly
in the oil before step 1, and remove to add later in step 3.


~~~~~~~~~~~~~~`

Spinach Sauce

1/4 cup butter or margarine
1 10 oz package frozen chopped spinach
1 tsp salt
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1/8 tsp ground nutmeg

1. in 2 quart saucepan over medium heat, in hot butter, cook spinach
and salt 10 minutes.
2. Reduce heat to low; add remaining ingredients; mix sauce well; cook
sauce until just heated through (do not boil)

~~~~~~~~~~~~~~~~~~~~~~~`

Walnut Sauce

1/4 cup butter or margarine
1 cup Walnuts, coarsley chopped
1/2 cup milk
2 tbsp minced parsley
1 tsp salt

In 9 inch skillet over medium heat, in ho9t butter, lightly brown walnuts,
about 5 minutes, stirring occasionally. Stir in remaining ingredients; heat.

~~~~~~~~~~~~~~~~~~~

Pesto

1/3 cup olive oil
1/4 cup grated parmesan cheese (FRESH)
1/4 cup chopped parsley
1 small garlic clove (or more) quartered
1/2 cup fresh basil
1 tsp salt
1/4 tsp ground nutmeg

in a blender container, place all ingredients; cover and blend at medium
speed until well mixed.