Guys/Girls,

I'm so tired of just Ragu or whatever. I'm no chef so I'm asking for help here guys/girls. My wife rushes off to work at night and I'm stuck with boring old store bought crap. I'm sure somebody here has a good recipe to make this crap taste more like what you get in a good italian restaurant. So tell me what jar to use and how to make it taste much better.

Thanks

BTW: I found this site but still would like to know your ideas.

http://www.recipegoldmine.com/pastasauce/pastasauce.html

First of all store bought junk can not take the place of something made from scratch. And do you want Alfredo, Marinaria, or a meatsauce? Let me know and I will tell you how to make it from scratch.

We find the Bertolli Olive Oil and Garlic pasta sauce to be one of the best in the store.

http://www.bertolli.us/psauce/index.cfm?t=Sauce%20Varieties

Always used with Barilla Spagetti noodles which cook the best.

Here is a link to a sauce that I have personally made and it was very good.

http://southernfood.about.com/od/spaghettisaucerecipes/r/bl30623n.htm

After making my own sauce, from a recipe passed down by my grandmother (like Italians really have recipes), I have found the finest in sauce. It is sold locally at Krogers. Schiavones "All Purpose" and "Marinra". Mama and Papa Schiavone opened a restaurant in Middletown Ohio years ago and she ran the kitchen. The kids have it now and the sauce is still the best I have ever had. Just open the can, heat, serve. To add anything would be a travesty.

here is a few
INGREDIENTS:

1 (16 ounce) can whole tomatoes
5 cloves garlic, peeled
3 tablespoons olive oil (http://www.camaros.net/forums/)
1 white onion, chopped
1 pound mushrooms, sliced
1 (16 ounce) can crushed tomatoes
8 ounces tomato paste
1 green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon dried basil leavesDIRECTIONS:

In a blender chop the whole tomatoes with juice (http://www.camaros.net/forums/) and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.INGREDIENTS:

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
1/2 cup red wine
1 pinch crushed red pepperDIRECTIONS:

In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.INGREDIENTS:

2 tablespoons butter
2 onions, finely chopped
4 stalks celery, finely chopped
2 carrots, finely chopped
8 ounces lean ground beef
8 ounces ground pork
6 large ripe tomatoes, chopped
1 pinch dried oregano
1 pinch dried tarragon
1 pinch dried sage
1 pinch dried rosemary
ground black pepper to taste
salt to taste
2 bay leaves
8 ounces fresh mushrooms, slicedDIRECTIONS:

In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.INGREDIENTS:

2 tablespoons olive oil (http://www.camaros.net/forums/)
1/2 cup minced onion
1 clove garlic, minced
1/2 cup minced celery
2 tablespoons butter
1 pound lean ground beef
1/2 teaspoon white sugar
1 teaspoon salt (http://www.camaros.net/forums/)
1/2 teaspoon dried mint
6 ounces fresh chopped mushrooms
1 (6 ounce) can tomato paste
2 (10.5 ounce) cans beef broth
2 teaspoons dried basil
1 pound spaghetti (http://www.camaros.net/forums/)
1 teaspoon olive oil
3 tablespoons salt
1 tablespoon chopped fresh parsley, for garnish
1/4 cup grated Romano cheeseDIRECTIONS:

in a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes. In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
When ready to serve, combine pasta (http://www.camaros.net/forums/) with meat sauce (http://www.camaros.net/forums/); serve on a warmed platter or bowl topped with parsley and Romano cheese.
1 tablespoon butter
1 tablespoon olive oil (http://www.camaros.net/forums/)
1 onion, chopped
1 (28 ounce) can canned peeled and diced tomatoes
1 cup heavy whipping cream (http://www.camaros.net/forums/)
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound penne (http://www.camaros.net/forums/) pasta (http://www.camaros.net/forums/)
2 tablespoons grated Parmesan cheeseDIRECTIONS:

In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce (http://www.camaros.net/forums/) consistency. Season to taste with salt and pepper. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

How many days do you have? I have a recipe from my hungarian grandfather, but it involves a crock pot and 2-3 days simmering.

The ones Dawg listed above all sound like winners. Heres another one if you are in a hurry.

1 pound hamburger
1 cup chopped onion
2 medium garlic cloves, chopped
1 can tomato paste
1 can tomato sauce
1 pint can tomato juice
1 cup water
2 teaspoons salt, little pepper
1 teaspoon sugar
1 teaspoon oregano
1 tablespoon chili powder (optional) I like it without
Pepperoni for flavor

Cook hamburg, onions and garlic in a small amount of fat. Then add the rest of the ingredients. Cook about 30 minutes. Serve on your favorite pasta

Man, these sound great so far. To answer Sytar. I'm looking for what is posted above Marinara's or meat sauce. Not really interested in Alfredo. Way too much fat in that stuff. Man these recipes are making me hungry. :)

On the site I posted above, they give Olive Garden's recipe and it includes grape jelly. Can someone tell me what that is for?

I'm also looking for easy to make tasty meals. I need some ideas I'm tired of the same stuff every week. I'll make a new thread about that though as long as Mod's don't mind us discussing food. :)

How many servings are these recipes?

I know us camaro guys have good taste so I figured this is the place to ask. :)

mbm, I'd like to try it.

Thanks

First of all I hope that the guys chiming in here are Italian and not "I got the recipe from a friend of mine who is Italian". Being Italian and from Brooklyn to boot, not to mention 22 years on the FDNY I feel that I have a distinct advantage here. So first off I will let you in on a little secret. The first and foremost thing is to get the right tomatoes. Do not buy just any tomatoes in the supermarket such as Hunts or Progresso or any brand that says there Italian. If you can and depending on where you live go to an Italian deli and ask for "San Marzano" region of Italy tomatoes. Do not buy if it doesn't say product of Italy on the label. These are whole tomatoes in the can so you need to either but them in a blender or just squish them with your hand before putting them in your pot. These tomatoes are so sweet and tasty you can not screw up the sauce. Chop some garlic and sautee it in just enough olive oil to cover the bottom of the pot, if you use too much it will be floating on top of the sauce later. Add your seasoning, I just put in some Italian seasoning mix and salt and pepper. Don't burn the garlic it gets bitter. Now add your tomatoes (4 cans) and no water. Set the heat on medium and let it come to a easy boil (stirring often) now add your tomatoe paste (1 or 2 cans depends how thick you want it). I like my sauce thick so it sticks to the macaroni (Italians call it macaroni not pasta and definitly not noodles). Lower the flame and add your sausage and meatballs (cooked first of course) and let it simmer for 3 or 4 hours. I like to add a little sugar but you can season it to your taste. There is no big secret other then real good tomatoes to making a good sauce. It always went over big in the firehouse on Sundays, we usually had ravioli. Like my mother said (Less is more).

Mangia

FD, Sounds great but I live in a small town in PA. I don't know if I can get those tomatoes. I'll check around. How much garlic for 3 servings? How do you know when the garlic is ready?

Thanks

FD, Where you at?

Use more sugar !

I own an Italian restaurant and we sell our sauce by the quart jar frequently.

Tomato sauce
Tomato puree
soy oil
garlic
onions
salt
pepper
oregano
plenty of sugar

simple but really good.
I would say in an average quart jar of sauce add 2-3 table spoons of sugar. I "fix" store-bought sauce with sugar all the time. experiment a little, it's fun

I never thought about adding sugar to jar sauce. I figured they would already have all it needed in it. Do I add sugar before or after it's hot?

Maybe you can answer this for me.. On the site I posted above, they give Olive Garden's recipe and it includes grape jelly. Can you tell me what that is for?


Thanks

Probably to sweeten it like sugar does??

pdq67

I'm with MaryBeth on the crock pot method! The best spaghetti sauce I've ever had was slow cooked in a crock all day. Bold and thick with olives is the way to go imho :thumbsup: As for daily meals...Nothing beats the u-make it meal places. Just spend an hour in there and walk out with enough to feed a family of 4 for 2 weeks!! Costs about 1/2 the price of a restaurant meal too!
Dano:)

Ciao'

This recipe is very simple and versatile. You can customize it by adding or subtracting any of the listed ingredients, or add your own.

You can not screw this up, because it works well with everything
from sausage to mushrooms and peppers and anything else in between.

You can also thicken it up by simmering it longer for making "red pie."

Whatever you don't use can be frozen and reheated easily for your next feast.


Simple Red Gravy:

* 1 # 10 can whole Italian plum tomatoes.
* 6 large cloves garlic, peeled and diced
* 3 tablespoons olive oil
* 2 (12 ounce) cans of tomato paste
* 2 tablespoons dried oregano
* 1 tablespoon dried basil leaves
* 2 teaspoons hot pepper flakes
* 1 teaspoon fresh ground pepper

DIRECTIONS:

1. Open can of tomatoes and drain off excess juice.

2. In a blender chop the whole tomatoes lightly until chunky. In a large pot, heat oil on medium heat.

3. Throw garlic in pan and cook until golden, take off burner.

4. Pour the tomatoes in the pot, add tomato paste, and the rest of the spices. Bring to a low boil, stir, then lower heat to low, cover and stir periodically. Cook about 45 minutes to an hour.

5. Take lid and slide to side so that it is partially covering the pot and let the gravy thicken up for another 30 minutes or until it meets your desired texture.

6. Eat like a king...or queen!

Elon