Authentic Italian Sauce Recipe

Authentic Italian Tomato Sauce (Sugo al Pomodoro)

WEBOct 3, 2022 · Add the minced garlic and continue cooking until it has softened. Make sure onions and garlic are not browning or burning, they just need to sweat a little bit! Then, …

Rating: 4.3/5(3)

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Authentic Italian Pasta Sauce Quick Homemade …

WEBOct 23, 2013 · Turn the heat up to high. Now, add the quality puree (passata) or chopped tomatoes, and quickly cover with the lid for about …

Rating: 4.7/5(511)
1. Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
2. Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
3. Add the salt and continue to simmer at a fast pace, and stir often.
4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

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Sugo al Pomodoro (Authentic Italian Tomato Sauce)

WEBOct 29, 2020 · Instructions. In a large saucepan or pot, medium heat, add olive oil and sauté onion for about 6 minutes, until translucent. Add …

Rating: 5/5(16)
1. In a large sauce pan, medium heat, add olive oil and sauté onion about 6 minutes
2. Add canned tomatoes. Cover and let simmer on low-medium heat (the sauce should bubble, but not boil) for 20 minutes until liquid reduces slightly
3. Stir occasionally
4. Turn off heat and add the basil to the sauce

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Best Italian Marinara Sauce Recipe • Ciao Florentina

WEBApr 19, 2017 · Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for …

Rating: 5/5(11)
1. Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
2. Stir in the minced garlic and let it infuse the oil for about 30 seconds.
3. Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
4. Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.

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