Authentic Italian Spaghetti Sauce Recipe Passed Down From Generation To Generation

Homemade Spaghetti Sauce {Authentic Italian Recipe}

WEBApr 15, 2020 · Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole …

1. In a large heated skillet or saucepot add olive oil and sausage. Saute sausage on both sides until it browns.
2. When the sausage has browned add the diced onion and chopped garlic. Continue cooking until the onions are translucent, but do not allow them to burn!
3. Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
4. add chopped basil, sea salt and black pepper to taste (don’t over season, you can always add more later). If you choose to add sugar now is the time to add it.

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Authentic Italian Spaghetti Sauce Recipe (GlutenFree)

WEBApr 26, 2024 · Simple Ingredients for Authentic Spaghetti Sauce. How to Make this Easy Pasta Sauce. Step 1 – Roast Garlic if using. Step 2 – …

1. Preheat oven to 400 °. Nip off a slice off the top of the bulb of garlic to reveal most of the garlic cloves. Place on square of foil on baking sheet and drizzle the olive oil over the tops of the garlic cloves. Sprinkle with a little kosher salt.
2. Roast for 20-25 minutes until golden and soft. Allow to cool for about 10 minutes, then using a paper towel, hold the garlic bulb upside down over the foil and squeeze the bulb from the bottom up, pushing the garlic cloves out. Most will pop out, some might need to be encouraged or pulled out. Remove any of the papery garlic skin and set aside.
3. Drizzle oil into large, heavy bottomed pot and heat over medium heat. If not using roasted garlic, toss in minced garlic and stir until golden, careful not to burn. Scoop the tomato paste into the hot oil (garlic) and stir around until you see the color darken slightly, don't allow to burn.
4. Pour in the pureed and crushed tomatoes, next, pour one or two whole tomatoes at a time in your hand, squeezing and crushing them into the sauce. Pick one of the empty 28 oz cans and fill ½ way with water, swirling around to remove leftover tomato juice, then pour into the next can and the next until you've cleaned out all of the cans. Don't throw out. Pour tomato "water" with collected juices into the sauce, stir to combine.

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