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More often than not I make pasta with sauce that isn't tomato based so it's do it yourself, tomato sauces can go either way depending on what's in the farmer's matket and/or cupboard.
As far as red sauce, I love Newman's Own Marinara sauce.
Why don't you share some of your recipes for pasta sauces ???
I am a combo..jar and me! I really like to use Hunt's spaghetti sauce, comes in a can. they have a number of varieties. I usually make a batch with two pounds of ground meat, and four cans of sauce. typically, 2 cans of the chunky vegetable and 2 cans of the spicy. I add a can of sliced mushrooms or chop fresh if i have them, and a can of sliced black olives. garlic, oregano etc. to taste and simmer all day in the crockpot!
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Originally Posted by World Citizen
As far as red sauce, I love Newman's Own Marinara sauce.
Why don't you share some of your recipes for pasta sauces ???
Got an easy Shrimp Scampi ???
Recipes
I'm pretty much a 'make it up as I go along' kinda cook
But, for example, I'd think of what I wanted and:
Heat olive oil/butter
Saute shallots/garlic/red pepper flake
Add shrimp
Add white wine/lemon zest
Done!
I like pasta with other quick sautes using olives, capers, tuna, vegetables, sliced sausage, cherry/grape tomatoes, wine, stock, butter, onions, garlic, pepperoni, herbs, spices, etc., etc., etc.
There's really no limit or anything off limits, ya can't go too far wrong if you're usingthings you like and tasting as you go along.
I make my own. I've only bought one jar of sauce and that was 30 years ago at the behest of my then spouse. I'm sure they have changed for the better over the years, it's just easier for me to make my own in a BIG pot and then freeze. Speaking of which, will spend a weekend soon doing just that, along with some beef stew, green chile stew, posole, etc. Gotta go to the grocery store....it's chile roasting season here....best smell in the world!
I'm pretty much a 'make it up as I go along' kinda cook
But, for example, I'd think of what I wanted and:
Heat olive oil/butter
Saute shallots/garlic/red pepper flake
Add shrimp
Add white wine/lemon zest
Done!
I like pasta with other quick sautes using olives, capers, tuna, vegetables, sliced sausage, cherry/grape tomatoes, wine, stock, butter, onions, garlic, pepperoni, herbs, spices, etc., etc., etc.
There's really no limit or anything off limits, ya can't go too far wrong if you're usingthings you like and tasting as you go along.
Me. I am anal retentive with ragu. My family is from the northern most part of southern Italy. Therefore, no one in my family would dare call it gravy.
If it is not done "right", I twitch. Right= ghost of grandmother standing behind me, while I'm cooking, saying, "You know who makes the best sauce? Your uncle, that's who. HE makes the best sauce."
We simmer several different types of meat in the sauce and you can really tell if one is missing. Its like an all day adventure. I do it once in a blue moon and to add something else in is like an act of defiance.
My mother has the whole defiance thing down. She makes these statements out loud like,"I think I would like a thicker sauce with mushrooms." I am 99.9% sure that the statement is not for any us. I am 100% sure that would qualify as back talk to a woman that passed away over a decade ago.
Me. I am anal retentive with ragu. My family is from the northern most part of southern Italy. Therefore, no one in my family would dare call it gravy.
If it is not done "right", I twitch. Right= ghost of grandmother standing behind me, while I'm cooking, saying, "You know who makes the best sauce? Your uncle, that's who. HE makes the best sauce."
We simmer several different types of meat in the sauce and you can really tell if one is missing. Its like an all day adventure. I do it once in a blue moon and to add something else in is like an act of defiance.
My mother has the whole defiance thing down. She makes these statements out loud like,"I think I would like a thicker sauce with mushrooms." I am 99.9% sure that the statement is not for any us. I am 100% sure that would qualify as back talk to a woman that passed away over a decade ago.
I had a friend growing up from a large Italian family. When her mom made Italian Sauce she started with bushels of fresh tomatoes and ended with italian link sausages and meatballs. The process actually took a couple of days, if I remember correctly.
I always made sure I was around when the sauce was done.
There was NOTHING in this world better than her sauce!
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real italian meat sauce.... yummmmm
