Tag Archives: Italian
Homemade Red Pasta Sauce
This is an Italian pasta red sauce that has been in my family for generations. This is my version of it. Some recipes handed down through families are good for each person to make their own, or are recipes that just need to stay the exact way they handed handed down. This one is one of those that you make for a while as written, then turn into your own recipe with the things your family like. This is my twist on my family’s Italian pasta red sauce… and it’s DAMN GOOD!…lol I have worked on this recipe for over 20 years, and will probably do so for another 40! I have incorporated meatballs from my wife’s family into the sauce too!
This is actually a double show in that I show you two different ways to make the sauce. Once is full of meats and vegetable chunks that you freeze the left overs and use throughout the month. The other is a smoother sauce that you can jar/can and leave on the shelf to be enjoyed any time in the future. My son loves pasta, so we jar his sauce in smaller mason jars so that he can have spaghetti whenever he desires. Our sauce, however, should not be canned due to the meats and veggie chunks. Although in certain instances you can jar veggies and or meats… this is not an instance that lends itself to it.
This has fresh mushrooms, hot Italian sausage, meatballs from my wife’s Italian family, chunks of burger, onions, peppers, wine, all kinds of spices… mmmmmmm!
The very best thing about this recipe it is allows you to add whatever you want or like, then over time, it becomes YOURS!!!! Let’s face it… these kinds of recipes are the very best, as any recipe that can be changed easily to become your own version over time… is what cooking is all about!
2 28 ounce cans of Contadina Tomato Sauce
2 28 ounce cans of Contadina Tomato Puree
1 18 ounce can of Contadina Tomato Paste
1/2 cup Italian bread crumbs (MUST be Italian bread crumbs)
1/4 cup Parmigiano-Reggiano shake cheese
12+ links of Hot Italian Sausage cut into thirds
1 lb hamburger browned and crumbled & drained
1 lb+ meatballs (or as many as you want)
2 green peppers diced
1 LARGE or 2 medium onions diced
1 whole bulb of garlic peeled & minced very fine
1 carrot washed, halved & unpeeled
2 TBLs of sugar (This is a no-no to most Italians, but I feel it is needed for this recipe)
1 cup of Merlot (or your favorite red wine…try Merlot first)
1/2 cup water swished through empty cans of sauce & puree
I large package of thick sliced mushrooms (or cut your own fresh mushrooms, the thicker the better)
2 Bay leaves
Large stock pot (or any large pot) with lid
Measuring cups & spoons
Large spoon for stirring
(Alternative recipe will need:)
Small to medium mason jars
Watch the video silly!
AND watch EP1106 on canning!
I have been asked for a dessert recipe, and this is the one I will start with. I have a ton of recipes for great desserts, and I happened to film this episode this past summer. My sister asked for this recipe just a few days ago, so I figured I better get it on the site! This, if followed correctly, will make a wonderful Tiramisu with filling/topping that stands up nicely, and has just the right amount of firmness. The sweetness of the mascarpone/whipped cream balanced against the espresso & rum, make for an unbelievable mixture of tastes and textures. This is something I get asked to make every year for a family reunion… and it always gets finnished!
This episode is nearly 50 minutes, but that is because it is a long process and I wanted to be sure you got to see everything. There is nothing worse than trying to follow a recipe, and having a step truncated or skipped for time constraints. On the bright side, I put 5 15-20 second commercials with Uhn-Cletus in the episode to break it up!
Enjoy… and wait until you taste this!
Several packages of sugared lady fingers (at least 2)
3 8 ounce packages Mascarpone cheese
16 ounces CHILLED Heavy Cream
Rum ( I suggest Rhum Barbancourt Estate Reserve 15 years)
Espresso (something top shelf)
6 large egg yokes (room temperature & wash shells with antibacterial soap)
1 1/2 cups sugar
1 package plain/original Gelatin
1 VERY dark chocolate candy bar
Stand Mixer (or beater)
several large bowls (Remember to chill the ones for the cream and cheese)
Stove top Espresso pot
9X13 Pyrex casserole dish (or comparable, mine says 9 1/2 by 13 1/2)
Measuring spoon & cups
Glass pie plate, or shallow bowl/container
Refrigerator & Freezer
Watch the video silly!