Tag Archives: Sauce

EP11011 – Homemade Italian Pasta Red Sauce!

Homemade Red Pasta Sauce

Monday’s Menu!
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!

Enjoy!

Ingredients:
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
Italian seasoning
Oregano
Basil

Equipment:
Large stock pot (or any large pot) with lid
Cutting board
Sharp knife
Aluminum foil
Cookie/baking sheets
Wisk
Measuring cups & spoons
Can opener
Cork screw
Large spoon for stirring
(Alternative recipe will need:)
Food processor
Small to medium mason jars
Funnel

Instructions:
Watch the video silly!
AND watch EP1106 on canning!

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EP11005 – Homemade Barbecue Sauce!

Homemade Barbecue Sauce!

“Monday’s Menu!”
This is my homemade BBQ sauce recipe. This takes some time to do right, but the end result is something you will love. This is 100 times better than any store bought sauce… AND if you follow this exactly, as far as amounts, you can jar/can it and it will last months on your shelf.

The best part of this is that you can take my recipe, and tweak it to taste exactly the way you want it to. Just make this, then take 10oz out (when finished) and add things to it to see if you like it! If you get a winning mix, just add that to the recipe!

Here is what you need for this recipe!

Homemade Barbecue Sauce:

Ingredients:
1 Block of Bacon Fat (from whole package of bacon)
3 Bell Peppers
3 Onions
3 Jalapeno Peppers
1 Clove garlic (minced well)
3 Cans Tomato Sauce (28oz)
6 cups Ketchup
2 cups water
1 small bottle of Merlot
2 1/2 cups Worcestershire Sauce
2/ 1/2 cups Brown Sugar (Light or Dark)
1 1/2 cups Cider Vinegar
3/4 cup Lemon/Lime Juice (I use both)
1 cup Unsulfured Molasses
3/4 cup Frank’s Red Hot
3/4 cup Spicy Brown Mustard
2 Tablespoons Black Pepper (Coarsely Ground preferred)
2 1/2 Tablespoons Chili Powder
2 Tablespoons Top Shelf Bourbon (Before & after cooking)
3 Tablespoons Wright’s Hickory Liquid Smoke

Equipment:
Stock Pot
Wisk
Food Processor
Sharp Knife
Cutting Board
Measuring Cups and Spoons

Instructions:
Watch the video silly!


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