Monday, February 11, 2008
Blanket your pasta in red
Whether you’re making a meal for Valentine’s Day or a regular evening dinner, pasta with sauce makes a delicious meal. For a special dinner, serve pasta with a salad and thick slices of bread.
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Marinara Sauce
2 14.5-ounce cans stewed tomatoes
1 6-ounce can tomato paste
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
In a food processor place Italian tomatoes, tomato paste, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Makes 8 servings.
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Blended Pasta Sauce
1 16-ounce can whole tomatoes
5 cloves garlic, peeled
3 tablespoons olive oil
1 onion, chopped
1 pound mushrooms, sliced
1 16-ounce can crushed tomatoes
8 ounces tomato paste
1 green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon dried basil
In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium-high heat. Put onion and mushroom in and sauté until onion is soft, about 5 minutes. Place in pot the blended tomatoes, crushed tomatoes, tomato paste, green peppers, oregano, and basil. Bring to boil; reduce heat to low and cover. Simmer, stirring occasionally, until sauce reduces to desired thickness, about 1 to 2 hours. Makes 4 servings.
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Meaty Pasta Sauce
1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato paste
2 6.5-ounce cans tomato sauce
1/2 cup water
2 tablespoons granulated sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1-1/2 hours, stirring occasionally. Makes 16 servings.
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Pantry Pointers
When serving sauce on pasta, leave a little cooking water clinging to the pasta. This helps the sauce coat the pasta more evenly.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com