This sauce is what I use for spaghetti but I also make the same sauce and mix it with other pasta, like rotinni and even macaroni. This sauce also works good mixed with rice for what my mom used to call goulash. When I make this sauce, I usually double up on it and freeze
You didn’t mention what to do with the tomatoes.
If you use fresh tomatoes score the top with an X and then boil a minute. Remove from water and remove the skin and cut out the hard section in the centre and the seeds. You will get a much better flavor. Also, I disagree with using g. peppers as they can make a sauce bitter. red peppers are better.
My favorite pasta recipes calls for fresh tomatoes (though those canned whole roma tomatoes you get in Wellcome are great). Saute an onion and garlic with some bay leaves and salt. Then add the tomatoes and simmer for 40-60 minutes until you have a sauce. When the sauce is ready toss in a bunch of chopped fresh basil, fresh ground pepper, and stir. Mix some of the sauce with the drained pasta and toss then serve on a plate. Add some more sauce on top and parmasan cheese.
Good point. Thanks. I also found another error so I have edited it. I usually just add the tomatos with skins attached but I know that some don’t like the flavor or texture but . . . I’m just not that picky.
Thanks for the suggestions.
With fresh tomatoes, is it possible ot boil a large batch and then freeze some of it?
You can try this but I think that frozen tomatoes by themselves would thaw to a soggy red mass. They do that when frozen with other ingredients but . . . I don’t know how it would work. Give it a try.
Yes. I have made a batch of pasta sauce with fresh tomatoes and then frozen it. Don’t forget the tomatoes are already boiled down to a sauce so there is no mush resulting from unfrozening them.
cool, thanks.
Bolognese I think is traditionally made with red wine. I used the Larousse Gastronomique recipe last week. It called for 10 onions. Turned out decent.
In the Silver Spoon (the “Italian cooking bible”), I found this really interesting variation that uses scallions. Tons of them with chopped tomatos. So it doesn’t have the consistency of a bolognese/tomato sauce but uses similar ingredients. Sounds good.
I find the ready-made pasta sauces too sweet and make my own with Hunt’s canned tomato paste and canned whole tomatos. The whole tomatos are already peeled. One can of tomatos and two of paste will make about 4 portions. Add water to get the consistency you want. Add a little salt, fresh chili, bay leaf, lots of basil, black pepper, oregano and dried minced onion and let that all simmer for 20~30 minutes. Just before your pasta is ready, dose the sauce with a last dash of basil and black pepper as they both get absorbed into the dish and kinda disappear. That last dash before serving adds a noticeable zing.
i might be able to accept this but no oil? heresy!
[quote=“Tempo Gain”]
i might be able to accept this but no oil? heresy![/quote]Oh, whoops. Oil, yes, of course oil! 