pasta sauce: a Ragu?

how do you make your perfect pasta sauce:

please answerers: no wasters

10 Answers

  • 1 decade ago
    Best Answer

    Start with olive oil - do not put it on high or it will just burn the garlic - med high will do. Put a few cloves of garlic minced and let them sautee, then add two small or one large can of tomato paste. The trick is to actually sautee the tomato paste until it is almost burnt. This makes the sauce SO yummy. Once you have done that add a large can of crushed tomatoes (organic if you can find it). Let that get hot and then fill the can with water and empty it into the pot. Keep stirring the whole time - don't walk away from the pot yet for a minute... OK. Now it is time to add the spices - this is a personal choice - I would say add some basil, oregano (some of my relatives add parmesan at this point or other spices like a bay leaf) and a dash of red pepper and a dash of salt. Now stir it a little more and put the sauce on low. Add the lid and you can leave it for a bit. Stir occasionally. I can't really say how long - the longer the better, and you will know when it is done by the smell. It should fill the kitchen with a yummy Italian smell. Now put it over your favorite pasta - add fresh romano and EAT!!! don't forget to soak up the extra sauce with some yummy Italian bread from the deli. ENJOY!

    Source(s): 100% Italian American - grown up watching this sauce be made, and now make this sauce myself!
  • 1 decade ago

    Haha, Americans and their cups... so backwards!

    1-2 onions (depending how much you like them), finely chopped

    2-5 cloves garlic (again depending how much you like it), chopped

    1 red chilli, chopped up smallish (remove the seeds if you do not like heat)

    1 x 400g tin chopped tomatoes

    1 tsp sugar

    1 tbsp tomato purée

    salt and ground black pepper to season

    plenty of fresh chopped basil leaves (about 2 tbsp of them)

    Prepare all ingredients, line up in order to be used (that's the order above).

    Fry onions, garlic and chilli in 2-3 tbsp olive oil in a medium frying pan. Cover and cook until onions are soft. The kitchen should already be starting to smell nice.

    Put the 1 tsp sugar into the tin of tomatoes, and add to the pan. Stir in.

    Add the purée, stir.

    If it is too thick, add a little water.

    Season, cover, and simmer very gently for about 15 minutes.

    Once cooked, add the chopped basil leaves. Serve with any pasta, garnish it with more basil if you like. A little grated extra mature chedder or parmesan is always nice on top - but don't go too wild with the cheese.

  • 1 decade ago

    MARIO BATALI's Ragu Bolognese


    1/4 cup extra-virgin olive oil

    2 medium onions, finely chopped

    4 ribs celery, finely chopped

    2 carrots, finely chopped

    5 cloves garlic, finely chopped

    1 pound ground veal

    1 pound ground pork

    4 ounces pancetta or slab bacon, run through the medium holes of the butcher's grinder

    1 (6-ounce) can tomato paste

    1 cup whole milk

    1 cup dry white wine

    1 teaspoon fresh thyme leaves

    Salt and freshly ground black pepper

    1 recipe Green Pasta Dough, recipe follows


    In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.

    Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).

    Toss with the green tagliatelle and serve, garnished with cheese, if desired.

    Green Pasta Dough:



    Ice cubes

    1 cup packed spinach, cleaned

    5 large eggs


    3 1/2 cups all-purpose flour, plus extra for kneading

    Bring 3 quarts of water to a boil in a large pot, and add 1 tablespoon salt. Set up an ice bath next to the stove. Blanch 1 cup packed spinach leaves in the boiling water for 45 seconds, then remove with tongs or a slotted spoon and immediately plunge into the ice bath to cool for 2 minutes. Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible. Chop the spinach very fine and combine with the eggs in a small bowl. Stir well until as smooth as possible.

    Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the egg and spinach mixture to the well. Begin to incorporate the flour into the egg and spinach mixture, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

    Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour, as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

    Use the wider cutter attachment of the pasta machine to cut the sheets into 1/2-inch-wide strips. Or, to cut the pasta by hand, cut each sheet of pasta into 10-inch lengths. Brush lightly with flour, then roll up the sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.

    Cook pasta in a large pot of boiling salted water until al dente.

    Yield: about 1 1/4 pounds

  • 1 decade ago

    Dried Tomato Pesto recipe

    1 cup dried tomatoes

    3/4 cup grated Parmesan cheese

    1/2 cup walnut pieces

    2 large cloves garlic, cut in half

    1/4 teaspoon salt

    1/4 teaspoon freshly-ground pepper

    2/3 cup warm olive oil

    Place tomatoes in a small saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 8 to 10 minutes.

    Drain tomatoes. Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add Parmesan cheese and next four ingredients. Top with cover, and process until smooth. With processor running, pour warm olive oil through food chute in a slow, steady stream, processing until combined. Use pesto immediately, or place in an airtight container, and refrigerate up to 1 week.

    Serve over hot pasta.

    Yields 2 cups.

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  • S&yW
    Lv 4
    1 decade ago

    This is delicious! Go to:, the recipe I have used is called Nonna's Spaghetti And Meatball sauce. It does take some time to cook, but you'll never want to eat sauce from a jar again, as it's authentic. I have also used Emerils, go to

    I have combined both recipes, using the ingredients I prefer and it's awesome. Good luck and enjoy!

  • Anonymous
    1 decade ago

    Marinara Sauce

    Makes about 4 cups

    * 1/4 cup olive oil

    * 1 small onion, thinly sliced

    * 2 cloves garlic, crushed

    * 1 can (32 ounces) whole Italian plum tomatoes and their juices

    * 1/4 teaspoon crushed red pepper flakes

    * 2 bay leaves

    * 1 teaspoon coarse salt

    * 1 teaspoon freshly ground pepper

    * 1/4 cup freshly grated Parmigiano-Reggiano cheese


    1. Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.

    2. Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.

    3. Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

  • Anonymous
    1 decade ago

    I would generally use loads of nearly over ripe tomatoes, chicken stock, splash of worcester sauce,tobasco sauce,mustard,herbs,garlic and onions. Cook it all together until it's reduced and then add to your already browned mince meat. Yummy!

  • Emily
    Lv 6
    1 decade ago

    Italian ragu??

  • 1 decade ago

    1cup drled tomatoes

    3/4 cup ateed parmesan

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