Hot Cooking Recipes » sauces

Melissa’s Best Italian Sauce Recipe

admin — Sat, 20 Feb 2010 18:01:47 +0000

Although I find myself using my mother’s recipe quite often because it makes me feel as though she made it. It brings back many great memories of family around the table eating and enjoying each other’s company. I like to experiment a bit and made my own sauce and this is the recipe for that sauce. This does a little tricky with the spices because I do everything by taste in this one. So be forewarned this one is a little harder than most other recipes on this website but the results are an awesome sauce unlike any other. You will definitely want to give this one a try.

Melissa’s Best Italian Sauce

Ingredients:

3 large cans (28 oz.) crushed tomatoes

1 can tomato sauce (28 oz.)

1 can tomato paste (6 oz.) or more if you like thicker sauce

extra virgin olive oil

Hot Italian sausage (hockey is key for flavor here)

2-3 tsp sugar (start with 2 then taste)

3-4 fresh garlic cloves

1/2 tsp salt

1/2 tsp pepper

Approximately 1 table spoon or more of the following to taste:

parsley

oregano

basil

Italian seasoning

1 cup of red wine (merlot is my preference)

Directions:

in a large saucepan or extra virgin olive oil and make sure it’s enough to cover the entire bottom of the pan. Crush the garlic clothes and add them to the pan and fry them. Be sure not to let them get too brown. In a separate frying pan fry down the hot sausage. Be sure and put a dab of oil in the pan first. I have found that if I cook the sausage a bit lengthwise more juice comes out and it also fries faster.

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While that’s frying and your garlic is done put all three cans of crushed tomatoes and one can of sauce in next. Start today at your seasonings. After the sausage is done put it in the sauce. Be sure and save the sausage juice as you will add it to the paste. I fry the paste in the sausage juice for a few minutes. Then poured that into the sauce for added flavor. This is a key step here as a really makes this recipe and sauce stand out miles above anything else you’ve ever had.

Doesn't this sauce just make your mouth water? It tastes even better than it looks!

After this I add the wine. I have found my experience that Merlot works best for me, but feel free to try other red wines if you like. Next cook the sauce on low for several hours with a lid on it. The longer you cook it for the better it will end up tasting. Then serve and enjoy. You will definitely not be disappointed with this recipe!

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Mom’s savory meatball recipe

admin — Sat, 20 Feb 2010 17:02:42 +0000

This recipe reminds me of my mother. Every Sunday when we were growing up she would make her macaroni and meatballs. Her macaroni and meatballs were simply delicious and the best part is they’re so easy to make. When I was older she gave me the recipe and we’ve been using it ever since. My kids and husband love these meatballs. I am so glad I got this recipe from her and now I’m sharing it with you and your family.

Mom’s Meatballs

Ingredients:

1 lb. hamburger

A splash of milk

1 tbs. Parsley

1 tbs. Garlic powder (be sure and use garlic powder and not garlic salt as there will be a huge difference in taste and flavor - it will also make your recipe come out salty tasting).

2 eggs

1 tsp. salt

1 tsp. pepper

1/2 cup Parmesan cheese

1/2 cup Italian breadcrumbs

Directions:

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Mix and smash the ingredients with your fingers and roll into balls. Place the balls on to a cookie sheet and bake on 250° for about 20 minutes. That’s it – I told you it was simple! And look at the picture below. Don’t the meatballs look mouthwatering and yummy?

These meatballs are great in sauce or even all by themselves!

You can eat them plain when they come out of the oven and believe me they’re tasty as is. Or you can also sprinkle them with Parmesan cheese and then serve them. Our brothers go crazy for these meatballs with the Parmesan cheese on them.

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Or you can also add them to your favorite sauce while you’re sauce is cooking down. For added flavor put some grease in the sauce from the meatballs in the pan. I’ve found that I get more flavor and softer meatballs when I use hamburger meat with a higher fat percentage such as 73% versus 80%. Experiment and find what works best for you and your family.

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Mom’s Italian Sauce

admin — Sat, 20 Feb 2010 06:49:07 +0000

Mom's homemade Italian sauce

If you’ve ever wondered why most Italians make their own sauce its because the sauce makes the pasta, the meal, etc… The difference between making your own sauce and using store-bought sauce is huge. Fresh made sauce is absolutely amazing when it is made correctly and with the right recipe. If you want to really impress someone with your cooking skills then this recipe is definitely for you. This was my Mom’s special Italian sauce and now I am giving it to you for your family to enjoy.

Mom’s Italian sauce

Ingredients:

1/4 C extra virgin olive oil

5 links of pork fat

2 large cans of crushed tomatoes (28 oz.)

1 tsp minced garlic

1 tsp basil

1 tsp oregano

1 tsp sugar (or more if desired – some people like a sweeter sauce)

1 tsp salt

Directions:

Put the olive oil in a saucepan. Put the links of pork in the same pan and fry on low. When the pan starts to cook add the garlic and be careful not to let everything get too brown. Then add the canned sauce followed by the spices listed above and then the sugar and salt.

Cook for as long as you can as the longer it cooks the better it will taste. Keep the temperature on low and stir occasionally. Enjoy with your favorite pasta or Italian dish. You can also add my Mom’s meatballs recipe to it.

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