Pomodoro Italian Tomato Sauce Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
• Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
• Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

Steps:

• Wash tomatoes and take off stems Boil in water until the skin starts to pull away from the meat of the tomato.
• Drained tomatoes in a colander and cool
• In the meantime, take some olive oil and minced garlic and slowly sauté until it is aromatic
• Once the tomatoes are cool throw them into a Nutribullet or a blender and blend until creamy smooth
• Now add the mixture to the garlic in oil and add your chicken bouillon, I prefer to crumble it salt pepper and honey
• I like to bring it to a simmer covered and stir often. Once it is simmering I remove the cover and reduce it until it gets to the desired thickness that I like
• In the meantime I roll my own pasta or I get a package and I boil salted water with a little bit of olive oil and cook my spaghetti according to the directions on the package just a little " al dente" which means a little undercooked. Once my pasta has been boiling for 7 to 8 minutes I remove one cup of the starchy water. You will use this later. Once your pasta is done drain in a colander and rinse with cool water. This will stop the cooking action
• Now I generally take a big pan and put the butter and a touch more olive oil and I make sure to incorporate it in all the pasta. I take a cup of the Pomodoro sauce and I pour it all over the pasta as I keep stirring. Once it starts to get hot, I add a little bit of the starchy water to the bottom of the pan, where I know it's hot. ( just push the pasta to the side and add a little bit of water at a time, and your sauce Begin to thicken beautifully ) And I keep stirring the pan until I see the steam coming off the pasta - Now that's Italian!
• Garnish with basil and parsley if desired and serve piping hot. Bon Appetito