Tomato Sauce Tuscan Style Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

Steps:

• Spray a medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add the onion and garlic; cook and stir about 5 min or until tender.
• Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; bring to a boil. Reduce heat and simmer uncovered for 6-10 min or until it has reached the desired consistency is reached - stirring occasionally.

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Steps:

• 1) Wash the tomatoes in cold water. Cut them in half lengthwise. Place in a heavy saucepan (I use an All Clad sauce pan, the tomatoes should fill no higher than 1/2 the height of the pan), COVER, and cook over medium heat for 10 minutes. (If using canned tomatoes, ignore this step and start at step #3 with 4 cups of canned tomatoes with their juice) 2) Meanwhile, put 3-4 Tablespoons of the olive oil in a small sauté pan, place it on medium heat and sauté the carrots for 10 minutes. (The goal here is to get them to soften up a bit before added to the sauce to make it easier to pass through the food mill later. If you have an "industrial strength" food mill, this step is not necessary, proceed straight to step #3). 3) Add the carrots, onion, salt (I recommend 11⁄2 teaspoons for this quantity, but this needs to be adjusted for personal taste and health considerations accordingly) and sugar and cook at a steady simmer UNCOVERED, for 30 minutes. 4) Purée everything through a food mill into fresh pan (or transfer the sauce to another pan or bowl and purée it back into this saucepan), using the disc with the smallest holes. This is the most arduous step, but it's important to use the right disc to remove the skin and seeds, and you want to end up with no more than 1⁄2 cup of vegetable matter left in the food mill to maximize the flavor of the sauce. Make sure and scrape off the bottom of the disc with a spatula to get all of the puréed vegetables. Get the kids to help if your arms get tired! This step takes about 10-15 minutes. 5) Add the remaining olive oil (what wasn't used to sauté the carrots) to the sauce and cook UNCOVERED for an additional 15 minutes. Taste and correct for salt. Note: This sauce is well suited for most kinds of pasta, and can be used on top of Italian style meatloaf with great results. If frozen, defrost and simmer lightly, UNCOVERED, for just 10 minutes.

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.