I want to open my own Italian restaurant because I love to cook and I love to cook Italian food. A great pasta sauce is the key to most Italian meals; lasagna, manacotti, even pizza. I actually prepare lasagna for thanksgiving dinner rather than turkey. Here is my recipe for my pasta sauce which you can use to prepare your own great Italian meals.
I used to use a large soup pan to prepare the sauce but now I use a slow cooker. It is easier because I do not have to stir the sauce as much as I do cooking it over a stove. I do sometimes open the lid on the slow cooker to stir maybe two or three times but other than that the sauce is on its own. You need a food processor for this pasta sauce recipe. And of course you need the slow cooker.
This pasta sauce is a vegetable based pasta sauce. Sometimes I add chicken or beef. Use your food processor to grate four medium sized carrots and three baby zucchini squash; process one large onion with three cloves of garlic and process a half stalk of celery with one bunch of parsley. Place all these all these ingredients on the bottom of your slow cooker which you have set on the low cooking time and temperature.
Cover these ingredients with 2 cans of diced tomatoes, 28 ounces each. Then add tomato paste, one eight ounce can. Mix the ingredients up. Then add the spices. Add one teaspoon of rosemary, savory, sage, basil, marjoram, oregano, and thyme. Mix all the spices in. Then mix in two tablespoons of sugar which cuts the acidity of the tomato.
Cook in the slow cooker for about two hours at the low setting. You can stir the sauce a few times throughout if you want but you do not have to keep stirring as you would if you cooked in a kettle on the stove top.
You may know of some pasta sauce purest who would not agree to use a crock pot. I have however used the slow cooker and the stove top and I do not taste a difference. And it keeps me having to clean the stove top after all the sauce has splashed from the heating process.
However, it you want to cook your sauce on the stove top you will want to bring your sauce to a boil and then turn it down to a simmering level. And remember to stir it throughout the two hours to keep it from sticking to the pot. Now when it is done prepare some spaghetti and try out your sauce.
Remember to refrigerate it once it cools down. I place the sauce in a cool sauce pan so it will cool faster. You will have plenty of sauce to last you all week if you are serving one or two. Or if you have prepared the sauce for many guests it may all go at once. Perhaps you will visit my Italian restaurant someday and recognize this pasta sauce recipe. - 33387
I used to use a large soup pan to prepare the sauce but now I use a slow cooker. It is easier because I do not have to stir the sauce as much as I do cooking it over a stove. I do sometimes open the lid on the slow cooker to stir maybe two or three times but other than that the sauce is on its own. You need a food processor for this pasta sauce recipe. And of course you need the slow cooker.
This pasta sauce is a vegetable based pasta sauce. Sometimes I add chicken or beef. Use your food processor to grate four medium sized carrots and three baby zucchini squash; process one large onion with three cloves of garlic and process a half stalk of celery with one bunch of parsley. Place all these all these ingredients on the bottom of your slow cooker which you have set on the low cooking time and temperature.
Cover these ingredients with 2 cans of diced tomatoes, 28 ounces each. Then add tomato paste, one eight ounce can. Mix the ingredients up. Then add the spices. Add one teaspoon of rosemary, savory, sage, basil, marjoram, oregano, and thyme. Mix all the spices in. Then mix in two tablespoons of sugar which cuts the acidity of the tomato.
Cook in the slow cooker for about two hours at the low setting. You can stir the sauce a few times throughout if you want but you do not have to keep stirring as you would if you cooked in a kettle on the stove top.
You may know of some pasta sauce purest who would not agree to use a crock pot. I have however used the slow cooker and the stove top and I do not taste a difference. And it keeps me having to clean the stove top after all the sauce has splashed from the heating process.
However, it you want to cook your sauce on the stove top you will want to bring your sauce to a boil and then turn it down to a simmering level. And remember to stir it throughout the two hours to keep it from sticking to the pot. Now when it is done prepare some spaghetti and try out your sauce.
Remember to refrigerate it once it cools down. I place the sauce in a cool sauce pan so it will cool faster. You will have plenty of sauce to last you all week if you are serving one or two. Or if you have prepared the sauce for many guests it may all go at once. Perhaps you will visit my Italian restaurant someday and recognize this pasta sauce recipe. - 33387
About the Author:
As Mississauga restaurants offer some of the finest cuisine, restaurants Montreal also have outstanding desserts. If you're thinking of eating a one-of-a-kind meal, remember to visit those restaurants!
