Italian spaghetti sauce: a recipe for making a real sauce with a photo. Italian tomato sauce for pasta or risotto

Did you know that Italians are big connoisseurs of sauces? By themselves, their spaghetti is not so tasty ( regular pasta), but they proudly call them pasta and give each the name of the sauce that is served with it. Pesto is considered the true highlight of Liguria, Amatriciana is the property of Lazio, and Bolognese was invented in Bologna. It's hard to tell what region you're from. Italian tomato sauce to pasta, but one thing we know for sure: it is so tasty that it can be served with meat and pizza.

The locals cook it from canned tomatoes which are sold in tin cans. This is how they opened the jar, mixed what they could hold with a couple the right ingredients- And fresh vegetables No need. Italian tomato sauce with basil will become an indispensable companion of your favorite dishes. Try.

Ingredients

Cooking

1. 1 Use canned tomatoes V own juice. Remove the skin from them and chop thoroughly.
2. 2 Heat olive oil in a deep frying pan. Fry chopped onions and grated carrots on it. Add salt and pepper. Cook until onions are translucent and carrots are soft.
3. 3 Add minced garlic. Fry for 2 more minutes.
4. 4 Turn up the heat, add chopped canned tomatoes and chopped basil to the food. Add sugar. Stir until sauce thickens. This will take up to 7 minutes.
5. 5 Pour the chopped parsley, hold the sauce on the fire for another 5 minutes and remove from the stove. Italian tomato sauce is ready.

Now that you have the recipe for Italian tomato sauce, any pasta and pork chop will taste better. Prepare more when preparing for big holiday and a feast, fill a few gravy boats and let the guests choose which of the dishes to add it to. Be sure to save the recipe.

This simple one ingenious recipe combines key ingredients and flavors mediterranean cuisine. The sauce is prepared in 15 minutes and is great addition for both rice and pasta.

• Olga Kirillova May 23, 2011
• 67740
• 5

So, to prepare two servings you will need:

5 medium tomatoes

3 garlic cloves

2 tablespoons olive oil

fresh basil

dried oregano

Sea salt

Black pepper

50 g dry white wine

Hard cheese (parmesan)

1. Put the pasta or rice to boil in slightly salted boiling water (do not pour this water later: it will come in handy for the sauce). Cook pasta for no more than 5 minutes, rice - no more than 15 minutes, so that they turn out slightly undercooked - al-dente.

2. Fry finely chopped garlic in olive oil until golden brown. Coarsely chop the tomatoes and add to the pan with the garlic. Cook by stirring small fire until the tomatoes are soft and juicy.

3. Sprinkle the sauce with dried oregano. In Moscow stores, it is usually sold as a spice, in bags. And in Italy (oh, nostalgia!) - whole dry twigs. Salt and pepper. Add chopped basil (not only leaves, but also stems - for flavor) and mix.

4. If the liquid from the sauce has boiled away, add a few tablespoons of water in which the pasta or rice was cooked. Mix well. Remember that risotto sauce should be thinner than pasta sauce.

5. Add wine and keep on fire for another 1-2 minutes. The alcohol will evaporate, and the sauce will acquire a pleasant "smack of impermissibility".

6. Add freshly cooked pasta or rice to the pan, stir. Serve sprinkled with grated parmesan.

It is very simple and fast food subject even to those whose hands do not grow quite out of their shoulders. Sitting in your kitchen, you can easily be transported to Rome and find yourself on some lively terrace in a cafe opposite the Pantheon.

Passata sauce (Italian Passata di pomodoro) stands out from huge amount the most delicious sauce brands in Italy. It's practically stewed fresh tomatoes in own juice with addition fragrant spices and vegetable seasonings.

Passat - natural and very delicious sauce, which is served with pasta or Italian pasta. It is perfect for cooking pizza, meat and fish dishes, and can also serve as the basis for thick vegetable soups which are so popular with vegetarians.

Passata is easy to prepare and does not require special preparation. You can always make it yourself at home, fantasize with seasonings and get new interesting options.

Benefits of Italian Sauce

In addition to wonderful palatability, great sauce is also useful.

Its main components - tomatoes, mainly consist of water (up to 95%), but their sweet pulp- a real storehouse of vitamins, macro- and microelements and antioxidants.

Tomatoes save everything useful material even after heat treatment:

• help fight cancer;
• improve the functioning of the cardiovascular, digestive and nervous systems;
• increase immune defense and stress resistance;
• promote the elimination of toxins from the human body;
• prevent inflammatory processes in the urogenital area;
• normalize weight.

Passata di pomodoro in the classic version

A wonderful dish is used not only freshly prepared, but also canned. Quality product handmade, what could be better? All beneficial features from a set of vegetables and spices will be preserved, and you will enjoy a pleasant tomato masterpiece even in winter.

We will need:

• fresh red tomatoes - 2.0 kg (it is better to choose fruits that are suitable for canning, that is, medium-sized and plum-shaped - their skin is thicker);
• carrots - 200g;
• celery stalk - 100g;
• onion - turnip - 100g;
• garlic - 4-5 cloves (for those who like more spicy sauce, maybe more);
• vegetable oil (preferably olive) - 2/3 cup;
• basil (red or green) - 4-5 sprigs;
• salt - 1 tablespoon with a slide;
• sugar - sand - 1 tablespoon;
• black ground pepper- taste.

Cooking method:

1. Wash all the vegetables and herbs, prepare the dishes ( stainless steel pan with a thick bottom and a pan with a non-stick coating);
2. We clean the carrots onion and garlic;
3. Since there are quite a lot of tomatoes, you will have to tinker and, putting them in a sieve or colander, blanch in portions (lowering the fruits for a few seconds in boiling water) to remove the skin. It will be even better if you pre-cut each tomato with a cross at the tip (so the skin will be removed faster).
4. Cut the prepared tomatoes into small pieces and put them in a saucepan. We bet on slow fire and simmer under the lid.
5. We rub the carrots on a coarse grater.
6. Finely chop the onion and garlic.
7. Celery cut into thin slices.
8. In a frying pan with oil, alternately, adding one to another, fry carrots, onions and garlic for about ten to fifteen minutes, adding celery last. Stir the mixture periodically. During frying, the onion acquires golden color and a specific pleasant smell.
9. Then we add the fried vegetables to the gurgling tomato sauce, salt and sugar. Simmer another twenty minutes.
10. We tear the basil with our hands or cut it into small pieces with a knife and transfer it to an almost ready sauce. Let's all interfere.
11. We spread the homogeneous mass of vegetables in a blender, pepper and beat for two to three minutes. All is ready!

If the sauce is not intended for storage, cool and pour into a gravy boat. If it is being prepared for the winter, then you will need to pour it into sterilized jars and roll it up tightly.

To preserve the sauce in Italian, prepare jars:

• wash them with baking soda V hot water, rinsing well;
• put half-liter jars to sterilize for five minutes in the microwave;
• boil the iron lids for three to five minutes.

Transfer to hot jars hot sauce and roll up. Wrap the jars with a blanket and leave to cool. Then store in a cool place.

When using canned Italian sauce, be sure to pay attention to the condition of the lid. A swollen (bomb) lid indicates the unsuitability of the product, unfortunately, you can’t eat it. Most likely, something went wrong, and you made errors in the technology. Everything will have to be thrown away. But, if everything is fine, you can enjoy the yummy on dark, winter and cold evenings.

Based fresh tomatoes, basil, with the addition of other ingredients - this is what makes regular dish unique, spicy and interesting. Such sauces are prepared simply, but in the end they give a special taste to the usual pasta. Each hostess can take note of several recipes that will help diversify the menu. For example, many men love bolognese sauce for its meat component. However, they will not give up cream sauce with bacon. And women can choose less calorie option, for example, based on green basil or other herbs. In any case, spaghetti sauces are necessary, so you need to feel free to use them.

Bolognese sauce with minced meat and tomatoes

The most famous tomato spaghetti sauce in Italy is bolognese. It includes chopped meat which makes the dish more satisfying and spicy. To prepare such a dressing, take the following ingredients:

• eight fresh tomatoes, it is better to choose fleshy ones;
• 250 grams of minced meat, preferably beef;
• large clove of garlic;
• one hundred grams of grated parmesan;
• half a glass of dry red wine;
• spices are added to taste, for example, oregano or basil.

Italian sauce for tomato spaghetti combined with herbs both adults and children like it. It is noteworthy that some replace fresh tomatoes with pasta. This is acceptable. But then it's hard to get desired consistency sauce, which spoils the final dish. Therefore, it is better to use fresh tomatoes.

Preparation of bolognese sauce

To start, take Ground beef and fry it in a little olive oil. You can replace it if you wish. minced chicken, but in original recipe they use red meat. Now wine is poured into the minced meat, stirred, removing lumps of meat. Waiting for the liquid to evaporate.

Tomatoes are cut crosswise, and then poured with boiling water to make it easier to remove the skin from the fruit. Tomatoes are cut into large cubes and sent to the prepared minced meat, stewed over low heat for about half an hour. Add dried or fresh herbs, salt and pepper to taste. You also need to add finely chopped garlic. Cook for another ten minutes. ready sauce spaghetti is poured over, and grated parmesan is sprinkled on top. Classic Italian spaghetti sauce is ready!

Seafood Sauce: Ingredients

Another interesting version of the sauce contains seafood. It tastes best with a sea cocktail, but you can choose any ingredients, such as shrimp or squid. Much here depends on taste preferences. Also, this recipe for Italian spaghetti sauce is quite spicy, it is worth considering. For him you need to take following products:

• 350 grams of sea cocktail;
• eight tomatoes;
• two cloves of garlic;
• a bunch of fresh parsley;
• pepper to taste and depending on the required sharpness;
• two tablespoons of dry white wine;
• some olive oil.

Pepper can be taken both in dried and in fresh.

How to make italian spaghetti sauce?

First you need to boil Seafood Cocktail in boiling water for about two minutes. In the same broth, you can then cook the spaghetti themselves.

The garlic is peeled and finely chopped, the parsley is chopped, salt and olive oil are added, everything is mixed so that the juice comes out.

Tomatoes are peeled, poured with boiling water. The pulp is finely chopped, fried over high heat for about a minute, pepper and white wine are added. Now you should make a slow fire and simmer for another seven minutes. Add a mixture of garlic and oil, cook for about three more minutes.

Ready spaghetti is poured with Italian sauce for them, seafood is laid on top.

Pesto Sauce: Lots of Color

It is a mistake to believe that spaghetti sauces are prepared only with tomatoes. For example, pesto sauce. This is really a real Italian sauce! It's also perfect for spaghetti. For cooking you need to take:

• a tablespoon of olive oil;
• a bunch of fresh basil;
• clove of garlic;
• forty grams pine nuts;
• fifty grams of grated parmesan;
• a little salt (to taste).

Preparing this sauce is very simple. Everything (except cheese) is put in a blender and chopped. Should be a paste. Then cheese is added and mixed again.

Creamy tomato sauce: list of ingredients

This Italian spaghetti sauce is also suitable for meat dishes. For cooking take:

• a couple of tomatoes;
• 100 ml heavy cream;
• two heads of onions;
• five grams of dried basil;
• half a teaspoon of adjika;
• a little black ground pepper.

This sauce is quite tender, but it is spicy and has a bright taste.

Preparing sauce for pasta

First, peel the onions. Cut it fine enough. Fried in a pan. You can add a little if needed butter so that it doesn't burn. Tomatoes are cut, poured with boiling water and peeled. cut into small pieces and add to the onion in the pan.

When the tomatoes have stewed a little, it's time to add the cream and a little salt. The sauce is stirred. At the end of cooking put basil, pepper and adjika. Cook for another five minutes.

Another popular sauce

Carbonara is wonderful sauce for pasta. It is traditionally cooked with cream and bacon. For cooking, you need to take the following ingredients:

• 200 grams of bacon;
• large clove of garlic;
• four tablespoons of cream with a fat content of 10 percent;
• fifty grams of grated parmesan;
• six yolks;
• olive oil and black pepper to taste.

To begin with, the bacon is cut into strips and fried in a small amount of olive oil on all sides. Finely chop the garlic and add it to the bacon at the end of frying.

The yolks are combined with cream and whipped. Add pepper. Pour a mixture of cream and yolks over the prepared still hot pasta in a thin stream, it should curl up. Topped with fried bacon and grated cheese. Served immediately.

Italian cheese sauce

For this cooking option, take the following ingredients:

• 50 ml of heavy cream;
• 200 grams processed cheese, may with different tastes;
• half a teaspoon of a mixture of peppers;
• the same amount of dried basil;
• pinch ground ginger;
• A little nutmeg;
• a couple of cloves of garlic;
• salt to taste.

First, cut the cheese into small cubes. Cream is added to it and sent to water bath. Cook (stirring) for about eight minutes, during which time the sauce should become homogeneous, thick. All spices, finely chopped garlic are also put here. Stir again. If the sauce is too thick, you can add more cream. Italian spaghetti sauce with cheese and cream is ready!

Sauce with tuna and tomatoes

To prepare such interesting option have to take:

• jar canned tuna;
• three fresh tomatoes;
• half a small jar of sour cream;
• a tablespoon of liquid honey;
• two tablespoons of olive oil;
• a tablespoon of dried garlic (can be replaced with a couple of fresh cloves);
• salt and black ground pepper.

Tomatoes are cut, scalded with boiling water to make it easier to remove the skin from them. Cut the fleshy fruits into large pieces. Heat a little oil in a frying pan and send tomatoes there. When they soften a little, add honey and garlic. Fresh must be finely chopped. All stew, stirring constantly. After about three minutes, tuna, sour cream, salt and pepper, mashed with a fork, are sent to the pan. Fry the sauce for another five minutes, but over low heat. The pasta is put into the pan, mixed with the tuna sauce, then everything is removed from the heat.

Sauce with mushrooms

To prepare this creamy sauce you need to take:

• 700 grams fresh champignons;
• 200 ml cream with a fat content of 10 percent;
• two tablespoons of soy sauce;
• the same amount of any odorless vegetable oil;
• a couple of cloves of garlic;
• salt and pepper.

Mushrooms need to be washed, peeled and cut thin slices. Fry them in vegetable oil for about fifteen minutes (until the liquid they release evaporates). Mushrooms should turn brown.

Now you can add cream to the mushrooms and soy sauce. Mix everything (until the sauce becomes smaller in volume). This takes about five minutes. Then add salt, pepper and grated garlic. Serve with hot spaghetti. Also with this recipe can be used and Forest mushrooms, however champignons are preferable.

real Italian pasta can become a lifesaver for many housewives. It's easy to prepare. However, I would like to add some variety to my menu. Then sauces come to the rescue. With the help of tomato, cheese or other dressings, you can easily come up with a new dish with original taste and aroma. You can experiment, add different spices, reduce or vice versa increase their number. In any case, the sauce is what makes any (even the most familiar) dish tastier.

And the filling will turn out ideal. In Italy, it is brewed with fresh tomatoes, resulting in dish it turns out incredibly juicy and tender. Tomato sauce for pizza thanks to detailed description process, you can do it yourself do even beginners mistresses.

Help: to get delicate texture of the sauce, tomatoes it is recommended to remove the seeds first.

Read also

Preparing the ingredients for an Italian recipe

Because the weight will be boiled, it is advisable to use only fleshy and sweet varieties of tomatoes, in otherwise If so, the sauce will be sour. It will take such kit ingredients :

• 350 g fresh tomatoes;
• 1 clove of garlic;
• 1 medium bulb;
• 20 g of granulated sugar;
• pinch salt And black pepper on tip knife;
• 25 g (1 tablespoon) dried or fresh herbs (basil, oregano);
• 1 bay leaf (medium size);
• 30 g refined olive oil (or another without pronounced smell).

Help : for more sweet taste you can add a pinch of paprika or increase the amount of sugar in the recipe.

Read also

How make it fresh tomatoes V own juice at home conditions?

Traditionally, the sauce is cooked on the stove in small containers(preferably with non-stick coated) and often stirs, tk. tomato thick settles to the bottom and can burn. Initially tomatoes wash, and they grounds are made cruciform incisions, then they are several minutes descend into boiling water. It will help easily and just take it off peel from vegetables.

1. After fruit cut into 4 parts to remove with a spoon seeds.
2. The remaining pulp is crushed in a blender along with the cut bulb and garlic.
3. Also to mixtures leaves of fresh herbs are added.
   
4. Reference : experts recommend putting ¾ basil (from general green masses), and the rest Part must make up oregano.
5. The resulting puree mixture transferred to a saucepan (frying pan or cauldron) with heated vegetable oil and boil over low heat with frequent stirring. After 5 minutes after boiling, the rest of the ingredients are added to the sauce, then it should be boiled for an hour. If tomatoes will not be very juicy, then time cooking will be reduced.
6. Ready The sauce should be the consistency of thick sour cream. He is removed from fire and cools down.

Help: tomato watering can be stored in the refrigerator for 4 days.

Worth noting sauce acquires unusual taste if it cook from baked tomatoes. lovers rich fragrances can add garlic at the end of the preparation of the sauce, then it mixture Italian herbs.

If in home no fresh ones tomatoes, That experts recommend using ketchup, pre improving his taste. To do this, it must be diluted with a little quantity water and simmer 5-10 minutes on slow fire with browned onion , garlic and fragrant herbs .