Anyone have a simple, basic pasta sauce recipe? (669 views)

I don’t have a recipe but have been looking for one for years so I’ll be following this thread.

From the old bulletin board:

Lindrusso's Marinara Magnifica

Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico! Serve over your favorite pasta.

1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup dry red wine
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano (or less dried)
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar.

Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed.

Once onions are done, continue to add the rest of the ingredients. Stir until well-combined.

Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours - others suggest 3 hours). Stir often to keep the sauce from burning or getting overcooked.

Makes about 9 cups of sauce.

Because it's quick and easy, my personal favorite is Puttanesca Sauce and I always keep black olives and capers on hand. Tuna is another pantry staple but I've never added anchovies.

1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
scant 1/2 teaspoon crushed red pepper flakes
scant 1/2 cup pitted Kalamata olives, quartered (about 20 olives)
2 tablespoons capers, well drained
1 teaspoon dried oregano leaves
2 (14-ounce) cans diced tomatoes (or whole tomatoes crushed in colander over bowl)
2 (5-6-ounce) cans tuna in oil, drained - optional
freshly ground black pepper to taste
1/3 cup (or more) chopped flat-leaf parsley

1. Heat the oil in a large skillet over a medium flame. Add the garlic and crushed red pepper flakes; sauté until fragrant, about 1 minute.
2. Add olives, capers, and oregano to the skillet; sauté for 2 minutes more.
3. Add the tomatoes and simmer for about 10 minutes until slightly thickened. (Stir in the tuna and simmer for another minute.) Add freshly ground black pepper to taste and top with parsley.

I even did a search on Wikipedia: Chopped garlic, diced onions (for Americanized version) and anchovies (omit for Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and it is poured over spaghetti cooked al dente. The final touch is a topping of parsley. Cooked tuna or salmon may also be added to the sauce just before pouring over pasta to provide protein.

Yay Applecrisp!! Sounds like a success and glad you made a tasty economical sauce with some to freeze, too!

It sounds like you're all set to create a fantastic pasta sauce with your well-stocked pantry. With ingredients like garlic, onions, basil, and oregano, you're off to a great start. For a simple yet sensational sauce, sauté the garlic and onions until golden and fragrant, then add your canned tomatoes and let them simmer gently. Enhance the flavors with a generous sprinkle of basil and oregano, adjusting to your taste preferences as you go.
But if you're feeling adventurous and want to try something new, why not embark on a culinary journey with a recipe like Paccheri Pasta with Summer Vegetables from mklibrary.com? This dish combines the freshness of summer vegetables with the comforting goodness of pasta, resulting in a dish that's both hearty and vibrant.