6 Homemade Pasta Sauce Recipes That Stir Things Up

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How do you like to dress your pasta? Everyone has his or her favorite sauce of choice. Whether you like a red sauce, a green kind, a creamy one, or one of the oil-based variety, we have you covered.

While you can also dress your carbs with a flavoring that comes from a can or jar, sometimes homemade is key, and can make all the difference. If you’re feeling ambitious in the kitchen, and/or want to impress some guests, whip out your apron and whip up one of these sinfully savory sauces. You might be intimidated by homemade sauce at first, but once you make it one time, we can promise you you’ll never go back to cans again.

Source: Thinkstock

Source: Thinkstock

1. Classic Homemade Red Sauce

We’ll start with a classic , highlighting this recipe from Table for Two that the developer calls “Great Grandma’s Pasta Sauce.” After one spoonful of this rich dressing, you’ll soon learn that Great Grandma really knew what she was talking about. Do yourself a favor, step away from the Hunts’s canned sauce, and get your stove simmering. This red sauce will have your home smelling like heaven, and we can promise you this: Comfort food never tasted so good.

Ingredients:

  • 1 lb. 80/20 ground beef OR 90/10 ground beef
  • 1 6 oz. can tomato paste
  • 6 oz. water
  • 1 24 oz. jar tomato puree
  • 5-6 cloves garlic, minced
  • 2 tbsp. granulated sugar
  • Pinch of dried oregano
  • Pinch of onion powder
  • Pinch of garlic powder
  • Handful of fresh basil, chopped
  • Salt and pepper, to taste

Directions:

In a large stockpot, saute garlic until soft and fragrant in 2 tablespoon of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6-ounce can from the tomato paste, fill that with water and pour it in the stockpot as well. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.

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