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Paul's Homemade Ragu Sauce Story
by Paul
(United States)
Dear Attilio,
I took another look at your recipes on the web site, and I think my friend may have been describing Ragu Sauce. There is a brand of bottled sauces here called "Ragu".
What does the word Ragu mean in Italian?
I did not mention before that I was in Italy twice, in 1964 and 1966. In 1964 I went on a trip with a group of young people from my church, led by our minister, with three other adults.
We flew from New York to Southern California, then to Hawaii, Fiji, Australia, Taiwan, Thailand, India, Lebanon, Egypt, Jordan, Israel, Greece, Italy and on to France, England and Scotland before going back to the U.S.
I loved Rome, and wished we had more time there. We had group rates on the planes, and in many countries the people took us into their homes. Two years later, a smaller group, seven young people and one adult, again took a trip. Someone paid my way this time, because my parents could not afford it.
We sailed to Germany, landing in Hamburg, and stayed in an orphanage there. Then we took a boat inland on the Rhine river, before taking a train through Switzerland to Torino. We went to a camp in the alps run by a religious group called the Waldensians.
There were young Italians, of course, two Germans, a young woman from Sweden and an American exchange student who had stayed with her family the previous year. We had a great time together. Again two days for Rome, two for Paris, and London and Edinburgh. I wish I could take a trip like that today!
I will cook some Homemade Ragu Sauce as soon as I have the ingredients.
Again, thank you.
Paul
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Mamma's REAL Pasta Sauce Right from the Mountains of Central Italy
by Tino
(Canada)
Easy and authentic, I haven't put measurements as I feel measurements are a personal taste and add what you will. As far as I'm concerned anything other than this is not authentic. I am Italian, and have eaten pasta from my house, my relatives houses, my friends houses, and this is the basic recipe...
For pasta I like spaghetti or rigatoni or penne al dente.
INGREDIENTS:
- Ribs 4 pieces pork or beef
- Veal small piece of veal shank
- Beef small pieces of stewing beef
- Meatballs (your recipe)
- Big can of peeled cooked tomatoes
- Tomato paste
- Olive oil
- 4 cloves of smashed Garlic
- Half an Onion
- Parsley
In a large sided saucepan heat about 3 quarters inch oil at bottom, when hot toss in ALL the meats, onion, garlic and let the meat brown really really good.
When the meat is browned really really good, toss in the tomatoes, the paste and the parsley.
Let simmer for 2 hours on medium heat. Done!
By Tino (Canada)
Attilio's reply:
Thank You Tino for sharing with us this great pasta sauce recipe. This is indeed a rich meaty sauce to taste. An authentic central Italy flavour!
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Spaghetti Aglio Olio
and Tomato Sauce Recipe
by Paul
(United States)
I love your web site! It is so nice of you to share your knowledge this way.
A friend used to make Spaghetti Aglio e Olio for a bunch of us every few weeks.
His name was Santo. He used to play the part of Christopher Columbus at the annual Columbus Day parade in Hartford, Connecticut in the New England.
Unfortunately, he was a heavy smoker and tied at much too young an age.
He used fresh garlic, crushed, dried basil leaves, sliced onions and mushrooms, all cooked in virgin olive oil and served with pecorino romano cheese. It was delicious!
I make it myself now, and although it is very good, it lacks some of the flavor he instilled.
My cousin's husband was born in Roma, and his parents came to this country when he was a child. He told me to use fresh basil. He adds zucchini instead of mushrooms, which is also good.
I was looking for a homemade tomato sauce when I came upon you web-site. A lady I spoke to in the store said she always uses canned tomatoes of a certain brand, something like Califano.
She browns crushed garlic in olive oil, adds basil leaves, then squeezes the canned tomatoes with her hand and adds them to the sauce.
As best I can remember, she simmers it for a long time, then adds some tomato paste.
Thank you so much.
Sincerely,
Paul
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Jarrod's Rustic Red Sauce
by Jarrod
(Longview, Texas)
This sauce comes from a long time love affair with Italian cooking. I have been cooking for friends and family all of my life. This is the sauce that I am constantly being asked about. The key is using only fresh organic ingredients when available. Use this sauce on anything that you would usually use Marinara for, sit back and enjoy.
Ingredients:
- Sea Salt
- Cane Sugar
- 1 can organic tomato paste
- good quality olive oil
- half red onion
- 8 Roma tomatoes
- 1 teaspoon red pepper
- 2-3 twigs of fresh rosemary
- 1 tablespoon fresh garlic
- 1 handful Italian parsley
- 1 handful fresh basil
- 1 glass of your favorite Merlot
Preparation:
Begin by pouring a glass of wine, mincing your garlic, and roughly chopping your red onions and Roma tomatoes.
Now coat a large sauce pan with your best olive oil and heat to medium. Toss in your garlic, and red onions. Cook until onions begin to become translucent.
Toss in you tomatoes. Once your tomatoes begin to break down pour in about a quarter of your glass of wine and stir for a couple of minutes.
Add your tomato paste and then fill the can with water and stir in. Cover your sauce and turn heat to low for approximately 20 minutes.
Pour in a little more wine (quarter glass) and stir. Pour in a little water if needed until your sauce is at its desired consistency. Pour in your sea salt and red pepper and stir.
Then stir in your sugar, and taste. Add more salt/pepper/sugar as needed. Roughly chop your basil, parsley, and rosemary and stir into your sauce.
Allow to simmer for 10-15 minutes and serve.
Attilio's Reply:
Jarrod, you must indeed have a good experience with Italian cooking, and I think this is just one of your TOP Italian recipes. I agree with you about using when possible only fresh ingredients. It matters a lot for making nice Italian sauces. 
Comment submitted by Sara:
My boyfriend made this sauce and it was absolutely the best red sauce I've ever tasted. My entire family wants it, they are constantly asking him to make jars and pass them out.
Comment submitted by Kelly:
This sauce exemplifies the entire experience of Italian cuisine. Not only is the sauce wonderful, it is versatile... Will definitely use!
Comment submitted by Mrs J. Faris:
This Sauce was by far, the best I have ever tasted. I will definitely use it often. A great new recipe for my special dinner guests. Thank you so much.
Comment submitted by Kimber:
This is one of the best Italian sauces I ever tasted. This will be one of my favorite sauces in my recipe box. Hope to see more recipes from you Jarrod.
Comment submitted by Lisa:
I made this sauce and served it at a dinner party and my guests were amazed. The sauce has such an elegant taste that you can pair it with a simple side and some crusty bread for a wonderful authentic Italian feel.
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Indo - Italian Tangy
Tomato Pasta Sauce
by Panish (India)
This is very delightful tomato pasta sauce, which is very much preferred in India.
Ingredients:
- 3 fresh tomatoes, medium sized (500gms)
- 8 leaves of fresh basil (tulsi)
- 8 leaves of mint (pudina)
- 1 slice of ginger
- 1 pinch of white asafoetida (hing)
- 1 table spoon of turmeric
- 1 table spoon of mustard seeds
- 4 table spoon of cooking oil
- salt to taste
Preparation:
Wash and cut tomatoes into 4 half each, then remove the seeds from the tomatoes. Mash the tomatoes with a pinch of rock salt.
Wash the basil, mint leaves and ginger thoroughly and mash them to a paste using a masher, use not more than 1/4 cup of water.
Take a sauce pan and preheat the pan for 2 minutes. Add 4 table spoon cooking oil and allow the oil to heat, then add a table spoon of mustard seeds and allow them to crackle a bit, then add a ping of white asafoetida and turmeric. stir the mixture until you get a food smell of asafoetida.
Then add the basil, mint and ginger mixture and allow the flavor of basil, mint and ginger to blend. Once you get a good smell of this mixture, then add the tomato mash. Boil the entire mixture until you get a good consistency.
If you want thinner sauce, you can use little extra water, while mashing the tomatoes. Never add water to the sauce pan. Once the consistency is reached, add powdered rock salt as per your taste and stir for 30 seconds.
Your rich tangy tomato pasta sauce is ready to mix with pasta al dente. By Panish
Submitted by Alfredo:
I tried this sauce and came out very tasty and tangy. I used olive oil for cooking, that made it much better. Thank you India
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Chicken Fig Olive Arugula
Pasta Sauce
by Brian Casey
(St Cloud, MN USA)
Put chicken breast on top of your pasta and drizzle the sauce over everything...
Ingredients: serves 2
- ½ lb angel hair pasta
- 2 boneless chicken breast
- 6 figs medium dice
- 3oz mixed olives diced
- 3oz arugula
- 2oz Marsala wine (sweet)
- 2oz heavy cream
- 2oz balsamic vinegar
- minced garlic
- butter chips
- salt & pepper
Cooking:
Add pasta to boiling water, a pinch of salt and a splash of oil.
Take chicken breasts dust in flour. Add butter chips to sauté pan, and add your chicken.
Cook and flip chicken over.
Add figs and olives, add balsamic and Marsala. Cook till all alcohol has been cooked off.
Add balsamic, heavy cream and butter chips. Cook for about 2 minutes or until sauce has thickened. Add minced garlic.
Plating:
Put arugula down on plate and put pasta on top of the arugula, leaving some green on edge for color.
Put chicken breast on top of the pasta. Drizzle the sauce over everything.
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Pakeri's Pasta Sauce
by Nathan Pakeri
(Singapore )
This pasta sauce goes well with spiral pasta or spaghetti. Before serving sprinkle a little of your favorite cheese.
Ingredients:
- ½ kg minced lamb
- tomatoes, 4 big peeled and pureed
- garlic, 10 cloves bruised and chopped
- onions, 1 big (Spanish) chopped
- bay leaves, 2
- basil leaves, 10 medium
- cinnamon, 1½ stick (removed when sauce is done)
- parsley, chopped
- coriander leaves - handful, chopped
- capsicum 1 medium diced
- pepper and salt to taste
Method:
When olive oil is hot in the pan add the garlic and onions and saute till done.
Now, add the cinnamon, bay leaves, capsicum.
2 minutes later, add the pureed tomatoes and give it a stir.
Now add the meat, basil leaves, salt and pepper and give it a good stir. Cover the pot and boil till cooked. Stir in the coriander and parsley.
Now the sauce is done. By Nathan Pakeri
Attilio's Reply:
Amazing pasta sauce I would like to give this one a try. With many cooking herbs must be very flavouring I guess.
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