How to make succulent homemade spaghetti sauce
Whip up some of the best sauce ever.
Can you visualize an Italian meal without tasty and unique pasta sauces? Not a chance, right? My family has been making homemade Italian sauces for years and I could not eat Spaghetti without a good-tasting sauce.
It is a fact that Italians are avid about the color, smell and flavor of their food. The fantastic duo, spaghetti and sauce, came about a long time ago. Pasta existed for thousands of years before anyone ever thought to put tomato sauce on it.
The Spanish explorer Cortez brought tomatoes back to Europe from South America in 1519. Even then, the tomato did not make its way into Italian kitchens for almost two centuries.
Lets discuss the benefits of eating lots of homemade spaghetti sauce. People who have diets rich in tomatoes, which contain lycopene, appear to have a lower risk of certain types of cancer, especially cancers of the prostate, lung and stomach.
Further research is needed to find out what role, if any, lycopene has in the prevention or treatment of cancer. According to the American Cancer Society, it is likely that the preventive effect of diets high in fruits and vegetables cannot be explained by just one single part of the diet.
How Red Sauce Came About
Many of the red sauces we enjoy today were born from people who were poor and had limited access to a wide variety of fresh ingredients, but who were rich with inventiveness, imagination and a superb sense of taste. It was the Neapolitans who were inspired to create the popular 'pomodoro,' a simple blend of fresh tomatoes and olive oil, as the first documented perfect pair for pasta. When immigrants from southern Italy came to America, they brought along their traditional regional red sauces and introduced them to their new home.
But Italian sauces stretch beyond traditional reds. In restaurants across Italy, chefs explore the uses of fish, vegetables, dairy, olive oil, herbs and meats to create flavorful broths and sauces to complement any and every pasta imaginable. But one basic rule of thumb always remains constant, which is to keep simplicity to allow the individual flavors of each ingredient to stand out.
The best way of creating delicious homemade spaghetti sauce is by making and canning your own. This is something families remember years later. No store bought spaghetti sauce compares with the taste of that made from your own plum tomatoes from your garden or fresh-picked from a local farm.
In the middle of the winter, you can make a meal with your spaghetti sauce and taste the summer flavor of fresh tomatoes. The recipe below is no doubt the best Italian sauce ever because it is my mother's recipe and I've eaten it for many, many years. Enjoy!
Mama's Recipe - 'The Best Italian Sauce Ever'
½ cup olive oil
3 cloves garlic, chopped
one-half onion, chopped
1 tsp. salt
½ tsp. black pepper
½ tsp. oregano
½ tsp. parsley, dry or fresh
½ tsp. basil, dry or fresh
¼ cup cognac or brandy
¼ cup dry white wine
½ tsp. crushed red pepper (optional)
1 can crushed tomatoes (48 oz is sufficient for more than 2 people)
1. In a gravy pot combine olive oil, onion, garlic and sauté until golden brown.
2. Pour in a can of crushed tomatoes and add remaining ingredients to the tomato gravy. Stir to combine all the ingredients.
3. Let simmer on low heat for 45 minutes and you'll have the best-tasting tomato gravy ever!
You can also sauté pork or beef in a frying pan until lightly brown and add it to the tomato gravy to cook more, but you'll have to simmer the gravy for one hour).