red sauce

Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.

The Best Slow-Cooked Tomato Sauce Recipe

extra-virgin olive oil,

butter

garlic, minced (about 3 tablespoons)

red pepper flakes

oregano

carrot,

onion,

basil

salt and black pepper

fish sauce (optional),

parsley or basil leaves (or a mix of the two)

Adjust oven rack to lower position and preheat oven to 300°F (165°C). Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.

Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.

Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).

Remove from oven. Using tongs, discard onion halves, carrots, and basil stems. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through.

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe

olive oil

garlic, crushed

tomato paste

tomatoes

Kosher salt

unsalted butter (optional)

In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.

Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.

Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, blend tomatoes in a standard blender before adding to pot)

Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.

Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.

This Classic Marinara Sauce is a versatile little recipe to have on hand. It’s humble ingredients are simmered for just 20 minutes into a richly flavored sauce that can be used in a myriad of ways. I love to simmer chunky pieces of zucchini, broccoli, cauliflower and carrot in this sauce and serve over gluten-free noodles for a quick and easy primavera.

Classic Marinara Sauce

onion, chopped

garlic,

whole tomatoes

parsley

oregano leaves

coconut sugar

red chili pepper flakes

chicken broth

black pepper

salt

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium high heat.

Add the onion and cook for 3 -...

Add the onion and cook for 3 - 4 minutes or until the onions start to soften.

Add the garlic and cook for another minute.

While the onions are cooking, place the Italian...

While the onions are cooking, place the Italian tomatoes, parsley and oregano in food processor.

After the onions and garlic have cooked, add...

After the onions and garlic have cooked, add them to the food processor with the tomatoes and process until well blended.

Add the remaining 2 tablespoons olive oil back...

Add the remaining 2 tablespoons olive oil back to the skillet.

Add the tomato mixture back to the skillet...

Add the tomato mixture back to the skillet and bring to a simmer over low heat.

Stir in the coconut sugar, chili pepper flakes and...

Stir in the coconut sugar, chili pepper flakes and chicken stock.

Simmer sauce for 15 - 20 minutes.

Submerge the basil sprig to the sauce during...

Submerge the basil sprig to the sauce during the last five minutes of cooking (optional).

Salt and pepper to taste.

The best Italian-American meatball recipe around.

These meatballs are light, tender, and bursting with juice. Recipe

gelatin

chicken stock

garlic, finely minced

Parmigiano-Reggiano, grated, plus more for serving.

fatty pancetta, finely minced (see note)

fennel seed

beef (at least 25% fat)

pork (at least 25% fat)

tomato sauce,

In a heatproof measuring cup, sprinkle gelatin all over surface of stock and let stand for 5 minutes (if not using stock and gelatin, proceed to Step 2). Microwave stock, stirring once or twice, until gelatin completely dissolves, about 2 minutes. Pour stock into a wide heatproof bowl and refrigerate until fully set, about 30 minutes.

In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots;  if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.

Add onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, pancetta, egg yolks, oregano, and fennel to bread/buttermilk mixture. Finely mince gelled stock, if using, and add.

Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.

Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork are thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Form meatball mixture into handball-sized balls and arrange on prepared baking sheet; you should be able to make about 10. Broil meatballs until browned on top, about 7 minutes (browning times can vary dramatically, depending on oven broiler strength).

Heat tomato sauce in a medium pot until simmering and add meatballs. Simmer until meatballs are just cooked through and register about 145°F on an instant-read thermometer, about 10 minutes.

Serve meatballs, spooning sauce all over and grating more cheese on top.

Tender Italian-American meatballs made with beef and pork and flavored with garlic, buttermilk, and Parmesan cheese in a meaty, slow-cooked sauce. Your slow-cooker takes care of the tomato sauce, reducing it into a rich, meaty gravy.

Tender And Juicy Slow-Cooker Meatballs Recipe

white bread, crusts removed, roughly torn

Parmigiano-Reggiano, grated,

kosher salt (18 grams)

eggs

oregano, divided

pasta,

Tender and Juicy Slow-Cooker Meatballs Recipe

In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots. Add half of onion, 8 cloves of minced garlic, Parmigiano-Reggiano, parsley, salt, pepper, egg, and half of oregano to bread/buttermilk mixture. 

Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Set aside 6 ounces of meatball mixture. Form remaining meatball mixture into golfball-sized balls and arrange on prepared baking sheet; you should be able to make about 16. Broil meatballs until browned on top, about 7 minutes (browning times can vary dramatically, depending on oven broiler strength). Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use.

Heat oil in a large Dutch oven over medium-high heat until shimmering. Add remaining meat mixture and cook, stirring, until no longer pink, about 3 minutes. Add remaining onion and garlic and cook, stirring, until softened, about 5 minutes. Add remaining oregano and pepper flakes and cook, stirring, for 30 seconds. Add tomatoes and bring to a simmer. Season with salt.

Transfer tomato sauce and basil sprig to slow cooker. Cook on low heat for 6 to 10 hours. Gently fold meatballs into mixture for last 30 minutes of cooking. Serve with pasta and Parmesan cheese.

Baked ziti is the dish I make at the annual ski retreat that my friends and I take each year in New England. There are few pasta bakes that are easier to put together yet produce such ridiculously good results, particularly when it's snowing outside and you've got a whole cabinful of friends to feed. The noodles get tossed with a pink mixture of tomato sauce, cream, and ricotta cheese, with a couple of eggs thrown in to lend structure to the casserole as it cooks. I also like to toss cubes of mozzarella cheese together with the pasta to form gooey, stretchy pockets. I top the whole thing with some more marinara, more cubes of mozzarella, and a grating of Parmesan.

The Food Lab'S No-Boil Baked Ziti Recipe

ziti, penne, pasta

ricotta cheese (see note)

Parmigiano-Reggiano, finely grated (about 11⁄2 cups)

eggs,

heavy cream

whole-milk mozzarella cheese,

The Food Lab's No-Boil Baked Ziti Recipe

Adjust an oven rack to the middle position and preheat the oven to 400°F. Place the ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring it after the first 5 minutes to prevent sticking. Drain.

Pour half of the marinara into a large pot, add the ricotta, half of the Par- migiano, the eggs, the cream, and half of the parsley and basil, and stir to combine. Season to taste with salt and pepper. Add the soaked ziti, along with half of the cheese cubes and stir until well combined. Transfer to a 13- by 9-inch baking dish and top with the remaining marinara sauce and mozzarella.

Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake until the cheese is beginning to brown, about 15 minutes longer. Remove from the oven and sprinkle with the remaining Parmi- giano, then let cool for 10 minutes. Sprinkle with the remaining parsley and basil and serve.

Pour over al dente pasta for a memorable meal.

Best Bolognese Sauce

celery,

beef

dry white wine

bay leaf

c. whole milk

kosher salt

Let is simmer for closer to 3 hours to reduce how watery it could be. Definately use the wine, as it enhances all the flavours instead of it tasting bland. Using the milk softens the meat, and adds that traditional Italian orange-ish color, but is not crucial to include. 

Ive made this about 5 or 6 times now, and sometimes add about half a cup of parm cheese to flavour it up a bit more, mixing it into the sauce about 30 mins before serving.

This recipe turned out really well for me. Slow cooking the sauce makes a big difference. I added extra garlic and included italian seasoning to boost the flavour. It was delish! :)

This was a  delicious a new recipe  My husband loved it & thought even better than my old spaghetti  recipe  of  45 years . I made  it  as is,  except  i added a 6 oz can of  tomato paste  and   more garlic &  some  other spices -- simply delicious and I will be making again. 

I did drain of any  grease  and  I  simmered on low ,for     hours. 
I  had no trouble with it being  thick-- I  added all the milk ( I used 1/2 milk and 1/2  half& half  too) -- and took  the advice of another viewer  and added 1/2 cup of fresh grated parmasan right into sauce --

I did this, only that I added bell pepper into the sauté prior to put the meat and used diced sirloin tip center instead.
It has been one of the best bologneses ever

I use this recipe to stuff arancini. It’s delicious and is even more delicious the longer it simmers. I love putting peas in it too.

Excellent recipe!!!  My family loved it as is!!!

I did recipe by using actual tomatoes instead at the beginning of the recipe and by cutting the onion in large chucks right when the meat looks ready I blended with a cup of water and chicken bouillon. Then added with tomato sauce/paste. I let simmer for 20 mins and then added paprika, cayenne pepper, ground pepper, and basil for more taste. I let it simmer for another 20 and added only about 1/2 cup of milk and added a little salt. Smells amazing so far!

I'm in culinary school and my assignment was to make a bolognese sauce with pasta as part of a larger meal with what we had laying around the kitchen.  It needed to be a simple recipe that I could put together quickly.  I found this recipe and it worked perfectly.  One thing I did differently was add about a tablespoon of 'Italian seasoning blend' and next time I make it I will drain out at least some of the fat from the ground beef.  Otherwise it was amazing and I was complimented by my instructor and my classmates.

Well..its a start..but everyone is right..zero flavor..it needs a LOT of help...id probably not make it again

This is the first recipe I tried on this website and I am very disappointed. I am actually more upset at myself for not reading the comments before diving in and trusting the recipe and blindly following the directions and quantities. I wasted two hours of my life and got a watery bland product that definitely was not a bolognese. I had several other recipes tagged to try but alas Delish you have lost my faith and will be looking for a website that actually knows what they're doing.

I followed this recipe without alteration except for the length of time it cooked. The solid to liquid ratio is disproportionate to only cook 2 hours. I had to double this recipe for 2 pounds of pasta and I cooked it for 2 hours and refrigerated it overnight. The next morning I skimmed 3/4 of the fat off and cooked it on simmer for 3 more hours. It was perfect. My family said I could have sold it. Hope this helps the next person who is attempting Bolognese!!

https://streaming.hearstdigitalstudios.com/67bf33d6-149e-48ef-a65d-1d478bb5ce8b/video_rover_16x9_1080p_hd_1543603064_51789.mp4

Simmered for a couple hours, this bolognese sauce is amazing for a cold winter night.

This Classic Bolognese Will Make Your Nonna Proud

The pressure cooker gives you a red sauce with all-day flavor on a weeknight schedule.

Pressure Cooker Tomato Sauce Recipe

(28-ounce) cans whole peeled tomatoes (about 1.5kg total) (see note)

(30 milliliters) extra-virgin olive oil,

unsalted butter

(about 2 grams) red pepper flakes

(about 4 grams) dried oregano

carrot

onion

(10 milliliters) Asian fish sauce, optional

(about 10 grams) minced fresh parsley

Place tomatoes in a large bowl. Using your hands, crush tomatoes by squeezing them through your fingers until pieces no larger than 1/2 inch remain. Transfer 1 cup (240ml) of crushed tomatoes to a sealed container and reserve in the refrigerator until step 3.

Heat olive oil and butter over medium heat in a pressure cooker until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil and stir to combine. Season lightly with salt and pepper. Seal pressure cooker and bring to high pressure. Cook for 45 minutes, then release pressure and open lid.

Using tongs, discard onion halves, carrot, and basil. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs, along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup (120ml) water, stirring until it all melts and heats through.

This sweet, tangy red sauce is seriously the best sauce ever to happen to cream cheese.

Make it, pour it over a block of cream cheese, and devour. Enjoy!

This recipe easily doubles, so make a ton if you want!

Red Sauce: The Best Sauce to Pour Over Cream Cheese

ketchup

honey

Tablespoon A-1 Steak Sauce

sweet onion, chopped

kosher salt (or 1/4 teaspoon table salt)

apple cider vinegar

mustard

Tablespoons lemon juice

Put all the ingredients in a saucepan. Stir...

Put all the ingredients in a saucepan. Stir over medium heat until it comes to a boil.

Simmer 10 minutes, then cool.

Serve chilled over cream cheese with crackers.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in an addictively tangy lemon-butter pan sauce studded with salty capers. Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

Chicken Piccata

chicken breasts

all-purpose flour

Tbsp. extra-virgin olive oil, divided

garlic cloves, smashed

Tbsp. drained capers, coarsely chopped

Tbsp. unsalted butter,

lemon juice

parsley and lemon wedges (for serving)

Bon Appétit

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

Give your spaghetti an upgrade with this hidden vegetable pasta sauce that contains a medley of vegetables plus extra herbs and spices for maximum flavor.

Spaghetti with Hidden Vegetable Pasta Sauce

zucchini (0.57)

carrots (0.16)

garlic (0.16)

olive oil (0.16)

beef (2.50)

basil (0.05)

tsp dried oregano (0.05)

salt (0.02)

tsp Freshly cracked black pepper (0.03)

red pepper (optional) (0.02)

24 ounces. jar pasta sauce* (1.49)

spaghetti

Use a cheese grater to grate the zucchini and carrots. You&#039;ll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.

Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.

Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).

Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.

Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.

Here's what you need: olive oil, salt, penne pasta, garlic, chicken breasts, pepper, crushed tomato, red chili flakes, heavy cream, spinach, parmesan cheese, parmesan cheese

Top 29 red sauce recipes from across the web

The most viewed red sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Slow-Cooked Tomato Sauce R...

Quick and Easy Italian-American Red...

Classic Marinara Sauce

These meatballs are light, tender, ...

Tender And Juicy Slow-Cooker Meatba...

The Food Lab'S No-Boil Baked Ziti R...

Best Bolognese Sauce

Pressure Cooker Tomato Sauce Recipe

Red Sauce: The Best Sauce to Pour O...

Chicken Piccata

Spaghetti with Hidden Vegetable Pas...

One-pot Spinach Chicken Pasta Recip...

Keto Enchilada Sauce - Low Carb & M...

Tomato sauce

Old-School Tiramisù

Colorado Chile Salsa

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Sundried tomato and capsicum red pe...

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Ruth Ellen Church's Salisbury Steak...

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Best Ever Vegan Enchiladas With Hom...

Chicken Enchiladas

Top 29 red sauce recipes from across the web

The most viewed red sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Slow-Cooked Tomato Sauce R...

Quick and Easy Italian-American Red...

Classic Marinara Sauce

These meatballs are light, tender, ...

Tender And Juicy Slow-Cooker Meatba...

The Food Lab'S No-Boil Baked Ziti R...

Best Bolognese Sauce

Pressure Cooker Tomato Sauce Recipe

Red Sauce: The Best Sauce to Pour O...

Chicken Piccata

Spaghetti with Hidden Vegetable Pas...

One-pot Spinach Chicken Pasta Recip...

Keto Enchilada Sauce - Low Carb & M...

Tomato sauce

Old-School Tiramisù

Colorado Chile Salsa

Bubble Up Lasagna

Easy Bucatini Bolognese with Garlic...

Sundried tomato and capsicum red pe...

Roasted Tomato Pizza Sauce

Authentic Italian Amatriciana Sauce...

Ruth Ellen Church's Salisbury Steak...

Tex-Mex Chicken Enchiladas

Spinach Lasagna

Easy Salsa Roja Recipe (Roja Sauce)

Bubble Up Lasagna

Italian Sausage Pasta

Best Ever Vegan Enchiladas With Hom...

Chicken Enchiladas

The most viewed red sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine