Go Back
–+ servings
Print Recipe

3 Homemade Pasta Sauce Recipes

Keyword: Dinner, Pasta
Skill: intermediate
Servings: 1

INGREDIENTS

For the Red Meat Sauce:

  • 1 tablespoon of olive oil
  • 1 peeled and small diced yellow onion
  • 10 finely minced cloves of garlic
  • 1 seeded and small diced red bell pepper
  • ½ cup of cabernet sauvignon
  • 1 pound loose Italian sausage
  • 1 pound ground beef
  • 2 each 28-ounce cans of crushed and whole peeled tomatoes, squeezed with hands
  • 2 tablespoons of dry basil
  • 1 tablespoon of dry oregano
  • Salt and pepper to taste

For the Pesto:

  • 1 cup of packed fresh basil leaves
  • Juice of ½ lemon
  • 1 tablespoon of pine nuts
  • ¼ cup of grated parmesan cheese
  • 1/3 cup of extra virgin olive oil
  • Salt and pepper to taste

For the Aglio e Olio:

  • ½ cup of extra virgin olive oil + 2 tablespoons
  • ½ cup of finely minced garlic
  • 1/3 cup of chardonnay
  • Salt and pepper to taste
  • Finely minced parsley for garnish

INSTRUCTIONS

For the Red Pasta Sauce:

  1. In a large pot over medium heat add in the olive oil and caramelize the onions until golden brown, about 20 to 25 minutes.
  2. Next, add in the garlic and peppers and saute for 6 to 8 minutes. Deglaze with wine and cook until it’s almost gone.
  3. Add in the sausage and beef and cook until there is no more pink in them.
  4. Add in the tomatoes and herbs and stew over low heat for 1 hour.
  5. Season with salt and pepper and serve over cooked pasta.

For the Pesto:

  1. Add the basil, lemon juice, pine nuts and cheese to a food processor and pulse until roughly chopped. Slowly drizzle in olive oil and pulse until combined. Should be slightly loose.
  2. Season with salt and pepper and serve over cooked pasta.

For the Aglio e Olio:

  1. Heat 2 tablespoons of olive oil in a medium size saute pan over medium heat and cook garlic until done, about 3 to 4 minutes. Note: it should no longer have a bite to it.
  2. Deglaze with wine and cook until it’s almost gone.
  3. Next, stir in ½ cup of olive oil.
  4. Garnish with parsley and season with salt and pepper and serve over cooked pasta.