Where are the Italians....I need a sauce recipe

I'm posting here because the traffic is higher....I'd like to try making my own sauce...anyone have a 'recipe'...

Oh..and if it calls for red wine...is that red cooking wine, or actual red wine?

I'm not Italian, and I don't have a sauce recipe (I just make it up as I go when I make mine), but as far as the wine goes...I try to avoid using cooking wine because it's loaded with salt and doesn't taste as good. If you use cooking wine, omit some or all of the salt in your recipe. The rule of thumb, though, is that you should never cook with wine you wouldn't drink. So take that info for what it's worth.

I use Tutturoso crushed tomato.

When I dump the can in, I rinse the inside with water and then put the water in.

-Fresh Basil
-Fresh Parsley
-Garlic
-onion
-2 tbls sugar
-and the MEAT!!!

what are your measurments for this Stacey? Is it just one can??
a full onion?
a whole head of garlic?
how much meat???

It depends on how much you want to make. I usually make 4-5 cans and freeze the leftover.

I make about 15 meatballs and buy the sweet sausage.

I use about 2-3 cloves of garlic and about 1/4 of an onion.

I usually use about four cans of tomatoes...I am partial to Tutturusso also...
I fry in the bottom of a big pot
A little olive oil, a few cloves of garlic, about 1/2 an onion chopped, some italian seasoning.
Then add fresh parsley, basil and oregano. If you don't have fresh dried is fine. I saute that until the onions and garlic are browned. Add the tomatoes, bay leaves, salt and a little red wine and let simmer for about three hours.
I cook the meatballs, sausage and sometimes a little a chicken seperate and add them into sauce as they are done.

I made this and it was delicious. I didn't put all of the red pepper in. I don't like it too hot. I also have a fab eggplant parm recipe to make with this sauce. YUM!

Scalini's Marinara Sauce
Ingredients:

• 2 Tablespoons of chopped garlic
• 3 Tablespoons of olive oil
• 8 cups chopped tomatoes (fresh or canned)
• 1 cup onions, chopped
• 1/2 cup of fresh chopped parsley
• 1 teaspoon oregano
• 1 teaspoon of crushed red pepper
• 1/8 cup of fresh chopped sweet basil
• Pinch of thyme
• Pinch of rosemary
• One teaspoon salt
• One teaspoon black pepper


Directions:

1. Lightly sauté the onions in olive oil in large pot for a few minutes.
2. Add garlic and sauté another minute.
3. Add tomatoes and bring sauce to a boil, then turn heat low.
4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Recipe courtesy of John Bogino, Scalini's Italian Restaurant, Smyrna, Ga. (scalinis.com)

I don't use a recepie....I just kinda go with the flow, but I can tell you what I always use.

crushed tomatoes
a small amount of tomato paste
Burgundy or Merlot
Balsalmic vinegar
pressed fresh garlic
at least one onion
salt
pepper
romano cheese
small amount of oregano (but I always add more onto the top of the pasta when I am serving)
one Basil leaf

sometimes meat, sometimes seafood.

I don't know how much help that will be, but it's a start.

My recipe (my grandmother's, actually) is a lot simpler than the others. The gravy recipe doesn't have many ingredients because the meat really flavors it. So, if you're not making meatballs and pepperoni, if won't come out as well.

1 large can crushed tomatoes (28 oz, I think)
1 can tomato sauce
1 can tomato paste
salt (maybe 1 tsp)
garlic powder (about 1/2 to 1 tsp)
gravy meat--about 1 lb. of meatballs and 1 stick of pepperoni

Mix all the ingredients (except the meat) in a large pot, and add 1 large can full of water (the big tomato can). Start simmering. Roll the meatballs, and cut the pepperoni into two-inch pieces. Broil until the meatballs are browned on all sides (the pepperoni goes FAST!), then add the meat to the gravy and simmer for at least 1 hour.

1 can of contadina tomato sauce
1/2 can of contadina tomato paste
1 teaspoon of sugar
italian seasonings
basil
salt

I mix it all together and let it cook for about an hour. Bon Appetite