What do you mean by spaghetti sauce? There's a fair amount of sauces that can be made. The key to making good spaghettig sauce is cook it for a pretty long time. It takes away the acidity and empowers the flavor.
I make mine with meat (bolognese). It may not be totally authentic like the Italians do it, but everyone who tastes my sauce, needs the recipe.
Here's how I do it.
Saute chopped onions & garlic in extra vierge olive oil in a high cooking pan. Once the onions are soft, add the minced meat (I ussuale use a mix of pork and beef). Cook it until all the meat is brown.
Add canned tomatoes (I use 2 large cans) and add 1/4 of the cup with water. Also add oregano, basil, a little bit of marjoram, thyme, Worcestershire sauce and tabasco and lower the heat.
Meanwhile you have the time to prepare the bell peppers, mushrooms and bacon (not the traditional American bacon, but the salted cubed one)
Slice the peppers and mushrooms and set them aside.
In a sticking pan, cook the bacon. There's no need to add fat, the bacon will release its fat enough to grill the mushrooms.
Once the bacon is finished, also grill the mushrooms (pretty short period but on very high heat) and the peppers (they need some time on the fire; but not as hard as the mushrooms)
Now put these 3 in the large pot with the base of the sauce. If you wish, you can also ground some fresh pepper and add some salt. Although salt isn't really necessary as the bacon has plenty of salt in it.
Now add 2-3 large tbsp of honey and add just a very tiny amount of cinnamon. If you don't like the slight taste of honey, you can add sugar instead. Let this pot simmer for 45-60 minutes on low-medium heat.
Stir once in a while. Now, once it has simmered raise the heat to medium-high and add some tomato paste and a generous amount of freshly grated parmesan cheese (or another hard cheese that you like). Let the sauce simmer for another 5-10 minutes, depending on how much of the tomato paste you like. If you want the sauce to be more thick (like I do), add some cornstarch until you reach the desired thickness.
I wing it. Usually I saute chopped onions & garlic in a generous amount of olive oil. Add dried herbs like oregano, basil, and thyme. Add the tomato sauce. Simmer for about 15-30 minutes. Taste and adjust seasonings, adding salt as needed. That's it.
Sometimes, I will add little butter or saute the onions & garlic in butter. Sometimes I had a little red pepper flakes for a mild kick.
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I make mine with meat (bolognese). It may not be totally authentic like the Italians do it, but everyone who tastes my sauce, needs the recipe.
Here's how I do it.
Saute chopped onions & garlic in extra vierge olive oil in a high cooking pan. Once the onions are soft, add the minced meat (I ussuale use a mix of pork and beef). Cook it until all the meat is brown.
Add canned tomatoes (I use 2 large cans) and add 1/4 of the cup with water. Also add oregano, basil, a little bit of marjoram, thyme, Worcestershire sauce and tabasco and lower the heat.
Meanwhile you have the time to prepare the bell peppers, mushrooms and bacon (not the traditional American bacon, but the salted cubed one)
Slice the peppers and mushrooms and set them aside.
In a sticking pan, cook the bacon. There's no need to add fat, the bacon will release its fat enough to grill the mushrooms.
Once the bacon is finished, also grill the mushrooms (pretty short period but on very high heat) and the peppers (they need some time on the fire; but not as hard as the mushrooms)
Now put these 3 in the large pot with the base of the sauce. If you wish, you can also ground some fresh pepper and add some salt. Although salt isn't really necessary as the bacon has plenty of salt in it.
Now add 2-3 large tbsp of honey and add just a very tiny amount of cinnamon. If you don't like the slight taste of honey, you can add sugar instead. Let this pot simmer for 45-60 minutes on low-medium heat.
Stir once in a while. Now, once it has simmered raise the heat to medium-high and add some tomato paste and a generous amount of freshly grated parmesan cheese (or another hard cheese that you like). Let the sauce simmer for another 5-10 minutes, depending on how much of the tomato paste you like. If you want the sauce to be more thick (like I do), add some cornstarch until you reach the desired thickness.
Sometimes, I will add little butter or saute the onions & garlic in butter. Sometimes I had a little red pepper flakes for a mild kick.