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JAHZKITCHEN Pasta Sauce with Crushed Tomatoes and Juice

Pasta Sauce

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Homemade Pasta Sauce to use for various Pasta dishes. Simmered gently for 2 hours or more to caramelize and intensify the Flavors. Adjust the Salt, Acidity, Sweetness and Spiciness to your preference.
Servings: 8 portions
Prep10 minutes
Cook 2 hours 20 minutes

Equipment

  • 1 Saucepot

Ingredients

Tomato Sauce

  • 3 C Crushed Tomatoes - or 1x28 oz. Can
  • 2 C Tomato Juice
  • 2 C Water
  • 1/4 C Tomato Paste - Double or Triple Concentrate
  • 1 28 g Fresh Basil - or use 1 Tbl Dried Basil or more
  • 1 Tbl Sea Salt & White Sugar - adjust to your taste
  • 1 Tbl Parsley
  • 1 tsp Red Wine Vinegar - or less
  • 1/2 tsp Black Pepper, Fennel Seeds, Oregano, & Thyme
  • 1/4 tsp Chili Flakes - or more
  • 1/8 tsp Ground Clove & Ground Rosemary

Soffritto

  • 1 C Onion - Diced
  • 1/2 C Carrot - Shredded and Chopped or small diced
  • 1/2 C Celery - Diced
  • 1/2 C Extra Virgin Olive Oil
  • 3 Cloves Garlic - Chopped

Meats

  • 1/2 lb. Ground Beef - or more
  • 2 Italian Sausages - or more

Instructions

  • Measure out 1/4 C of Tomato Paste & Basil and set them aside. Combine remaining Tomato Sauce ingredients into a bowl and set aside.
    If using Passata, use the water to rinse the jars and include with the Tomato Sauce.
  • Prepare the Vegetables/Soffritto and process depending on what type of Sauce you want. Chunky, Smooth or Fine.
    See notes on Chunky, Smooth or Fine Sauce.
  • With the Sauce pot over medium low heat, cook the Soffritto in EVOO until softened, about 10 minutes. Do not brown the Soffritto.
    Add the Tomato paste and mix well, turn the heat up to medium and cook for about 1–2 minutes.
    Add in Ground Beef & Sausages with the casing removed and cook through, breaking the meat up and mixing. About 5 minutes.
  • Turn the heat up to max and add the bowl of Tomato Sauce. As soon as it starts to simmer, drop the heat to low.
    Partially cover and simmer gently for 2 hours, or until a good consistency. Stir about every 10 minutes or so, scraping the bottom of the sauce pot.
  • Add in some fresh torn Basil and adjust the seasoning if needed. Use with various Pasta dishes like Spaghetti, Lasagna, or Pasta Bakes.

Notes

 

How long to simmer

This recipe simmers for 2 hours. The consistency will depend on how much excess water is in the sauce and will vary from different tomato products. Add more water if necessary to maintain a good consistency, about 1/2 C at a time. Simmer longer if it isn't thick enough.
The consistency should be that it adheres to the Pasta. But does not have any run off liquid pooling at the bottom of the plate. Which would indicate the sauce is too thin. At the same time, it should not be so thick that it's like a tomato paste on the Pasta. 
 

Chunky Pasta Sauce

Dice the Vegetables and Sauté in Olive Oil as in the above recipe. For a Chunkier version, dice the vegetables a bit larger so that they hold up better during the long simmer.
 

Smooth Pasta Sauce

Purée the Vegetables and Sauté in Olive Oil just until golden color. 
 

Fine Pasta Sauce

Chop the Onion, Carrot, Celery in half, and crush the Garlic. Place Olive Oil into the Sauce pot with Tomato Paste and cook the ground Meats. Add in the Vegetables and Sauce. Turn the heat up to max and as soon as the sauce starts to simmer, drop the heat to low. Remove the Vegetables once they become soft.
 
 
 
Course: Ingredient, Main Course, Sauce
Cuisine: American, Canadian
Keywords: Lasagna Sauce, Pasta Bake Sauce, Pasta Meat Sauce, Pasta Sauce, Ragu Sauce, Spaghetti Sauce, Tomato Sauce
Author: JAH