what's your pasta sauce recipe, /ck/
mine's pretty lazy but i tend to like the results
>can of crushed tomatos
>three tablespoons tomato paste
>third of an onion
>4-5 cloves of garlic
>salt
>black pepper
>oregano
>basil
>red pepper flakes (i like it a tiny bit spicy)
>teaspoon of sugar
>splash of red wine
i just fry the onions in olive oil until tender and then throw everything else together and let it simmer until whenever
i want a big /ck/ thread of all the little things we do in our own pasta sauces in hopes of archiving it someday as an alternative for newfags strolling by and actually wasting time with kenji lopez-alt's autism recipe
uggghh sugar????
Small batch
8 tomatoes, chopped
Carrot, minced
Onion, minced
Celery, minced
5 cloves garlic, minced
Salt and Pepper to taste
(reduce until thick, veggies completely immersed)
Fresh basil, torn (never take a blade to basil)
(simmer 5 additional minutes)
Serve
No oregano. Frankly, to me, oregano belongs in pizza sauce, not pasta sauce. Everyone has their own preference though, no right answer.
>>7600182
Trust me I ate it my whole life without sugar. It needs sugar.
Also NO parsely NO onion NO pepper
Crushed garlic, bay leaf, *fresh* basil and pecorino romano.
>>7600196
why celery?
>>7600369
Because it's a mirepoix based marinara.
I like putting Bovril in mine. Gives it a nice meaty flavour
Can of tomatos
Garlic
Onion
Basil
Salt
Pepper
>>7600175
way too much shit
>2 pounds of tomatoes, peeled and roughly chopped
>1 onion, cut in half
>3 tbsp olive oil or 4 tbsp butter
>salt to taste
>garlic and/or basil at chef's discretion
simmer for 45-60 minutes, occasionally mashing tomatoes. discard onion when finished.
>>7600175
pretty much your recipe with some extra stuff
parsley, fennel seeds, cassia bark(or cinnamon), milk, mushrooms, celery, carrots
>>7600175
I use a tomato paste made from actual paste tomatoes, thin it out with good quality water (I have access to spring water) I then fry it with spiced ghee or olive oil add cumin, some korarima, garlic paste, basil, oregano, rosemary, chili pepper and some dried ginger.
Wait until everything turns brick red, the oil or ghee shimmering orange, add splash honey wine .
>inb4 OMG THATS NOT REAL PASTA WTF THATS DISGUSTING
It's Italo-Eritrean you plebs
https://www.youtube.com/watch?v=c7Md4YR75qU
Like this basically.
I like to throw in an anchovy or two when frying the onion. Adds a nice flavor.
>>7600175
i put a lot of tomatoes in a pot and use a potato masher to mash them with some water, olive oil, salt, pepper, basil, oregano, a lot of minced onion, some minced garlic. and then i cook it on low for 12-16 hours, i start it early in the morning and serve it at night, leaves lots of time to make pasta dough and put together cheese tortellini or something. the important thing is texture, really, it should be thick and rich, but the ingredients are pretty simple.
I put some garlic and yellow onion in olive oil, fry them just a little bit then add canned tomato paste. Add some spices, some oregano, stir for a while and it's done.
>>7601130
Of course, some basil as well.
