Recipe from the Ministry of Food campaign. www.jamieoliver.com Jamie’s Ministry of Food first aired on Channel4 in the UK in September 2008.
Question by blasian: Whats the best spaghetti sauce to use for pasta?
I like pasta and would like to know the best sauce to use, like the brand and flavor.
Best answer:
Answer by hockeyplaya889
the newman’s ones are excellent
Give your answer to this question below!
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a little tip (yes, i know how can i add to Jamie) but trust me at the very end add some basalmic glaze and cadbury chocolate(crushed) to the tomato sauce and trust me you will thank me!!!!
good pick up lemon!!
Personally i like little balls WTF!!!!
I just cooked it, it’s really good, I’ll be making it more often now.
Jamie…you forgot the onion ……lovely meal, just made some, thanks.
oh, some sick minded people.. xD
did anyonne else notice flames when he put the tomato sauce in?
BEST ENGLUSH LESSUN EVA
cooked it tonight. it was fantastic… though i think jamie forgot to use the onion he mentioned in the beginning. But the recipe turned out great! Used pork as substitute though..
I love Jamie Oliver’s cooking and his Pesto is WONDERFUL in fact it is the very best and I am always disappointed when I can’t find it. I made some meatballs this eve because I felt I needed to eat red meat (beef). I am a reptilian hybrid and unfortunately my skin tends to go scabby if I don’t have red meat and I really need to eat it every week but I often don’t. I used a tin of tomatoes, one onion, the meatballs, sprinkle of salt and oregano in casserole and added some nice peas to it all.
did anyone cook that yet or everyone just is leaving shitty comments ?
4:10, so gangster.
240p, we meet again
Why is the video quality so poor?
“You can get it anywhere” What about a shoe shop?
Yep. we must kill the bad fat and belly first to get the 6 pack.
Listen to this the surprising part is my friend who is not doing much excercises, maintaining his six pack with this secret food items.
get to know here bit.ly/1402JyH?=fgcjx
I love how he is grinning like a little boy about it
Just do it, it is better even. But he shows how to do it the simple way, with a can.
what i do if i dont want to use can tomatoes? chop them and cook them?
lol he laughs everytime he say balls
4:10 LIKE A BOSS
4:10
BOOOOOOOM
4-6 people, really? Could feed like 10 haha
Just wonder he mentioned an onion at the beginning of the clip but i didnt see it in the pasta?!?!?!
for a moment there.. i thought he said ” i quite enjoy little boys”
garlic and parmesian by Ragu
Emril Laggassi’s Mariana. Anything Emril Laggassi
well i like home made….but if it is store bought …then prego mushroom flavor
Pesto’s is the best..you gotta try it
Newmans Own Sockarooni. That is good stuff!
i like barilla, with mushrooms and garilc and some basil. but then again i also use alfredo at times, depedning on the pasta and my mood.
Never buy sauce. You make your own.
Take Prego Roasted Garlic and add Italian sausage, onions, basil, oregano, and a touch of sage.
Ragu Ragu Ragu – Brings the Itallian out in YOU!
If you really want to make a meal to remember try the one and only ALFREDO sauce. Want to make it more interesting? Add shrimp, chicken, even Italian sausage. Yummy!
While you really cannot beat homemade, I would also recommend the Vons brand, Verdi in these two flavors: sun-dried tomato and olive, and vodka sauce. The vodka sauce is especially nice if you throw some spicy Italian sausage in your pasta.
Chef.com
Ragu – Chunky Mushroom
Definately make your own from scratch. Try the website for a great recipe. I’ve adapted it for my tastes and where I can get the ingredients (I live in Ghana, so somethings have to be changed).
Barb
Best Marinara Sauce
INGREDIENTS:
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 4 tablespoons chopped fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 tablespoons olive oil
* 1/3 cup finely diced onion
* 1/2 cup white wine
DIRECTIONS:
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.
the best brand that i know of is Barilla. There are several different flavors, like marinara, garlic and onion, and they even have an olive one, that is very good, but kind of hard to find.
Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don’t forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
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Nonni’s Spaghetti Gravy
2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 – 5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes
Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.
You can add meat if you want~this is just a basic sauce (actually Italians call it gravy).
Source(s):
Husband is Italian~This is his mother’s recipe. It is a southern Italian recipe. I hope you like it
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NICK’S SPAGHETTI SAUCE
olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
home made is best – and does not have to be hard. Most jarred kinds have tons of sugar. Spaghetti sauce is almost impossible to mess up too. Just get a sauce pan and add the following:
diced onion & peppers (saute ’til soft)
1 small can plain sauce (no sugar added) (or a1/2 can, depending on how chunky or runny you like the sauce)
1 large can whole tomatoes, chooped to your liking
I also like Italian sausage cut up in my sauce, but you can make a very heart veggie sauce with zuchinni added. Be creative – you can’t mess it up!
I really love the sauces from the Coppola farms. I have received a number of compliments from people when I have used them in my recipes.