Italian cooks have been trying out sauces for hundreds of years. Particular sauces were created to go with particular pasta shapes. Many Italian cooks imagine the sauce produces the dish. Although American markets carry an array of jarred sauces, they price more and may not suit your taste. Home made sauce costs less, tastes better, and it has less salt.
As author Jack Denton Scott notes in "The Complete book of Pasta," when you have mastered the art of pasta sauce "you are a long way to mastering the art of Italian preparing." Denton thinks sauces ought to be delicately flavored and no component should master.
Though I'm a "made from scratch" cook, in a pinch I have used jarred sauces. Just as Denton described, some sauces had an overwhelming flavor of garlic clove. Other sauces had corn syrup in them and sampled too sweet. The dried out seasoning packets were also strong and tasted artificial. Italian sauce varies from regio to region, but one stands out from the rest -- Duke of Urbino Sauce.
Food correspondent Waverly Root writes about the sauce in his book, "The Cooking of Italy." In the 15th hundred years Urbino, Italy became an important town. Obviously the ruling duke, Federigo da Montefeltro, was unpopular and so afraid of being poisoned that he ate unseasoned food. "But the Duke, as fond of flavoring as the next aristocrat," Root writes, "had his own private sauce -- prepared for him at the table by a trusted servant from secret ingredients." Though bottled Duke of Urbino sauce is accessible, the ingredients will still be secret. Root believes honey is one of them.
Do you wish to save cash? If so, help to make your own pasta sauce. After reading dozens of formulas, I came up with this formula for basic tomato sauce. I added a touch of honey in honor of the Duke of Urbino. The sauce has few ingredients and you may make it in 10-15 seconds. Create a double batch, in case you have period, as well as freeze one half for another day.
Ingredients
2 1/2 tablespoons additional light olive oil
1 large shallot, peeled and minced
1-2 teaspoons garlic, minced (depends on your taste)
2 28-ounce cans of smashed tomatoes
1 teaspoon honey
1 teaspoon lower sodium salt
freshly ground black pepper to taste
1 tablespoon dehydrated basil
Method
Pour olive oil into soup kettle. Add minced shallot and also prepare for 2 min's. Add all remaining elements. Cover and also simmer on very low for 8 min's. Observe the sauce carefully because it is thick and spurts like lava. Use it for spaghetti, pizza, chicken or meat. Can make 8-10 servings.
Variants
Beef Sauce: Include one pound 93% thin hamburger, cooked.
Olive Sauce: Add 1 2.25-ounce can of sliced up black olives.
Mushroom Sauce: Add 8 oz . of fresh mushrooms, sliced up and also cooked.
Chicken Sauce: Add 2 cups cubed chicken, cooked.
Author Resource:
If you are tired of the same old spaghetti homemade spaghetti sauce recipes, you can find hundreds from which to choose.
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