I develop recipes based on what I have on hand when I make them, so if you don't happen to have all the ingredients in my recipe, there's almost always some kind of reasonable and accessible substitute.For instance - not everyone has fresh parsley on hand all the time (nor do I). A smaller quantity of dried parsley would work in lieu, of course, as would, say, 2 to 3 teaspoons of dried Italian herb mix in lieu of all the herbs I listed.Some of the ingredient choices were quite deliberate - for instance, ketchup to bring that developed sweetness that's hard to achieve on a low slow cooker setting, fish sauce and Worcestershire to intensify the umami and give the sauce more depth of flavor, and stock to bring more richness, thickness and body than would water.But if you don't have fish sauce, it's fine to just put a little more salt (like maybe 1/2 to 3/4 of a teaspoon). Even better to throw in a Tablespoon or two of a grated dry cheese like Parm, Romano, Asiago, or Manchego - here's a perfect use for the rinds! All the better to give the sauce the same kind of complexity and depth of flavor you would get from the funk of fermented fish sauce.So many options I couldn't possibly go into all of them now, but you get the idea...

When my wife and I were dating this is the first dish she made for me it was spaghetti with chicken and sausage so six years later I thought I'd make it for her my way

Yummy 😋!

A great sauce for any pasta or anything else you like to use pesto for (sorry for the bad photo, it really is delicious!). The balsamic vinegar in this recipe pairs well with dishes that contain tomatoes. Goes excellent with the Sun-dried Tomato Pasta - See my recipe here: https://cookpad.wasmer.app/us/recipes/271714-sun-dried-tomato-pasta-doughMakes enough for 4 servings of pasta.Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.Notes: You can use any other green herbs or leafy greens in place of basil. You can also substitute any nut in place of the pine nuts. Almonds are the closest flavor to pine nuts, but cheaper.

The hearty pasta sauce my 1st generation Italian-American grandmother made when I was growing up took all day to make. I decided to see if I could speed up the process using today's Ninja Foodi technology. Any electric pressure cooker (like an Instapot) should work the same. This helps reduce homemade sauce from an 8+ hour event down to under 2 hours.This recipe makes a really large batch (max capacity in my 8qt Foodi Deluxe). I make a ton and can what we don't eat in 1qt mason jars for future dinners. If you have a smaller pressure cooker or a smaller family, you will want to reduce the recipe by half. It will still make enough for leftovers.The optional corn starch is to thicken the sauce to desired consistency. Because it's been pressure cooked, the flavors are already infused really well, the ingredients all softened to perfection. No need to cook it down to meld the flavors, so we can thicken it instead. If you prefer a more soupy sauce, skip that part.**If canning, because acid has been reduced and meat is in the sauce, you need to add some lemon juice to boost acid and only use a pressure canner specifically designed for low acid foods.**

Great low fat sauce for pasta. Makes plenty for carbanada pasta bag and a meat like chicken

Incredibly Versatile!

Sauce has been a staple in my family for generations. Each family member makes it a bit different. I don't give a specific serving size. This is used for a pound of pasta and sauce on the side if that helps.

Yummy 😋!

just heavenly

Seen some of the pasta sauces on here most seem to be over doing it. This is simple and good.

Family recipe made for generations! Passed on to you! Enjoy.