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.

For good pasta/pizza, sauce makes all the difference. An easy and quick to make sauce. Yummy as well healthy. Made with a secret ingredient. No artificail colours. Try it and you will not buy it anymore.

Ok, I'm always in search of perfection as far as tomato sauce goes... It's my own personal "holy grail." (and please, to any and all "real chefs" out there, if you have any suggestions for this recipe, it would be more than welcome) My grandmother made amazing tomato sauce but died from Alzheimers before I could get the recipe from her. Since then I've been experimenting with this recipe constantly. I've tried numerous incarnations, numerous ingredient variants, etc. I feel as if I still don't have it down to perfection, but I have it good enough that it still yields a decent sauce. FYI: this recipe is for a big batch. I designed and cook it this way because it's simply delectable and is perfect to put in containers, freeze, and have on a night where you're simply too busy to make something homemade.P. S. - I know, it's strange putting butter in a tomato sauce, and it seems like alot of butter, but I assure you, that's what makes the recipe.

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.**

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

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

I had a bunch of leftover 'stuff' in my fridge... so I whipped up this sauce and made a yummy, kid approved meal, by serving the the sauce with fun pasta shapes and cut up hot dogs. Just boil the pasta and hot dogs together. (Omit onions for kids, omit hot dogs for adults)

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.

I LOVE garlic, and i love pasta and sauce, so heres my recipie, hope you guys love it as much as i do!

In Iran most people love pasta. I cook pasta twice a week. This is my method for cooking Pasta, fast and delicious.