Cook me up a pasta sauce recipe for tonight (free $$)

[EverettKings]

I'm making pasta for dinner, going to the store in an hour ish. I guess I could just buy a can of sauce but that's boring.

I'd prefer some kind of meat sauce (e.g. bolognese), or anything that just kicks ass in its own right (e.g. a good alfredo sauce).

I'll award from $0 to $20 to the sauce I decide to make: up to $15 for being delicious and up to $5 for being easy/cheap to prepare. I reserve the right to reduce the payout if I can find it copy/pasted from somewhere online (unless it really kicks ass).


Gogogogogo

[Fast Food Knight]

My favorite meat sauce recipe from my Italian aunt.

1 lb ground meat
1 onion, minced
5 cloves garlic, minced (I usually do more like 8 cause I love it)
olive oil
2 large cans of crushed tomatoes
2 small cans of tomato paste (the kind flavored with basil is good)
pinch of: red pepper flakes, salt & sugar (to taste)
oregano to taste (I use a LOT, probably 2 to 3 teaspoons)
1 - 2 cups water (to thin the sauce)

Saute the onion in a little olive oil in a large pot until soft. Add meat until browned. Add in the garlic for no longer than one minute.. (once it turns brown it's no good). Then add all the remaining ingredients, stirring continually. Allow the mixture to begin to bubble, then adjust heat to "low." Simmer uncovered for one hour or more (the longer the better). Be sure to stir occasionally to prevent burning on the bottom.

I also like to add a minced jalapeno in with the onion just to step it up some.

Of course, serve with angel hair and parm cheese. Yum!

[JasonK]

I don't cook so no recipe, but I really like spicy Italian sausage in my sauce.

[ItalianFX]

1lb of spaghetti - angel hair is probably the best.
bacon
1 onion
pepperoncini peppers (your choice for spiciness)
1 large can and 1 smaller can of diced tomatoes
some vegetable oil

chop up some bacon (your choice for amount). Chop up about 1 onion (again, your choice of how much), and dice up/chop up some peppers.

Place them all in a large frying pan with the oil and let them all cook. Don't cook it so long that the bacon crisps and the onions brown. Do it just enough to get them cooked and the flavors flowing.

Meanwhile, get a pot of water boiling for the spaghetti.

After the contents in the pan are cooked up and ready to go, pour in both large and small can of diced tomatoes. You may have to decide on how dry or juicy you want it.

Bring that to a boil and then just make sure it's hot.

Pour the spaghetti into the boiling water and cook it up just like you would any other time.

When everything is done, drain the spaghetti and then put it in a large bowl. Take the sauce and pour it on top of the spaghetti. Mix it up throughly to incorporate the mixture and enjoy!

[udbrky]

I don't have a sauce recipe, but this is what I've been doing lately and it's freakin good:

Cook spaghetti normally.
Generously pour olive oil into frying pan, add garlic - I use minced, but fresh chopped would be better, fresh basil, oregano, parmesian cheese and any other seasonings you desire.
Sautee the pasta in the olive oil and seasonings. Add more olive oil if necessary to keep it moist, and parmesian cheese.

Also, if you want, you can make a bowl out of aluminum foil, chop garlic and put in the bowl, roast it, then add to butter and put it on bread to make garlic bread. Haven't really tried this one, it's a friend's recipe.

[SamIAm]

Whatever recipe you use, make it with a bit too much liquid, and then only cook your pasta half-way. Move the stiff noodles to the sauce and let them finish cooking there, and you'll get sauce-infused noodles.
-Sam

[edfurlong]

5 oz guanciale (unsmoked cured hog jowl) or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

link

[Borodog]

EverettKings,

What part of Durham are you in?