spaghetti sauce without chunks

mary811

Does anyone have a smooth spaghetti sauce that doesn't have chunky tomato's in it? 

I have a picky eatter that doesn't like chunks

ladychicago

you can make any recipe that sounds good to you, and then just let it cool  a bit and put it into the blender to smooth it out.      or use an immersion blender if you have one of those.  

MrsWindyCity

Ditto ladyc, or just use tomato sauce instead of diced or whole tomatoes.

mrssisler

ditto ladyc

You can also roughly puree your tomatoes before. 

I have this sauce simmering now. I haven't made it before, but this is what you did. 

Since Sundays and Wednesdays were pasta days in the DeCaria household, sauce was considered a staple in our diet. Yet, despite the frequency of days in which the pasta was served, we never grew tired of it because of the variety of ways in which it was prepared.

-- Theresa V. DeCaria

• 2 tablespoons olive oil for frying
• 1 pound meat pieces (such as chuck roast, pork neck bones, country-style spareribs and/or sausage)
• Italian Meatballs (optional, recipe below)
• 1/2 onion, chopped fine
• 1 clove garlic, chopped fine (or garlic powder)
• 1/4 cup of dry red wine, optional
• 2 28-ounce cans plum tomatoes (such as San Marzano)
• 2 cups water, approximately
• 6-ounce can tomato paste
• 1/2 teaspoon parsley flakes, or to taste
• 1/2 teaspoon oregano, or to taste
• 4 to 5 fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
• Salt and pepper to taste

Heat the oil in a large saucepan. Add meat and, on high heat, brown it on all sides to lock in the juices. Reduce to medium heat.

Add finely chopped onion and garlic and saute until softened. Add  1/4 cup of red wine, if desired, for flavor. Puree the tomatoes by straining them or using a food mill, and add them with their juice to the saucepan.

Fill each tomato can halfway with water (approximately 1 cup for each can), stir to loosen any tomatoes still in the can, and add this to the sauce as well.

Add tomato paste, parsley, oregano, basil and salt and pepper to taste. Stir to incorporate all ingredients and simmer, covered, for at least an hour. (This is where you'd add meatballs, recipe below.) Stir sauce occasionally to prevent sticking. Serve the sauce over any cooked pasta of your choice and serve the meat as a separate dish.

Variation: 2 28-ounce cans of canned tomato sauce or puree may be substituted for the tomatoes and the tomato paste. You may also substitute 1 teaspoon Italian seasoning mix for the dried basil, oregano, and parsley.

Serves 8 to 10.

-- "The Table My Mother Set" by Theresa V. DeCaria

 

TPOX

http://tpox-proceedwithcaution.blogspot.com/2008/04/lindas-sauce.html

uncannycanuck

Just sub crushed tomatoes for chunky ones. I always buy the crushed ones.

If you want to add other veggies, the blender will take care of them.

carriejo12

I hate chunks too.  I always used a tried and true family recipe.  SPATINI!  But, now that's discontinued, so I use a McCormick sauce packet that uses tomato paste. 

 I feel like my response doesn't belong on this board, LOL!

pattymctatty

I made Giada's marinara the other night - I just put it in the blender.

Judy A.

Fabulous Smooth Sauce!

OK first off.. ONIONS should NEVER be allowed in a pot of spaghetti sauce EVER!!!  GROSS!!!!  Also, Oregano belongs in Pizza sauce not spaghetti sauce. 

Recipe:  Put a little olive oil in a skillet with a few cloves of garlic toss them around don't let garlic burn.  If your not a vegetarian add some pork such as a few country ribs. (and for more flavor add a few pieces of good Italian sausage not the grocery store stuff that is filled with orange paprika, you will ruin the sauce)  Brown the pork and sausage.  Add a large can of tomato sauce and a large can of tomato puree and a can of water.  Add Salt, Pepper and a small handful of sugar.  If at all possible add about six fresh basil leaves!  Fresh is so important!  Bring it to a boil skimming off of the top any fat or foamy bubbles that appear while cooking.  Once its starts to boil cut the heat down to low and just let it simmer for hours, Stir once in a while to keep the bottom from sticking or scorching.  Continue to skim top as fat rises.  BEST SAUCE EVERI  

Hints:  If your Vegetarian add more garlic and basil and omit the meat!  

If you want thicker sauce, use two large cans of tomato paste add two or three cans of water per can of paste. The lesser water the thicker and more tomato rich the sauce when using paste!  

One more tiny secret... while sauce is cooking add a teaspoon of baking soda. It will foam up like crazy then boil down.  The baking soda removes the acid from the tomato's making the sauce less acidic.. if that's what you want.  (I like the acid but it's great for kids)