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Ahmad Gromov
Ahmad Gromov

Giada's Spaghetti Sauce ##BEST##

The Everyday Italian host combines and slow-simmers onions, garlic, celery, carrots, crushed tomatoes, and dried bay leaves for a flavorful sauce that goes with any pasta dish. It can even be made ahead of time and refrigerated.

giada's spaghetti sauce

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

yum yum yummy! my fiance always wants me to make my own sauce, which I have a few times but this one sounds super delish!! are those jars with the pasta in them from Ikea?? I have ones that look identical but use them for bathroom stuff. When I have more counterspace I want pasta jars too! jealous.

To build the flavor of your sauce from the ground up, De Laurentiis suggests first sauteeing some onion and garlic in olive oil, then adding your jarred sauce. Let everything simmer together so the flavors can meld.

If you really want to boost the flavor, she has two additional add-ins. Fresh basil added while the sauce is simmering, and right before serving, adds a fresh, sweet herbal flavor to your sauce that makes a big impact.

I made this wonderful pasta bolognese last night. I pretty much took this recipe for bolognese sauce and ran with it. I compared it to a lot of other similar recipes and added some other ingredients from them. For example, I used ground pork instead of ground beef. I added one whole fennel coarsely chopped instead of the celery. I also added two fresh tomatoes coarsely chopped when I added the carrots and fennel. To thin out the sauce a bit near the end I slowly stirred in 1/4 cup of vegetable stock.

3. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 30 minutes. Finish bolognese with Pecorino Romano.

As our go-to guru for Italian cuisine, Giada De Laurentiis knows a thing or two about our favorite food group: pasta. From creamy lobster sauce to lemony pesto, these ten best Giada recipes give us some of the most tasteful noodles around.

INGREDIENTS:1/2 pound spaghetti1 cup freshly grated parmesan cheese1 1/2 cups jarred marinara sauce plus more for serving if desiredNonstick Cooking Spray1 1/2 cups shredded mozzarella cheese divided2 eggs beaten1/2 cup torn basil leaves

INSTRUCTIONS:Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions, about 10 minutes. Using tongs, remove the pasta to a large bowl. Add the parmesan cheese and the sauce and toss to combine. Allow to cool to room temperature for 10 minutes.

mmmm I just love Giada- her recipes are simple, yet full of flavor! And she is just too darn cute. I'd love to meet her some day. This looks amazing. My favorite pasta recipe involves roasted cauliflower, spinach and a simple lemon sauce

Thankfully, Giada De Laurentiis has made a dish that brings the distinctive acidic pop of lemon to an otherwise beige plate of pasta. Her lemon spaghetti is one of her most flavorful recipes, and De Laurentiis herself also calls it "one of the easiest pasta dishes you'll ever make."

As De Laurentiis writes on her website, her lemon spaghetti recipe was inspired by a trip to Capri, a "tiny island near Naples and the Amalfi coast is a paradise of ultra-blue waters, towering cliffs and colorful, seaside villas" (which sounds particularly appealing as I sit looking at a pile of re-frozen snow and sludge outside my Chicago apartment window). While traveling, she and her party stopped at a restaurant called Da Paolino, which is surrounded by more than 100 lemon trees.

"Of course, when you're surrounded by the sweet scent of fresh lemons, it's all you can think about eating," De Laurentiis writes. "So I ordered a simple spaghetti dish tossed with olive oil, parmigiana cheese, garlic and lemon from those gorgeous trees. One bite, and I was absolutely blown away by the balance of flavors. The salty cheese, tart lemon juice and fragrant lemon oil all combined to make the most addictive plate of pasta I'd ever had."

Excluding cooking oil and salt and pepper, De Laurentiis' version has a scant four ingredients: the juice and zest of two lemons, chopped basil, a pound of spaghetti and 2/3 cup of grated parmesan cheese. What's the secret to turning that limited list of items into something cravable? Per De Laurentiis, there are two things to keep in mind while finishing the lemon spaghetti.

Giada puts the possibilities of Pesto sauce to the test, creating a whole menu with several delicious variations. And she tops it all off with a yummy dessert! Giada makes: Grilled Chicken with Spinach and Pine Nut Pesto, Penne with Sun-dried Tomato Pesto, Mushroom Pesto Crostini and Toasted Pound Cake with Mascarpone and Amaretto.

Giada proves how marinades and sauces can take dinner from delicious to dazzling. Pan-seared fish takes on a new flavor in a citrus and anchovy bath. Steaks sing in an Italian red wine sauce. Even vegetables get apick-me-up in an herb vinaigrette. Recipes for this episode include: Flat Iron Steak with Red Wine Sauce, Tilapia with Citrus Bagna Cauda, and marinated Zucchini and Summer Squash.

Giada pays tribute to some classic Southern American dishes. A creamy "dirty risotto," rich but light lemony fried chicken, and bread pudding made with panettone bread that's drizzled with amaretto sauce. This is truly food for the Italian soul.

Nothing is more precious to the Italian cook than olive oil. Giada will prepare some of her favorite dishes that showcase the exquisite taste of this liquid gold. Almond citrus olive oil cake, grilled shrimp with arugula mushroom salad, and spaghetti with sauteed onions, feta and herbs.

After a refreshing and nutritious Frozen Fruit and Yogurt Cup, Giada heads to the cookware store and picks out the perfect panini grill to make her unique Prosciutto and Melon Panino. Her sister joins her in the kitchen for a lesson on gnocchis, and the perfect sauce to go with it.

i am excited to try this tomato sauce recipe with your chicken parm recipe this evening. however, where did you get the sauce recipe from? i was reading it and *thought* i read a sauce recipe a while back that was similar. then i checked.

I absolutely love this recipe! The only thing I change is I add about a cup of red wine and reduce it down before adding the tomatoes. This adds that extra flavor I love in spaghetti sauce. Thanks for sharing this lovely recipe!

The origins of a classic beef Bolognese recipe go back to Bolgona, Italy. Although there are many variations, the rich ragu is a meat-based sauce. Often served with tagliatelle, the Italian dish is known for its rich, robust flavors.

Heat a medium dutch oven over medium high heat. Add the olive oil and the ground meat. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 5 minutes. Add the red onion, carrot and garlic to the pan and stir to combine. Cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the parmesan rind and basil. Season with the salt. Reduce the heat to medium and simmer the sauce, stirring occasionally for 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Reserve 1 cup of pasta water. Drain the pasta well and rinse under cool water. Add the pasta to the sauce. If using, add the parmesan cheese directly to the bare pasta. Toss the pasta well with the sauce to coat, thinning as needed with the pasta water. Serve drizzled with more olive oil and sprinkled with parmesan if desired.


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