Ironmikessweettomatopizzasaucethespiritofcincinnati Recipes

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IRON MIKE'S SWEET TOMATO PIZZA SAUCE - THE SPIRIT OF CINCINNATI

So I grew up in Cincinnati. 18 years of Cincy Chili, Ribs, Ice Cream, and, of course, LaRosa's Pizza, whose sauce is flavorful and SWEET. Now that I've been away, I find you can't get any pizza remotely close ANYwhere else. Now this is no copycat recipe, but it captures the spirit of Buddy L's pizza sauce. It complements vegetable toppings as well as meats... My wife and I have not ordered pizza out since this sauce was concocted... I HIGHLY recommend using caetb's pizza dough with this sauce. (Recipe #38512 - the one with the wine...) I put the ingredients in the bread machine and it turns out great every time. I cook the finished pizza between 400 and 425 degrees fahrenheit for 9-12 minutes on a normal cookie sheet, or 11-15 minutes on an "air cookie sheet." (My wife and I prefer the normal cookie sheet, so the crust cooks and the cheese doesn't burn...) I'd love to hear feedback from others, especially misplaced Cincinnati Folks - let me know your thoughts! Mike's Notes: Since I concocted and posted this recipe, I have been back to Cincinnati... Needless to say, when I had the "real thing," I was mildly disappointed! Doh! I'm thinking about decreasing the "sweet" contents by 1/2 tbsp each on the honey and brown sugar - it IS awfully sweet! Okay - enough already - enjoy!

Provided by Mr-Mom

Categories     Sauces

Time 30m

Yield 4-6 pizza saucings, 15 serving(s)

Number Of Ingredients 13



Iron Mike's Sweet Tomato Pizza Sauce - the Spirit of Cincinnati image

Steps:

  • In a large pot, heat oil over medium heat.
  • Add the Tomato Puree; watch out for splatterage!
  • Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
  • Tips:.
  • Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
  • Don't use too much pepper.
  • You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
  • Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
  • If you want the sauce even sweeter, just add more Honey next time.

2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onion, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1/2 tablespoon minced carrot
1 1/2 tablespoons honey
2 tablespoons brown sugar
fresh ground pepper, to taste

AMATRICIANA SAUCE

Amatriciana is a spicy red sauce named for the Italian town of Amatrice. "I love it-it has a nice porkiness," Gabriele says

Provided by Food Network

Time 40m

Yield 4 to 6

Number Of Ingredients 10



Amatriciana Sauce image

Steps:

  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
  • Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
  • Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil, plus more for serving
1/4 pound guanciale or pancetta, diced
3 cloves garlic, chopped
1 teaspoon red pepper flakes
6 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1 pound bucatini or spaghetti, cooked until al dente
1 tablespoon finely chopped fresh parsley
Grated parmigiano-reggiano or aged pecorino cheese, for serving

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