After many hours of watching Mario Batali’s show, my dad decided to take the plunge and create his own pasta sauce recipe. The result is this fantastic Bill’s Primavera Plus Sauce Recipe which has become a family favorite.
Adjusted Recipe (no onions)
Primavera Plus Sauce
Print recipe
| Serves | 20 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| By author | Bill via Dish Ditty |
Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Minced Garlic
- 4 cups Shallots (diced)
- 2 cups Carrots (diced (3 large to medium))
- 1 1/2 cup Yellow Squash (diced (2 small))
- 1 1/2 cup Zucchini (diced (2 small))
- 3/4 cups Sun Dried Tomatoes (chopped)
- 1/2 cup Green Bell Pepper (diced (1/3 large))
- 16oz Mushrooms (diced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 4 cans Cento San Marzano Whole Peeled Tomatoes (28 oz cans, use scissors to cut up while in can)
- 1 cup Red Wine
- 1/2 cup Fresh Basil (chopped)
- 1/4 cup Fresh Oregano (chopped)
- 1/2 cup Water
- 2 teaspoons Red Pepper Flakes (or to taste)
- 1 carton Cherry Tomatoes (cut in half)
Note
The 28 ounce cans of Cento tomatoes have 29 grams of sugar. If substituting for a different brand, pay attention to the sugar and adjust by adding sugar, if needed. Try not to get cans that have much more sugar than this or the sauce will become too sweet. If you don't have a choice, then reduce the carrots to balance the sweetness.
Directions
| Step 1 | |
 In a large stock pot, sauté with olive oil the garlic, sun dried tomatoes, shallots, carrots, zucchini, mushrooms, green peppers, 1/2 tsp salt and 1/4 tsp black pepper for about 10 minutes, or until the vegetables become slightly soft and fragrant. | |
| Step 2 | |
 Add the wine and cook for 3 minutes to somewhat reduce the wine. | |
| Step 3 | |
 Add the remaining ingredients, using the water to rinse the cans and get that extra juice. Simmer covered for at least 1 hour. | |
| Step 4 | |
 Taste the sauce and add additional salt and pepper if needed. Puree the sauce using an immersion blender. | |
| Step 5 | |
 Serve the sauce over pasta with parmesan cheese and fresh cherry tomatoes cut in half. | |
Original Recipe
Original Primavera Sauce
| Serves | 12 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| By author | Bill via Dish Ditty |
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Yellow Onion (diced fine)
- 1/2 cup Shallots (diced fine)
- 1 cup Carrots (diced fine)
- 1 cup Zucchini (diced fine)
- 1/2 cup Sun-dried Tomatoes (chopped fine)
- 2 tablespoons Garlic (minced)
- 1/4 cup Green Bell Pepper (diced fine)
- 8oz Mushrooms (diced fine)
- 3 cans Diced Tomatoes (14.5 oz each)
- 1 can Tomato Sauce (10 oz)
- 3 cups Fresh Tomatoes (peeled, seeded & chopped)
- 3 tablespoons Fresh Basil (chopped)
- 3 tablespoons Fresh Oregano (chopped)
- 1 tablespoon Fresh sage (chopped)
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Fresh ground black pepper
- 1 teaspoon Red Pepper flakes (or to taste)
- 1 cup Red Wine
Directions
| Step 1 | |
| In large pan, sauté with olive oil the onions, garlic, sun-dried tomatoes, shallots, carrots, zucchini, mushrooms and green peppers for 3-5 minutes. Add the wine and cook for 5 minutes to somewhat reduce the wine. Add the remaining ingredients and simmer for 1 hour covered. Serve over angel hair pasta with freshly grated Parmesan cheese on the side. | |
This recipe can be used as the base sauce for Cherri’s Quick Spaghetti Sauce (just omit the spices and substitute for the tomato sauce and tomato paste). I think my Dad created this recipe after hours of watching Mario Batali on the Food Network.
The original recipe, listed second, called for onions and shallots. We adjusted the recipe recently to be shallots only to accommodate a family member who has an onion allergy.
I really enjoy spending time in the kitchen with my Dad creating or recording recipes. We started this process about 20 years ago where we were in the kitchen with my Mom, writing down her recipes as she cooked them. I’m just thankful to be have the time with my Dad now to do the same with his recipes.
Thank you Dad for being an great role model, amazing dad and incredible Chef!
Hi Viv,
I checked out the Primavera Sauce recipe and I think that you should add in the fresh tomatoes as in the original. Otherwise it is good. I also checked out the Maryland Crab Cake recipe and think that you need to really stress that the lumps of crab must not be broken up but rather very gently folded in to the binding egg mixture. When forming cakes, the mixture is spooned on one hand, sprinkled with bread crumbs, turned onto the other hand and sprinkled on the other side. Then gently place the cake on the plate to refridgerate before frying. Then when frying, very gently lower the cake into the hot oil and do not touch the cake until it is ready to turn. Most cooks want to press the cake flat or otherwise fiddle with it while it is frying. I also checked out the Smothered Chicken. That one originated from Cherri’s mother, Grandma Prosnick. I’m not sure but it may be a Polish recipe. DOD
Thanks Dad! I’ll make those updates tonight.