Versatile Red Sauce And Four Dishes To Make From It

Are you running out of meal ideas to cook for your child every day? Children love variety. Try the famous versatile red sauce by celebrity chef David Rocco and make several dishes out of.

By Rashmee Ramkumar

Versatile Red Sauce And Four Dishes To Make From It
The versatile red sauce

Bored of the usual curry and rice on the table? Why not try making something different? And we bet your kids would love this. The best part is that you need not slog in the kitchen to cook these delicacies. All you need to do is prepare a big batch of homemade red sauce and use it as a base to prepare several dishes. This sauce can be kept in the fridge for up to three days. Using this sauce over the following few days, you can rustle up the rest of the exotic dishes as and when you please. We will show you how!

Also Read: Recipes To Make Fast Food Healthy

Before we get to the recipe, know this, that the versatile red sauce recipe is from David Rocco, the Canada-based Italian actor, producer turned chef and TV show host. He is well-known for his hugely popular TV show ‘David Rocco’s Dolce Vita’. 

David Rocco’s basic red sauce

(makes about 4 cups)

Ingredients

  • 4 tbsp (60ml) extra virgin olive oil
  • 1 can tomato purée
  • 4 garlic cloves (coarsely chopped)
  • Chilli pepper flakes (optional)
  • Salt to taste
  • 2 tsp each of fresh rosemary and thyme
  • Sugar (a pinch)

Method

  • Heat the olive oil in a pan.
  • Add the garlic cloves and, if you like a bit of heat, some chilli pepper flakes too. 
  • You can substitute onions for the garlic or use both, depending on what you like.
  • When they’re gently browned, pour the tomato purée and some salt and sugar.
  • Let it simmer for 5 minutes.
  • Add the rosemary and thyme, stir them in and remove the pan from the fire.
  • The versatile red sauce is ready.

Also read: 6 Homemade Protein Shakes That Your Teen Will Love

Now, use David Rocco’s basic tomato sauce to make the following four yummy dishes.

Spaghetti in red sauce

Versatile Red Sauce And Four Dishes To Make From It

Ingredients

  • 80g spaghetti
  • 1 cup red sauce
  • 2 tbsp olive oil
  • 2 tbsp chopped onion
  • 1 tsp chopped garlic
  • 2 tbsp chopped tomatoes
  • 2 tbsp sliced black olives
  • 1 tsp parsley, finely chopped
  • 1 tbsp grated Parmesan cheese

Method

  • Boil spaghetti as per pack instructions and set aside. 
  • Sauté the chopped garlic, onion and tomatoes in the olive oil. Add the red sauce and continue sautéing for 2 more minutes. 
  • Toss in the spaghetti and allow the sauce to coat the spaghetti. 
  • Transfer to a serving plate, garnish with chopped olives, parsley and grated cheese.

Mexican Tacos

Versatile Red Sauce And Four Dishes To Make From It

Ingredients

  • 5 Taco shells (available in supermarkets)
  • 1 cup boiled rajma
  • ½ cup red sauce
  • 2 tbsp chopped onions
  • 2 tbsp chopped tomatoes
  • 1 tsp cumin powder
  • 4 tsp chopped Jalapeño peppers or green chillies
  • 100 g purple cabbage
  • 100 g grated cheese
  • 2 tsp oil
  • Salt to taste

Method

  • Finely slice the cabbage, sprinkle some salt on it and set aside for half an hour to soften. 
  • Run the boiled rajma in a mixer till mashed. 
  • Sauté the onions and tomatoes in oil. 
  • Add the mashed rajma, red sauce, cumin powder, salt and Jalapeños and cook for 2 minutes. 
  • Set aside to cool. 
  • Fill the taco shells with the filling, top with shredded purple cabbage and grated cheese.

Stuffed and Grilled Mushrooms

Versatile Red Sauce And Four Dishes To Make From It

Ingredients

  • 10 button mushrooms
  • ¼ cup red sauce
  • 50 g bread crumbs
  • 100 g grated Cheddar cheese
  • 1 tsp chilli flakes
  • Salt to taste
  • 3 tsp olive oil
  • 2 tsp sliced olives

Method

  • Scoop out the centre of the mushroom carefully after discarding the stalk. Clean the mushrooms well. 
  • Briefly soak in boiling hot water and immediately drain on tissue paper so that excess water is absorbed. 
  • Brush mushrooms with olive oil and set aside. 
  • Prepare filling by mixing together the tomato sauce, bread crumbs, 50 g of cheese, chilli flakes, and a pinch of salt. 
  • Stuff the filling into the scooped mushroom. 
  • Top with the remaining 50 g cheese and sliced olives, and bake in a preheated oven at 200°C for 15 minutes or till top is browned and the mushroom is tender. 
  • Serve hot.

Egg curry

Versatile Red Sauce And Four Dishes To Make From It

Ingredients

  • 2 boiled eggs (sliced lengthwise) 
  •  1 cup red sauce 
  • · 2 tbsp chopped onions ·
  •  2 tbsp chopped tomato · 
  • 1 cardamom · 
  • 2 cloves 
  • ½ inch stick cinnamon 
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder 
  •  ½ tsp turmeric powder 
  • 1 tsp garam masala 
  • 2 tsp curry leaves 
  • 1 tsp kasuri methi 
  • ½ cup milk (or coconut milk) 
  • ½ cup water 
  • Salt to taste
  • 1 tbsp oil

Method

  • Pour the oil in a pan, and add the whole cardamom, cinnamon and cloves. 
  • Sauté till you get a good aroma. Add the ginger–garlic paste and chopped onions, and sauté for 5 minutes.
  •  Add the tomatoes, curry leaves, chilli powder, turmeric powder, salt and garam masala, and sauté for 2 minutes. 
  • Add the red sauce, milk and water and simmer gently for 5-10 minutes (milk and water can be combined before adding to avoid curdling). 
  • Sprinkle kasuri methi and switch off the flame. Arrange the sliced eggs on a platter and top with gravy. 
  • Serve hot with rice or chapattis.

Rashmee Ramkumar is a Chennai-based nutritionist who also runs a baking enterprise ‘Snow Frosting’ 

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