John Deere Girl
Veteran Member
My DH and our kids are huge fans of spaghetti, but I need a new recipe for sauce. Would anyone care to share their favorite spaghetti sauce recipe?
Recipe Looking for a good spaghetti sauce recipe
- Thread starter John Deere Girl
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Lazy Lasagna, or Spaghetti Pie
In a casserole dish or large cast iron skillet, toss together spaghetti pasta (nearly cooked through but juuuust this side of done), sauce of your choice, and cottage or ricotta cheese. Top with pepperoni slices and grated mozzarella. Bake at 350 for 25-30 minutes, or until cheese is melted and beginning to brown and bubble.
This isn't my favorite, exactly, but maybe this is a variation not everyone here has seen yet. My husband and teenagers love it.
In a casserole dish or large cast iron skillet, toss together spaghetti pasta (nearly cooked through but juuuust this side of done), sauce of your choice, and cottage or ricotta cheese. Top with pepperoni slices and grated mozzarella. Bake at 350 for 25-30 minutes, or until cheese is melted and beginning to brown and bubble.
This isn't my favorite, exactly, but maybe this is a variation not everyone here has seen yet. My husband and teenagers love it.
I'm sorry, I didn't even realize I didn't answer the question.
Marinara is fun. There's a few basic fundamentals but after that you can do whatever you want.
Diced tomatoes - canned or fresh - salt, pepper, and a cooking acid such as red wine or lemon juice. That's marinara. From there we can add a few from a huge selection of flavor extras, from herbs and aromatics to cheese and anchovies, and all of that too is marinara. Just fancier.
Tender herbs, fresh or dried, get added at the end. The oils which provide most of their flavor are delicate and don't hold up well to high temps or long cooking. Woody herbs such as rosemary and fennel need more time than tender herbs, and should be added sooner.
Olive oil or lard will add richness and sheen to the sauce, the olive oil will add a light peppery note to the flavor. Adding a bit of the starchy pasta water will also add sheen, and will help thicken the sauce.
My grandmother is partial to the above plus onion and celery or celery seed. I like rosemary or oregano and an obscene amount of garlic. If you haven't tried it yet, I really recommend fennel seed in marinara, it's very nice.
Marinara is fun. There's a few basic fundamentals but after that you can do whatever you want.
Diced tomatoes - canned or fresh - salt, pepper, and a cooking acid such as red wine or lemon juice. That's marinara. From there we can add a few from a huge selection of flavor extras, from herbs and aromatics to cheese and anchovies, and all of that too is marinara. Just fancier.
Tender herbs, fresh or dried, get added at the end. The oils which provide most of their flavor are delicate and don't hold up well to high temps or long cooking. Woody herbs such as rosemary and fennel need more time than tender herbs, and should be added sooner.
Olive oil or lard will add richness and sheen to the sauce, the olive oil will add a light peppery note to the flavor. Adding a bit of the starchy pasta water will also add sheen, and will help thicken the sauce.
My grandmother is partial to the above plus onion and celery or celery seed. I like rosemary or oregano and an obscene amount of garlic. If you haven't tried it yet, I really recommend fennel seed in marinara, it's very nice.
I don't have a recipe.
Around here, we just choose a different color label or different shaped jar.
However, I will say that I recently came to an epiphany. Actually, I derived it this summer when we were making Picante Sauce. My entire life my focus has been on the word "Spaghetti" rather than the word "Sauce". And Salsa too - Mango Salsa, who would have ever thought.
I was like "wow", its just sauce. It can be anything. Salsa can have Mango in it because it is just "Sauce".
Spaghetti Sauce does not have to be tomatoes.
Pizza has sauce and they put just about everything on one. Pineapple, ham, jalepeno, pepperoni, sausage, probably not brussels sprouts,
Salsa (which is also sauce) can be made with plums, peach, corn.
why not Spaghetti.
Spaghetti Sauce does not have to be tomatoes.
OK. Sorry. No help here
Around here, we just choose a different color label or different shaped jar.
However, I will say that I recently came to an epiphany. Actually, I derived it this summer when we were making Picante Sauce. My entire life my focus has been on the word "Spaghetti" rather than the word "Sauce". And Salsa too - Mango Salsa, who would have ever thought.
I was like "wow", its just sauce. It can be anything. Salsa can have Mango in it because it is just "Sauce".
Spaghetti Sauce does not have to be tomatoes.
Pizza has sauce and they put just about everything on one. Pineapple, ham, jalepeno, pepperoni, sausage, probably not brussels sprouts,
Salsa (which is also sauce) can be made with plums, peach, corn.
why not Spaghetti.
Spaghetti Sauce does not have to be tomatoes.
OK. Sorry. No help here
Jeff B.
Don’t let the Piss Ants get you down…
I'll let you know what I do, which isn't really a recipe... It's more of a method. Some batches are better than others, but my kids and the neighbors all like it and abscond (with permission) bags of frozen sauce until I make another BIG pot full.
I start with onions and garlic. I like my onions chopped a bit coarsely and smash the garlic with the blade of my knife, remove the skin and chop. In a large fry pan, pour a couple of tablespoons of olive oil, start to saute the onions after they are well on the way to yellowing, toss your garlic in (as SJ says, more is better
) and saute a bit. If you like peppers, this is a good time to add them. We often do.
Once I get the onions, garlic, peppers softened and browned a bit, I transfer to a big pot that has the bottom lightly coated in OO. Then I add whole canned plum tomatoes, crushed tomatoes and sauce and a large can of rotel. I'll add a couple of heaping tablespoons of italian seasoning and about 4 -5 bay leaves. Go low and slow on the heat. You want to cook the sauce but avoid scorching the bottom of the pot.
Now comes the fun part. If you have a clan of the cave bear, you decide what kind of meat goes into your sauce. I usually scramble and drain a couple of pounds of ground beef, about four pack of italian sausages (brown first, half mild/half hot) and lately some meatballs that I've found locally at Tom Thumb, Market Street and Kroger which have not bread crumbs added, ie, gluten free, and the come a regular and hot variety. Brown those also before adding to the sauce. Once the sauce is cooked and smelling/tasting properly seasoned, I'll add a cup or so of grated romano/parmesan and stir in. IF you find the sauce acidic (its tomatoes, no?) I'll add just a teaspoon to a tablespoon of cinnamon sugar to it. I like the idea of fennel seed added. I'll try this, I think the flavor would be a nice boost to the mix!
I start with onions and garlic. I like my onions chopped a bit coarsely and smash the garlic with the blade of my knife, remove the skin and chop. In a large fry pan, pour a couple of tablespoons of olive oil, start to saute the onions after they are well on the way to yellowing, toss your garlic in (as SJ says, more is better
) and saute a bit. If you like peppers, this is a good time to add them. We often do.Once I get the onions, garlic, peppers softened and browned a bit, I transfer to a big pot that has the bottom lightly coated in OO. Then I add whole canned plum tomatoes, crushed tomatoes and sauce and a large can of rotel. I'll add a couple of heaping tablespoons of italian seasoning and about 4 -5 bay leaves. Go low and slow on the heat. You want to cook the sauce but avoid scorching the bottom of the pot.
Now comes the fun part. If you have a clan of the cave bear, you decide what kind of meat goes into your sauce. I usually scramble and drain a couple of pounds of ground beef, about four pack of italian sausages (brown first, half mild/half hot) and lately some meatballs that I've found locally at Tom Thumb, Market Street and Kroger which have not bread crumbs added, ie, gluten free, and the come a regular and hot variety. Brown those also before adding to the sauce. Once the sauce is cooked and smelling/tasting properly seasoned, I'll add a cup or so of grated romano/parmesan and stir in. IF you find the sauce acidic (its tomatoes, no?) I'll add just a teaspoon to a tablespoon of cinnamon sugar to it. I like the idea of fennel seed added. I'll try this, I think the flavor would be a nice boost to the mix!
Jackpine Savage
Veteran Member
This is what I make for spaghetti here.
1 lb. ground venison (can substitute beef
)
1 medium onion diced
3 cloves of garlic minced
salt and pepper
Brown the above in a little olive oil.
Add:
2 cans Campbells tomato soup
1 can diced tomatoes
2 tsp oregano
1 tsp basil
Simmer for half an hour
1 lb. ground venison (can substitute beef
)1 medium onion diced
3 cloves of garlic minced
salt and pepper
Brown the above in a little olive oil.
Add:
2 cans Campbells tomato soup
1 can diced tomatoes
2 tsp oregano
1 tsp basil
Simmer for half an hour
unfortunately, After this round with keto, I am afraid (yes, truly afraid) that spaghetti may be off my menu for the rest of my life. Since I have cut out wheat and grains, my weight has simply fallen off like it never has before. Apparently, "I" am simply one of those people that can't. Which is really bad because sweetie is the opposite.
dioptase
Veteran Member
I sympathize with you, raven. I'm fighting to stay on keto (is super hard to keep the weight from creeping back up!) and it looks like spaghetti is off the menu, maybe forever, for me too. In the colder months, we LOVED to have spaghetti with garlic bread.
So, for the rest of you, my recipe follows below. It's so old I'm not sure where I first got it from (maybe my sister), but we've tweaked it a bit over the years.
MAIN INGREDIENTS:
1 ½ LBS GROUND BEEF
1 WHITE ONION (you may use yellow onion if no or poor quality white onions)
8 oz FRESH MUSHROOMS (usually brown or white button mushrooms, but can also use portabellos)
1 28 oz CAN DICED OR CRUSHED TOMATOES (can use whole tomatoes but must hack them yourself)
1 12 oz CAN TOMATO PASTE
½ cup OLIVE OIL (make sure it's REAL olive oil, not the adulterated blends typical at grocery stores)
32 oz organic BEEF or VEGETABLE STOCK (or 2 BEEF BOUILLION cubes or equivalent in 24-32 oz water)
HERBS: all herbs are dried; you may use fresh herbs but if so, you must adjust amounts
3 T PARSLEY
2 T BASIL (if using canned tomato with basil and oregano, can omit)
2 T OREGANO (ditto?)
1 ½ T GARLIC POWDER or equivalent in minced garlic (we've never used fresh garlic)
1 ½ Tsp SALT
¼ Tsp FRESHLY GROUND BLACK PEPPER
RED (CAYENNE) PEPPER FLAKES about 6 shakes
BAY LEAVES 3-4 LARGE LEAVES torn into quarters or thirds
~*~*~
DIRECTIONS:
MEASURE OUT HERBS AND SPICES excepting bay leaves, into small bowl
CHOP ONIONS, SAUTEE IN OLIVE OIL in large pot on low heat (3-4/9 for electric stovetop) until golden turning to brown. Use heat resistant plastic spatula; keep the spatula in the pot throughout browning for stirring purposes. If using minced garlic, add this in the last 30 seconds or so before adding the other ingredients.
While the onion is browning –
COOK GROUND BEEF IN MICROWAVE UNTIL DONE (2 x 4 minutes in covered container on high heat, cutting up and mixing ground beef before, after, and halfway through to make sure all is cooked); drain and discard grease
ADD to POT: bouillion/stock/broth, diced or crushed tomatoes, tomato paste, herbs and spices, drained ground beef. Crumble in the bay leaves. Mix.
COOK/SIMMER UNCOVERED for 1 HOUR. You will have to keep an eye on it; stir occasionally and add a little water if necessary so it does not burn or stick. Simmer roughly at 3/9 on electric range; adjust up or down no more than one unit, as needed.
WASH MUSHROOMS; discard stems; chop caps not thinly (3-4 cuts per mushroom)
ADD MUSHROOMS THE LAST 15 MINUTES of cooking time
If the sauce is too thin/watery at the one hour mark, continue to simmer until desired thickness.
LADLE INTO MICROWAVEABLE FREEZER CONTAINERS; may use some immediately, freeze the rest immediately
MAKES 3 MEALS FOR 3 PEOPLE, or 4 MEALS FOR 2 PEOPLE
So, for the rest of you, my recipe follows below. It's so old I'm not sure where I first got it from (maybe my sister), but we've tweaked it a bit over the years.
MAIN INGREDIENTS:
1 ½ LBS GROUND BEEF
1 WHITE ONION (you may use yellow onion if no or poor quality white onions)
8 oz FRESH MUSHROOMS (usually brown or white button mushrooms, but can also use portabellos)
1 28 oz CAN DICED OR CRUSHED TOMATOES (can use whole tomatoes but must hack them yourself)
1 12 oz CAN TOMATO PASTE
½ cup OLIVE OIL (make sure it's REAL olive oil, not the adulterated blends typical at grocery stores)
32 oz organic BEEF or VEGETABLE STOCK (or 2 BEEF BOUILLION cubes or equivalent in 24-32 oz water)
HERBS: all herbs are dried; you may use fresh herbs but if so, you must adjust amounts
3 T PARSLEY
2 T BASIL (if using canned tomato with basil and oregano, can omit)
2 T OREGANO (ditto?)
1 ½ T GARLIC POWDER or equivalent in minced garlic (we've never used fresh garlic)
1 ½ Tsp SALT
¼ Tsp FRESHLY GROUND BLACK PEPPER
RED (CAYENNE) PEPPER FLAKES about 6 shakes
BAY LEAVES 3-4 LARGE LEAVES torn into quarters or thirds
~*~*~
DIRECTIONS:
MEASURE OUT HERBS AND SPICES excepting bay leaves, into small bowl
CHOP ONIONS, SAUTEE IN OLIVE OIL in large pot on low heat (3-4/9 for electric stovetop) until golden turning to brown. Use heat resistant plastic spatula; keep the spatula in the pot throughout browning for stirring purposes. If using minced garlic, add this in the last 30 seconds or so before adding the other ingredients.
While the onion is browning –
COOK GROUND BEEF IN MICROWAVE UNTIL DONE (2 x 4 minutes in covered container on high heat, cutting up and mixing ground beef before, after, and halfway through to make sure all is cooked); drain and discard grease
ADD to POT: bouillion/stock/broth, diced or crushed tomatoes, tomato paste, herbs and spices, drained ground beef. Crumble in the bay leaves. Mix.
COOK/SIMMER UNCOVERED for 1 HOUR. You will have to keep an eye on it; stir occasionally and add a little water if necessary so it does not burn or stick. Simmer roughly at 3/9 on electric range; adjust up or down no more than one unit, as needed.
WASH MUSHROOMS; discard stems; chop caps not thinly (3-4 cuts per mushroom)
ADD MUSHROOMS THE LAST 15 MINUTES of cooking time
If the sauce is too thin/watery at the one hour mark, continue to simmer until desired thickness.
LADLE INTO MICROWAVEABLE FREEZER CONTAINERS; may use some immediately, freeze the rest immediately
MAKES 3 MEALS FOR 3 PEOPLE, or 4 MEALS FOR 2 PEOPLE
ComCamGuy
Remote Paramedical pain in the ass
Mine is more of a WV style based on a local favorite
For the quick and dirty version, you can do this with jarred and packaged items (my norm)
1 pound of ground beef'
one package of
1 jar of
A liberal quantity of chopped garlic ( I use an obscene amount).
a package of angelhair pasta
a small jar of tomato sauce
a liberal 1/4 cup of Italian seasoning
and a shot glass worth of Siracha
I do all of this in my pressure cooker so I get it done in about two hours but Ive also done it in a crock pot for half a day.
First, brown the ground beef, drain the grease
Add the Chili package
Stir to combine and heat
Add the Arrabbiata, garlic, Italian seasoning and Siracha. Cook in pressure cooker 45 minutes to an hour.
Add cooked Angel hair pasta, and the small jar of tomato sauce
Stir to combine
Cook an additional 30 minutes
eat, or plate, add cheese and bake 15 minutes for 'baked spaghetti'
For the quick and dirty version, you can do this with jarred and packaged items (my norm)
1 pound of ground beef'
one package of
Texas Chili Company Beef Chili - Shop Soups & ... - H-E-B
1 jar of
ARRABBIATA sauce from your favorite brand
A liberal quantity of chopped garlic ( I use an obscene amount).
a package of angelhair pasta
a small jar of tomato sauce
a liberal 1/4 cup of Italian seasoning
and a shot glass worth of Siracha
I do all of this in my pressure cooker so I get it done in about two hours but Ive also done it in a crock pot for half a day.
First, brown the ground beef, drain the grease
Add the Chili package
Stir to combine and heat
Add the Arrabbiata, garlic, Italian seasoning and Siracha. Cook in pressure cooker 45 minutes to an hour.
Add cooked Angel hair pasta, and the small jar of tomato sauce
Stir to combine
Cook an additional 30 minutes
eat, or plate, add cheese and bake 15 minutes for 'baked spaghetti'
Y2KProf
Contributing Member
I make this sauce in quantity and freeze in 3-4 cup portions. While boiling the water for four portions of spaghetti on the stove, I microwave the frozen sauce in a large covered casserole dish to re-liquify. When spaghetti is cooked and drained, I mix the sauce with the spaghetti, and heat the combination in the microwave for three minutes to get everything piping hot and serve. Family likes it and asks for more.
Sauce ingredients...
2 tablespoons organic virgin olive oil (Costco)
3 large organic onions (I use red onions) chopped.
3 large organic garlic cloves, finely chopped and crushed.
3 teaspoons of organic sugar (Costco).
3 15 1/2 oz cans of organic tomato sauce (Costco).
3 15 1/2 oz can of organic diced tomatoes (Costco).
3 6 oz cans of organic tomato paste (Costco).
2 7oz drained cans of or 8 oz of dried (re-moisturized) sliced mushrooms.
Organic spices available on Amazon...
1 1/2 teaspoons of dried marjoram.
2 1/2 teaspoons of dried basil.
3 teaspoons of dried oregano.
2 1/2 teaspoons of salt.
1/2 teaspoon of black pepper.
(Optional) Addition of browned ground beef and/or browned ground mild Italian sausage.
In large pot, on low heat, cook onions in olive oil until tender (about 5 minutes). Then add garlic and cook for 1 minute more. Then add all the other ingredients and mix thoroughly. Bring mixture to a boil for one minute, then reduce heat to lowest stove setting and simmer for 2-3 hours, stirring occasionally. Mix sauce with drained spaghetti, heat and serve with parmesan cheese, green salad, salad dressing, decent wine (apple cider for any kids or alcohol avoiders) and a mixed fruit selection.
Profit of Doom
Dismember
That sounds good! Maybe my next project.
KittyKatChic
Senior Member
This is the recipe that I use:
4 Lbs. Hamburger
3 large onions, finely chopped (I used a food processor and almost liquefy)
2 large cans tomato sauce (14oz)
2 large cans tomato paste (12oz)
2 tsp. garlic power
2 tsp. pepper
4 tsp. salt
4 Bay leaves
1/2 cup sugar
6 Tbsp. chili powder
2 Tbsp. vinegar
dash of Worcestershire sauce
Mix all ingredients together with just enough water to rinse out cans. Use hands to blend well. Cook, uncovered, for 3 hours or until desired consistency.
I let sit over night for the flavors to meld. This works out well since I usually make homemade rolls with this and that also requires and overnight rest. Plus after we are entirely over the spaghetti/lasagna, you can use the other half of the roll dough and left over sauce to make "pizza" rolls with the meat sauce and cheeses baked in the bread dough.
4 Lbs. Hamburger
3 large onions, finely chopped (I used a food processor and almost liquefy)
2 large cans tomato sauce (14oz)
2 large cans tomato paste (12oz)
2 tsp. garlic power
2 tsp. pepper
4 tsp. salt
4 Bay leaves
1/2 cup sugar
6 Tbsp. chili powder
2 Tbsp. vinegar
dash of Worcestershire sauce
Mix all ingredients together with just enough water to rinse out cans. Use hands to blend well. Cook, uncovered, for 3 hours or until desired consistency.
I let sit over night for the flavors to meld. This works out well since I usually make homemade rolls with this and that also requires and overnight rest. Plus after we are entirely over the spaghetti/lasagna, you can use the other half of the roll dough and left over sauce to make "pizza" rolls with the meat sauce and cheeses baked in the bread dough.
momma_soapmaker
Disgusted
Here's what we use. I make a HUGE batch and freeze or can it.
SMALL BATCH:
2 – 15oz cans tomato sauce
1 – 6oz can tomato paste
1 tablespoon parsley
1 heaping tablespoon minced garlic
1/8 cup olive oil (I don’t measure – just use enough to saute the onions)
1/2 cup chopped onion (or more)
1 teaspoon salt (more or less – cook for a while and then adjust to your taste)
1 1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon ground oregano
1/2 to 1 cup water (more or less – depends on the thickness you prefer)
OPTIONAL INGREDIENTS:
2 – 16oz cans whole tomatoes
2 tablespoons sugar
mushrooms
2 pounds ground hamburger, cooked and drained
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours – crockpot works great for this.)
LARGE BATCH:
You’ll need a BIG pot – I use my 6 quart stainless.
1 – large #10 can (105 oz) tomato sauce
4 – 6oz cans tomato paste
4 tablespoons parsley
4 heaping tablespoons minced garlic
1/4 cup olive oil (I don’t measure – just use enough to saute the onions)
2 cups chopped onion (or more)
1/2 to 1 tablespoon salt (more or less – cook for a while and then adjust to your taste)
4 1/2 teaspoons basil
3/4 teaspoon black pepper
1 teaspoon ground oregano
3 cups water
3 to 6 tablespoons sugar – some cans of tomato sauce are a little sweeter and require less sugar – every batch is different (you can even leave the sugar out completely if you want – we like just a touch of sugar to cut the acidity of the tomato)
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours. If your crockpot is big enough, you might get all of this in there.)
Kiddo doesn’t like pieces of onion in anything, but loves the flavor, so I puree the onions after sautéing.
I also normally add a few dashes of Cavender’s Greek Seasoning and some garlic powder to this as well (we love garlic). It’s cheaper to make a big batch, and it tastes so much better than the commercial stuff.
SMALL BATCH:
2 – 15oz cans tomato sauce
1 – 6oz can tomato paste
1 tablespoon parsley
1 heaping tablespoon minced garlic
1/8 cup olive oil (I don’t measure – just use enough to saute the onions)
1/2 cup chopped onion (or more)
1 teaspoon salt (more or less – cook for a while and then adjust to your taste)
1 1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon ground oregano
1/2 to 1 cup water (more or less – depends on the thickness you prefer)
OPTIONAL INGREDIENTS:
2 – 16oz cans whole tomatoes
2 tablespoons sugar
mushrooms
2 pounds ground hamburger, cooked and drained
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours – crockpot works great for this.)
LARGE BATCH:
You’ll need a BIG pot – I use my 6 quart stainless.
1 – large #10 can (105 oz) tomato sauce
4 – 6oz cans tomato paste
4 tablespoons parsley
4 heaping tablespoons minced garlic
1/4 cup olive oil (I don’t measure – just use enough to saute the onions)
2 cups chopped onion (or more)
1/2 to 1 tablespoon salt (more or less – cook for a while and then adjust to your taste)
4 1/2 teaspoons basil
3/4 teaspoon black pepper
1 teaspoon ground oregano
3 cups water
3 to 6 tablespoons sugar – some cans of tomato sauce are a little sweeter and require less sugar – every batch is different (you can even leave the sugar out completely if you want – we like just a touch of sugar to cut the acidity of the tomato)
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours. If your crockpot is big enough, you might get all of this in there.)
Kiddo doesn’t like pieces of onion in anything, but loves the flavor, so I puree the onions after sautéing.
I also normally add a few dashes of Cavender’s Greek Seasoning and some garlic powder to this as well (we love garlic). It’s cheaper to make a big batch, and it tastes so much better than the commercial stuff.
Raggedyman
Res ipsa loquitur
JDG
not sure what type of tomato sauce you may be looking for, but here are a few good recipes guaranteed to please the most discriminating. these are "nonna approved" and learned as a child under her direct personal supervision. these are built just like she did them back in the motherland of central Italy.
before we begin - a few words on GARLIC-
fresh is ALWAYS better and there is NO SUCH THING as "too much"
the finer you chop it the more aromatic and flavorful it becomes. crushed is even better.
over cooked garlic ruins a recipe - it becomes bitter. saute slowly over low heat until it becomes aromatic. use a good olive oil. if you are going to add crushed red pepper to your dish add it when you're sauteing the garlic.
if you want to add garlic to anything as it is cooking the best form to use is GRANULATED garlic NOT "garlic salt"
one other thing. Italian people will typically serve pasta "family style" - meaning the sauce is placed over the pasta and mixed all together in one huge bowl before its placed on the table. not what's typically seen where you have pasta and a glob of tomato sauce in the middle served on an individual plate. a good grated peccorino romano is even better than parmesan on pasta. toss some in with your pasta as your mixing it in that big bowl before you set it on the table. putting a small bowl of extra tomato sauce, a container of hot oil and/or extra crushed red pepper and a bowl of grated cheese on the table will go a long way to making you a super star
for added taste use good meat. Its better to use a bone-in cut of meat with a little fat on it. IMO the best is a combination of pork and chicken – preferably bone in country style pork ribs and a chicken neck or two. Toss the necks when the sauce is done and serve the meat on the side. I use about 2.5 - 3lbs meat for this much sauce.
Pork: best is bone in country style ribs, but neck bones, pork riblets and hot sausage links are great. Beef: short ribs or a piece of chuck roast mixed with your pork or chicken is also good. If you use Chicken - choose dark meat over white for better flavor. Necks, backs and wings are good if your not going to use the sauce cooked meat on the table for a side dish. If you want to have chicken sauce meat on the side choose thighs and drumsticks. I always remove the skin.
1 #303 can GOOD diced tomatoes (Hunts is good enough)
2 cans tomato paste
4-5 med bay leaves - WHOLE
EV olive oil – enough to ALMOST cover the bottom of your stock pot
heaping TBSP minced garlic (you can't have too much)
1/4 -1/2 tsp crushed red pepper depending on how hot you want it (you can add more a cpl hrs into cooking if you want)
1/4 cup dried oregano, crumbled
1/4 cup spicy spaghetti seasoning (Sam's - so maybe wally werld has it too)
saute all spices (NOT the bay leaves) SLOWLY until garlic is browned and aromatic.
Add chosen meat - brown lightly on all sides. turn heat to SLOW SIMMER.
add crushed tomatoes, diced tomatoes and tomato paste together with ALL the juice from the cans. Add one #2 1/2 can cold water. add bay leaves. Add GRANULATED garlic to taste if desired. simmer very low - UNCOVERED - for several hours (4-6 hrs – the longer the better) stirring periodically thereafter to prevent sticking. allow to thicken to your preference.
*if you want just a simple marinarra sauce - use the above recipe - just omit the meat and adjust the crushed pepper to taste.
** if you want a "classic meat sauce" you can substitute ground chuck/pork/chicken or turkey for the bone in cuts above. saute and drain meat as appropriate. add your spices and saute, then return the meat to your stock pot and build the sauce on top of it.
chop carrots celery and onion very fine but not to the degree that they'll turn to mush when cooking – reserve
in a large stock pot add olive oil and chopped veggies – saute
increase heat to medium add beef and pork – brown lightly; turn heat to high add wine cook stir frequently to avoid burning until liquid is gone and meat is completely broken up - add granulated garlic
decrease heat to medium-low, add tomato paste and tomato puree; add seasoning and bay leaves stir well to combine; reduce heat to low simmer cook covered 3 hrs, stirring occasionally to prevent sticking
after 3 hrs uncover and remove bay leaves; increase heat to low/medium, add milk and stir until reheated and thoroughly combined.
buon appetito!
hope that helps!
not sure what type of tomato sauce you may be looking for, but here are a few good recipes guaranteed to please the most discriminating. these are "nonna approved" and learned as a child under her direct personal supervision. these are built just like she did them back in the motherland of central Italy.
before we begin - a few words on GARLIC-
fresh is ALWAYS better and there is NO SUCH THING as "too much"
the finer you chop it the more aromatic and flavorful it becomes. crushed is even better.
over cooked garlic ruins a recipe - it becomes bitter. saute slowly over low heat until it becomes aromatic. use a good olive oil. if you are going to add crushed red pepper to your dish add it when you're sauteing the garlic.
if you want to add garlic to anything as it is cooking the best form to use is GRANULATED garlic NOT "garlic salt"
one other thing. Italian people will typically serve pasta "family style" - meaning the sauce is placed over the pasta and mixed all together in one huge bowl before its placed on the table. not what's typically seen where you have pasta and a glob of tomato sauce in the middle served on an individual plate. a good grated peccorino romano is even better than parmesan on pasta. toss some in with your pasta as your mixing it in that big bowl before you set it on the table. putting a small bowl of extra tomato sauce, a container of hot oil and/or extra crushed red pepper and a bowl of grated cheese on the table will go a long way to making you a super star
Fra Diavalo tomato sauce
this is a spicy sauce made with cuts of meat rather than ground.
this is a spicy sauce made with cuts of meat rather than ground.
for added taste use good meat. Its better to use a bone-in cut of meat with a little fat on it. IMO the best is a combination of pork and chicken – preferably bone in country style pork ribs and a chicken neck or two. Toss the necks when the sauce is done and serve the meat on the side. I use about 2.5 - 3lbs meat for this much sauce.
Pork: best is bone in country style ribs, but neck bones, pork riblets and hot sausage links are great. Beef: short ribs or a piece of chuck roast mixed with your pork or chicken is also good. If you use Chicken - choose dark meat over white for better flavor. Necks, backs and wings are good if your not going to use the sauce cooked meat on the table for a side dish. If you want to have chicken sauce meat on the side choose thighs and drumsticks. I always remove the skin.
this recipe makes a double batch
2 #2 1/2 cans GOOD crushed tomatoes (like Cento San Marzano tom)1 #303 can GOOD diced tomatoes (Hunts is good enough)
2 cans tomato paste
4-5 med bay leaves - WHOLE
EV olive oil – enough to ALMOST cover the bottom of your stock pot
heaping TBSP minced garlic (you can't have too much)
1/4 -1/2 tsp crushed red pepper depending on how hot you want it (you can add more a cpl hrs into cooking if you want)
1/4 cup dried oregano, crumbled
1/4 cup spicy spaghetti seasoning (Sam's - so maybe wally werld has it too)
saute all spices (NOT the bay leaves) SLOWLY until garlic is browned and aromatic.
Add chosen meat - brown lightly on all sides. turn heat to SLOW SIMMER.
add crushed tomatoes, diced tomatoes and tomato paste together with ALL the juice from the cans. Add one #2 1/2 can cold water. add bay leaves. Add GRANULATED garlic to taste if desired. simmer very low - UNCOVERED - for several hours (4-6 hrs – the longer the better) stirring periodically thereafter to prevent sticking. allow to thicken to your preference.
*if you want just a simple marinarra sauce - use the above recipe - just omit the meat and adjust the crushed pepper to taste.
** if you want a "classic meat sauce" you can substitute ground chuck/pork/chicken or turkey for the bone in cuts above. saute and drain meat as appropriate. add your spices and saute, then return the meat to your stock pot and build the sauce on top of it.
Bolognese Sauce
serves ~6
serves ~6
- 2 TBSP extra virgin olive oil
- 1 medium/large carrot
- 1 medium/large stalk celery
- 1 small sweet onion
- ~ 3/4 lb ground beef – (NOT the "lean" variety)
- ~ 3/4 lb ground pork
- 1/2 cup DRY red wine
- 3 TBSP tomato paste
- 2 1/3 cups tomato puree
- 2-3 pinch salt
- 2 tsp granulated garlic
- 2 dash black pepper or alternatively - dash crushed red pepper
- 3-4 whole bay leaves
- 1/3 cup milk (2% is ok – but whole MUCH is better)
chop carrots celery and onion very fine but not to the degree that they'll turn to mush when cooking – reserve
in a large stock pot add olive oil and chopped veggies – saute
increase heat to medium add beef and pork – brown lightly; turn heat to high add wine cook stir frequently to avoid burning until liquid is gone and meat is completely broken up - add granulated garlic
decrease heat to medium-low, add tomato paste and tomato puree; add seasoning and bay leaves stir well to combine; reduce heat to low simmer cook covered 3 hrs, stirring occasionally to prevent sticking
after 3 hrs uncover and remove bay leaves; increase heat to low/medium, add milk and stir until reheated and thoroughly combined.
buon appetito!
hope that helps!
Raggedyman
Res ipsa loquitur
birdie
look at this:
KETO APPROVED - "Rigatoni" with Hot Sausage, Tomatoes and Zucchini
serves 4
serves 4
Recipe - KETO APPROVED - "Rigatoni" with Hot Sausage, Tomatoes and Zucchini serves 4
John Deere Girl
Veteran Member
Thank you! I'm going to attempt this next week!JDG
not sure what type of tomato sauce you may be looking for, but here are a few good recipes guaranteed to please the most discriminating. these are "nonna approved" and learned as a child under her direct personal supervision. these are built just like she did them back in the motherland of central Italy.
before we begin - a few words on GARLIC-
fresh is ALWAYS better and there is NO SUCH THING as "too much"
the finer you chop it the more aromatic and flavorful it becomes. crushed is even better.
over cooked garlic ruins a recipe - it becomes bitter. saute slowly over low heat until it becomes aromatic. use a good olive oil. if you are going to add crushed red pepper to your dish add it when you're sauteing the garlic.
if you want to add garlic to anything as it is cooking the best form to use is GRANULATED garlic NOT "garlic salt"
one other thing. Italian people will typically serve pasta "family style" - meaning the sauce is placed over the pasta and mixed all together in one huge bowl before its placed on the table. not what's typically seen where you have pasta and a glob of tomato sauce in the middle served on an individual plate. a good grated peccorino romano is even better than parmesan on pasta. toss some in with your pasta as your mixing it in that big bowl before you set it on the table. putting a small bowl of extra tomato sauce, a container of hot oil and/or extra crushed red pepper and a bowl of grated cheese on the table will go a long way to making you a super star
Fra Diavalo tomato sauce
this is a spicy sauce made with cuts of meat rather than ground.
for added taste use good meat. Its better to use a bone-in cut of meat with a little fat on it. IMO the best is a combination of pork and chicken – preferably bone in country style pork ribs and a chicken neck or two. Toss the necks when the sauce is done and serve the meat on the side. I use about 2.5 - 3lbs meat for this much sauce.
Pork: best is bone in country style ribs, but neck bones, pork riblets and hot sausage links are great. Beef: short ribs or a piece of chuck roast mixed with your pork or chicken is also good. If you use Chicken - choose dark meat over white for better flavor. Necks, backs and wings are good if your not going to use the sauce cooked meat on the table for a side dish. If you want to have chicken sauce meat on the side choose thighs and drumsticks. I always remove the skin.
this recipe makes a double batch2 #2 1/2 cans GOOD crushed tomatoes (like Cento San Marzano tom)
1 #303 can GOOD diced tomatoes (Hunts is good enough)
2 cans tomato paste
4-5 med bay leaves - WHOLE
EV olive oil – enough to ALMOST cover the bottom of your stock pot
heaping TBSP minced garlic (you can't have too much)
1/4 -1/2 tsp crushed red pepper depending on how hot you want it (you can add more a cpl hrs into cooking if you want)
1/4 cup dried oregano, crumbled
1/4 cup spicy spaghetti seasoning (Sam's - so maybe wally werld has it too)
saute all spices (NOT the bay leaves) SLOWLY until garlic is browned and aromatic.
Add chosen meat - brown lightly on all sides. turn heat to SLOW SIMMER.
add crushed tomatoes, diced tomatoes and tomato paste together with ALL the juice from the cans. Add one #2 1/2 can cold water. add bay leaves. Add GRANULATED garlic to taste if desired. simmer very low - UNCOVERED - for several hours (4-6 hrs – the longer the better) stirring periodically thereafter to prevent sticking. allow to thicken to your preference.
*if you want just a simple marinarra sauce - use the above recipe - just omit the meat and adjust the crushed pepper to taste.
** if you want a "classic meat sauce" you can substitute ground chuck/pork/chicken or turkey for the bone in cuts above. saute and drain meat as appropriate. add your spices and saute, then return the meat to your stock pot and build the sauce on top of it.
Bolognese Sauce
serves ~6
chop carrots celery and onion very fine but not to the degree that they'll turn to mush when cooking – reserve
in a large stock pot add olive oil and chopped veggies – saute
increase heat to medium add beef and pork – brown lightly; turn heat to high add wine cook stir frequently to avoid burning until liquid is gone and meat is completely broken up - add granulated garlic
decrease heat to medium-low, add tomato paste and tomato puree; add seasoning and bay leaves stir well to combine; reduce heat to low simmer cook covered 3 hrs, stirring occasionally to prevent sticking
after 3 hrs uncover and remove bay leaves; increase heat to low/medium, add milk and stir until reheated and thoroughly combined.
buon appetito!
hope that helps!
Profit of Doom
Dismember
Do you consider large garlic cloves the big thing, or the pieces it breaks into?
Y2KProf
Contributing Member
The big thing is called a head of garlic. The individual pieces are the cloves.
Profit of Doom
Dismember
Thanks. Made a batch, turned out pretty good. Should put more meat in.
