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 Maverick
Lover of Earwigs!
 
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 Home-Made Italian Sauce Generations Old! 
#11521472 - 11/24/09 09:10 PM (3 years, 6 months ago) |
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This is an oldskool italian recipe sauce my grandmother taught me, and her grandmother taught her. I was reluctant at first to ever publish or write up a recipe for it, as it's almost a family secret. This sauce is made for an eggplant parmesan recipe I'll post tomorrow too. It's great for lasagna, eggplant parmesan, pastas, and anything you need a red sauce for.
You'll notice it's not a Complicated recipe, it's just a lot of steps.
First you start off with your primary ingredients:
A Package of Hot Italian Sausages (Johnsonville preferred, they are easy to remove the skins from)
5-6 whole large button mushrooms (I used king trumpets too
3-4 tablespoons fresh chopped/minced basil leaves (use fresh leaves)
5-6 cloves of garlic
7-8 fresh tomatoes
1 to 2 Large cans crushed tomatoes
2 Regular cans chicken broth
1/2 - 1 teaspoon of salt
First, let's chop up our fresh ingredients, the tomatoes, the garlic (enough to fit in a crusher), mince and chop the basil leaves, and the mushrooms.
  
  
Next get your meat ready. You need to deskin the Hot sausages (the pictured sausages are mild, I make two batches of sauce because my mom doesn't like spicy food and can't have lots of sodium, incase you were curious).
   
Cut it up into chunks/balls a little larger than average marbles.
You're ready to move onto the next phase, the cooking phase.
 
First, get yourself ready, your crusher in hand, (I like garlic crushers, because I can get a crapload crushed at once and not worry about burning it too quickly.)
Put some olive oil into a sauce pan and let it heat up. When it's nice and hot, crush in the garlic, and let it start browning for a second or two.
 
Don't wait too long, as garlic will burn fast, and will lose it's flavor. Quickly dump the meat into the pan, and start stirring it, allowing the garlic to mix in with the meat, browning the meat and allowing the meat to produce oils. You need to let it brown a decent amount, but make sure not to burn the meat.
While you're doing this, you want to Also prepare the mushrooms. Get some oil going in a saute pan, and drop in your mushrooms, get them sauteed and brown while you brown the meat. I prefer to cook the mushrooms seperate from the meat because they tend to absorb all the flavors of the meat as they are first cooking, but if you cook them alone, they release more flavor into the sauce (my opinion).
 
Once the meat is mostly brown, with pink almost from the surface of the sausage, dump in 2 tablespoons of fresh basil, or more if you prefer. Stir it in.
 
Your mushrooms should be ready right now too. Give them an extra minute, then drop them into your meat and stir them in.
Let this cook for a minute or two, and then add in your fresh tomatoes and the rest of your basil.
 
Let that heat up, a few minutes of cooking, and you're ready to add in your two large cans of crushed tomatoes. Add that, and stir it.
 
You are now ready to let it cook down. As it cooks down, it will become thicker. Continually add chicken broth and allow it to rethicken before adding more. This will give it a stronger more meaty flavor too. Add your salt into the sauce at this time.
Let it cook down for about 3 hours, you can cook it longer if you want. You need to let it cook at least 3 hours though, to break down the fresh tomatoes you added earlier.
As I said earlier, this sauce is for an eggplant parmesan that I make. I'll show the recipe for that too tomorrow. I'm doing this as I make it.  Tell me what you think.
Edited by Maverick (09/08/11 02:28 PM)
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 cortex
[ H ] ψ = [ E ] ψ
Registered: 10/08/02
Posts: 15,158
Loc: Gedankenexperiment
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 Re: Home-Made Italian Sauce Generations Old! [Re: Maverick]
#11521617 - 11/24/09 09:28 PM (3 years, 6 months ago) |
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The recipe looks good, and you have some nice fresh looking basil, but Johnsonville Italian Sausage? Yeck. Do you always use that?
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The miracle of the appropriateness of the language of mathematics for the formulation of the laws of physics is a wonderful gift for which we neither understand nor deserve. We should be grateful for it and hope that it will remain valid in future research -- EUGENE P WIGNER
The universe is not only queerer than we suppose; it is queerer than we can suppose -- J.B.S. HALDANE
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Maverick
Lover of Earwigs!
Registered: 12/18/05
Posts: 10,901
Loc: Northern Nevada
Last seen: 54 minutes, 59 seconds
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Re: Home-Made Italian Sauce Generations Old! [Re: cortex]
#11521692 - 11/24/09 09:37 PM (3 years, 6 months ago) |
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Well, I don't know good sausage, it's just the only sausage I can find in Reno that the skins remove so easily off. Every other sausage is more like a bratwurst, and you can't tear them apart easily.
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GetTheFuckOut
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Re: Home-Made Italian Sauce Generations Old! [Re: Maverick]
#11521701 - 11/24/09 09:38 PM (3 years, 6 months ago) |
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johnsonville makes an OK product IMO.
i like their brats. 
but johnsonville in an Italian recipe does not sound generations old to me 
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I have logged in this once so that I can set the "last seen" feature up. let the faggots flow forth into OTD and have it. Its funny how they all grew nuts after I left. I'm not here, I'm not reading, but I urge you all to keep melting down over me. I know, I hurt alot of people, and they deserved it. epic win for me, epic fail for you.
ythan, you rock dude. i feel that my time at the shroomery was very positive and enjoyable, but this site is no longer for me. im not mad or upset or disappointed, i just want no part in a pg rated faggot festival.
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cortex
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Re: Home-Made Italian Sauce Generations Old! [Re: Maverick]
#11521785 - 11/24/09 09:49 PM (3 years, 6 months ago) |
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I use them too sometimes, I know they are the most available ones, but they do kinda suck. There is a place not far from here that makes their own Italian Sausage that is 
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The miracle of the appropriateness of the language of mathematics for the formulation of the laws of physics is a wonderful gift for which we neither understand nor deserve. We should be grateful for it and hope that it will remain valid in future research -- EUGENE P WIGNER
The universe is not only queerer than we suppose; it is queerer than we can suppose -- J.B.S. HALDANE
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Chespirito
Stranger
Registered: 02/13/09
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Re: Home-Made Italian Sauce Generations Old! [Re: Maverick]
#11521925 - 11/24/09 10:07 PM (3 years, 6 months ago) |
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Quote:
DRTMaverick said:
I was reluctant at first to ever publish or write up a recipe for it, as it's almost a family secret.
Come on man, besides the addition of chicken stock this is the defacto standard basic Italian tomato sauce. Personally I like to add carrots to mine and thyme at a minimum. Never tried it with chicken stock though, maybe Ill check that out
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Maverick
Lover of Earwigs!
Registered: 12/18/05
Posts: 10,901
Loc: Northern Nevada
Last seen: 54 minutes, 59 seconds
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Re: Home-Made Italian Sauce Generations Old! [Re: Chespirito]
#11522048 - 11/24/09 10:21 PM (3 years, 6 months ago) |
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If you're going to make it for noodles, you can add carrots, onion, other types of meat. Usually I'll end up with short beef ribs and cook them till the meat falls off the bone, then use some sausage and deglaze with a little wine if I'm going for a noodle sauce.
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Chespirito
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Re: Home-Made Italian Sauce Generations Old! [Re: Maverick]
#11522064 - 11/24/09 10:23 PM (3 years, 6 months ago) |
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Oh I see, this is meant for Eggplant Parm.
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anarchOi
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Re: Home-Made Italian Sauce Generations Old! [Re: cortex]
#11522072 - 11/24/09 10:24 PM (3 years, 6 months ago) |
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god..
that makes me so hungry.
cheers my friend
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mycochef
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Re: Home-Made Italian Sauce Generations Old! [Re: anarchOi]
#11523153 - 11/25/09 01:02 AM (3 years, 6 months ago) |
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This sounds good I think I'll try it. Carrots are a good thing to add you can also use a little sugar for the same effect. Carrots being a root vegetable are loaded with sugar that is why people add to a red sauce it offsets much of the acidity from the tomatoes.
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anarchOi
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Re: Home-Made Italian Sauce Generations Old! [Re: mycochef]
#11525184 - 11/25/09 12:02 PM (3 years, 6 months ago) |
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Nice insight mycochef
I usually rely on the flavor of basil and maybe a pinch of ginger in my spaghetti sauce to enhance the sweetness
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mycochef
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Re: Home-Made Italian Sauce Generations Old! [Re: anarchOi]
#11526430 - 11/25/09 03:45 PM (3 years, 6 months ago) |
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It is not to really enhance the sweetness as much as it is to off set the acidity. Ginger huh that actually sounds nice I'll have to try that one.
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dstark
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Re: Home-Made Italian Sauce Generations Old! [Re: mycochef]
#11529291 - 11/26/09 12:07 AM (3 years, 6 months ago) |
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Nice write up 
I like this kind of sauce  Will try someday...
Thnaks for sharing =]
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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?
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.:SanPedro Preparation:. 
.:HashBrownies Preparation:. 
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koraks
Registered: 06/02/03
Posts: 20,720
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Re: Home-Made Italian Sauce Generations Old! [Re: Chespirito]
#11535887 - 11/27/09 07:21 AM (3 years, 6 months ago) |
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Quote:
Chespirito said:
Quote:
DRTMaverick said:
I was reluctant at first to ever publish or write up a recipe for it, as it's almost a family secret.
Come on man, besides the addition of chicken stock this is the defacto standard basic Italian tomato sauce.
Exactly. It's a variation of the classic Italian ragu.
Quote:
Personally I like to add carrots to mine and thyme at a minimum. Never tried it with chicken stock though, maybe Ill check that out
Yes, that, and depending on my mood, I like to add bay leaves, bacon, peppers and/or celery stalks
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dstark
Manifesting Minds
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Posts: 3,734
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Re: Home-Made Italian Sauce Generations Old! [Re: koraks]
#11536075 - 11/27/09 09:36 AM (3 years, 6 months ago) |
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Quote:
koraks said:
Quote:
Chespirito said:
Quote:
DRTMaverick said:
I was reluctant at first to ever publish or write up a recipe for it, as it's almost a family secret.
Come on man, besides the addition of chicken stock this is the defacto standard basic Italian tomato sauce.
Exactly. It's a variation of the classic Italian ragu.
Quote:
Personally I like to add carrots to mine and thyme at a minimum. Never tried it with chicken stock though, maybe Ill check that out
Yes, that, and depending on my mood, I like to add bay leaves, bacon, peppers and/or celery stalks
Actually i eat now rice with sauce which includes celery stalks, people dont know what they miss 
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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?
~I Feel at Home~
.:SanPedro Preparation:.
.:HashBrownies Preparation:.
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