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Mike's professional Spaghetti TEK
    #20105365 -

Spaghetti is one of my favorite dishes. Therefore I make it well.

This works even with store bought sauces.

Ingredients:
Ground beef and/or italian sausage. Preferably both.
Onion and garlic.
Sugar.
Black and red pepper.
Red wine.
Oregano(Very Important. No spaghetti is authentic italian goodness without oregano IMO)

Secret Ingredient(s): Soy sauce or Fish sauce. Don't worry, even if you don't like fish, this really will make the spaghetti taste better. Just use a dash of fish sauce or a little splash of soy.

Optional: Rosemary and basil.



Procedure:

1. Heat sauce low and slow for at least 40 minutes.
2. Cook the meat. During cooking add sliced or diced onion. At the end of cooking add garlic. Set these ingredients aside after cooking.
3. Stir sauce occasionally.
4. Add red pepper to the sauce. Red pepper can cook for a long time as it doesn't lose potency but rather permeates throughout the dish the longer it cooks. Be careful not to add too much for this reason.
4. Add the meat and onion/garlic to the sauce. Stir.
5. If using fresh herbs it's okay to add them sooner, otherwise add herbs at least after the middle of cook time (20min) Stir stir stir good sir.
6.Black pepper loses potency quickly, add toward the end of cook time. Sugar may scorch, add this toward the end as well.
7. Add the red wine.
8. Add the secret ingredient(s)

8.Smell the delicious sauce. Become happy and hungry.
9. Cook pasta (can be done at any time).

10. EAT THE AWESOME.

I don't use precise measurements, but it's always turned out Great. Different everytime but always better than any other spaghetti I've eaten. :thumbup::thumbup:



Edit: Wow, I can't believe I wrote that about the herbs lol. I hope nobody made this....I was heavily intoxicated and wrote it backwards. Dry herbs go in the beginning to merry, while fresh herbs go toward the end.


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Life without drugs lacks substance(s).

Edited by mikeisapro (06/10/14 06:43 AM)

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Re: Mike's professional Spaghetti TEK [Re: mikeisapro]
    #20108374 -

That should taste absolutely great.

I'm wondering about the sugar: you usually see it in sauces like this to offset the acidity of tomatoes, but there are no tomatoes in your recipe. Doesn't that make the sugar a bit superfluous? The onions should add enough sweetness to balance the red wine (which isn't all that acidic to begin with) if cooked right. Personally, I'd definitely leave the sugar out!

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Re: Mike's professional Spaghetti TEK [Re: koraks]
    #20108818 -

Well I made this a couple days ago with Ragu, and the sauce IMO is notoriously sour. I don't use much sugar anyway.

I would have a garden if I didn't live where I do, I love fresh produce.

I also added parsley the other day....even though it's a weak herb at least it added some color lol.

Another thing: homemade garlic butter. NOMNOMNOM. Makes good garlic bread! Nice and garlicky.


--------------------
Life without drugs lacks substance(s).

Edited by mikeisapro (06/10/14 09:33 AM)

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Re: Mike's professional Spaghetti TEK [Re: mikeisapro]
    #20110714 -

I've yet to make a garlicbutter that thrumps storebought, not that they can be compared anyhow. I think:P

PASTAPICS PLS:heart:

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Re: Mike's professional Spaghetti TEK [Re: Beanhead]
    #20113332 -

The reason why the soy or fish sauce brings out all the yum is that they both have naturally occurring glutamic acid (essentially naturally occurring MSG) which makes things taste amazing. Another thing you should try that would also be more authentic Italian is REAL (not that shit in a shaker) parmasan reggiano. obviously shred it on top when it is done BUT to get that good glutamic acid all the way through cut the rind off and simmer it with the sauce. remove the rind before serving. ALSO fresh basil is never an option it is MANDITORY lol, at least for me.

That recipe looks pretty wicked and I think I will try BUT just try the parmasan thing and see what you think.


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Re: Mike's professional Spaghetti TEK [Re: koraks] * 1
    #20113823 -

koraks said:
That should taste absolutely great.

I'm wondering about the sugar: you usually see it in sauces like this to offset the acidity of tomatoes, but there are no tomatoes in your recipe. Doesn't that make the sugar a bit superfluous? The onions should add enough sweetness to balance the red wine (which isn't all that acidic to begin with) if cooked right. Personally, I'd definitely leave the sugar out!


I like to use minced carrot to replace the sugar, it adds sweetness and fresh flavor.

Mike, you should try anchovies in place of the fish sauce.  I like to take about 4 fillets and sauté them with the onion and garlic.  The anchovies will break apart into nothing and they add great flavor.

San Marzano tomatoes are a must!


--------------------
GabbaDj

FAMM.ORG             

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Re: Mike's professional Spaghetti TEK [Re: GabbaDj]
    #20114614 -

Excellent suggestions GabbaDJ :thumbup:

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Re: Mike's professional Spaghetti TEK [Re: mikeisapro]
    #20153305 -

.

Edited by spore baby (12/20/14 02:03 PM)

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