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InvisibleGalvie_Flu
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Registered: 06/30/02
Posts: 6,632
spaghetti sauce
    #2523330 - 04/04/04 12:44 AM (13 years, 3 months ago)

so i bought some redwine specifically to make spaghetti sauce. ANyone got a good recipe for using the following ingredients + more:

Red Wine
Lean Ground beef


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InvisibleLeViTY
I missed theark.

Registered: 10/10/02
Posts: 1,988
Loc: CA
Re: spaghetti sauce [Re: Galvie_Flu]
    #2524215 - 04/04/04 12:53 PM (13 years, 3 months ago)

Woops, I posted the wrong recipe. Let me try to find my Mom's.


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Offlinerunnerup
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Registered: 03/23/04
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Re: spaghetti sauce [Re: Galvie_Flu]
    #2524466 - 04/04/04 03:11 PM (13 years, 3 months ago)

hehe.... this may help you better. and what kind of red wine is it? you can play with the water to wine ratio depending on if your wine is strong or sweet.

1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
6 tomato paste cans water
3 cups red wine (this depends on what kind of red wine you have, is it strong or sweet??)
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning

In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.


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Invisiblefunkymonk
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Registered: 11/29/02
Posts: 8,160
Loc: saskatchewan
Re: spaghetti sauce [Re: Galvie_Flu]
    #2526533 - 04/05/04 04:06 AM (13 years, 3 months ago)

i hate sweet spaghetti sauces, i was at a gourmet store today and decided to try abit of what they had, and it was awful, making your own is so much better, so i think that may be the last time i ever buy sauce again.


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Offlinerunnerup
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Re: spaghetti sauce [Re: funkymonk]
    #2528240 - 04/05/04 05:25 PM (13 years, 3 months ago)

hahaha yeah you know how they make it sweet? sugar, no lie.


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InvisibleGabbaDj
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Re: spaghetti sauce [Re: Galvie_Flu]
    #2529023 - 04/05/04 09:18 PM (13 years, 3 months ago)

Ok try this one..

2 whole cows tongue. (yes tongues)
2 bulbs garlic
1 medium white onion
1 medium yellow onion
2 cans tomato paste
30lbs ripe roma tomatoes
dried: oregano, thyme, parsley.
fresh: mint, basil.
1 bottle red wine
And olive oil, salt pepper, red pepper, plus any other seasoning that you like.



To make the sauce:
Chop the white onion into large chunks, peel 1 bulb of garlic, par boil and peel the romas, cut an end off and de-seed as much as you can then cut in half.
Heat an oven to 350. Spread everything on a cookie sheet and season with salt, pepper, olive oil and lite dry seasonings from above. Bake till fragrant (about 20 minutes).
Remove from the oven and in your food processor or blender add 3 tbsp olive oil, 1 can tomato paste and the baked goods, pure. (food processor works best because a blender wont blend thick stuff but it can work). Put mix into a bowl and cover then place into the fridge.
This is your base.

Next you want to make a ragu with the meat so you:
Cut the tongue into 2 inch cubes and season with S&P. Sear in a dutch oven till brown and remove, drain any excess fat and throw in the other onion chopped into 1/4 inch cubes and saute till brown but not burnt then throw in 5 cloves of chopped garlic and saute for a minute and then throw in the other can of tomato paste.
Stir this mix till everything is fragrant and well sauted then deglaze the pot with almost two cups of red wine.
Stire to deglaze and then add 2 cups of beef broth, some dry seasonings and cover.
Place into the oven for 8 hours. No more, no less.

After 8 hours take it out of the oven, take the sauce out of the fridge and let both sit for 30 minutes, then skim the fat off the top of the meat pot and add the sauce mix in. Stir everything up REAL good to break up the meat and incorporate the flavors and then add a few leaves of torn fresh mint and a handfull of torn fresh basil.
Stir this all once more and your done.

Its important to never boil your tomatos, this brings out the acidity and gives you heartburn, plus it dont realy taste fresh ever.

This recipe is best if you refridgerate it overnight to let the fresh herbs give their contribution and allow the flavors to meld.

To re-heat you just put the pot on low and stir every 5 minutes till its hot enough but DONT LET IT BOIL!



You would be surprised just how much meat is in a beef tongue and I guarante that if I made this for you I could tell you it was anything and you wouldnt know.


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

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Offlineeve69
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Re: spaghetti sauce [Re: Galvie_Flu]
    #2530792 - 04/06/04 09:39 AM (13 years, 3 months ago)

Basic marinara is

melted whole tomatoes
onion, garlic, basil, oregano, wite wine, s+p, sugar

diavolo - just add red pepper flakes.

I used to make a crabcake fra diavolo with crawfish and the sauce was grilled tomatoes and onions, peeled, run through the blender and strained, then some tobasco, and butter was mounted with some crawfish. It had a good smoky and hot flavor. The butter cut the heat and made the sauce rich and tight.


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...or something







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Offlinerunnerup
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Registered: 03/23/04
Posts: 708
Loc: USA
Last seen: 6 years, 7 months
Re: spaghetti sauce [Re: eve69]
    #2530801 - 04/06/04 09:45 AM (13 years, 3 months ago)

mmmmmmmmmmmm sounds good eve


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OfflineJohnnyJ
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Registered: 04/14/04
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Re: spaghetti sauce [Re: Galvie_Flu]
    #2564510 - 04/15/04 05:30 PM (13 years, 3 months ago)

Anyone have a recipe for making spaghetti sauce without using caned anything, just fresh vegetables?
JohnnyJ


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