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General Interest > Music, Art, and Media
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Home-made spaghettie sauce is da bomb!
    #973162 -

I won't buy cans or jars of pre-made sauce anymore. Not worth it. Cheap, yes but not worth it. Here's what I do: (Notice I don't measure but add to taste).

Home canned tomatoes are best but store bought cans of tomatoes are ok. Regular tomatoes, nothing added. Dump them in your biggest saucepot and turn on the heat. Mash and stir while it heats over low flame. In a frying pan add either butter or olive oil and add fresh (or jarred minced) garlic and heat til browned. Onions can be added during this if you like onions. I do. Dump that into the tomato sauce. In your sauce add sliced red and green peppers and sliced black olives.

It will take a couple hours to cook down to thickness, while it does add basil, oregano and salt and pepper to taste. Add sparingly, taste often. When close to thickness add sliced fresh mushrooms (regular edible) and continue to stir.They will cook down considerably. A sauce seemingly full of mushrooms will not be so shroom-full when done. Only 10% are shrooms, rest water. We all probably know this here.

Add browned, drained, ground beef or sausage if you want at any time.
I like my sauce thick with vegetables. Make sure to taste often and only add a little bit of spices at a time. You can always add more but never take out remember.

It's better to make sauce yourself I think because you put your effort into it.

Buzz


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Is the glass half-full or half-empty? I say it is both.

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Re: Home-made spaghettie sauce is da bomb! [Re: BuzzDoctor]
    #1033741 -

don't brown garlic .....add the garlic to your sauce raw.....you won't regret it


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Just a little nervous from the fall.

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Re: Home-made spaghettie sauce is da bomb! [Re: BuzzDoctor]
    #1034925 -

Thanks for this. I do this with my shrooms now: slice 'em, sprinkle some salt on 'em and let 'em sit on a dish for 20-30 minutes, then pick up the little dish and shrooms and squeeze the remaining water out. I usually end up with watery sauce 'cuz I throw in lots of veges and this seems to help reduce that. Thanks for the turkey recipe you posted too.

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Re: Home-made spaghettie sauce is da bomb! [Re: BuzzDoctor]
    #1037074 -

Try adding my 'secret' ingredient next time:

About a glass' worth of really good sherry wine (preferably aged Lusteau from Spain) mid-way through the cooking process. You will be amazed at the difference it makes.

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Re: Home-made spaghettie sauce is da bomb! [Re: bowling-name]
    #1037154 -

I probably drink close to a bottle of wine while cooking sauce.

OH! You mean add it to the sauce?  :smile:

Ya know, I have never cooked with sherry and only cooked using wine a time or two. I've eaten foods cooked with both and really liked the flavor. I think I'll practice it a bit. How much does the sherry you mentioned cost? It would have to make a tremendous difference in taste if it equaled a significant portion of the cost of my regular ingredients.

Buzz 


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Is the glass half-full or half-empty? I say it is both.

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Re: Home-made spaghettie sauce is da bomb! [Re: bowling-name]
    #1038095 -

You can get a good sherry from $9 (of course REALLY good sherry will often be more expensive).  I swear, it will give your sauce that little something extra--a complex signature sweetness when combined with fresh ingredients in your recipe--will elevate it even further above anything you buy at the store.  Another thing you might try is substituting your black olives with kalamata olives, or one of those potent French varieties.  That or substitute with a little tapenade (minced olives, artichocke hearts, etc in oil).  Because you are using fairly small quantities, this shouldn't add TOO MUCH cost to your total ingredients list (although, I rarely have the money to splurge even in moderation...so I'll sympathize if you can't test out my suggestions).  ENJOY.  :smile: 

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Re: Home-made spaghettie sauce is da bomb! [Re: bowling-name]
    #1038521 -

$9-$10 isn't bad. I was expecting you to say something in the $30 range. I popped a bottle of sherry at my cousins house and poured a glass. It was horrid, vile stuff. She said 'NO! This is COOKING sherry!' I wanted to know why she would consider cooking with something that I found undrinkable (and thats rare). She just gave me a weird look. 'Its cooking sherry' was all she could say.

I'll pick up a bottle and try it with my next sauce. Thanks for the tip!

Buzz


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Is the glass half-full or half-empty? I say it is both.

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Re: Home-made spaghettie sauce is da bomb! [Re: BuzzDoctor]
    #1039161 -

Try making some fresh pasta too... Its cheep, its easy and fresh pasta is the bomb....


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GabbaDj

FAMM.ORG             

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Re: Home-made spaghettie sauce is da bomb! [Re: GabbaDj]
    #1041325 -

Are you talking about making pasta from flour and other ingredients or cooking the pasta from the regfrigerator section of the grocery store?


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Is the glass half-full or half-empty? I say it is both.

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General Interest > Music, Art, and Media
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