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Old 09-05-2010, 03:54 AM   #11
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Thank you very much the tips. They are very useful and helpful. Now I'm sure my sause will stick to my pasta. Thanks again.
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Old 09-05-2010, 10:11 AM   #12
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Meat sauce

Ingredients:
3 TBS olive oil
2 chopped carrots (about 7 oz)
½ chopped onion (about 4 oz)
2 stalk of celery (about 3.5 oz)
2 garlic gloves (pressed)
16 oz ground beef
8 oz ground pork or sausage meat
1 chicken liver (chopped)
1 TBS chopped parsley
cup red wine
2 cloves
24 oz chopped canned tomatoes
½ TBS salt
2 cups liquid (meat stock, vegetable stock, chicken stock, even just water)
2 tsp salt

Directions:
Prepare meat sauce by sautéing carrots, celery onion and garlic with oil in a large skillet on medium heat. Add meats and parsley, cook on high heat until starting to brown. Break meat lumps with wooden spoon. Add wine and cloves. Let evaporate. Add tomatoes, salt and water. If you are using a prepared stock, check the sodium contents on the label, taste the sauce before adding salt. Bring to a boil and then reduce heat and let simmer for one hour. (Uncovered).
Makes 3 ½ cups of sauce

The key ingredient: clove..Hope you enjoy it....
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Old 09-05-2010, 01:39 PM   #13
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Just a comment on the salt. I learned the hard way to salt thickened dishes,like spaghetti sauce and split peas, at the very end. I was making split peas and added the salt just before the last 20 minutes when it really thickens up. They were way too salty and such a shame because the way they tasted when I salted them was especially good.
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Old 09-05-2010, 05:09 PM   #14
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zfranca posted his "more than ground beef" spaghetti recipe.

I've printed it out. Also, I like how that recipe is elaborate but kinda simple.

I'm gearing myself up to make some.

Thanks.
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Old 09-05-2010, 05:33 PM   #15
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Quote:
Originally Posted by Zhizara View Post
Just a comment on the salt. I learned the hard way to salt thickened dishes,like spaghetti sauce and split peas, at the very end. I was making split peas and added the salt just before the last 20 minutes when it really thickens up. They were way too salty and such a shame because the way they tasted when I salted them was especially good.
My dad got senile in his old age and would add salt to his boiling potatoes.
Adding his salt to his boiling potatoes resulted in un-edible
salty potatoes. I had to write "No salt-potatoes" on the little salt shaker.

Which reminds me of a possible "wives tale" about temporarily adding peeled potatoes to a sauce that is too salty to remove the saltiness.
I hear there's no truth that this will work.

If so...it wouldn't surprise me. If adding a pinch of salt to boiling potatoes makes the salt go right in strong (the way cooking potatoes absorb salt), then...adding peeled potatoes to a too salty dish in order to reduce the saltiness is FALSE/FAIL.

heh...add some plain yogurt to thwart the saltiness.

I can see the false logic tho, by what I just described.


I'm not totally convinced that I should add the 2 tsp's of salt at the end. Salt is a key in cooking any meat. Otherwise, I end up pouring salt on the finished recipe at my table.
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Old 09-06-2010, 11:06 AM   #16
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Very well said Caslon..How much salt and when to add it, determines the final outcome of the dish.
Let me know how the meat sauce turned out. I can still edit the book. Any suggestion is precious information.
P.S. I cook (unpeeled) potatoes in boiling salted water. When they cool off, I peel them.
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Old 09-06-2010, 02:14 PM   #17
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The addition of oregano, fennel seeds, black peppercorns, red pepper flakes, a few coriander seeds, some rosemary, and some porcini can make a meatless tomato sauce more flavorful.
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