"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-11-2010, 12:09 PM   #1
Assistant Cook
 
Join Date: Jun 2010
Posts: 11
Spaghetti sauce

I make a thick sphagetti sauce using ground meat and onions added to a Ragu bottled sauce (plus a little red pepper, Worcester sauce, brown sugar and tomato paste). However, I now find it very bland and eating it is just like spooning down oatmeal. I would like it to have a sharp, biting Marinara taste combined with sweetness, just like the best pizza sauce you've ever tasted - is this possible? What could I add ? If necessary, I would be prepared to start from 'scratch'. Appreciate any help - my taste buds are revolting.

__________________

__________________
stallard is offline   Reply With Quote
Old 06-11-2010, 12:39 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
I would start from scratch. Skip the bottle.

A basic tomato sauce contains onion, garlic, salt, pepper, basil and tomato. What you do beyond that is how you make it into what you are looking for.

I personally don't care for a sweet sauce so I never use any kind of sugar. I do add tomato paste to help counteract the acidity of canned tomatoes.

Worcestershire sauce is a novel addition to pasta sauce. If you like what it brings, then leave it in. Red pepper flakes add that sing you are looking for.

If you're using ground meat, start with that and brown it to a dark brown before adding anything else. I use ground pork.

Bell or cubanelle peppers and crimini mushrooms are a good addition.

Simmer the sauce uncovered or partially uncovered to reduce and thicken it.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-11-2010, 12:54 PM   #3
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Just to add to Andy's suggestions, I like to add red wine to my sauce..to me it makes a huge difference.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-11-2010, 01:09 PM   #4
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
certain tomato flavors are definitely brought out by using wine. make sure you give it time to cook through...raw wine in a sauce is not good eats.
__________________
Robo410 is offline   Reply With Quote
Old 06-11-2010, 01:55 PM   #5
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I don't use much basil, I like oregano, fennel, and red pepper flakes.
__________________

Wyogal is offline   Reply With Quote
Old 06-11-2010, 02:23 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
If you combine Andy's, Kayelle's, and Wyogal's suggestions then that would be a perfect sauce from where I sit.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-11-2010, 04:44 PM   #7
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Another thought.......In addition to ground beef, I often add hot Italian sausage, casings removed, crumbled, and saute' with the beef. This gives it an additional texture, and very nice "punch" to the sauce.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-15-2010, 04:46 AM   #8
Assistant Cook
 
SoupDragon's Avatar
 
Join Date: Jan 2009
Location: Wales
Posts: 41
I would add that the longer you cook it the deeper the flavour. I do mine on the lowest heat for a minimum of two hours. Five is better. When it gets a little dry while cooking, instead of a splash of water or stock I add half a cup of full fat milk. I find it tenderises the meat wonderfully.
__________________

__________________
I started life with nothing and still have most of it left...
SoupDragon is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.