"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 04-28-2013, 10:48 PM   #1
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Cooking Goddess' Family Spaghetti Sauce Recipe

1 t garlic powder
2 t crushed basil leaves
1 T crushed oregano leaves
1 1/2 t celery salt
1/2 t celery seed
1 t fresh-ground black pepper, or to taste (I use closer to 1 T)
1 onion, chopped
1 lbs ground chuck or ground round steak
12 oz can tomato paste
29 oz can tomato sauce, or pureed tomatoes, or crushed tomatoes, or dices tomatoes, or whole tomatoes broken up (I vary it depending on my mood)

Sweat chopped onion in enough water to cook till clear without burning. Add meat and brown (if you want to reduce the fat content of the sauce first cook your beef by your preferred method). Add all seasonings and mix into the meat. Add the tomato paste and sauce. (I rinse each can out with a little bit of water to get all the juices out and add that to the pot.) Simmer for at least 4-5 hours; longer is better. I've simmered mine for as long as eight hours.

If you want to remove even more fat refrigerate overnight, then skim hardened fat off the top of the sauce.

This sauce can also be used in lasagna. It freezes well.

* Feel free to make adjustments to your own preference, using this as a starting point. The original recipe called for sauteing the onions in butter, adding sugar to shorten the cooking time, using a 15 oz. can of sauce and a full can of water, and using double meat. The adjustments I've made over the years make it a leaner version with more depth of flavor. If you don't have the time to simmer for hours you can add up to a T of sugar at the start.

** If you want to make this a two-step process, you can precook the meat the day before and pre-measure all the spices. That way you're simmering the sauce in no time flat the next morning.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-28-2013, 11:50 PM   #2
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Cooking Goddess View Post
1 t garlic powder
2 t crushed basil leaves
1 T crushed oregano leaves
1 1/2 t celery salt
1/2 t celery seed
1 t fresh-ground black pepper, or to taste (I use closer to 1 T)
1 onion, chopped
1 lbs ground chuck or ground round stea

12 oz can tomato paste
29 oz can tomato sauce, or pureed tomatoes, or crushed tomatoes, or dices tomatoes, or whole tomatoes broken up (I vary it depending on my mood)

Sweat chopped onion in enough water to cook till clear without burning. Add meat and brown (if you want to reduce the fat content of the sauce first cook your beef by your preferred method). Add all seasonings and mix into the meat. Add the tomato paste and sauce. (I rinse each can out with a little bit of water to get all the juices out and add that to the pot.) Simmer for at least 4-5 hours; longer is better. I've simmered mine for as long as eight hours.

If you want to remove even more fat refrigerate overnight, then skim hardened fat off the top of the sauce.

This sauce can also be used in lasagna. It freezes well.

* Feel free to make adjustments to your own preference, using this as a starting point. The original recipe called for sauteing the onions in butter, adding sugar to shorten the cooking time, using a 15 oz. can of sauce and a full can of water, and using double meat. The adjustments I've made over the years make it a leaner version with more depth of flavor. If you don't have the time to simmer for hours you can add up to a T of sugar at the start.

** If you want to make this a two-step process, you can precook the meat the day before and pre-measure all the spices. That way you're simmering the sauce in no time flat the next morning.
many thanks, cg! i hope you didn't miss out on any ballgame action or anything, by doing this. which kind of canned tomatoes do you prefer in your recipe, cg, any recommendations? i'm looking forward to making this special sauce, as soon as i can get my next grocery delivery on thursday.

what? no jar of emeril's needed for this?
__________________

__________________
vitauta is offline   Reply With Quote
Old 04-29-2013, 12:22 AM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,716
this does look good for a lasagna filling, cg. c&p'd as the "godesses' meat sauce".

interesting how you sweat your onions in water. i've never done that before. i'll have to give it a try.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 04-29-2013, 02:34 AM   #4
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Quote:
Originally Posted by vitauta View Post
many thanks, cg! i hope you didn't miss out on any ballgame action or anything, by doing this. which kind of canned tomatoes do you prefer in your recipe, cg, any recommendations? i'm looking forward to makin g this special sauce, as soon as i can get my next grocery delivery on thursday.

what? no jar of emeril's needed for this?
I listen to my ballgames online - still a fan of my back-home team. Rarely watch baseball on *step out* TV because it *scratch* is so *tighten glove strap* darned slow.

Dear MIL always used Hunt's. Himself insisted I use Hunt's. As a newlywed saving for a house I used Contadina. We could tell right away - too acidic. Went back to Hunt's. I've also tried some other brand when making a pot roast (I suppose you'll want that recipe too? ), not Contadina, but it was the same acidic result. Remade THAT recipe with Hunt's and...you guessed it - winner.

I will sneak in San Marzano tomatoes now and then since they're the new "it" tomato and...Himself hasn't complained about acidic taste. Guess they would work too, but Hunt's are cheaper. And since I usually make spaghetti sauce in 8+ quart batches Hunt's it is!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-29-2013, 09:47 AM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
I always have used imported tomatoes from Italy. I prefer whole and then I can break them up by hand. I think the acidic taste happens due to the time of year they are picked. When they are picked in the heat of the sumer sun, there is less acid. But then how would you know when they are picked. Also they now are useinn lined cans for acidic foods. That helps to cut the acid. They draw a tinny taste along with acid from unlined cans.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-29-2013, 10:28 AM   #6
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I like to use crushed, diced, puree, or whole tomatoes, as you get pure tomato flavor. Tomato sauce always includes seasonings, and usually some kind of peppers. Using the products that I use allows me to make the sauce taste the way I think it should taste. I add tomato paste to cut the acidity. If the sauce still has too much acidity, a minute pinch of baking soda will neutralize the acid. But I like that flavor, and so don't want to remove it completely. Also, if someone in your household objects to high acid tomatoes, there are many low-acid tomato products available. My brand of choice is De Fratelli.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-29-2013, 10:41 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,851
My MIL's tip for cutting acidity in lasagna sauce is to add a pinch of cinnamon. She got this from her Italian neighbor.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 04-29-2013, 02:48 PM   #8
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Thanks for sharing!

I'll be sure to make this. I'll even use Hunts. You aren't the first person I've known to mention Hunts as their preferred tomato product, they seem to have a loyal following.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 04-29-2013, 04:54 PM   #9
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,899
Sounds delish .. thanks for sharing !
__________________
MrsLMB is offline   Reply With Quote
Old 04-29-2013, 05:32 PM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
When you simmer it is the lid on or off?
I make a much quicker sauce and don't use a lid so it thickens more quickly. But with your long simmering time I thought I'd ask.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
cooking, recipe, sauce, spaghetti, tomato sauce

Cooking Goddess' Family Spaghetti Sauce Recipe 1 t garlic powder 2 t crushed basil leaves 1 T crushed oregano leaves 1 1/2 t celery salt 1/2 t celery seed 1 t fresh-ground black pepper, or to taste (I use closer to 1 T) 1 onion, chopped 1 lbs ground chuck or ground round steak 12 oz can tomato paste 29 oz can tomato sauce, or pureed tomatoes, or crushed tomatoes, or dices tomatoes, or whole tomatoes broken up (I vary it depending on my mood) Sweat chopped onion in enough water to cook till clear without burning. Add meat and brown (if you want to reduce the fat content of the sauce first cook your beef by your preferred method). Add all seasonings and mix into the meat. Add the tomato paste and sauce. (I rinse each can out with a little bit of water to get all the juices out and add that to the pot.) Simmer for at least 4-5 hours; longer is better. I've simmered mine for as long as eight hours. If you want to remove even more fat refrigerate overnight, then skim hardened fat off the top of the sauce. This sauce can also be used in lasagna. It freezes well. * Feel free to make adjustments to your own preference, using this as a starting point. The original recipe called for sauteing the onions in butter, adding sugar to shorten the cooking time, using a 15 oz. can of sauce and a full can of water, and using double meat. The adjustments I've made over the years make it a leaner version with more depth of flavor. If you don't have the time to simmer for hours you can add up to a T of sugar at the start. ** If you want to make this a two-step process, you can precook the meat the day before and pre-measure all the spices. That way you're simmering the sauce in no time flat the next morning. 3 stars 1 reviews
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 01:44 PM.


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