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Old 02-02-2009, 01:51 PM   #31
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OK based on what you've told us, here's my take on what you could do. It seems to me that you were after a spaghetti sauce as opposed to a traditional Marinara. You want it to coat and stick to the noodles better, right? Here's what I recommend you try next time. And by the way, I don't think you overcooked the tomatoes. Actually since they were whole tomatoes and you cooked it covered - that may have contributed to the wateryness. More cooking would have probably improved it.

1. Use at least a 1/4 to 13 cup of olive oil.
2. Use canned tomato sauce instead of whole tomatoes. Try to find a low sodium one.
3. Add no sugar until you have tasted it.
4. If you use dried basil, use 3 tsp at least and add at the beginning - maybe when you are cooking the onion. If using fresh, add towards the end and make it a couple of heaping tablespoons at least.
5. Add a couple TBs. of oregano or more. Oregano is the "Italian" taste to me.
6. And do brown the meat as Jennyema suggested.
7. Try some sweet Italian sausage instead of the turkey sausage.
8. Add a couple generous sprinkles of red pepper flakes for a little fire.
9. Cook the mushrooms before you add them to get rid of some of their liquid.
10. Taste, taste, taste as you go and add salt or sugar or seasoning as needed.
11. There's no such thing as too much garlic. Add more!
12. Don't be afraid to add more herbs and seasonings if you're not happy with it.

Sorry it's such a long list but I have made hundreds of spaghetti sauces and am about to make one today so I've had lots of practice getting the flavors I want. After I make mine today I'll send you the exact recipe so you can give it a try. I've just made it my mission for you to learn to make the perfect sauce for you!!
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Old 02-02-2009, 04:36 PM   #32
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Turkey sausage comes in both "Sweet Italian" & "Hot Italian" (also "Breakfast", "Chorizo", "Andouille", & more specific flavors than I can list here). It's no different in flavor from pork sausage except for the FAT.
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Old 02-03-2009, 07:51 AM   #33
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If you feel you are up to the challenge! What type of tomato solution (ie, whole tomatoes, sauce, paste, puree) sticks to the spaghetti better? What ingredient helps with this?
I would like to work on a true marinara, also. That may be a matter of changing the tomato base.
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Old 02-03-2009, 08:44 AM   #34
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Here's the recipe I promised you. I made it yesterday with Sweet Italian sausage. You could use the turkey sausage mentioned by BreezyCooking, but I can't guarantee the results. It is the fat and the pork flavor that add so much to the sauce. There is a reason that Low fat and No Fat foods often taste lousy. It's because the fat carries the flavor to the taste buds. It's why many consider French cuisine to be the best in the world. they use lots of fat. Not PC, I know, but facts are facts. Here's the recipe.

Spaghetti Sauce

1 large yellow or white onion chopped
4 cloves garlic
2 822 gr. (29 OZ) cans tomato sauce ( preferably low sodium 280 mg or under- like to season it myself)
5 T. olive oil (use cheaper stuff- not virgin, but ok if used. virgin is better for salad dressing used raw)
1 T. basil (dried) or 3-4 T. fresh
1 to 2 T. oregano
1/2 c. white or red wine
2 T. parmesan cheese

**3-4 (1/2 lb) sweet or spicy Italian sausage


Saute garlic and onions in olive oil over medium heat until onion is translucent.
**If cooking with sausage, saute first until almost all done, pour off excess grease, then saute the onions and garlic. Add the tomato sauce, wine and herbs. Bring to a simmer and taste it. If it tastes too salty, add 1 or 2 teaspoons sugar. When all ingredients are added, put in the parmesan cheese. Simmer for 20 to 30 minutes uncovered. The more you simmer, the more condensed it becomes so take care that it does not reduce too much. Either take off the heat or cover to prevent further evaporation.
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Old 02-03-2009, 09:16 AM   #35
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I find this to be quite a process for a small amount. All of these recipes look delicious, the only thing is, I would make at least twice the amount. I find spaghetti sauce is something that freeze very well, and only gets better. I usually run the hand blender through it. My kids are not crazy about chunks of anything. Once it is done, I put it in 1 cup and 3 cup containers and freeze it. Then pop it out and put it in vacuum sealer bags. I use the 1 cup containers when I make pizza, and the 3 cups for when I make meat sauce. I also buy ground beef at whole food club and brown it all at one time. I put 3 cups in a bag and freeze that as well. Take out a bag of meat, bag of sauce, and start the water for the pasta. By the time the pasta is done, so is the sauce. Homemade pasta in about 20 minutes. The pre-browned ground beef is also good for quick Sloppy Joes or Tacos. Saves the time, mess, and I can get the boy’s homework done in about the same time. I make marinara about once every two months, and we have homemade pizza, and meat sauce pasta about once a week.
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Old 02-03-2009, 12:04 PM   #36
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Thanks for the recipe - I'll likely try it in a couple weeks. Point taken on the fat - I try and keep my distance but it does taste sooooo goooood!
What is the basic difference between marinara and ordinary spaghetti sauce? The use is obvious but what is it about the ingredients or preparation that sets them apart?
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Old 02-03-2009, 12:26 PM   #37
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You know what Vermin8? In my opinion - absolutely NOTHING sets it apart. It's just semantics. Both "marinara" & plain basic "spaghetti sauce" are virtually the same thing. You'll find the same problem with lots of sauces. The only important thing is that you like the sauce - not what it's called.
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Old 02-03-2009, 02:17 PM   #38
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In America, "Marinara sauce" is a bold tomato sauce with herbs like oregano. No meat or seafood or mushrooms, etc.

"Spaghetti sauce" is any sauce you want to put on spaghetti made any way you want to.
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Old 02-04-2009, 07:22 AM   #39
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Thanks, Breezy & Jennyema, that's what it seems looking at various recipes. It seems the methods and basic ingredients (tomatoes & onions) are basically the same, it's the spices and additions that are different.
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Old 02-04-2009, 10:57 AM   #40
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It's all about what YOU want it to taste like!!
I make my spaghetti sauce with meat, usually sausage or meatballs, and porcini mushrooms. I use red wine, canned whole San Marzano tomatoes -- never sauce -- tomato paste, garlic, onion, herbs and love.

It's tasty.

I portion it and freeze it, flat, in ziplocks. Just had some I made some months ago the other night.
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