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Old 03-11-2007, 01:00 PM   #1
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Pasta Sauce

I did a search for a pasta sauce and couldn't find one

I want to make my own sauce for chicken parmigana and baked ziti what would the forum suggest

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Old 03-11-2007, 01:26 PM   #2
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Here is a link for some spaghetti sauce recipes. See if there's anything there. I think "spaghetti sauce" is what you want to search for.
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Old 03-11-2007, 04:08 PM   #3
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Get a few cans of whole, peeled italian tomatoes. Sauté chopped garlic in olive oil, but don't brown...add the canned tomatoes, S&P, a bit of grated parmesan cheese and simmer slowly a couple of hours or so. Break the tomatoes apart as it cooks.
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Old 03-11-2007, 06:34 PM   #4
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I use a Dutch Oven pan. Heat the pan and add EVOO approximately 2 tablespoons.



Are you using meat? Pork and Beef fine choice. A sausage and meatballs
would be good. Brown your meat . Remove and place in a bowl

Suate 1/4 chopped onion


4 to 5 cloves of garlic (remove the green center from the garlic cloves)

I use tomato sauce and crushed tomatoes (Hunt's). One of each..28 oz

Cook the tomato,onion,garlic about 1/2 hour. Add 1 tablespoon brown sugar,about a teaspoon of parsley,basil..a small sprinkle of oregano. And one wine glass of red port wine. Cover and simmer/low heat.

Add the meat and let cook an additional 1/2 hour.

Cover to cook the tomato and just before using the Sauce..."tilt the cover"
(let the steam excape and thicken your sauce). Questions???
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Old 03-11-2007, 07:00 PM   #5
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Quote:
Originally Posted by Aria
I use a Dutch Oven pan. Heat the pan and add EVOO approximately 2 tablespoons.



Are you using meat? Pork and Beef fine choice. A sausage and meatballs
would be good. Brown your meat . Remove and place in a bowl

Suate 1/4 chopped onion


4 to 5 cloves of garlic (remove the green center from the garlic cloves)

I use tomato sauce and crushed tomatoes (Hunt's). One of each..28 oz

Cook the tomato,onion,garlic about 1/2 hour. Add 1 tablespoon brown sugar,about a teaspoon of parsley,basil..a small sprinkle of oregano. And one wine glass of red port wine. Cover and simmer/low heat.

Add the meat and let cook an additional 1/2 hour.

Cover to cook the tomato and just before using the Sauce..."tilt the cover"
(let the steam excape and thicken your sauce). Questions???
I like your recipe but when I was looked at some of the recipes they siad they used tomato paste for a thickener is the true? also some reciepes said to add carots and celery what do these vegetables add to a sauce? also for your recipe can I substitute wine for balsamic vinegar I am not 21 yet :) also some one suggested me to run my sauce through a blender to make it smooth is that true?
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Old 03-12-2007, 06:21 PM   #6
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No vinegar. Just omit the wine. The carrot can be added to the sauce while cooking. The carrot(some say) takes the bitter tomato taste. No blender.
Some use tomato paste. I do not. If you like the sauce to be thicker...remove your cover sooner and watch it..stir. (don't want it to get too thick or stick to the bottom of your pan).

The recipe was my Grandmothers (it has been tried and proven to be fine at our house).
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Old 03-12-2007, 07:09 PM   #7
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Quote:
Originally Posted by Aria
No vinegar. Just omit the wine. The carrot can be added to the sauce while cooking. The carrot(some say) takes the bitter tomato taste. No blender.
Some use tomato paste. I do not. If you like the sauce to be thicker...remove your cover sooner and watch it..stir. (don't want it to get too thick or stick to the bottom of your pan).

The recipe was my Grandmothers (it has been tried and proven to be fine at our house).
Thanks for the help I will use this :) what would you serve as an entree?
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Old 03-13-2007, 03:11 PM   #8
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Right now a bowl of minestrone, chicken parm and fettucine sounds great.
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Old 03-15-2007, 06:40 PM   #9
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ryanparrish, If your are going to use your Pasta Sauce for Pasta I would recommend a fresh green salad: baby greens mixture, sliced onion, small squares of sharp cheese, green & black olives,marinated artichokes with a
evvo and wine vinegar dressing.
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Old 03-15-2007, 10:36 PM   #10
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Quote:
Originally Posted by Aria
ryanparrish, If your are going to use your Pasta Sauce for Pasta I would recommend a fresh green salad: baby greens mixture, sliced onion, small squares of sharp cheese, green & black olives,marinated artichokes with a
evvo and wine vinegar dressing.

oooooo that does sound good back to the store I knocked out the pasta sauce I used the diced crushed tomatoes and the tomato sauce and it cooked to the desired consitency I even threw in 3 fresh tomatos the tomatos and I subsituted the brown sugar for honey. I cooked it with rosemary, thyme, salt, black pepper, red pepper flakes, and fresh parsley. I did puree it because I am cooking for finicky adults and kids so I got it to the texture of a packaged sauce. I wouldn't do this if I was cooking for my self or my Girlfriend because we both liked how rustic the pasta sauce looked before puree. This is the best tomato sauce I have tasted better then the packaged the tomato sauce has such a fresh tomato taste it is really good it really perks up the taste buds. Thanks so much the dinner is tomorrow night hopefully it is a hit :)
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