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Old 03-09-2004, 05:37 AM   #21
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Well I HAVE to get into THIS discussion! :D
Im a Red Sauce NUT! I have this stuff every other day. (not kidding)
Someone PLEASE try this and tell me what ya think. And how you could improve upon my recipe.

1 large can of Diced Tomatoes With Sauce
1/2 Teaspoon of Cayanne Pepper (optional)
1 Teaspoons of FINELY chopped Fresh Rosemary
5 Tablespoons of GOOD Olive Oil
2 Tablespoons of FRESH cracked pepper
1 Small Garlic Clove (diced)

The cooking time for this is VERY short.
Olive Oil in medium size pan (I actually use a wok ) with garlic on medium high heat. I cook the garlic JUST until it starts to saute THEN.... I quickly whip the Rosemary in. (REMEMBER: rosemary must be FINELY chopped/minced)
THEN I stir for 20-30 seconds. Dont let it burn!
I then QUICKLY throw the whole can of tomatoes in and reduce heat to simmer.
THEN I put the Cayanne and black pepper in. I simmer for maybe 5-6 minutes longer stirring. I take it off the heat and let it sit for about 20 minutes.

And then.... TA-DA! its DONE! :D

PLEASE give me feedback! Even if you dont like it.

PS: I usually use angel hair pasta with Pecornio Romano cheese or Myzithra cheese if I can find some

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Old 03-09-2004, 09:32 AM   #22
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This sounds GREAT - I love rosemary. Since you have an open mind about what goes into a red sauce next time try a pinch of Herbs de Provence or just a small pinch of lavender (which is in the Herbs de Provence. Also, just a tad - maybe 1/2 tsp. of red wine vinegar. Just a hint of that taste is very refreshing - it may take 1 tsp. but definately start with 1/2 tsp. Too much vinegar (which I know all about :oops: ) is gross.

I'll try your red sauce this week - my rosemary bush needs some trimming anyway :D


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Old 03-09-2004, 11:41 AM   #23
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no wine in the sauce? i actually use rosemary in my pomodoro sauce as well, either that or thyme. with a little pancetta....mmmm

if you really want a rich tomato sauce, use veal or beef stock when you are reducing it. and please, please, please use SAN MARZANO tomatoes only. anything else is a travesty!
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Old 03-09-2004, 02:34 PM   #24
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Spaghetti sauce

Now I know why K-elf wants to visit the Napa Ca. wineries... :roll:
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
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Old 04-13-2004, 08:52 PM   #25
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Everything I've read so far sounds delicious so I will be brief about my two cents! For the basic tomato sauce I use fresh plum tomatoes, chopped and tossed in the blender with a tablespoon or two of olive oil. Pulse until smooth and add all the good stuff! My ex-girlfriend, (an Italian, of course) taught me this recipe so I left out her suggested ingredients such as nightshade and hemlock. Enjoy!
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Old 04-13-2004, 11:27 PM   #26
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Nightshade and hemlock? Did she get the recipe from the New Dungeons & Dragons cookbook?! LOL! :roll:
just kidding Charcoal!
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Old 04-15-2004, 08:44 PM   #27
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LOL, DeadlySushi! I could only wish! To make a long story short, I was banned from my girlfriend's home because I didn't compliment her mother enough on the meal she prepared, which I did in spades! To be truthful, tho, I can't stand eggplant and that's what she made! Perhaps she saw it in my eyes...!
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Old 04-16-2004, 12:49 AM   #28
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Alas, tis not fair. :( But if her mother is so wacked.... then so was SHE right?
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Old 10-03-2004, 06:28 PM   #29
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Spaghetti & Meat Balls

I used to buy a gallon of meat sauce , a gallon of marinara and 2 dozen meat balls at one of my favorite Italian restaurants , then I would freeze all of it in individual containers . The price for all of this was just under $80.00 . It was really good and worth the price , then the little place became a big place and the quality just kind of slipped away . I then began the long process of trying to make them myself . After making about 100 recipes I did learn a great deal about what spices created what flavors . But unfortunately I still didn't have the exquisite gourmet sauce that I was seeking . I then began asking some Italian women that worked for me . This is when I got that stuff where they tell you they never measure anything , they say a little of this and some of that etc etc . One of the women made a big pot of meat sauce for me and gave me the recipe (kind of) over the phone . I made it exactly the way she said and it was not anything like hers . This is where I learned something about red sauce . The reason mine didn't taste like hers in because she grew and canned her own special Italian Plum Tomatoes . She even uses some special plants that some other Italian farmer type gives her . This is where I began to learn about the extreme differences in canned tomatoes . I tried them all before I found the right tomato for my pallet . So don't be afraid to try another brand of canned tomato , some are very sweet and some are not , there is a huge difference . Another tip is try adding some pecorino ramano right in the sauce , and or anchovy paste . Another tip , instead of using just plain parmesan sprinkled on your pasta , make a 50/50 mix of parmesan and pecorino ramano . I've even heard of people putting a little pepperoni in the sauce . I hope this helps some of you in your search . The Reaper !
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Old 10-04-2004, 05:55 AM   #30
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Bolognese Sauce:

1 tbsp olive oil
1 cup chopped onion
1/2 cup diced celery
3 cloves garlic, minced
8 oz lean ground beef
1 3/4 cups (15oz can) tomato puree
2/3 cup (6oz can) tomato paste
1/2 beef broth
1/3 cup burgundy
2 tsp fresh chopped marjoram or 1 tsp dried
1 tsp salt

In large skillet, heat oil. Add onion, celery and garlic; saute for 3-4 min or until vegies are tender. Add beef; cook 5-7 min or until evenly browned, stirring occasionally. Add tomato puree, tomato paste, broth, wine, marjoram, and salt. Bring to a boil. Reduce heat to low; simmer uncovered for 10-15 min, then covered for another 15 min... stirring occasionally.

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