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Old 10-04-2004, 07:13 PM   #31
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Re: Spaghetti sauce

Originally Posted by cookies140
Does anyone have a good spaghetti sauce recipe that isn't sweet and is fairly dark? I am collecting them as I like to try different ones from time to time.

Thank you.
What I've always done was combine a 12 ounce can of tomato paste with 1 can of water, 1 pound of ground beef, and 1 packet of good seasons salad dressing mix. It's very simple and basic, but very good. It's way better than any jar sauce crap.

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Old 10-05-2004, 07:15 PM   #32
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This is a very fresh, light marinara -

1 can Italian plum tomatoes (marzano if you can find them; Muir Glenn is definitely worth the price in tasting fresh, tho)
1/4 cup olive oil
1/3 cup white wine
2 cloves garlic, mnced
1/4 cup fresh basil chiffonade
salt/pepper to taste

Heat large skillet - not pot! to med. high; heat olive oil, add garlic, cook 1 minute just til garlic softens; if it starts to brown, take the skillet off the heat. Add the white wine, cook til reduced by about half. Add the tomatoes, salt/pepper, and turn heat up to high. Cook on high just til the juices from the tomatoes thicken a bit, and break up the tomatoes so they cook down. Add the basil and s/p, cook on low for another minute or so.

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Old 10-08-2004, 02:58 PM   #33
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I love garlic.. and if you love garlic, you'll love this simple sauce too.

1 tbsp olive oil
10 garlic cloves minced
2 cans (14.5oz) stewed tomatoes, undrained
1/4 cup sun-dried tomatoes
1/4 cup red wine

Heat oil in large skillet over med heat until hot. Add garlic; cook and stir 2-3 min or until tender. Stir in remaining ingredients; simmer 10-14 min or until slightly thickened, stirring occasionally. Serve over hot, cooked pasta and top with fresh, grated parmesan cheese.
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Old 10-08-2004, 04:38 PM   #34
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My sauce takes a while to cook but the results are worth it.


1 1/4-1 1/2 Lbs. "meatloaf mix" [beef pork and veal]
1 1/4-1 1/2 c. milk
2-3 tbsp. tomato paste{some smart folks have started to sell this product in a tube so you can keep it without drying out in the fridge, look for it at your local market}
2 28 oz. cans crushed tomatoes
1/2 c. red wine [if I have some around]
Crushed red pepper flakes
S+P to taste
A bay leaf or 2
Pinch of curry powder *secret ingrediant

1... **Cook meat in milk breaking up as you go, till all milk is gone, remove from pot, set aside.

2... Add in garlic, diced onions and sliced or minced mushroom, cook with EVOO till tender, remove, set aside.

3... Add 1-2 Tbsp EVOO heat lightly, add in tomato paste and ***"roast" till it turns the color of a brick, add in tomatoes, meat, onion mix and wine.

4... Add in all the spices [I never measure them and generally end up adding in more that I did to begin with.]

5... Cover and cook on low for at least 2 hours.

6... EAT AND ENJOY!!!!!!

* I first had this with chicken catchatorri {sp I know I know :roll: } and I really like the subtle "nuances" of it.

** Cooking the meat in this manner produces a very VERY tender result. I gleaned this from Cooks Illustated magazine, once you try it you will become a devoted fan too. BTW I tried this method with sausages [as we all know how tough that meat can be] it didn't work, oh well.

*** Method.....Heat oil add in paste "smoosh" it around moving it constanty, for 5 mins or so it will go from a blood red color to the color of a dark brick.
Madness.....Doing this allows for a "layers of flavor" effect.

PS.... You can add some cream to it and have a bolonaise style sauce good for leftovers the next night with ravioli.
Just because someone tells you that you can't do something doesn't mean you have to listen.
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Old 10-08-2004, 04:39 PM   #35
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PolishedTopaz, do you make that meat mixture yourself? Or can you buy it somewhere pre done?
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Old 10-08-2004, 06:42 PM   #36
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Right at the store my friend in with the hamburger.
Just because someone tells you that you can't do something doesn't mean you have to listen.
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Old 10-08-2004, 10:34 PM   #37
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Alix & Meat Loaf

Alix , 'meat loaf mix" is sold usually in good meat stores , most places don't have it . All it is , is ground like hamburger , beef pork and veal . I have tried it and to tell you the truth it's a waste of money . I buy hamburger in 5 pound packages for $1.39 a pound and I grind up a pork loin that I can buy at Sam's club (very lean) for $1.99 a pound . I have made at least 100 different recipes with red sauce and could not tell the difference , the beef and pork mixture in fine . It cost me $1.70 for the meat in one spaghetti & meatball recipe . A local grocery store here once a year has a pasta sale 4 pounds of spaghetti for a dollar , I just bought a years worth . Also if you check out Costco and Sam's club you can buy those huge cans of tomato products for around $3 a can . I have the best recipe that I have ever eaten and I can make dinner for 6 for $5 . Hope this helps . The Reaper !
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Old 10-09-2004, 06:09 AM   #38
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I've found the meat mixture in regular grocery stores - usually comes in a package with 1/3 of each, not premixed. If your grocery store doesn't have ground pork or veal, buy a small pkg of chops and ask the butcher to grind them for you.

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