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Old 02-25-2002, 02:10 PM   #1
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Spaghetti sauce

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.
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Old 02-26-2002, 08:18 PM   #2
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My favorite spaghetti sauce

I know this is un-Italian but this is what I like to do. I really like Hunts Traditional Sauce (in the can). Sooooo, I start with that, add a small can of tomato paste (1 can per 1 can) and 1 cup (yes 1 cup) of Burgundy wine. Cook on low for awhile - at least an hour and maybe longer. The wine gives it a great flavor and the Hunts is already seasoned perfectly. Sometimes I will saute mushrooms, onions, and Italian sausage and add these to the sauce too.

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Old 02-26-2002, 08:24 PM   #3
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spaghetti sauce

NOW THIS ONE WILL BE RIGHT UP MY ALLEY...I LOVE BURGUNDY WINE AND CAN ALWAYS USE IT IN MY COOKING! I USE TOMATO PASTE IN MY SAUCES TOO SO IT SHOULD BE GOOD (AND I DON'T THINK IT'S UN-ITALIAN . :)
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Old 03-03-2002, 09:02 PM   #4
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GourmetGal’s Italian Marinara Sauce

Here's a very very good sauce that I just love. GourmetGal used to post on the now defunct Top Secret Recipes' Dead Food Board.

GourmetGal’s Italian Marinara Sauce
Olive oil
Medium yellow onion, chopped
2-3 cloves of garlic, minced
2 (20 ounce) cans of crushed tomatoes
2 (20 ounce) cans of tomato puree
1 (12ounce) can of tomato paste
2 cups of water, more or less to taste, optional
1-teaspoon oregano, more or less to taste
1-teaspoon basil, more or less to taste
1-teaspoon parsley, more or less to taste
1 whole peeled carrot
¼ teaspoon baking soda
2 tablespoons sugar
¼ wine, whatever is on hand?
Brown the onion and garlic in olive oil. Add the cans of crushed tomatoes, tomato puree and tomato paste. If desired add water to thin sauce to whatever thickness you like.
Add oregano, basil and parsley. Start with a teaspoon of each and adjust
according to your personal tastes. If you have fresh basil, that is much better! Add a whole carrot to the sauce for flavor. Be sure to remove it and discard when ready to serve.
Here is where my recipe may differ from others:
Add a pinch (1/4 teaspoon) of baking soda. You will see the sauce bubble. This is added to take the acid out of the tomatoes! It really works.
Also, I add sugar to my sauce. Some like sauce a little sweeter – try starting out with a teaspoon and adjust accordingly. Many Italian cooks add as much as a 1/4-cup, depending on the amount of sauce you are making. I would use about 2 Tablespoons for this amount.
Next step is to add about a 1/4 cup of wine (red, white, whatever you have on hand is fine!). Then simmer all the ingredients for a few hours. This is just a tomato (marinara) sauce. If you want to add meat to it, you can do so. I usually make meatballs in advance – 5 pounds at a time, bake them and freeze them on cookie sheets and store in Zip Lock bags and use as many as needed. The longer your sauce cooks, the more time the meat will have to absorb the flavor of the sauce and will taste better! Keep in mind that each meat you add will make the taste of the sauce a little different.
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Old 03-04-2002, 08:33 AM   #5
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spaghetti sauce

Such a good idea to add the pinch of baking soda; I won't add the sugar though because I don't like anything sweet. Thanks for the nice recipe; I just printed it.:D :D
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Old 03-05-2002, 01:51 AM   #6
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That last recipe sounds a lot like what I make...I usually do not use a recipe, but I use about the same ingredients as the rest of you. I do always use chopped bell pepper. Instead of white sugar, I sometimes use brown sugar. It gives a darker red color. An Italian lady once told me to use only Contadina tomato canned goods for Italian sauces. It does make a difference, but I use it only when it is on sale because it is usually higher here. I am new here, but you all seem to be such nice people...think I will be back. Gloria
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Old 03-05-2002, 08:46 AM   #7
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spaghetti sauce

Hi again Gloria

Good idea with the Contadina...I also like to use the stuff right from Italy if I can find it too. I saw a recipe in a book too that said to brown pork ribs and add them to the sauce while cooking.:D :D
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Old 03-05-2002, 09:00 AM   #8
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Hi Gloria,

I sure hope you'll be back. We do have fun here - everyone is light-hearted and we're only a little bit "peeved" at geraldine ;) but that's 'cause we all want to live with her and she said NO!!! :(

So, though we'll be pouting for awhile, we'll look for you again!!!

The best spaghetti I ever made had chicken, Italian sausage, and cut-up country-style ribs, peppers, onions, celery, etc.. I went through my spice/herb cabinet and if it mentioned any of these ingredients "in" went the spice or herb. Lots, and lots of red wine too. It's one of those things that can never, ever be replecated again! :(
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Old 03-05-2002, 09:53 AM   #9
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spaghetti sauce

Geraldine said we can't live with her???? Jeez!

Sometimes I put parmesan cheese in my sauce too and am dying to try the red wine also (any excuse for burgundy in my house I guess).:D :D :D
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Old 03-05-2002, 12:20 PM   #10
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Well cookie, I can only take her silence, i.e., LACK OF AN INVITATION to mean nope, no way, never, not in this lifetime, are you people crazy!!!!!!:D
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