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View Poll Results: What is your favorite pasta sauce?
Classic tomato based sauce with meat 30 48.39%
Classic tomato based sauce without meat 12 19.35%
Alfredo 14 22.58%
Pesto 9 14.52%
other 12 19.35%
Spaghetti? I hate pasta. 0 0%
Multiple Choice Poll. Voters: 62. You may not vote on this poll

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Old 10-20-2005, 06:21 PM   #21
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Oooo! Zereh, I forgot about puttanesca! I LOVE that and haven't had it in ages!

I stand by alio e oleo (whatever) as my favorite, if I could only choose one, but pasta puttanesca is incredible!

I use the recipe in one of the first of Frugal Gourmet's books.

Lee
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Old 11-15-2005, 10:46 AM   #22
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Quote:
Originally Posted by texasgirl
I don't make from scratch. I don't have a recipe for it since my mom died. She made the best and she took it with her
I was wondering what you all make for spaghetti?
i just buy the canned or jars of regular red sauce and alfredo.

It is multiple choice if you like.
I a 12 oz can of tomato sauce, the same size can of diced tomatoes, and a ten oz. can of tomato paste. Add to this 2 cloves of fresh garlic, 1/2 onion, diced, and the following herbs: Sweet Basil, Rosemary, Thyme, Oregano, and as of a few days ago, Rubbed Sage. I add 2 tbs. of brown sugar to cut the acidity a bit. The herb amounts will vary to your taste. I usually start with 1/2 tsp. of each, then let cook for at least ten minutes to let the herbs release their oils into the sauce, stir, taste, and adjust as needed. I also add sliced mushrooms that have been sauteed in butter and lightly salted to the suace. I use a pound of cooked ground beef with this amount of sauce. Just remember that everyone has different taste preferences. Make your sauce something that is bold, but with no one flavor dominating the sauce. L
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Old 11-15-2005, 11:04 AM   #23
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my fave is what's called "sunday gravy" in north joisey.
it is a red/meat sauce, but not using ground beef. EVER!
i hate ground beef in sauce, unless it's stuffed in peppers or cabbage or something. never over pasta.

the sauce, or gravy, is a combination of garden veggies like various peppers (bell, frying, wax), onions, garlic and zucchini, and herbs such as oregano and basil. i also add lots of sliced white or baby bella mushrooms, and of course there's the tomato base, which has been flavored by the addition of browned meats such as meatballs, pork sausages, and pork rib ends, and veal shoulder chops. the pan is deglazed after browning the meats with red wine, and that is added to the sauce as well, along with more red wine. the meat is cooked until half way tender, then the veggies added, so it all comes ready together.
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Old 11-15-2005, 11:05 AM   #24
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Thanks for sharing the recipes with me!! I appreciate it!
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Old 11-15-2005, 11:13 AM   #25
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Hard to decide, since I'm fond of most of the sauces mentioned.

In the tomato catagory - I prefer fresh i.e. tomatoes, onions, garlic, herbs, evoo - rather than a heavy meat sauce. I rub the bowls with cut garlic before I pour in the pasta.

White sauces are another favorite because I add mushrooms, seafood etc. and freshly grated cheese and black pepper.

Alfredo is okay - but, it's can overpower a dish. I like alfredo/sun-dried tomato sauce.

Linguine and clam sauce is another fav - but I much prefer fresh clams and a buttery garlic parsley sauce.

A Buttery, garlic, sage (or herb of choice) sauce is great on a (pumpkin) ravioli dish etc.

For me, the fresher and lighter, the better -- I like the sauce to compliment the dish, rather than bury it in sauce.

Ooops, forgot vodka tomato cream sauce and pesto mixed with some cream. Re pesto - there are lots of interesting variations other than basil -- the list goes on and on.
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Old 11-15-2005, 11:32 AM   #26
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speaking of light sauces, another fave is a good seafood fra diavolo.

fresh crushed, skinned and seeded tomatoes just cooked down a little, with some roasted garlic, a little browned sweet onion, a tablespoon of crushed hot red pepper, and a teaspoon of anchovy paste, and when it is all simmering, a handful of torn basil leaves and shellfish (clams, mussels, shrimp, crabs), squid, conch, and a firm white fish, cubed, go in. they are cooked, covered, just until the clams open and the shrimp are opaque.
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Old 11-15-2005, 11:39 AM   #27
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This is my absolute favorite!
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Old 11-15-2005, 11:40 AM   #28
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Quote:
Originally Posted by buckytom
my fave is what's called "sunday gravy" in north joisey.
it is a red/meat sauce, but not using ground beef. EVER!
i hate ground beef in sauce, unless it's stuffed in peppers or cabbage or something. never over pasta.

the sauce, or gravy, is a combination of garden veggies like various peppers (bell, frying, wax), onions, garlic and zucchini, and herbs such as oregano and basil. i also add lots of sliced white or baby bella mushrooms, and of course there's the tomato base, which has been flavored by the addition of browned meats such as meatballs, pork sausages, and pork rib ends, and veal shoulder chops. the pan is deglazed after browning the meats with red wine, and that is added to the sauce as well, along with more red wine. the meat is cooked until half way tender, then the veggies added, so it all comes ready together.
BT, reminds of a sauce the ex Italian BF made in a big pot...he added just about everything but the kitchen sink . Sausage, beef, peppers, tomatoes, Garlic, garlic and garlic, onions, red wine, (left over chicken?), herbs and I wish I knew what else. It was his secret sauce. It simmered on the stove for a long time and the house smelled GREATTTTTTTTT!!!!

&...I like Red as well as White clam sauce. I've tried lobster sauce in a can, and it's not too shabby.
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Old 11-15-2005, 11:47 AM   #29
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that's the stuff, mish, it's called sunday gravy, because italian families would get together on sundays, and mama would start making the sauce while everyone else went off to church, because it took hours to make, and it needs regular stirring.

it is shameful for any real italian american (from nj, anyway) to eat sauce from a can or jar. in fact, them's fightin' words...

"your mama wears army boots"

"oh yeah? well yours eats sauce from a jar!"

then the donnybrook would begin...

oh, and leftover chicken is good to add as well. i love skinned, bone-in breasts in sauce. grate a pile of pecorino over top, and stand back.
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Old 11-15-2005, 11:51 AM   #30
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Quote:
Originally Posted by buckytom
that's the stuff, mish, it's called sunday gravy, because italian families would get together on sundays, and mama would start making the sauce while everyone else went off to church, because it took hours to make, and it needs regular stirring.

it is shameful for any real italian american (from nj, anyway) to eat sauce from a can or jar. in fact, them's fightin' words...

"your mama wears army boots"

"oh yeah? well yours eats sauce from a jar!"

then the donnybrook would begin...

oh, and leftover chicken is good to add as well. i love skinned, bone-in breasts in sauce. grate a pile of pecorino over top, and stand back.
THAT'S THE ONE, BT!!! Life doesn't get much better than homemade Can I have some meatballs with that.
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