"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-09-2004, 06:37 AM   #21
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
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
-DEADLY SUSHI- is offline   Reply With Quote
Old 03-09-2004, 10:32 AM   #22
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-09-2004, 12:41 PM   #23
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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!
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-09-2004, 03:34 PM   #24
DC Grandma
 
Dove's Avatar
 
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
Spaghetti sauce

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

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline   Reply With Quote
Old 04-13-2004, 08:52 PM   #25
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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!
DampCharcoal is offline   Reply With Quote
Old 04-13-2004, 11:27 PM   #26
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Nightshade and hemlock? Did she get the recipe from the New Dungeons & Dragons cookbook?! LOL! :roll:
just kidding Charcoal!
-DEADLY SUSHI- is offline   Reply With Quote
Old 04-15-2004, 08:44 PM   #27
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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...!
DampCharcoal is offline   Reply With Quote
Old 04-16-2004, 12:49 AM   #28
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Alas, tis not fair. :( But if her mother is so wacked.... then so was SHE right?
-DEADLY SUSHI- is offline   Reply With Quote
Old 10-03-2004, 06:28 PM   #29
Assistant Cook
 
Join Date: Sep 2004
Posts: 13
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 !
The Reaper ! is offline   Reply With Quote
Old 10-04-2004, 05:55 AM   #30
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
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.
Juliev is offline   Reply With Quote
Old 10-04-2004, 07:13 PM   #31
Assistant Cook
 
Join Date: Oct 2004
Posts: 12
Re: Spaghetti sauce

Quote:
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.
Cookies
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.
chainsawxecutioner is offline   Reply With Quote
Old 10-05-2004, 07:15 PM   #32
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
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.
marmalady is offline   Reply With Quote
Old 10-08-2004, 02:58 PM   #33
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
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.
Juliev is offline   Reply With Quote
Old 10-08-2004, 04:38 PM   #34
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
My sauce takes a while to cook but the results are worth it.

MEAT SAUCE


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]
Garlic
Onions
Mushrooms
Basil
Oregano
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.
PolishedTopaz is offline   Reply With Quote
Old 10-08-2004, 04:39 PM   #35
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
PolishedTopaz, do you make that meat mixture yourself? Or can you buy it somewhere pre done?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-08-2004, 06:42 PM   #36
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
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.
PolishedTopaz is offline   Reply With Quote
Old 10-08-2004, 10:34 PM   #37
Assistant Cook
 
Join Date: Sep 2004
Posts: 13
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 !
The Reaper ! is offline   Reply With Quote
Old 10-09-2004, 06:09 AM   #38
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
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.
marmalady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
No fresh tomatoes? Post favorite spaghetti sauce recipe... PA Baker Sauces 22 02-09-2005 04:43 PM
Lasagne made with Cheddar Cheese sauce. Paint Pasta, Rice, Beans, Grains... 4 02-01-2005 06:30 AM
Spaghetti with Cilantro Sauce GB Pasta, Rice, Beans, Grains... 2 01-02-2005 12:59 PM
Spaghetti sauce... Otter Sauces 52 11-15-2004 06:23 PM



All times are GMT -5. The time now is 02:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.