Spaghetti Sauce from SCRATCH?
maryf
This is not quite my recipe. I stole a book from Mom about 15 years ago
called "The Food Lover's Garden." No, she'll never get it back!. This
book has the base recipe, however, I have added a few items that seem to
match our family's tastes.
3 tablespoons olive oil
4 shallots minced
1 large onion chopped
3 - 10 cloves garlic crushed (this is according to your own taste).
1 pound of lean ground beef, chuck, sirloin, veal (which is decadent) or
turkey
2 tablespoons each of fresh parsley, celery leaves and basil chopped
1 tablespoon each of fresh sage, rosemary and thyme chopped
1 cup of fresh sliced mushrooms or dried mushrooms soaked in boiling
water (porcini are nice, but expensive)
salt, pepper, nutmeg, ground allspice
1/2 cup of vermouth
4 cups fresh tomatoes sauce* (or canned)
1/2 cup of beef stock or bullion.
Heat olive oil and gently sauté shallots and onions for 5 minutes or
so. Add garlic and sauté another 2 minutes. Add meat and cook until
browned. Pour off most of the fat. Add fresh herbs. Simmer 20 minutes
on low. Add fresh mushrooms (or soaked mushrooms and their liquid).
Add salt, pepper, a dash of nutmeg and allspice. Moisten the whole with
vermouth. Simmer a few minutes. Add tomatoes and beef stock. Cook
partially covered for 30 minutes or more. I usually cook for an hour or
more, Add more tomatoes if it seems too dry.
Notes: Ground turkey and ground veal, or a mixture of the two, is lower
in fat. If you mix the two the cost is about the same as for ground
beef.
* for tomato sauce, I use a food mill so I don't skin them or seed
them. But if you don't have one, blanch them for 10 seconds in boiling
water, let cool and peel, cut in half and squeeze them to remove the
seeds. Then I just crush them with my hands and use them like that in
the sauce, they will cook down in it and release juices to meld all the
flavors.
--
Mary f.
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It's a widdle,widdle, widdle pud ("All I ask is that you treat me no
differently than you would the Queen!")
http://home.earthlink.net/~maryf
JADA Productions
>> - - -
We've got 2 Spaghetti Sauce recipes we'll be posting in our featured
recipes section on MyCookbook, hopefully later tonight. Note: they
are not made with real tomatoes...
You can find them in the public cookbook, or, become a member and
you'll find them featured on the member home page. From there, you
can easily add them to your own private cookbook.
Hope you like them. Also, if you visit the site, please let us know
what you think. Have fun!
James
MyCookbook
http://www.MyCookbook.com/
your personal cookbook on the web
OddleeEnuf
>
>That's not tomato sauce. That's a barbecue glaze. 2 *CUPS* of SUGAR????????
>
>> --
Yup.That's what it says! and I've have tried it, but I added a lot of other
stuff, like peppers and mushrooms etc... I was under the assumption ( I guess
wrongly) that she wanted tomato sauce and not spaghetti sauce
LJ (Happy Happy Joy Joy)
"Once I thought I knew all the answers, than I found out they changed the
questions! "
maryf
OddleeEnuf wrote:
>
> >
> >That's not tomato sauce. That's a barbecue glaze. 2 *CUPS* of SUGAR????????
> >
> >> --
>
> Yup.That's what it says! and I've have tried it, but I added a lot of other
> stuff, like peppers and mushrooms etc... I was under the assumption ( I guess
> wrongly) that she wanted tomato sauce and not spaghetti sauce
> LJ (Happy Happy Joy Joy)
>
2 cups sugar!! Ackkk ;-). I don't put any sugar in my tomato sauce or my
spaghetti sauce. But of couse, it's all a matter of taste :-).
Scott Traynor
maryf (ma...@earthlink.net) wrote:
You can also use carrots instead of sugar, i find they work the same way.. at least to me
--
==========================================================================
Scott T. Traynor sc...@traynor.com
==========================================================================
OddleeEnuf
>
>You can also use carrots instead of sugar, i find they work the same way.. at
>least to me
>
>
>
Perhaps I should post the one I usually use..it was sent to me by a self
profesed (sp) "real Italian gourmat" and while I won't comment on his enormous
ego any further, the sauce is very good....
BTW the comments in the recipe are his, not mine...
----- Recipe courtesy of Windows Gourmet 1.2
Name: Spaghetti Sauce
Source: From Trey, best
Category: Sauces/Dips
Serves: 1
1/2 pound ground beef
1-2 onions, chopped
1 green (or red) pepper, chopped
1 can of sliced mushrooms (or 1/2 pound fresh)
4-5 cloves of garlic, sliced thin (or minced or pressed)
1 12 oz can tomato paste
4 lrg tomatoes, chopped
1 tsp fennel seed
1 tbsp grated carrot
1 stalk celery, finely chopped
Red wine
Olive oil
Italian seasoning
Freshly ground pepper
Salt
Brown the ground beef in a little bit of oil. Remove from the pan, add
more oil and the onions, mushrooms and peppers. Cook until the onions are
translucent. Add the garlic and a coating of Italian seasoning (I just
shake it out until there is a light coating of seasoning) and two or three
tablespoons of red wine (a couple of "glugs"). Turn the heat up so that
the wine boils. Add the can of tomato paste and water to dilute it at
least 2-1. You can also use a 22 oz can of tomato puree, but this is the
same thing. Return the meat to the pot, and add the tomato, fennel seeds,
celery and carrot. Let
it simmer for about ten minutes and taste. Adjust the seasonings to your
taste, and let simmer twenty minutes more, until it's a little thicker.
I like to take it off the heat at this point and just let it sit, heating
it to simmer just before serving. This works with most pasta shapes, but
I prefer longer ones.
-- * --
LJ (Happy Happy Joy Joy)
"Once I thought I knew all the answers, than I found out they changed the
questions! "
Irmengard Rapier
My spaghetti sauce with meat
ground beef (fried and drained)
olive oil (a little mostly for the flavor)
onion
garlic
tomato sauce (Hunt's, Contadina or progresso)
oregano
basil
parsley
salt & pepper
Sometimes I add red wine, olives, peppers, or mushrooms. I don't measure the ingredients
for this. Mostly I usually use a #10 can of tomato sauce and usually cook a couple of
pounds of spaghetti. My family could live on it! Also I never sweeten the sauce.
Irma.
Leo Scanlon
Irmengard Rapier <no...@tdl.com> wrote:
>My spaghetti sauce with meat
>ground beef (fried and drained)
>olive oil (a little mostly for the flavor)
>onion
>garlic
4 or 5 cloves, at least!
>tomato sauce (Hunt's, Contadina or progresso)
I chop up fresh or canned whole tomatoes, or buy the chunky tomatoes.
I also add a small can of tomato paste.
>oregano
>basil
>parsley
>salt & pepper
>Sometimes I add red wine, olives, peppers, or mushrooms. I don't measure the ingredients
>for this. Mostly I usually use a #10 can of tomato sauce and usually cook a couple of
>pounds of spaghetti. My family could live on it! Also I never sweeten the sauce.
Mushrooms are a must for me. Plus, I always throw in a couple of
tablespoons of butter.
Leo
Art Simon
Leo Scanlon wrote:
> Irmengard Rapier <no...@tdl.com> wrote:
> I chop up fresh or canned whole tomatoes, or buy the chunky tomatoes.
> I also add a small can of tomato paste.
[snip]
Right on! For a pot of ragu (red spaghetti sauce with meat) I use 1 small
tomato *sauce* and 2 cans of tomato *paste*. I think the flavor is more
hearty and I don't care for the sweetish flavor you get when only tomato
sauce is used. Finally, if I'm in the mood, I'll sprinkle a couple Tbs of
grated Romano cheese in the sauce just before serving. It adds that
special "something"...
Art