whats missing in my Marinara sauce

[chet]

I have been trying my hand at making a good marinara sauce for pasta,
but I can never get near the flavor when my late mother made it,

I start with some olive oil and fresh chopped garlic in a fry pan
sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
salt & pepper, sometimes I add some parmagean Peccerino grated cheese or
a tsp of italian seasonings and simmer for 15 min. flavor and body of
the sauce is missing something. any tips or recipes to try, actually I
have been using the Bertolli Marinara sauce in the jar, I will keep at
it till I can do better than the Jar sauce

Chet

[merryb]

I think you need some red wine and lots of parsley.

[sf]

Sounds like you need to beef up your seasonings. If it was my
marinara, I'd use more garlic and definitely more oregano. I don't
know how you mother made her sauce/gravy - but if she simmered meat,
like a pork butt, in her gravy... you're missing that component too.

You'll probably be better off looking at recipes.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe/index.html
http://www.foodnetwork.com/recipes/ina-garten/marinara-sauce-recipe/index.html
http://www.lidiasitaly.com/recipes/detail/589
http://www.twopeasandtheirpod.com/easy-marinara-sauce/



--
Food is an important part of a balanced diet.

[merryb]

On May 20, 10:03 am, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes

>
> On 5/20/2013 12:42 PM, merryb wrote:
>
> > I think you need some red wine and lots of parsley.
>

> For marinara?????  Parsley never.  Basil, yeah.
>
> Fresh garlic, basil, olive oil basically. And very good tomatoes.
>
> http://italianfood.about.com/od/vegetablesauces/r/blr1780.htm
>
> Susan

Yes, parsley! It adds a lot of flavor.

[The Cook]

On Mon, 20 May 2013 12:34:44 -0400, chet <ch...@epix.net> wrote:

Try this one.


* Exported from MasterCook *

Marinara Sauce

Recipe By :McCall's Italian Cooking
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cloves garlic -- crushed
1/3 cup parsley sprigs -- chopped
4 cups tomatoes, canned -- undrained
1 teaspoon oregano
1/2 teaspoon salt
1 dash pepper

In hot oil in large skillet, saute garlic and parsley about 3 minutes.
Add the undrained tomatoes, oregano, salt and pepper; mix well,
mashing the tomatoes with a fork.

Bring the mixture to boiling. Then reduce heat, and simmer,
uncovered and stirring occasionally, for 30 minutes, or until the
sauce is thickened. Makes 2 1/2 cups sauce, or enough for 1/2 pound
spaghetti.

- - - - - - - - - - - - - - - - - - -



--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

[Jim Elbrecht]

First off, only you can decide what is 'better' or how your mom made
it.

But here's where I go with mine. [nothing like my mom's]

On Mon, 20 May 2013 12:34:44 -0400, chet <ch...@epix.net> wrote:

>I have been trying my hand at making a good marinara sauce for pasta,
>but I can never get near the flavor when my late mother made it,
>
> I start with some olive oil and fresh chopped garlic in a fry pan
>sautee for 4-5 min

'Some' oil and garlic?--- I'd use 4-5 cloves of *good* garlic smashed
and chopped, and a couple tbls of oil.

Then I might strain the garlic out and saute a chopped green pepper in
the oil. [put the garlic back later- but you don't want to risk
overcooking it] When the peppers are done is a good time for a
splash of wine. supposedly to de-glaze the pan-- but more for the
great smell it fills the kitchen with. it also sweetens the pot for
the acid to follow.

>add a 28oz can of crushed or ground tomatoes some

I like texture, so in the winter when I'm using canned, I'll use 1 can
crushed and one can diced. I might also add some dried tomatoes
to give it more flavor. [or a T of tomato paste]

>salt & pepper, sometimes I add some parmagean Peccerino grated cheese or
>a tsp of italian seasonings and simmer for 15 min. flavor and body of
>the sauce is missing something. any tips or recipes to try, actually I
>have been using the Bertolli Marinara sauce in the jar, I will keep at
>it till I can do better than the Jar sauce

I never add cheese [until it hits the plate]- but always add about 1 T
dry basil [or a couple of fresh, chopped]. Often I'll add a T of
oregano.

A generous shake of salt-- a decent splash of wine.
Maybe 4-5 oz sauteed mushrooms right at the end.

Jim

[Janet Wilder]

Basil.

If you want to use orgeano, an Italian neighbor, who taught me to make
"gravy" and "red sauce" said to put the oregano in during the last few
minutes. If you cook it too long, it makes the sauce bitter. She was right.

If you think your sauce needs to be sweeter, add some finely diced
carrots. I got that tip from an Italian chef.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

[Nunya Bidnits]

Janet Wilder <kellie...@yahoo.com> wrote:
> On 5/20/2013 11:34 AM, chet wrote:
>> I have been trying my hand at making a good marinara sauce for pasta,
>> but I can never get near the flavor when my late mother made it,
>>
>> I start with some olive oil and fresh chopped garlic in a fry pan
>> sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
>> salt & pepper, sometimes I add some parmagean Peccerino grated
>> cheese or a tsp of italian seasonings and simmer for 15 min. flavor
>> and body of the sauce is missing something. any tips or recipes to
>> try, actually I have been using the Bertolli Marinara sauce in the
>> jar, I will keep at it till I can do better than the Jar sauce
>>
>> Chet
>
> Basil.
>
> If you want to use orgeano, an Italian neighbor, who taught me to make
> "gravy" and "red sauce" said to put the oregano in during the last few
> minutes. If you cook it too long, it makes the sauce bitter. She was
> right.

I've noticed that problem with oregano. I like to use an herbal rub on beef
roasts and short ribs. But I never include oregano.

MartyB

[Nunya Bidnits]

Get rid of "italian seasonings" if it's the typical blend of herbs (ex.
McCormick supermarket spices) which is old and dried out. At minimum, buy
"whole" herbs specifically by name. These don't usually look like whole
leaves, but they aren't crushed to powder. Most supermarket herbs have been
crushed almost to dust, and aged while hanging around in the supply chain
until they have little or no flavor.

MartyB

[George M. Middius]

chet wrote:

> I start with some olive oil and fresh chopped garlic in a fry pan
> sautee for 4-5 min

I hope you have the burner on the lowest possible setting. Otherwise, you'll
get nasty, burnt garlic.

[notbob]

On 2013-05-20, chet <ch...@epix.net> wrote:
> I have been trying my hand at making a good marinara sauce for pasta,
> but I can never get near the flavor when my late mother made it,

I once saw a recipe (TV? magazine?) that explained what really made
true marinara great was using multiple meats. The recipe I saw used
three, beef, pork, and lamb (goat?) and that was supposed to be the
true secret of to-die-for marinara. I never had the $$ to try it. I
always bought Golden Grain marinara sauce in the can, which has been
around since the 50s and may still be available. Last time I saw it,
it was in a jar like all the other johnny-come-lately sauces.

http://tinyurl.com/lpgomd7

As for seasoning/spices, I've discovered less is more. I no longer
use "Italian seasoning" with its half dozen dried herbs. I discovered
my best effort with my minestrone soup is jes thyme. Nothing else,
except perhaps fresh basil and parsely. As to the parsely, try
organic. The non-organic fresh parsely has been rendered almost
totally flavorless by agribiz. Might as well use lawn clippings,
which probably have more flavor. ;)

nb

[James Silverton]

Another tip I got from a real Italian cook was to add a teaspoonful of
regular sugar to enough sauce for four.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

[Janet Wilder]

On 5/20/2013 3:40 PM, notbob wrote:
> On 2013-05-20, chet <ch...@epix.net> wrote:
>> I have been trying my hand at making a good marinara sauce for pasta,
>> but I can never get near the flavor when my late mother made it,
>
> I once saw a recipe (TV? magazine?) that explained what really made
> true marinara great was using multiple meats. The recipe I saw used
> three, beef, pork, and lamb (goat?) and that was supposed to be the
> true secret of to-die-for marinara.

<snip>

Are you sure you are referring to marinara? Traditional marinara sauce
does not contain meat. The name of the sauce comes from the Italian word
for fisherman. I have never seen a marinara sauce with meat.

Now a "gravy" or red sauce contains meat and the more kinds the better.
The way I learned from my Italian neighbors was to use pork neck
bones, chicken breast, Italian sausage, beef meat balls and some
braggiole (sp) in the pot and to simmer it just below boiling for 6
hours, but that sauce is NOT marinara.

[sf]

I have always hated sweet tomato sauce... even when it's fresh
tomatoes sweetened with a carrot.

[Ophelia]

"Janet Wilder" <kellie...@yahoo.com> wrote in message
news:519a961a$0$598$c3e8da3$b280...@news.astraweb.com...

> On 5/20/2013 3:40 PM, notbob wrote:
>> On 2013-05-20, chet <ch...@epix.net> wrote:
>>> I have been trying my hand at making a good marinara sauce for pasta,
>>> but I can never get near the flavor when my late mother made it,
>>
>> I once saw a recipe (TV? magazine?) that explained what really made
>> true marinara great was using multiple meats. The recipe I saw used
>> three, beef, pork, and lamb (goat?) and that was supposed to be the
>> true secret of to-die-for marinara.
> <snip>
>
> Are you sure you are referring to marinara? Traditional marinara sauce
> does not contain meat. The name of the sauce comes from the Italian word
> for fisherman. I have never seen a marinara sauce with meat.

I have never known a marinara without fish:)

> Now a "gravy" or red sauce contains meat and the more kinds the better.
> The way I learned from my Italian neighbors was to use pork neck bones,
> chicken breast, Italian sausage, beef meat balls and some braggiole (sp)
> in the pot and to simmer it just below boiling for 6 hours, but that sauce
> is NOT marinara.
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

--
--
http://www.helpforheroes.org.uk/shop/

[Susan]

x-no-arahive: yes

On 5/20/2013 2:04 PM, Janet Wilder wrote:

> If you want to use orgeano, an Italian neighbor, who taught me to make
> "gravy" and "red sauce" said to put the oregano in during the last few
> minutes. If you cook it too long, it makes the sauce bitter. She was right.

That's Italian "Sunday sauce." Bracciole, too. :-)

>
> If you think your sauce needs to be sweeter, add some finely diced
> carrots. I got that tip from an Italian chef.
>

Yep. Or shredded.

Susan

[notbob]

On 2013-05-20, Janet Wilder <kellie...@yahoo.com> wrote:

> Are you sure you are referring to marinara?

DOH!!

Yer right. I was thinking of Bolognese sauce.

nb

[Janet Wilder]

On 5/20/2013 4:39 PM, Susan wrote:
> x-no-arahive: yes
>
> On 5/20/2013 2:04 PM, Janet Wilder wrote:
>
>> If you want to use orgeano, an Italian neighbor, who taught me to make
>> "gravy" and "red sauce" said to put the oregano in during the last few
>> minutes. If you cook it too long, it makes the sauce bitter. She was
>> right.
>
> That's Italian "Sunday sauce." Bracciole, too. :-)
>

I lived in one neighborhood where there were a lot of "family" The
mothers would take the children to Mass on Sunday morning and the
fathers, who could not receive communion, stayed home and made the gravy.

[bigwheel]

Try throwing a can of anchovies in there. That helps the flavor of
anything.




--
bigwheel

[Polly Esther]

"notbob" < The non-organic fresh parsely has been rendered almost

> totally flavorless by agribiz. Might as well use lawn clippings,
> which probably have more flavor. ;)
>

Lawn clippings? Ah, yes. One time it was Halloween costume time at work so
I went as a drug pusher. We rolled lawn clippings in hair curler papers and
I sold them at the courthouse. That was fun. Polly

[sf]

You naughty girl!

[gregz]

I see many canned sauces add citric acid. I like bite in my sauce, so I
might try some if I buy some citric acid. Lemon or vinegar may be an
option. Cheese makes it too mellow for me. Reminds me of chef boy r d. I
grew up eating meat sauce but It takes away from the tomato taste I know
love.

Greg

[Julie Bove]

"chet" <ch...@epix.net> wrote in message
news:Egsmt.9082$MQ7....@newsfe18.iad...

>I have been trying my hand at making a good marinara sauce for pasta, but I
>can never get near the flavor when my late mother made it,
>
> I start with some olive oil and fresh chopped garlic in a fry pan sautee
> for 4-5 min add a 28oz can of crushed or ground tomatoes some salt &
> pepper, sometimes I add some parmagean Peccerino grated cheese or a tsp of
> italian seasonings and simmer for 15 min. flavor and body of the sauce is
> missing something. any tips or recipes to try, actually I have been using
> the Bertolli Marinara sauce in the jar, I will keep at it till I can do
> better than the Jar sauce
>
> Chet

Truly hard to say since we don't know what your mother put in hers. She may
have added something that isn't normally in there.

[Julie Bove]

"The Cook" <susan_...@yahoo.com> wrote in message
news:2gokp8tt5jomss5iq...@4ax.com...

I don't measure but that's pretty much how I make mine. Except that I don't
add salt. Perhaps I should! And I sometimes add peppers, onions and
mushrooms but then it wouldn't be marinara.

[Julie Bove]

"Janet Wilder" <kellie...@yahoo.com> wrote in message

news:519a6592$0$17029$c3e8da3$76a7...@news.astraweb.com...

My Italian roommate fried the oregano in the olive oil. Her sauce was
horrid!

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:nh5lp8htq80uvo53d...@4ax.com...

I love sweet provided that it's a natural sweetness. I don't like added
sugar.

[Julie Bove]

"Susan" <su...@nothanks.org> wrote in message
news:avvjb1...@mid.individual.net...
> x-no-archive: yes

>
> On 5/20/2013 5:12 PM, James Silverton wrote:
>
>> Another tip I got from a real Italian cook was to add a teaspoonful of
>> regular sugar to enough sauce for four.
>>
>

> Only if you use cruddy maters.

I find if the tomatoes are too acidic, then a squirt of lemon juice cures
that. My mom and my Italian MIL do the same.

[Julie Bove]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kndqkg$nbu$1...@dont-email.me...

> Get rid of "italian seasonings" if it's the typical blend of herbs (ex.
> McCormick supermarket spices) which is old and dried out. At minimum, buy
> "whole" herbs specifically by name. These don't usually look like whole
> leaves, but they aren't crushed to powder. Most supermarket herbs have
> been crushed almost to dust, and aged while hanging around in the supply
> chain until they have little or no flavor.

Some Italian seasonings are good but others are not. The stuff they sell at
Costco had an odd mildewy smell to it and an off taste. I think it was
labeled as Northern Italian. But I have bought the regular stuff from
McCormick and it was fine. Now I don't buy those since we can't have
certain things like basil. I just use oregano and parsley. That's the way
I used to make it and it's just fine.

[Julie Bove]

"Janet Wilder" <kellie...@yahoo.com> wrote in message

news:519a961a$0$598$c3e8da3$b280...@news.astraweb.com...

I think he means Sunday gravy.

[James Silverton]

I guess you want the sweetness to come from tomatoes and that's probably
desirable but one teaspoon of sugar among four people is not much. Why
not try it and see. Play it by ear of course (or should I say tongue.)

[James Silverton]

As for the recipe, you might like:-

An interesting variant from Nigella Lawson but I don�t actually use it much!

"The following is in some sense the ur-pasta, spaghetti in its most
primitive and delicious form: al sugo crudo, which translates from the
Italian, quite literally, as spaghetti "with a raw sauce." Tomato sauce,
of course. Raw tomatoes are thus peeled, deseeded and chopped, then left
to steep with a little sugar, some salt, pepper, a bruised garlic clove
and good olive oil. If your tomatoes are fresh and fat and ripe � and
they will be, increasingly, as the weeks pass into summer � you'll find
that there is perhaps no finer way to dress pasta. "

[Nunya Bidnits]

Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>
> On 5/20/2013 5:12 PM, James Silverton wrote:
>

>> Another tip I got from a real Italian cook was to add a teaspoonful
>> of regular sugar to enough sauce for four.
>>
>

> Only if you use cruddy maters.
>

> Susan

For over half the year that's all we get, hothouse/hydroponic tomatoes,
imported (read old) or canned.

MartyB

[chet]

On 5/20/2013 12:34 PM, chet wrote:
> I have been trying my hand at making a good marinara sauce for pasta,
> but I can never get near the flavor when my late mother made it,
>

> I start with some olive oil and fresh chopped garlic in a fry pan
> sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
> salt & pepper, sometimes I add some parmagean Peccerino grated cheese or
> a tsp of italian seasonings and simmer for 15 min. flavor and body of
> the sauce is missing something. any tips or recipes to try, actually I
> have been using the Bertolli Marinara sauce in the jar, I will keep at
> it till I can do better than the Jar sauce
>
> Chet

Wonder is i added a tablespoon or two of tomato paste

[James Silverton]

On 5/21/2013 10:37 AM, Susan wrote:
> x-no-archive: yes

>
> On 5/21/2013 8:26 AM, James Silverton wrote:
>

>> I guess you want the sweetness to come from tomatoes and that's probably
>> desirable but one teaspoon of sugar among four people is not much. Why
>> not try it and see. Play it by ear of course (or should I say tongue.)
>>
>

> I hate for savory foods to taste like dessert.

I can't say I like sweet sauces on meats either and sweet Maryland Pit
Barbeque sauce has always made me actively nauseated but you really
should try the small amount of sugar, especially if your tomatoes have
not been vine-ripened.

[James Silverton]

On 5/21/2013 10:37 AM, Susan wrote:
> x-no-archive: yes
>
> On 5/21/2013 8:26 AM, James Silverton wrote:
>

>> I guess you want the sweetness to come from tomatoes and that's probably
>> desirable but one teaspoon of sugar among four people is not much. Why
>> not try it and see. Play it by ear of course (or should I say tongue.)
>>
>

> I hate for savory foods to taste like dessert.
>

I'll confess to another cooking sin. I made Gazpacho the other day with
store-boughten tomatoes and the soup was so dull a red that I added food
coloring!

[Julie Bove]

"James Silverton" <not.jim....@verizon.net> wrote in message
news:knfos9$nbv$1...@dont-email.me...

I don't need to try it. I don't like foods with sugar added. My sauce is
delicious!

[Julie Bove]

"Susan" <su...@nothanks.org> wrote in message

news:b01f4k...@mid.individual.net...

> x-no-archive: yes
>
> On 5/21/2013 8:26 AM, James Silverton wrote:
>

>> I guess you want the sweetness to come from tomatoes and that's probably
>> desirable but one teaspoon of sugar among four people is not much. Why
>> not try it and see. Play it by ear of course (or should I say tongue.)
>>
>

> I hate for savory foods to taste like dessert.

Me too.

[Doris Night]

>chet <ch...@epix.net> wrote:
>> I have been trying my hand at making a good marinara sauce for pasta, but
>> I can never get near the flavor when my late mother made it,
>>
>> I start with some olive oil and fresh chopped garlic in a fry pan
>> sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some salt
>> & pepper, sometimes I add some parmagean Peccerino grated cheese or a tsp
>> of italian seasonings and simmer for 15 min. flavor and body of the sauce
>> is missing something. any tips or recipes to try, actually I have been
>> using the Bertolli Marinara sauce in the jar, I will keep at it till I
>> can do better than the Jar sauce

I always add 1/2 cup or so of red wine to my Marinara sauce.

Doris

[Kalmia]

Some kind of meat usually adds flavor- try browned country style spareribs, meatballs, braciole....
I also love to add lots of basil, fresh or dried, and a bit of oregano.

Let it simmer for HOURS. I make mine now in a crockpot, adding a fresh batch of meatballs. It always tastes better after the 2nd or 3rd reheat. Lasts for over a week in the fridge.

Also, experiment with finely cut and softened carrots and celery. Add these to the sauce.

[Jim Elbrecht]

How much wine did you add? I suspected it was sweet or salt that
your tastebuds were missing so I went to Bertoli's site for the sodium
levels-
The first Marinara that caught my eye;
http://www.villabertolli.com/product/detail/114819/bertolli-pasta-sauces-marinara-sauces-bertolli
"Pairing a splash of Burgundy red wine with vine-ripened tomatoes
creates subtle flavors and sophisticated dishes. "

I'd try some Chianti, too--- or whatever wine mom liked.

I'll also note that there are 500mg sodium in each 1/2 cup of that
sauce. Just guessing, but I think that would be 4-5 times as
salty as yours, even with the cheese in it.

Jim

[Gary]

Susan wrote:
>
> x-no-archive: yes

>
> On 5/21/2013 10:44 AM, James Silverton wrote:
>
> > I'll confess to another cooking sin. I made Gazpacho the other day with
> > store-boughten tomatoes and the soup was so dull a red that I added food
> > coloring!
> >
> >
>

> Maybe wait for the summer maters next time, eh?
>
> I don't like cold soups, so not an issue.

I don't like cold soups either. I occasionally make vichyssoise using my old
NYT cookbook. It's a good recipe but I don't puree it and I don't chill
it. I like it hot.

G.

[Nunya Bidnits]

Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>

> On 5/21/2013 10:12 AM, Nunya Bidnits wrote:
>
>> For over half the year that's all we get, hothouse/hydroponic
>> tomatoes, imported (read old) or canned.
>

> There are decent tomatoes from Sunset growners, and always San Marzano
> in cans. I prefer jars due to BPA linings in cans, though.
>
> I no longer make my own sauce due to low carbing, though, unless it's
> a quick one for use over fish/shellfish.
>
> Susan

?? Fresh tomato sauce is not compatible with low carbing? Because you aren't
eating pasta?

[Janet Wilder]

Tomatoes are higher in carbohydrates than other non-starchy vegetables.
They have to be counted by carb-counters.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

[Nunya Bidnits]

Somewhat, but not enough for me to worry about. I count carbs for weight
maintenance but don't consider tomatoes as having much impact. I don't eat
them raw but I eat tomato sauces and salsas and use them in recipes. However
I am not trying to zero carb either. 15 grams per meal (1 carb serving) is
the target. If I don't have a high carb food with a meal, I'm pretty
confident that the miscellaneous carbs such as from tomatoes or carrots are
well under my target in most cases.

MartyB

[sf]

On Tue, 21 May 2013 10:16:55 -0400, chet <ch...@epix.net> wrote:

One of these recipes might work for you.

5 Minute Marinara Sauce
http://www.theslowroasteditalian.com/2013/01/better-than-any-restaurant-5-minute-red.html

Homemade Marinara Sauce
http://www.inspiredtaste.net/22164/homemade-marinara-sauce/

or (if you have fresh tomatoes)

Rustic Tomato Sauce with Pasta
http://the99centchef.blogspot.com/2012/04/rustic-tomato-sauce-with-pasta.html

I prefer my oregano dried, but I don't use dried basil. If I want
basil and don't have fresh, I will use pesto or some basil that has
been processed with a little oil and then frozen.

--
Food is an important part of a balanced diet.

[Paul M. Cook]

"chet" <ch...@epix.net> wrote in message
news:Egsmt.9082$MQ7....@newsfe18.iad...

>I have been trying my hand at making a good marinara sauce for pasta, but I
>can never get near the flavor when my late mother made it,
>
> I start with some olive oil and fresh chopped garlic in a fry pan sautee
> for 4-5 min add a 28oz can of crushed or ground tomatoes some salt &
> pepper, sometimes I add some parmagean Peccerino grated cheese or a tsp of
> italian seasonings and simmer for 15 min. flavor and body of the sauce is
> missing something. any tips or recipes to try, actually I have been using
> the Bertolli Marinara sauce in the jar, I will keep at it till I can do
> better than the Jar sauce
>

You need chopped fresh parsley. Some salt and a little sugar would help a
lot.

[Paul M. Cook]

"merryb" <msg...@juno.com> wrote in message
news:0e02ce75-9172-4dbe...@hc4g2000pbb.googlegroups.com...

On May 20, 10:03 am, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>

> On 5/20/2013 12:42 PM, merryb wrote:
>
> > I think you need some red wine and lots of parsley.
>
> For marinara????? Parsley never. Basil, yeah.
>
> Fresh garlic, basil, olive oil basically. And very good tomatoes.
>
> http://italianfood.about.com/od/vegetablesauces/r/blr1780.htm
>
> Susan

Yes, parsley! It adds a lot of flavor.


Second that - parsely makes the dish.

[Paul M. Cook]

"Kalmia" <tween...@mypacks.net> wrote in message
news:f10517ee-b331-4d62...@googlegroups.com...

That's not marinara sauce. Marinara is a quick, fresh, vibrant sauce and
was generally used for fish. Marninara = mariners.

[Helpful person]

On May 21, 3:57 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
>
> That's not marinara sauce.  Marinara is a quick, fresh, vibrant sauce and
> was generally used for fish.  Marninara = mariners.

Using that logic what do you thick Puttanesca pasta sauce is used for?

[sf]

On Tue, 21 May 2013 16:00:50 -0400, Susan <su...@nothanks.org> wrote:

> x-no-archive: yes
>

> On 5/21/2013 1:44 PM, Nunya Bidnits wrote:
>
> > ?? Fresh tomato sauce is not compatible with low carbing? Because you
> > aren't eating pasta?
>

> I didn't say it's not compatible, only that it's much less often in use,
> so I don't make a giant pot of it at the end of basil season any more.
>
> I mostly buy decent jarred sauces for my occasional reduced carb
> lasagna, but I go light on the sauce (and only two layers of thin
> Barilla no boil noodles) heavy on the meat and cheese filling with spinach.
>
> I make a fresh putanesca sauce if I'm making sea bass or halibut.
>
> I used to make fresh marinara more often before I started cooking clams
> and mussels and fish in an herbal white wine broth with chorizo.
>
I'm glad this came up because I like cooking with tomatoes in all
forms, but I guess it's not very good for hubby. Honestly, with his
laundry list of don'ts - I'm starting to wonder why I even bother to
cook.

[Paul M. Cook]

"Helpful person" <rrl...@yahoo.com> wrote in message
news:7fd8533f-43a3-420c...@y5g2000yqy.googlegroups.com...

Pasta.

[notbob]

On 2013-05-21, Paul M. Cook <pmc...@gte.net> wrote:

> That's not marinara sauce. Marinara is a quick, fresh, vibrant sauce and
> was generally used for fish.

As usual, yer wrong.

[Paul M. Cook]

"notbob" <not...@nothome.com> wrote in message
news:slrnkpnnb4...@nbleet.hcc.net...

Right. From the guy who never heard of Texas toast. LOL!

Paaaaaaaaaaaaaaaaaaalease.

Marinara is also called Neapolitan sauce and typically includes or is served
with seafood. It is not a sauce that is cooked for hours and hours, that
would be more a Bolognese style.

[James Silverton]

I like vichyssoise and gazpacho a lot. It's great that the weather is
suitable.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

[James Silverton]

In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
Supposedly, fishermen made the sauce when they needed something quick
and easy. More likely, their ladies put it together when the hungry guys
came home after their normal wasted day but the essence of the thing is
that it is quick! I think it tastes best if the cooking is not protracted.

Other forms of sugo are cooked for a long time but not marinare.

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message
news:b025ok...@mid.individual.net...
> x-no-archive: yes

> So you think one instance means that every sauce is necessarily named for
> the food it's used on?

Yeah right, that just has to follow.

> Alfredo, or pesto, anyone?

Yes, please. I love those.

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message

news:b027gg...@mid.individual.net...
> x-no-archive: yes

>
> On 5/21/2013 5:22 PM, James Silverton wrote:
>
>> In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
>

> In some families, perhaps.

About the closest we'll get to an admission of being wrong.

> It's simple, few ingredients, but not always the same, traditionally from
> all I've read.

What dish is?

[James Silverton]

I don't confine myself to Marinare. Ragu Bolognese is cooked for hours
and is great too!

[Paul M. Cook]

"James Silverton" <not.jim....@verizon.net> wrote in message
news:kngpd5$of8$1...@dont-email.me...

It's awesome and I love it on pasta rags. I love it with a lot of meats
like pork, beef, lamb etc.

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message

news:b02876...@mid.individual.net...
> x-no-archive: yes

>
> On 5/21/2013 5:39 PM, Paul M. Cook wrote:
>>
>> About the closest we'll get to an admission of being wrong.
>

> What are you talking about?
>
>
>>
>> What dish is?
>
> Traditional marinara sauce.

What is "traditional?" You're talking home cooking from a country famous
for home cooks.

[meda...@gmail.com]

You're a very slow man.

[meda...@gmail.com]

Are you having a stroke?

[Julie Bove]

"Susan" <su...@nothanks.org> wrote in message

news:b025ok...@mid.individual.net...
> x-no-archive: yes

> So you think one instance means that every sauce is necessarily named for
> the food it's used on?
>

> Alfredo, or pesto, anyone?

Well the owner of one of the Mexican places we dine is named Alfredo.
Please don't put sauce on him! And pesto means pounded.

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message

news:b02flq...@mid.individual.net...
> x-no-archive: yes

>
> On 5/21/2013 6:07 PM, Paul M. Cook wrote:
>
>> What is "traditional?" You're talking home cooking from a country famous
>> for home cooks.
>>
>>
>>
>

> Traditional is tomatoes, olive oil, garlic basil, usually some pepper.
>
> Some, like Giada, add carrots for sweetening, Lidia B. adds peperoncini.

Add olives and sardines, too if that is your bag.

> Kind of like Yiddish and Jewish traditions; certain things are always in
> recipe, but each family has a twist.
>
> But those first four are pretty much the basic standard.

Parseley is the standard here. Always made it that way and I learned it
from old Italian cookbooks,

[Paul M. Cook]

"Julie Bove" <juli...@frontier.com> wrote in message
news:kngtrr$g1e$1...@dont-email.me...

It means paste as made from a pestle. The old fashioned way to make it is
in a mortar and pestle It is not pounded, it is ground.

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message

news:b022ea...@mid.individual.net...
> x-no-archive: yes
>
> On 5/21/2013 3:51 PM, Paul M. Cook wrote:
>
>> Yes, parsley! It adds a lot of flavor.
>>
>>
>> Second that - parsely makes the dish.
>>
>>
>
> I cook with tons of fresh parsley.
>
> But not in marinara sauce, never.
>

Is this a religious restriction?

Typically I use a few ouncs at a time. Tons is a bit much.

[Julie Bove]

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:knh8vr$32h$1...@dont-email.me...

Well... That is what that Weir lady said on the show that I saw last night.
Said that it meant pounded. Lemme swagbuck it...

We're both right. To pound/crush.

http://dictionary.reference.com/browse/pesto?s=t&path=/

[Julie Bove]

"Paul M. Cook" <pmc...@gte.net> wrote in message

news:knhboc$f34$1...@dont-email.me...

> Is this a religious restriction?
>
> Typically I use a few ouncs at a time. Tons is a bit much.

I love parsley and put it in most all savory foods but it is a diuretic so I
don't use tons. But I do miss the sprig of parsley on the plate that they
used to do in restaurants. I loved to eat it. Love that taste!

[notbob]

On 2013-05-21, Paul M. Cook <pmc...@gte.net> wrote:

> Right. From the guy who never heard of Texas toast.

As if I'd actually admit to knowing anything about Texas.

nb

[Moe DeLoughan]

On 5/20/2013 11:34 AM, chet wrote:
> I have been trying my hand at making a good marinara sauce for pasta,
> but I can never get near the flavor when my late mother made it,
>
> I start with some olive oil and fresh chopped garlic in a fry pan
> sautee for 4-5 min add a 28oz can of crushed or ground tomatoes some
> salt & pepper, sometimes I add some parmagean Peccerino grated cheese
> or a tsp of italian seasonings and simmer for 15 min. flavor and body
> of the sauce is missing something. any tips or recipes to try,
> actually I have been using the Bertolli Marinara sauce in the jar, I
> will keep at it till I can do better than the Jar sauce

I add plenty of basil and sometimes some crushed fennel seed, in
addition to the Italian seasoning.

[merryb]

On May 21, 1:08 pm, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>
> On 5/21/2013 3:51 PM, Paul M. Cook wrote:
>
> > Yes, parsley! It adds a lot of flavor.
>
> > Second that - parsely makes the dish.
>
> I cook with tons of fresh parsley.
>
> But not in marinara sauce, never.
>

> Susan

You are missing out!

[Paul M. Cook]

"Susan" <su...@nothanks.org> wrote in message

news:b03u5c...@mid.individual.net...
> x-no-archive: yes

>
> On 5/21/2013 10:03 PM, Paul M. Cook wrote:
>
>> Add olives and sardines, too if that is your bag.
>

> That's putanesca, not marinara. Certainly not tradiitonal additions,
> which is what I researched before posting.

>
>>
>>> Kind of like Yiddish and Jewish traditions; certain things are always in
>>> recipe, but each family has a twist.
>>>
>>> But those first four are pretty much the basic standard.
>>
>> Parseley is the standard here. Always made it that way and I learned it
>> from old Italian cookbooks,
>

> I've never seen it. Except as garnish.

It's a common ingredient in many seafood dishes. Clam sauce comes to mind.
It's a important ingredient in stuffed calamari. A lot of broiled fish
recipes call for the fish to be stuffed with parseley.

[Paul M. Cook]

"notbob" <not...@nothome.com> wrote in message

news:slrnkppak5...@nbleet.hcc.net...

> On 2013-05-21, Paul M. Cook <pmc...@gte.net> wrote:
>
>> Right. From the guy who never heard of Texas toast.
>
> As if I'd actually admit to knowing anything about Texas.

High school football, megachurches, Q, guns.

That about covers it.

[Nunya Bidnits]

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:knitgv$4gl$1...@dont-email.me...

You left out the NFL and college football. You also left out Austin which
should be a separate state.

[Paul M. Cook]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kniun3$bq2$2...@dont-email.me...

Alcohol, tobacco and firearms isn't a government agency. It's a weekend in
Dallas.

[James Silverton]

On 5/22/2013 1:59 PM, Susan wrote:
> x-no-archive: yes

>
> On 5/22/2013 12:54 PM, Paul M. Cook wrote:
>
>> It's a common ingredient in many seafood dishes. Clam sauce comes to
>> mind.
>

> I always use it in clam sauce.
>
> But not in my marinara, which has fresh basil.

>
>> It's a important ingredient in stuffed calamari. A lot of broiled fish
>> recipes call for the fish to be stuffed with parseley.
>

> Non sequitir.
>
> We're talking about the basics that are most typical of traditional
> marinara, not each person's version.
>
> Susan

I usually follow this recipe and you will note that the basic version
includes parsely.

Here is a marinara sauce from "Bugialli on Pasta" (Giuliano Bugialli;
1988, New York, Simon and Schuster.)

Ingredients

(6 servings)

4 Ig Cloves garlic, crushed
2 lb tomatoes (or same amount canned) but use Plum Tomatoes if at all
possible for taste and texture.
Leaves of 20 large sprigs Parsley
Salt and freshly ground black pepper

Possible additions, IMHO, they are necessary:
1 tsp thyme,
Few leaves of basil,
1 tsp or much more oregano,
� cup chopped onion,
1 tab vinegar

Marinara Sauce Directions:

1) Finely chop the garlic and coarsely chop the parsley.
2) Heat oil over medium heat and saut� chopped ingredients for about two
minutes, without permitting them to color too much. .
3) Cut fresh tomatoes into 1-inch pieces. Add either fresh or canned
tomatoes to the pan and cook for 25 minutes or less, stirring occasionally.
4) "Pass contents of pan through a food mill, using disc with the
smallest holes". (Option: omit the food mill step if you prefer tomato
"chunks.") Who's got a food mill anyway; use a processor. Season with
salt and pepper to taste.
5) Reduce sauce over medium heat for 10 minutes.

[merryb]

On May 22, 11:17 am, James Silverton <not.jim.silver...@verizon.net>
wrote:

When I make marinara, I use an entire bunch of parsley- stems and all,
and fish it out at the end.

[sf]

On Wed, 22 May 2013 11:00:30 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

> Alcohol, tobacco and firearms isn't a government agency. It's a weekend in
> Dallas.
>

LOL I haven't heard that one before.

--
Food is an important part of a balanced diet.