Spaghetti Sauce

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

I need some ideas on adjustments? I like my sauce a little thick.

Also going to use 1/4 (give or take) cup of Chianti.

no herbs, spices, or alliums?

maxine in ri

Quoted message said:

no herbs, spices, or alliums?

maxine in ri

2 tbs olive oil
onion ?
4 cloves garlic
1 tbs oregano
1-2 tbs basil
2 tbs parsley ?
1-2 tsp sugar
1/2 tsp red pepper flakes

Scott said:

Quoted message said:

no herbs, spices, or alliums?

Quoted message said:

maxine in ri

2 tbs olive oil

Good.

Quoted message said:

onion ?

Why onion? It's not just you, but so many people put onion in
*everything*.

Quoted message said:

4 cloves garlic

Garlic is nice.

Quoted message said:

1 tbs oregano
1-2 tbs basil
2 tbs parsley ?

Try bay leaves instead of the 3 above.

Quoted message said:

1-2 tsp sugar

No sugar.

Quoted message said:

1/2 tsp red pepper flakes

Red pepper is nice to have on the table so people can add as they
please.
Also, omit the canned "sauce." Otherwise you are letting some food
conglomerate decide what "natural flavors" it should have.

--Bryan

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

no herbs, spices, or alliums?

maxine in ri

2 tbs olive oil
onion ?
4 cloves garlic
1 tbs oregano
1-2 tbs basil
2 tbs parsley ?
1-2 tsp sugar
1/2 tsp red pepper flakes

Perk this up with the mystery herb: 1 teaspoon fennel seed. It can go in
first if long cooking or sprinkle some fennel leaf herb on just a few
minutes before serving. Magic!
Edrena

BOBOBOnoBO® said:

Scott said:

Quoted message said:

no herbs, spices, or alliums?
maxine in ri

2 tbs olive oil

Good.

Quoted message said:

onion ?

Why onion? It's not just you, but so many people put onion in
*everything*.

So do I, I just don't know how much yet but I'm not worry about that.

Quoted message said:

Quoted message said:

1 tbs oregano
1-2 tbs basil
2 tbs parsley ?

Try bay leaves instead of the 3 above.

How about a bay leave with the above 3

Quoted message said:

Quoted message said:

1-2 tsp sugar

No sugar.

Need sugar to reduce acidity.

Quoted message said:

Also, omit the canned "sauce." Otherwise you are letting some food
conglomerate decide what "natural flavors" it should have.

That's what I'm pondering over the most.

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

I need some ideas on adjustments? I like my sauce a little thick.

Also going to use 1/4 (give or take) cup of Chianti.

I made almost exactly that last night. I used 12 oz sauce and no
water. I like it thick, too, and there's plenty of liquid in the
tomatoes. I added 3 heaping tsp of Italian seasoning and 2 tsp salt to
the meat after browning and let the spices roast a little before
adding the tomatoes. Never tried red wine. Might have to give that a
shot.

The Joneses said:

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

no herbs, spices, or alliums?

maxine in ri

2 tbs olive oil
onion ?
4 cloves garlic
1 tbs oregano
1-2 tbs basil
2 tbs parsley ?
1-2 tsp sugar
1/2 tsp red pepper flakes

Perk this up with the mystery herb: 1 teaspoon fennel seed. It can go in
first if long cooking or sprinkle some fennel leaf herb on just a few
minutes before serving. Magic!
Edrena

At one time I did consider that but I don't like the liquorice flavor of
fennel seed.

Scott said:

BOBOBOnoBO® said:

Scott said:

> no herbs, spices, or alliums?
> maxine in ri
2 tbs olive oil

Quoted message said:

Good.

Quoted message said:

Quoted message said:

onion ?

Quoted message said:

Why onion? It's not just you, but so many people put onion in
*everything*.

So do I, I just don't know how much yet but I'm not worry about that.

Quoted message said:

Quoted message said:

1 tbs oregano
1-2 tbs basil
2 tbs parsley ?

Quoted message said:

Try bay leaves instead of the 3 above.

How about a bay leave with the above 3

At least reduce the amount of basil to maybe 1t.

Quoted message said:

Quoted message said:

Quoted message said:

1-2 tsp sugar

Quoted message said:

No sugar.

Need sugar to reduce acidity.

Sugar doesn't really reduce pH. I find that extra simmering cuts the
acid bite.

Quoted message said:

Quoted message said:

Also, omit the canned "sauce." Otherwise you are letting some food
conglomerate decide what "natural flavors" it should have.

That's what I'm pondering over the most.

Yeah, leave out the sauce.

--Bryan

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

I need some ideas on adjustments? I like my sauce a little thick.

Also going to use 1/4 (give or take) cup of Chianti.

One thing I almost forgot is I was looking at Olive Garden's recipe for
spaghetti sauce (copykat.com) and noticed they use grape jelly.
Has anyone try this?

Scott said...

Quoted message said:

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

I need some ideas on adjustments? I like my sauce a little thick.

Also going to use 1/4 (give or take) cup of Chianti.

One thing I almost forgot is I was looking at Olive Garden's recipe for
spaghetti sauce (copykat.com) and noticed they use grape jelly.
Has anyone try this?

Here's a recipe for marinara by Lidia Bastianich.

http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

I saw her make this on her show and it looks absolutely delicious. She did
say the secret was to use the San Marzano tomatoes ("makes all the
difference"😉. It's a meatless sauce.

Andy

BOBOBOnoBO® said:

Scott said:

Quoted message said:

no herbs, spices, or alliums?

Quoted message said:

Quoted message said:

maxine in ri

Quoted message said:

2 tbs olive oil

Good.

Quoted message said:

onion ?

Why onion? It's not just you, but so many people put onion in
*everything*.

Onion is good, and works and plays well with others.

Would you like my onion chutney recipe?

Cindy Hamilton

Quoted message said:

Onion is good, and works and plays well with others.

Only when cook...not raw. My father used to make mashed potatoes with
raw onions. Not Good!!

Quoted message said:

Would you like my onion chutney recipe?

Go ahead

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

I need some ideas on adjustments? I like my sauce a little thick.

Also going to use 1/4 (give or take) cup of Chianti.

Well, it's a no brainer... don't cut back on the dago red... omit the
water instead. I think 12 ounces of paste is too much, by at least
twice

Andy wrote on Thu, 28 Jun 2007 14:59:41 -0500:

??>> Scott wrote:
??>>
??>> One thing I almost forgot is I was looking at Olive
??>> Garden's recipe for spaghetti sauce (copykat.com) and
??>> noticed they use grape jelly. Has anyone try this?

A> Here's a recipe for marinara by Lidia Bastianich.

A>
http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

A> I saw her make this on her show and it looks absolutely
A> delicious. She did say the secret was to use the San Marzano
A> tomatoes ("makes all the difference"😉. It's a meatless
A> sauce.

Here is another one that only looks good but is my standard
marinara.

Marinara Pasta Sauce

Instructions

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

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,

½ 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 sauté 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.

6) At this point, if the fisherman have not been wasting
their time, sautéed fish (or chicken if they have) may be added.
Serve over spaghetti, gnocchi, polenta etc

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Andy said:

Here's a recipe for marinara by Lidia Bastianich.

http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

I saw her make this on her show and it looks absolutely delicious. She did
say the secret was to use the San Marzano tomatoes ("makes all the
difference"😉. It's a meatless sauce.

Andy

They do make a difference. That recipe is pretty much how I make
marinara only not so much basil and sometimes adding onion. I also like
the chunkiness by breaking the tomatoes up with your hands as she
described.

"Andy" <g> wrote in message news:[email hidden]...

Quoted message said:

Here's a recipe for marinara by Lidia Bastianich.

http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

I saw her make this on her show and it looks absolutely delicious. She did
say the secret was to use the San Marzano tomatoes ("makes all the
difference"😉. It's a meatless sauce.

Andy

Thanks for this marinara sauce, Andy. I've been using my take on Leone's for
a millyun years but I think I'll give this a try.

Felice

Andy g said:

Scott said...

Quoted message said:

Scott said:

In my spaghetti sauce I'm trying to find a good ratio of diced tomatoes,
sauce, paste and water.
Here's what I came up with so far (2lbs meat):
28oz diced tomatoes
12oz paste
8oz sauce
1 cup water

Quoted message said:

Quoted message said:

I need some ideas on adjustments? I like my sauce a little thick.

Quoted message said:

Quoted message said:

Also going to use 1/4 (give or take) cup of Chianti.

Quoted message said:

One thing I almost forgot is I was looking at Olive Garden's recipe for
spaghetti sauce (copykat.com) and noticed they use grape jelly.
Has anyone try this?

Here's a recipe for marinara by Lidia Bastianich.

http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

I saw her make this on her show and it looks absolutely delicious. She did
say the secret was to use the San Marzano tomatoes ("makes all the
difference"😉. It's a meatless sauce.

Andy- Hide quoted text -

- Show quoted text -

THANKS EVER SO! I have all the ingredients including the San Marzano
tomatoes; and basil ready to pick.

BTW, although red wine is my preference (not white), I cannot abide
any dish that includes red wine. Yes, I've wasted good wine in
recipes, too many to count.

To me, it gives a cloudy, musty taste that reduces everything to a
common taste. Yes, I have followed recipes calling for wine, used
good wine that I would drink.
It is just one of those tastes I don't like or order on the menu.
Dee Dee

On Jun 28, 5:04 pm, "James Silverton" <[email hidden]>

Quoted message said:

Andy wrote on Thu, 28 Jun 2007 14:59:41 -0500:

??>> Scott wrote:

??>>
??>> One thing I almost forgot is I was looking at Olive
??>> Garden's recipe for spaghetti sauce (copykat.com) and
??>> noticed they use grape jelly. Has anyone try this?

A> Here's a recipe for marinara by Lidia Bastianich.

A>http://leitesculinaria.com/recipes/cookbook/marinara_sauce.html

A> I saw her make this on her show and it looks absolutely
A> delicious. She did say the secret was to use the San Marzano
A> tomatoes ("makes all the difference"😉. It's a meatless
A> sauce.

Here is another one that only looks good but is my standard
marinara.

Marinara Pasta Sauce

Instructions

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

Quoted message said:

James Silverton
Potomac, Maryland

I love this book, James; the 1988 version. I checked this out at the
library maybe a year or so ago. Then I bought it.

I prefer it to his other books; but there is a new one I'd like to
purchase, but not in my price range yet.
"Guiliano Bugialli's Food of Naples and Campania"
Dee Dee

Scott said:

BOBOBOnoBO® said:

Scott said:

> no herbs, spices, or alliums?
> maxine in ri
2 tbs olive oil

Good.

Quoted message said:

onion ?

Why onion? It's not just you, but so many people put onion in
*everything*.

So do I, I just don't know how much yet but I'm not worry about that.

Quoted message said:

Quoted message said:

1 tbs oregano
1-2 tbs basil
2 tbs parsley ?

Try bay leaves instead of the 3 above.

How about a bay leave with the above 3

Quoted message said:

It's up to you. Personally I don't use bay, but you could (in
moderation). I'd nix the parsley though. It brings nothing to the
table AFAIC.

Quoted message said:

Quoted message said:

Quoted message said:

1-2 tsp sugar

No sugar.

Need sugar to reduce acidity.

Wait until you've added all the spices and tomato paste to make that
decision. There is nothing worse than sweet tomato sauce.

Quoted message said:

Quoted message said:

Also, omit the canned "sauce." Otherwise you are letting some food
conglomerate decide what "natural flavors" it should have.

That's what I'm pondering over the most.

Stick with the paste. You'll use it mainly to thicken your sauce.
I'd add the sugar after the paste because reduced tomatoes are sweet.
Tomato sauce doesn't bring anything to the table either, so don't
bother with it.... or use it as an extender.

Some people love garlic, some hate it.... I think there's never
enough, so a tomato sauce without garlic isn't complete for me.

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