Spaghetti Sauce

On Thu, 28 Jun 2007 12:19:09 -0700, BOBOBOnoBO® <[email hidden]>

Quoted message said:

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

I'd use fresh basil if it was available - and lots of it... when using
all dried herbs, I use more oregano than basil.

--
See return address to reply by email

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.

..
Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

Dee Dee said:

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"

It is a lovely book! My brother gave it to me for Christmas last year.
Goomba

merryb said:

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.

.
Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

I also use a lot of parsley (Italian leaf, preferred) in my meatballs,
sauce, salads, etc. I think it makes a huge difference.

Goomba38 said...

Quoted message said:

merryb said:

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.

.
Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

I also use a lot of parsley (Italian leaf, preferred) in my meatballs,
sauce, salads, etc. I think it makes a huge difference.

Parsley also works a little magic in saffron rice.

Andy

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

Quoted message said:

Scott said:

BOBOBOnoBO® said:

On Jun 28, 1:35 pm, Scott <[email hidden]> wrote:
>> no herbs, spices, or alliums?
>> maxine in ri
> 2 tbs olive oil

Good.

> 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:

> 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.

I would call parsley the anti-meat.

One time I made the mistake of criticizing meatballs, seasoned with parsley,
in front of a group of vegetarians. It got pretty ugly.

W. Pooh (AKA Winnie P.)

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:

I think you meant to say "raise" the pH. The lower the pH, the more acidic.

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

Whoa.

Quoted message said:

8oz sauce

Huh?

Quoted message said:

1 cup water

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

Ya think?

Quoted message said:

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

Are the tomatoes fresh or canned? Canned bring a lot of water.
That plus the cup of water could explain your two-cans-of-paste
thing.

I go about half a can of paste per 14-oz can of tomatoes,
and let it cook down a bit.

The other thing you should do is add some of the water from
the cooked pasta to the sauce. 3-6 tbs per can of tomatoes.
The starch in that water will bind with the sauce and thicken
it up within a few minutes. Just enough time for the pasta
to sit in it and soak up sauce.

--Blair

Andy g said:

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.

I've used canned San Marzanos, and San Marzano passata
(puree), and while they're good, they're only as good
as a good batch of domestic tomatoes. They may be more
consistently good, but I've only used them a few times.

The last batch of cans of store-brand diced tomatoes I got
at the Safeway a few weeks ago have been as good as the
San Marzanos I've tried. And they cost a small fraction
as much.

--Blair

Scott said:

1-2 tsp sugar

If you need sugar, you have bad tomatoes.

--Blair

merryb said:

Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

This stuff makes sauce taste like sauce:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysitalianherb.html

--Blair

The Joneses said:

Perk this up with the mystery herb: 1 teaspoon fennel seed. It can go in

Yes! Sauce needs fennel seed! Give it a quick grind in a
mortar, or just crack it by rubbing a bunch in your fingers
(takes some tough fingers).

Quoted message said:

first if long cooking or sprinkle some fennel leaf herb on just a few
minutes before serving. Magic!

I've also been known to add a half tbs of balsamic vinegar.

--Blair

On Thu, 28 Jun 2007 21:32:23 -0400, Goomba38 <[email hidden]>

Quoted message said:

merryb said:

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.

.
Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

I also use a lot of parsley (Italian leaf, preferred) in my meatballs,
sauce, salads, etc. I think it makes a huge difference.

I can't agree less. The only parsley worth bothering with is parsley
freshly snipped from your garden (I grow both kinds and prefer "curly"
because it has more flavor) but I still don't think parsley has a
place in tomato sauce - although I do love it in white wine & butter
sauces.

--
See return address to reply by email

Christopher M. said:

I would call parsley the anti-meat.

One time I made the mistake of criticizing meatballs, seasoned with parsley,
in front of a group of vegetarians. It got pretty ugly.

Now *that's* funny! Why would vegetarians have anything to say at all
to your criticism about the composition of a meat product?

--
See return address to reply by email

sf said:

but I still don't think parsley has a place in tomato
sauce - although I do love it in white wine & butter
sauces.

A restaurant near here serves a wonderful revisited "arrabbiata": they
sautee some chopped garlic in olive oil then add tomato sauce, red hot
peppers, black ground pepper and parsley, and cook it about half an hour. It
goes against the belief that parsley should never be cooked (somebody
believes it is even hazardous for health), but it is simply wonderful.
--
Vilco
Think pink, drink rose'

Scott said:

Quoted message said:

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

Only when cook...not raw.

I'm that way about green peppers. Raw, please, or only lightly
sauteed.
Cooked to a khaki mush? No thanks.

Quoted message said:

My father used to make mashed potatoes with raw onions. Not Good!!

Quoted message said:

Would you like my onion chutney recipe?

Go ahead

Raw Onion Chutney

1 jumbo sweet onion, chopped finely
2 tablespoons white vinegar
1 tsp red chile powder (e.g., cayenne)
salt to taste

Add the vinegar to the onions. (You may prefer to hold back on some
of the
vinegar until you see how much you like in this dish.) Mix in the
chile and salt. Put mixture in refrigerator for an hour or four to
meld flavors.

This chutney doesn't keep well; try to use it in a few days.

Cindy Hamilton

Quoted message said:

Are the tomatoes fresh or canned? Canned bring a lot of water.
That plus the cup of water could explain your two-cans-of-paste
thing.

Hunts canned diced tomatoes.

Quoted message said:

The other thing you should do is add some of the water from
the cooked pasta to the sauce. 3-6 tbs per can of tomatoes.
The starch in that water will bind with the sauce and thicken
it up within a few minutes. Just enough time for the pasta
to sit in it and soak up sauce.

I never heard that before but I'm going to try it.

Here's what I'm going to do then, start out with 28oz tomatoes
(undrained) and 6oz paste then make any adjustments if needed after an
hour or so. I would add more paste before adding canned sauce which is
my last resort.

Quoted message said:

Raw Onion Chutney

1 jumbo sweet onion, chopped finely
2 tablespoons white vinegar
1 tsp red chile powder (e.g., cayenne)
salt to taste

Add the vinegar to the onions. (You may prefer to hold back on some
of the
vinegar until you see how much you like in this dish.) Mix in the
chile and salt. Put mixture in refrigerator for an hour or four to
meld flavors.

This chutney doesn't keep well; try to use it in a few days.

Cindy Hamilton

At least the vinegar will soften up the onion.
What can I use this on? It doesn't look like it can be enjoy alone.

Blair P. Houghton said:

merryb said:

Sorry, I have to disagree with that. Parsley adds a lot of flavor,
surprisingly. My grandma made the best sauce in the world, and her
secret(at least one of them) was parsley, lots of it. This was a
subject when I first started posting here, and Bob Pastorio
recommended using the stems as they had more flavor. So when I make
sauce, I use the whole bunch.

This stuff makes sauce taste like sauce:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysitalianherb.html

--Blair

Just to offer another opinion; this was included as free in a package
I ordered. I never liked it; I used it several ways. The last times
I used it in bread and pizza dough. It just didn't sit right with
me. Sort of like Emeril's first -or last- -or only - seasoning.
There is something that reminds me of 'swill.' But I don't want to
argue with those who like Emeril's; they can offer there own
testimonials. ;-))
Dee Dee

Blair P. Houghton said:

The Joneses said:

Perk this up with the mystery herb: 1 teaspoon fennel seed. It can go in

Yes! Sauce needs fennel seed! Give it a quick grind in a
mortar, or just crack it by rubbing a bunch in your fingers
(takes some tough fingers).

Quoted message said:

first if long cooking or sprinkle some fennel leaf herb on just a few
minutes before serving. Magic!

I've also been known to add a half tbs of balsamic vinegar.

--Blair

I love fennel seed in spaghetti 'sometimes.' A girl years ago invited
me to her home where they were all FROM Chicago. I wondered what that
wonderful different taste was. She said that people from Chicago use
fennel in their Spaghetti Sauce. That's always stuck in my mind, but
never have I heard it since.
Dee Dee