Spaghetti sauce help!?!
I'm making spaghetti tonight - basic tomato sauce with ground beef, garlic, onions, etc!. Any suggestions that would make it amazing!? I'm hoping for that 'secret' ingredient!
Oh, and if I'm putting in fresh basil from our garden, do I do that at the start or just before serving!?
Thanks!Www@FoodAQ@Com
Oh, and if I'm putting in fresh basil from our garden, do I do that at the start or just before serving!?
Thanks!Www@FoodAQ@Com
Answers:
I always put a combination of Sweet and Hot Italian sausage in mine along with some crushed Italian seasonings, chili powder and crushed red pepper to taste to give it that 'Zing'!.
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2 tablespoons olive oil (you can use all olive oil or all butter, here)
2 tablespoons butter
2 tablespoons onion, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons carrot, finely chopped
3/4 pound minced or coarsely ground lean beef, veal or pork
salt
1/2 cup milk
1 cup dry white wine
1/8 teaspoon nutmeg
14 oz tinned Italian tomatoes (you can go up to 28 oz or 36 oz for more 'tomato' in the sauce), roughly chopped, with their juice - fresh tomatoes: see note at bottom
1 pound pasta: spaghetti, rigatoni, farfalle, fettucine, tagliatelli
Heaviest, deepest pot in your pantry!.
IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter!. Add the chopped onion and saute briefly over medium heat until just translucent!. Add the celery and carrot and cook gently for 2 minutes!.
ADD the minced beef, breaking it up with a fork!. Add salt to taste, stir, and cook only until the meat has lost its raw, red color!. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated!.
TURN the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated!. Stir frequently!.
WHEN the milk has evaporated, add the tomatoes and stir thoroughly!. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble!. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally!. Taste and check for salt!. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on!. But do finish cooking it in one day!.)
USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding!.
YOU can refrigerate for up to 3 days!. Freezes well!. You can make extra portions for later!.
The basil goes chopped at the end but you can also put some when cookingWww@FoodAQ@Com
2 tablespoons butter
2 tablespoons onion, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons carrot, finely chopped
3/4 pound minced or coarsely ground lean beef, veal or pork
salt
1/2 cup milk
1 cup dry white wine
1/8 teaspoon nutmeg
14 oz tinned Italian tomatoes (you can go up to 28 oz or 36 oz for more 'tomato' in the sauce), roughly chopped, with their juice - fresh tomatoes: see note at bottom
1 pound pasta: spaghetti, rigatoni, farfalle, fettucine, tagliatelli
Heaviest, deepest pot in your pantry!.
IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter!. Add the chopped onion and saute briefly over medium heat until just translucent!. Add the celery and carrot and cook gently for 2 minutes!.
ADD the minced beef, breaking it up with a fork!. Add salt to taste, stir, and cook only until the meat has lost its raw, red color!. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated!.
TURN the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated!. Stir frequently!.
WHEN the milk has evaporated, add the tomatoes and stir thoroughly!. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble!. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally!. Taste and check for salt!. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on!. But do finish cooking it in one day!.)
USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding!.
YOU can refrigerate for up to 3 days!. Freezes well!. You can make extra portions for later!.
The basil goes chopped at the end but you can also put some when cookingWww@FoodAQ@Com
Normally I add finely minced carrotts for texture, flavour and its an extender too!. I saute this up with the onions, beef, then I season it with salt, pepper, chopped fresh garlic, add in 2 tbs!. canned tommato paste, red wine, allspice, and as a secret ingredient, haha!.!.!.!.!.!.!.
butter and gorgonzola crumbles!. This makes the sauce super rich!.
For pasta pommadoro sauce!? 2 sticks butter, 1can of paste, fresh chopped garlic, onions, fresh basil leaves, olive oil, water or wine, depending on your taste!. I cook this down, adding in a bit of heavy cream, top it with fresh parmesan!.Www@FoodAQ@Com
butter and gorgonzola crumbles!. This makes the sauce super rich!.
For pasta pommadoro sauce!? 2 sticks butter, 1can of paste, fresh chopped garlic, onions, fresh basil leaves, olive oil, water or wine, depending on your taste!. I cook this down, adding in a bit of heavy cream, top it with fresh parmesan!.Www@FoodAQ@Com
I have always utilized canned tomatoes (doesn't hurt if it is an Italian bran added to the canned tomatoes!.) and I think garlic is the secret to a good sauce with everything you have listed above (with green peppers too)!. For something different try spinach for a Florentine taste to it!. also freshly grated Parmesan cheese on the sauce after you have plated!.
P!.S!. I agree with someone above, add the basil to the end!. Had a grand mother that would put either a touch of brown sugar or a few teaspoons of some type of jelly to it for an extra taste, it always wigged me out but I never could taste any sweetness to it!. Good luck!.Www@FoodAQ@Com
P!.S!. I agree with someone above, add the basil to the end!. Had a grand mother that would put either a touch of brown sugar or a few teaspoons of some type of jelly to it for an extra taste, it always wigged me out but I never could taste any sweetness to it!. Good luck!.Www@FoodAQ@Com
Stir some fresh basil into the sauce for simmering, then chop up some more and sprinlel it on top when you serve the sauce!.
I also add itallian seasoning, extra parsley (fresh or even dried), dried chives, garlic, onion, and granulated garlic!. Celery salt, a dab of butter, pinch of sugar, and salt and pepper!.
And sometimes I throw in a chicken bullion cube!.Www@FoodAQ@Com
I also add itallian seasoning, extra parsley (fresh or even dried), dried chives, garlic, onion, and granulated garlic!. Celery salt, a dab of butter, pinch of sugar, and salt and pepper!.
And sometimes I throw in a chicken bullion cube!.Www@FoodAQ@Com
I like to sometimes put cased sausage or tasso in my spaghetti when making it for friends!. I don't eat the meat; but it adds a nice touch and it is something that I can pick out rather than trying to pick around hamburger meat!. A "secret" ingredient that is a must for my spaghetti is!.!.!.!.!.!.!.!.!.honey! :)Www@FoodAQ@Com
I always put a little sugar in mine, to cut the acid of the tomato sauce!. I also use sun dried tomatoes, marinated in olive oil, and some red pepper flakes!.
I would put the basil in during the cooking process!.Www@FoodAQ@Com
I would put the basil in during the cooking process!.Www@FoodAQ@Com
Dash of Tabasco Sauce and 1/4 cup of tomato Ketchup!. The corn syrup in the ketchup is the amazing indgredient you seek!.
Basil added 1/2 hour before finished sauce!.Www@FoodAQ@Com
Basil added 1/2 hour before finished sauce!.Www@FoodAQ@Com
Sounds like you've got it all covered!. I like to add a pinch of pepper and some parmesean cheese to my tomato sauce!.!. And as for the basil, spread it on top of the dish after it is already served on the plate!.Www@FoodAQ@Com
Try putting a whole star anise into the sauce while it simmers!. Gives it a subtle 'depth of flavor' and doesn't overpower!. Just remember to remove it before serving!.Www@FoodAQ@Com
put a little italian seasoning in your sauce!.I sometimes add a little pizza sauce!. add your herb with your sauce!. also you may want to add a little parmesan cheese on top of your finished spaghetti!. enjoy!Www@FoodAQ@Com
Very finely chopped bell pepperWww@FoodAQ@Com
just "love"
lol
add basil at the endWww@FoodAQ@Com
lol
add basil at the endWww@FoodAQ@Com
try oregano and sprinkle some sugar!. good luck!.Www@FoodAQ@Com
if youre making your own sauce, make sure to add italian seasoning and simmer for at least an hour!. maybe adding a bayleaf!? remember to remove at the end!.Www@FoodAQ@Com