I am making a tomato sauce for lasagna....?!
and i haven't really made a tomato sauce before!. I have 3 cans of tomato sauce or 84 fl oz and i have chopped one large onion and am current pan frying them a bit to make them opaque i have also but about 10 cloves of garlic (i love garlic) i don't have any bay leaves :S is that a crime!? also i have put in about 2 large teaspoons of oregano and 2 teaspoons of basil is that enough or too much!.!.!. not that i can do much about it being too much!.!.!.!. Can i add a bit of red wine!? and is there anything that i am missing that i should know about and is standard!?
Thanks a ton!Www@FoodAQ@Com
Thanks a ton!Www@FoodAQ@Com
Answers:
You are doing pretty well with all that!. Adding red wine is a good idea, do not use tomato paste unless you also add just a little vinegar!. Let it simmer for a while and taste it -- it it has a 'metallic' taste, add just a little red wine vinegar!. If you use a good wine (if you would not drink the wine, why would you cook with it -- do not use 'cooking wine'), that might smooth out the flavor of the tomatoes!.
Don't worry - you can always correct the sauce after it has simmered for a while!. If it tastes like it is missing something, sniff herbs or taste spices to see if that 'feels!?' like what is missing!.
Have funWww@FoodAQ@Com
Don't worry - you can always correct the sauce after it has simmered for a while!. If it tastes like it is missing something, sniff herbs or taste spices to see if that 'feels!?' like what is missing!.
Have funWww@FoodAQ@Com
I don't do bay leaves, or basil!.
here is how I make my sauce!.
Sauce
2 large cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can diced mushrooms
salt, pepper, oregano, thyme, rosemary, dash of chili powder,
(Chili powder just gives it a hint of flavor)
1 onion dice
3 cloves garlic diced
2 teaspoon sugar
(add spices to taste!. everyone is different!. I just sprinkle, taste, sprinkle, taste, until it taste prefect to me!.)
Www@FoodAQ@Com
here is how I make my sauce!.
Sauce
2 large cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can diced mushrooms
salt, pepper, oregano, thyme, rosemary, dash of chili powder,
(Chili powder just gives it a hint of flavor)
1 onion dice
3 cloves garlic diced
2 teaspoon sugar
(add spices to taste!. everyone is different!. I just sprinkle, taste, sprinkle, taste, until it taste prefect to me!.)
Www@FoodAQ@Com
Sounds like you're on track! You can add anything you like to tomato sauce!. Fresh veggies, roasted veggies, pepperoni, assorted cheeses, maybe even a little cream!. To counter balance the acidity from the tomatoes add a tablespoon or two of sugar!. As for your herbs, add a little and do a taste test!. You can always add more!. Www@FoodAQ@Com
yes add the wine after the garlic but b-4 the tomatoes but what you are missing is tomato paste which should be added and "fried" a little b-4 the red wine also cut down on the spices start with 1 tsp!. of each-you can always add more don't forget salt and pepper and a little sugar if necessary after simmering for atleast 1 hr!. good luck and enjoy your lasagnaWww@FoodAQ@Com
You should add some paste to help thicken the saucs!. 10 cloves is an awful lot of garlic!. Bay leaves are good for corned beef and beef stew not so much for tomato sauce!.
Simmer real low and don't scrape the crust from the sides into the sauce!. Don't burn its the worst you can do to it!. Generally you get the tomatoes hot first and add green seasonings after an hour or two!.
Good luck
Www@FoodAQ@Com
Simmer real low and don't scrape the crust from the sides into the sauce!. Don't burn its the worst you can do to it!. Generally you get the tomatoes hot first and add green seasonings after an hour or two!.
Good luck
Www@FoodAQ@Com
No bay leaves and no onion!. Use a couple of tablespoons of olive oil, use a large can (28 oz) crushed tomatoes and small can of tomato paste!. Use about 4 large cloves of garlic!. Basil is good but I would leave out the oregano!. Brown a pound of ground meat loaf mix, drain and add to the sauce!. I don't use wine in my sauce either!.Www@FoodAQ@Com
Since you are making sauce for lasagna and you opted not to put chop meat in it is OK!.
I would not add red wine - too much acid between the tomatoes and the wine!. Your recipe is fine and I love the 10 garlic cloves!. I too use a lot of garlic!.Www@FoodAQ@Com
I would not add red wine - too much acid between the tomatoes and the wine!. Your recipe is fine and I love the 10 garlic cloves!. I too use a lot of garlic!.Www@FoodAQ@Com
That is about right if you are going to add red wine do it before you put the sauce in!.!.!.also if you are making the lasagna with meat you might consider browning the meat with the onions it will give the sauce great flavor!Www@FoodAQ@Com
Sounds just fine!. I often put wine in tomato sauce, and you can put as much garlic in as you like!. For that much tomato, though, I'd use a bit more onion and basil than that!. Www@FoodAQ@Com
taste it, experiment a little at a time, see what tastes good to you, you might stumble upon something new and great!. but obviously use your own judgment, like dont put chocolate or anything in it lol Www@FoodAQ@Com
You are doing great add the wine if you would like but let boil back down so as not too runny-also I always add a spoonful of sugar it takes out the bite!.Www@FoodAQ@Com
Don't use bay leaves in tomato sauce! Yours is fine--a little red wine is great but don't make the sauce too soupy for lasagna!. Yum, are we all invited!?!?Www@FoodAQ@Com
I would add a TBS of sugar, it will cut the acidity of the tomato sauce!. Other than that, you sound okay! Www@FoodAQ@Com
Yes, add wine but not too much and a teaspoon of sugarWww@FoodAQ@Com
all of the above and tomato paste as well!.!.!.cooked in a dry pot first to get rid of the raw tomato flavorWww@FoodAQ@Com
hmmmm I'm getting hungry now Www@FoodAQ@Com
Lasagna with Meat Tomato Sauce
1!. tablespoon olive oil
2!. 1 medium onion, chopped fine
3!. 6 medium cloves garlic, minced or pressed through garlic press
4!. 1/3 pound ground beef chuck
5!. 1/3 pound ground veal (see note)
6!. 1/3 pound ground pork
7!. 1/2 teaspoon table salt
8!. 1/2 teaspoon ground black pepper
9!. 1/4 cup heavy cream
10!. 1 (28 ounce) can tomato puree
11!. 1 (28 ounce) can diced tomatoes, drained
12!. 15 ounces ricotta cheese (whole milk or part skim)
13!. 2 1/2 ounces grated Parmesan cheese
14!. 1/2 cup chopped fresh basil
15!. 1 large egg, lightly beaten
16!. 1/2 teaspoon table salt
17!. 1/2 teaspoon ground black pepper
18!. 12 no-boil lasagna noodles
19!. 16 ounces whole milk mozzarella, shredded
1!. Adjust oven rack to middle position and heat oven to 375 degrees F!.
2!. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes!. Add garlic and cook until fragrant, about 2 minutes!. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes!. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes!. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside!. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna!.)
3!. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside!.
4!. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce!. Place 3 noodles on top of sauce!. Drop 3 tablespoons ricotta mixture down center of each noodle!. Level by pressing flat with back of measuring spoon!. Sprinkle evenly with 1 cup shredded mozzarella!. Spoon 1 1/2 cups meat sauce evenly over cheese!.
5!. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times!. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan!. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna!. Bake 15 minutes, then remove foil!. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer!. Cool lasagna about 10 minutes; cut into pieces and serve!.
Yield: 6 servings
Www@FoodAQ@Com
1!. tablespoon olive oil
2!. 1 medium onion, chopped fine
3!. 6 medium cloves garlic, minced or pressed through garlic press
4!. 1/3 pound ground beef chuck
5!. 1/3 pound ground veal (see note)
6!. 1/3 pound ground pork
7!. 1/2 teaspoon table salt
8!. 1/2 teaspoon ground black pepper
9!. 1/4 cup heavy cream
10!. 1 (28 ounce) can tomato puree
11!. 1 (28 ounce) can diced tomatoes, drained
12!. 15 ounces ricotta cheese (whole milk or part skim)
13!. 2 1/2 ounces grated Parmesan cheese
14!. 1/2 cup chopped fresh basil
15!. 1 large egg, lightly beaten
16!. 1/2 teaspoon table salt
17!. 1/2 teaspoon ground black pepper
18!. 12 no-boil lasagna noodles
19!. 16 ounces whole milk mozzarella, shredded
1!. Adjust oven rack to middle position and heat oven to 375 degrees F!.
2!. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes!. Add garlic and cook until fragrant, about 2 minutes!. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes!. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes!. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside!. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna!.)
3!. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside!.
4!. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce!. Place 3 noodles on top of sauce!. Drop 3 tablespoons ricotta mixture down center of each noodle!. Level by pressing flat with back of measuring spoon!. Sprinkle evenly with 1 cup shredded mozzarella!. Spoon 1 1/2 cups meat sauce evenly over cheese!.
5!. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times!. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan!. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna!. Bake 15 minutes, then remove foil!. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer!. Cool lasagna about 10 minutes; cut into pieces and serve!.
Yield: 6 servings
Www@FoodAQ@Com
NO, Bay leaves in ITALIAN Sauce!!! NO Rosemary, either!
Oregano should be added close to the END and DEFINITELY "NOT" 2 large Teaspoons!.!.!.!.Oregano is a 'bitter' herb ! (I'd use 1/2 teaspoon for 84ozs!.)
Red Wine is fine, Browned to Golden-Garlic, Sweet Basil or FRESH, an Onion, (I wouldn't overdo the Onions) Red ground Pepper for ZEST!!.!.!.!.!.!.
1/2 teaspoon Sugar to take away the 'sharp taste' of Tomato acidity!.(you can add the sugar while Browning the Garlic!.)
No meat!? If so Brown the Meat also!.!.!.!.Get Sauce going for a bit then add the Meat!.
p!.s!. A small can of Tomato 'Paste' helps (w/ 1/4 of the can of Water) 'thicken' the Sauce (Gravy)Www@FoodAQ@Com
Oregano should be added close to the END and DEFINITELY "NOT" 2 large Teaspoons!.!.!.!.Oregano is a 'bitter' herb ! (I'd use 1/2 teaspoon for 84ozs!.)
Red Wine is fine, Browned to Golden-Garlic, Sweet Basil or FRESH, an Onion, (I wouldn't overdo the Onions) Red ground Pepper for ZEST!!.!.!.!.!.!.
1/2 teaspoon Sugar to take away the 'sharp taste' of Tomato acidity!.(you can add the sugar while Browning the Garlic!.)
No meat!? If so Brown the Meat also!.!.!.!.Get Sauce going for a bit then add the Meat!.
p!.s!. A small can of Tomato 'Paste' helps (w/ 1/4 of the can of Water) 'thicken' the Sauce (Gravy)Www@FoodAQ@Com
I don't know that much about cookingWww@FoodAQ@Com
oh can i come over!?
i only think u should put meat in it no onions and not tomato chunksWww@FoodAQ@Com
i only think u should put meat in it no onions and not tomato chunksWww@FoodAQ@Com