Maury Ballstein Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 10:47 AM, Philly McButterpants said: Chunky and flavorful.... Adele ?
row_33 Posted August 3, 2017 Posted August 3, 2017 Was at a an accounting few years with a Sicilian family of sisters in the secretary pool, I'm afraid to say anything even 15 years later because they'd attack it as Ragu and cake-eating bilge water.
Johnny Hammersticks Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 3:55 AM, Just Jack said: My parents used to make sauce from their own tomato's they would grow. I've never found any jar/can type sauce that even comes close to how theirs tasted. My grandmother gave me her recipe and I have tried 10-15 times to make it. It tastes pretty good, but I can't seem to make it nearly as good as hers. The tricky part is there is just a list of ingredients...no measurements. She just knew how much of everything from making it a zillion times. My grandma made her "tomato gravy" at least once a week always on Monday.
SlimShady'sSpaceForce Posted August 3, 2017 Posted August 3, 2017 My wife makes her own (she learned how to make it from my mother) Pops made a mistake once and said the my wifes was better than mom's
Mark Vader Posted August 3, 2017 Posted August 3, 2017 My mom makes a spaghetti sauce that she slow cooks for about 6-8 hours. I've never attempted to make it, but it's very good.
BringMetheHeadofLeonLett Posted August 3, 2017 Posted August 3, 2017 Make my own pesto and alfredo... make my own red too, but really like using Pomi marimara as a base as well, if not more. 6 in 1 ground tomatoes are fantastic as well... and we're slowly going through some pesto from Cinque Terra.
Greybeard Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 2:35 PM, Johnny Hammersticks said: My grandmother gave me her recipe and I have tried 10-15 times to make it. It tastes pretty good, but I can't seem to make it nearly as good as hers. The tricky part is there is just a list of ingredients...no measurements. She just knew how much of everything from making it a zillion times. My grandma made her "tomato gravy" at least once a week always on Monday. That's because you aren't a grandma. In my family it is the meatballs. No one seems to be able to duplicate my grandmother's. Happiness was a day at school when lunch was a meatball sandwich. Until now I had forgotten the experience.
IDBillzFan Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 11:12 AM, Kirby Jackson said: If I want sauce I'm either going to a restaurant that I trust or committing the 10 hours that it takes me to make a pot. That's one thing that I'm extremely picky about. You really don't need sauce to cook for 10 hours. Some, yes, like a bolognese. But you can make an amazing spaghetti sauce in just a coupleathree hours and avoid all the processed sugar-filled crap from the store. Here's my gig... Slice up a pound of Italian sausage and saute it over medium high heat in olive oil in a large sauce pan. Cook them well and let them brown the bottom of the pan. When they're done, pull them out and add in one diced onion and one diced head of garlic (just put them together in the Cuisinart. And yeah, the whole head of garlic.) Use the moisture from the onions to scrape up all the brown bits, and after few minutes add an 8 oz can of tomato paste. (Personally I like the concentrated paste in a tube.) Once the past is warmed through with the onions and garlic, add a cup of dry red wine and bring it to a boil to burn off the alcohol while continuing to stir up the ingredients. As the red wine starts to reduce, stir in two to three 28 oz cans of crushed San Marzano tomatoes. This is my go to. While that cooks, brown the ground beef. After 30 minutes, add the sliced sausages and (drained) ground beef into the sauce. Keep low heat and stir frequently for another 60-90 minutes. Just before serving, chiffonade some fresh basil leaves and stir them in.
mead107 Posted August 3, 2017 Author Posted August 3, 2017 On 8/3/2017 at 10:26 PM, LABillzFan said: You really don't need sauce to cook for 10 hours. Some, yes, like a bolognese. But you can make an amazing spaghetti sauce in just a coupleathree hours and avoid all the processed sugar-filled crap from the store. Here's my gig... Slice up a pound of Italian sausage and saute it over medium high heat in olive oil in a large sauce pan. Cook them well and let them brown the bottom of the pan. When they're done, pull them out and add in one diced onion and one diced head of garlic (just put them together in the Cuisinart. And yeah, the whole head of garlic.) Use the moisture from the onions to scrape up all the brown bits, and after few minutes add an 8 oz can of tomato paste. (Personally I like the concentrated paste in a tube.) Once the past is warmed through with the onions and garlic, add a cup of dry red wine and bring it to a boil to burn off the alcohol while continuing to stir up the ingredients. As the red wine starts to reduce, stir in two to three 28 oz cans of crushed San Marzano tomatoes. This is my go to. While that cooks, brown the ground beef. After 30 minutes, add the sliced sausages and (drained) ground beef into the sauce. Keep low heat and stir frequently for another 60-90 minutes. Just before serving, chiffonade some fresh basil leaves and stir them in. Sounds good
IDBillzFan Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 9:59 PM, Greybeard said: That's because you aren't a grandma. In my family it is the meatballs. No one seems to be able to duplicate my grandmother's. Happiness was a day at school when lunch was a meatball sandwich. Until now I had forgotten the experience. Good meatballs are unbeatable. I make mine two parts ground beef to one part ground veal and one part ground pork (other ingredients, obviously). Make them large, fry them on the stove and finish them in sauce. I eat them like Adam Sandler in "The Wedding Singer."
Azalin Posted August 3, 2017 Posted August 3, 2017 I usually use the basic Ragu sauce, but I make a meat sauce out of it adding ground chuck, diced onion and bell pepper, crushed garlic, and a generous blast of red wine. Alfredo is way too easy to make to even consider buying it - and fresh Alfredo tastes so much better.
Maury Ballstein Posted August 3, 2017 Posted August 3, 2017 (edited) 50/50 ground beef and johnsonville italian sausage makes a mean meatball. Edited August 3, 2017 by Maury Ballstein
KD in CA Posted August 3, 2017 Posted August 3, 2017 On 8/2/2017 at 11:51 PM, Maury Ballstein said: https://www.raos.com The best by far. Messed up a few dishes with other sauces and try to stick with this No question, love the Raos. Unless you married an Italian girl, that's the tops.
Jauronimo Posted August 3, 2017 Posted August 3, 2017 On 8/3/2017 at 11:50 PM, KD in CA said: No question, love the Raos. Unless you married an Italian girl, that's the tops. They can cook, but don't ask them to do the dishes.
Augie Posted August 4, 2017 Posted August 4, 2017 On 8/3/2017 at 10:26 PM, LABillzFan said: You really don't need sauce to cook for 10 hours. Some, yes, like a bolognese. But you can make an amazing spaghetti sauce in just a coupleathree hours and avoid all the processed sugar-filled crap from the store. Here's my gig... Slice up a pound of Italian sausage and saute it over medium high heat in olive oil in a large sauce pan. Cook them well and let them brown the bottom of the pan. When they're done, pull them out and add in one diced onion and one diced head of garlic (just put them together in the Cuisinart. And yeah, the whole head of garlic.) Use the moisture from the onions to scrape up all the brown bits, and after few minutes add an 8 oz can of tomato paste. (Personally I like the concentrated paste in a tube.) Once the past is warmed through with the onions and garlic, add a cup of dry red wine and bring it to a boil to burn off the alcohol while continuing to stir up the ingredients. As the red wine starts to reduce, stir in two to three 28 oz cans of crushed San Marzano tomatoes. This is my go to. While that cooks, brown the ground beef. After 30 minutes, add the sliced sausages and (drained) ground beef into the sauce. Keep low heat and stir frequently for another 60-90 minutes. Just before serving, chiffonade some fresh basil leaves and stir them in. I very rarely make a sauce like this, but I'm tempted to try this one for the hell of it. It sounds really good, and it would give me an excuse to finish the bottle of wine (and maybe the one that came home with it... ).
/dev/null Posted August 4, 2017 Posted August 4, 2017 On 8/3/2017 at 2:24 PM, PromoTheRobot said: I like plain old 99¢ Hunts in a can. On 8/3/2017 at 8:58 PM, RaoulDuke79 said: Old school Ragu Costco 3 pack. Hunts/Ragu/Prego mixes well with a can of Rotel
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