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    Pasta Sauce.

    So I admit it. I cheat. I take a can of Primo Hot n' Spicey pasta sauce and add things to it. A can of drained Aylmer diced tomatoes, fresh oregano pieces grown outside my door, fresh sliced mushrooms, chopped white onion, salt and white pepper and three small cloves of minced garlic. Along with some lean ground beef. That's my sauce for spaghetti, penne, lasagna etc.

    My momma was not Italian and my father the farmer liked only meat and potatoes with vegetable, lol. David is British - you know - the bangers and mushy peas bit ..

    So ... how do you make pasta sauce from scratch?
    Roses are red. Tacos are enjoyable. Don't blame immigrants, because you're unemployable.

    T-11 Flaccid Paraplegic due to TM July 1985 @ age 12

    #2
    Lynnifer.....thats not made from scratch????? I thought if you opened the jar it is considered home made..LOL I make it the same way.
    T12-L2; Burst fracture L1: Incomplete walking with AFO's and cane since 1989

    My goal in life is to be as good of a person my dog already thinks I am. ~Author Unknown

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      #3
      Use to make it from scratch, but now I do pretty much what you do Lynnifer, I start with Don Pepino base and add fresh minced garlic, basil, oregano, and splenda. I dont add meat or pork as all of our sauce goes on meatball, sausage and chicken parmgiana subs and such (I own a deli)

      The reason I stopped making scratch was because it took 12-13 hours to simmer and then you had to use a sieve to strain. I used a 10 gallon pot to make it and it would last about 2 weeks. Its also cheaper to do what I'm doing now, as I dont have to use 12-13 hours of natural gas to simmer and I'm happy with the taste.

      I'll post the recipe for scatch, its at the store.


      JimmyMack
      JimmyMack
      Member: New Jersey Commission on Spinal Cord Reasearch
      http://www.state.nj.us/health/spinalcord/index.shtml

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        #4
        lynn take it from a italain girl lol ...first i always use redpack crushed tomato sauce. If you cant find redpack use any brand this has a italain name. take 1 onion med size cut up small get a pot put olive oil in it cover the bottom of pot with the oil make it get hot then add onion. Make onion get soft [mushy] dont burn it.then add can of sauce blend 2 cloves of garlic with parsley and add that to the sauce. let cook at least half hour always stirring it then add fresh basil 2 leaves and let simmer for 15 minn. more. Keep flame on low. any questions just ask anty
        Be always determined in Life and Love

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          #5
          You're almost there- here's how I do it, but I'm not Italian
          chop an onion and a bell pepper, then cook over medium heat for a few minutes, until they get soft, but not browned. Add your garlic and meat (I use a mix of ground beef and an Italian sausage or two.) Brown the meat, then add some tomato sauce and your diced tomatoes. Season to taste with oregano, rosemary (just a little), a bay leaf, some thyme, or a good palmful of Italian herbs from a jar. If you like heat, add a little bit of red pepper. Simmer for a bit, and if it's too thin, add some tomato paste. This is when you get the grease off the top. It sounds like you're using the canned stuff in place of plain old tomato sauce. I use just sausage if I'm making lasagna (AKA the easiest company dish I know).
          For lasagna, layer sauce, noodles, cheese til the pan's full, bake until the middle bubbles (about 45 minutes at 350*), take it out and let set for about fifteen minutes before serving. For cheese, I use ricotta mixed with an egg and some parsley, some Italian cheese mix, and extra parmesan. End your layers with sauce, then some parm on top. Salad and garlic bread, and you can get away with something like sorbet for dessert, and everyone thinks you're another Rachel Ray.

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            #6
            I sit here with sticky garlic fingers and white onion tears ... 13hrs!?!?

            It's got to be good ... I like your recipe Anty and am going to try that. I like your lasagna receipe too lass ... sounds great!
            Roses are red. Tacos are enjoyable. Don't blame immigrants, because you're unemployable.

            T-11 Flaccid Paraplegic due to TM July 1985 @ age 12

            Comment


              #7
              Here's how a real cheater does it:

              "Chef Boy-Howdy Spaghetti sauce"

              1 lb ground chuck
              1 small green bell pepper, chopped
              1 medium onion, chopped
              1 can Del Monte diced tomatos w/basil & garlic
              1 can crushed tomatos
              1 jar sliced mushrooms
              1 jar Ragu pizza sauce
              salt & pepper, garlic powder to taste
              1 teaspoon sugar

              brown ground beef with onion, bell pepper
              add tomatos, seasoning, mushrooms
              simmer 20 mins

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                #8
                lynnifer...

                i'll have to get back with u on this one...i never write down what i do. i guess i got that from mom...lol i've got a good sauce...or at least that's what some friends and family have told me.
                and in the end it's not the years in your life that count it's the life in your years. abraham lincoln

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                  #9
                  ok lynnifer it wasn't that hard...i just needed the size of cans i used.

                  4 x 14 1/2 oz delmonte stewed tomatoes w/ basil, garlic & oregano
                  2 x 15 oz contadina sauce
                  4 x 6 oz contadina paste w/ roasted garlic
                  1 lb. hamburger
                  3 lbs. sweet italian sauage ( the guys love italian sausage )
                  3 tablespoons italian seasoning...i use mccormick
                  1 tablespoon garlic powder
                  3 tablespoons parmesan
                  1 tablespoon sugar
                  1 sprinkle baking soda
                  olive oil
                  fill cans of paste w/ water after emptying to clean all out

                  i like to use the paste and stewed tomatoes w/ the seasoning added already. it really does add a kick to the sauce, but if u prefer a milder sauce go w/ the plain.

                  the largest pot u've got if i'm gonna go through doing this i want to at least have some to freeze for other meals. pour small amount of olive oil to brown sausage in pot. once browned remove and set to side. now take hamburger and brown. u might want to drain some of the oil off from the meats...but leave some for sauce in pot. then add all sauces and paste. when pouring in the stewed tomatoes u should crush w/ hand...yes it's messy. now add seasoning...italian, garlic & parm. bring to slight boil...u don't want to burn the sauce so watch carefully. after u've brought to boil add sugar and baking soda. baking soda takes the acid out of the sauce...just a sprinkle. it will bubble so don't freak stir good...now add sausage. sit back and relax stirring occasionally.
                  Last edited by stormie427; 14 Jul 2006, 9:08 AM. Reason: forgot the water
                  and in the end it's not the years in your life that count it's the life in your years. abraham lincoln

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                    #10
                    bump!
                    "The world will not perish for want of wonders but for want of wonder."
                    J.B.S.Haldane

                    Comment


                      #11
                      My sister has an abundance of tomatoes from her garden. I already gave her a salsa recipe.

                      She wants a good chile recipe? Anyone? Anyone? lol

                      What else could she do with those tomatoes? I'm scowering the net looking for Gordon Ramsey and tomatoes. lol Neither one of us would know how to 'save and store' them safely and properly.
                      Roses are red. Tacos are enjoyable. Don't blame immigrants, because you're unemployable.

                      T-11 Flaccid Paraplegic due to TM July 1985 @ age 12

                      Comment


                        #12
                        Speaking of Lobster Supper...

                        Fresh Tomatoes... Lucky!

                        For a very quick, light and simple sauce, have you ever just chopped and tossed fresh tomatoes with your favorite seafood - like fresh shrimp, scallops, lobster, or squid/octopus, etc, and sautéed it in pan? Just minimal seasoning is necessary with fresh seafood, and ready in minutes.

                        Also, try sliced tomatoes layered with sliced fresh mozzarella cheese and basil leaf. Lightly drizzle with olive oil (plain or seasoned - eg. with garlic). This is good alone or atop your favorite bread - like french or sourdough fresh or toasted (can lightly coat bread with oil/garlic instead, if preferred).

                        Or just snack on tomatoes raw! Yummm

                        Comment


                          #13
                          How's the squash crop? Sliced squash, any kind, layered w/ sliced tomatoes, top w/ basil and a good parmesan or romano, bake a while. Or simmer tomatoes w/ okra.

                          What's that cold tomato soup? Made with chunky veggies? Mom used to make it, it's awesome. senior moment here, what's it called?
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                          Does This Wheelchair Make My Ass Look Fat?

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                            #14
                            Originally posted by chick
                            Or just snack on tomatoes raw! Yummm
                            Yeah! With a little salt or Jane's Krazy Mixed-Up Salt, of course, for me.

                            Lynnifer, I buy jarred pasta sauce and add stuff, too. Sometimes it doesn't need much to perk it up, like red pepper flakes, some garlic, fresh mushrooms, etc, etc.

                            A quick, easy dish: some pasta sauce, pasta (not too much) and some frozen shrimp (cooked, peeled, tailless). Cook it all up, adding some of the aforementioned red pepper flakes and garlic, and you're good to go. If you use a garden-style pasta sauce, it should be lower in calories but still very tasty. I love me some shrimp!

                            Comment


                              #15
                              Originally posted by chick
                              Speaking of Lobster Supper...

                              Fresh Tomatoes... Lucky!

                              For a very quick, light and simple sauce, have you ever just chopped and tossed fresh tomatoes with your favorite seafood - like fresh shrimp, scallops, lobster, or squid/octopus, etc, and sautéed it in pan? Just minimal seasoning is necessary with fresh seafood, and ready in minutes.

                              Also, try sliced tomatoes layered with sliced fresh mozzarella cheese and basil leaf. Lightly drizzle with olive oil (plain or seasoned - eg. with garlic). This is good alone or atop your favorite bread - like french or sourdough fresh or toasted (can lightly coat bread with oil/garlic instead, if preferred).

                              Or just snack on tomatoes raw! Yummm
                              I had something similar at a restaurant: sliced raw tomatoes topped with buffalo mozarella and drizzled with balsamic vinegar, yum.

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