Tilted Forum Project Discussion Community - View Single Post - What's the secret to a good spaghetti recipe?

toid333 · 09-07-2004, 03:45 PM

Holy Crap are all these recepies suckie.

OK Try this one for a good Marinara sauce (no meat). This is a Newark, New Jersey Recipe that my Italian Grandmother taught me.

Saute 1/2 a chopped but not too fine onion in a few table spoons of olive oil along with 4 or 5 cloves of garlic (not heads, cloves). When the onions turn translucent, take them and empty them into a pot with the oil in the pan. Now add 2 cans of Curshed tomatoes (the good italian kind like Pope or Tuttarosa) Now add 1/2 can of tomato paste and now turn on the heat. Put about 1/2 tsp of salt, Now add about 2 good pinches of dried parsley and a big palms worth of basil. Make sure you crush the basil between your hands, it brings out the flavor more. Cook an hour or so.

If you want to add meat, get some good Italian sausage and brown in the pan that you cooked the onions in. DO NOT Poke the sausage or you will loose all the good juices. Use tongs and add to your sauce. Which is now called Gravy - Every Italian knows you cant have garvy with out meat. If you want you can also put in a 1/2 stick of pepperoni that will add some zing to it or even a piece of pork or beef that has already been browned. You can also add mushrooms if you would like but do not add them in too early or they will shrivel up. Now if you want meatballs, I can't tell you that or I would have to kill you or myself. Its a family secret.

Lastly - No matter what anyone tells you, NEVER ADD OREGANO to your sauce. Only Non-Italians add oregano. Oregano is for Pizza or salad.

09-07-2004, 03:45 PM	#13 (permalink)
toid333 Loser	Holy Crap are all these recepies suckie. OK Try this one for a good Marinara sauce (no meat). This is a Newark, New Jersey Recipe that my Italian Grandmother taught me. Saute 1/2 a chopped but not too fine onion in a few table spoons of olive oil along with 4 or 5 cloves of garlic (not heads, cloves). When the onions turn translucent, take them and empty them into a pot with the oil in the pan. Now add 2 cans of Curshed tomatoes (the good italian kind like Pope or Tuttarosa) Now add 1/2 can of tomato paste and now turn on the heat. Put about 1/2 tsp of salt, Now add about 2 good pinches of dried parsley and a big palms worth of basil. Make sure you crush the basil between your hands, it brings out the flavor more. Cook an hour or so. If you want to add meat, get some good Italian sausage and brown in the pan that you cooked the onions in. DO NOT Poke the sausage or you will loose all the good juices. Use tongs and add to your sauce. Which is now called Gravy - Every Italian knows you cant have garvy with out meat. If you want you can also put in a 1/2 stick of pepperoni that will add some zing to it or even a piece of pork or beef that has already been browned. You can also add mushrooms if you would like but do not add them in too early or they will shrivel up. Now if you want meatballs, I can't tell you that or I would have to kill you or myself. Its a family secret. Lastly - No matter what anyone tells you, NEVER ADD OREGANO to your sauce. Only Non-Italians add oregano. Oregano is for Pizza or salad. Last edited by toid333; 09-07-2004 at 03:48 PM..