what is your best pasta sauce? - Tilted Forum Project Discussion Community

3leggedfrog · 05-25-2003, 05:20 PM

ok what is your best pasta sauce, fettuccine, tomato...ect...

either from scartch or store bought with your own ingredients.

my recipe calls for 1 pound of ground beef greyed in a frying pan then add fresh garlic diced 1 to 2 cloves, a tsb of olive oil, and 1 to 2 cups of red wine (each has there own tastes so you need to experment with them). boil the wine off until there is almost no wine left then add store bought tomato sauce. simmer and your ready to go.

Draken · 05-25-2003, 07:00 PM

i prefer marsala sautee the best try it with veal or chicken....yum

GM2 · 05-29-2003, 06:27 PM

Try this, I think you'll agree it's the best ever made by anyone.

Ingredients:

2 28-ounce cans of crushed tomatos
the-dip-of-your-palm full of crushed red pepper flakes
4 cloves of garlic, minced (more if you like a lot of garlic)
1/2 large white onion, diced (more if you like onion flavor a lot)
2 bay leaves
1 small can of tomato paste
2 lbs ground beef, pork, or turkey (I use beef mainly but I've used turkey and it's good too)
a little olive oil
salt & pepper

Brown the meat until it isn't pink anymore and drain it. Set it aside.

Heat 2 or 3 tablespoons of olive oil in a large pot to medium heat. Throw in the pepper flakes and saute them for 15-20 seconds. Throw in the onion and saute until golden brown (15 minutes or so.) Put in the garlic and saute for 1 more minute. Put in the whole can of tomato paste and stir constantly for 1 minute. Then add all the crushed tomatos, bay leaves, browned meat, and salt & pepper to taste. Let that simmer at least an hour, preferably 2-3 hours uncovered. Watch out for splatters as tomato sauce will get on your white shirt and piss you off.

After simmering for a while, use this sauce on lasagna, spaghetti, ziti, pizza, or anything that can stand up to a heavy red sauce. Freeze leftovers and use it whenever you want it later.

3leggedfrog · 05-30-2003, 08:08 AM

sweet sounds yummy!!!!!!

Casus Belli · 06-01-2003, 04:27 AM

Simple but brilliant, you can vary ingredients by taste:
The basics...

- have some bechamelsauce ready (keep an eye on it, otherwise you´re pan will be ruined...)

Other pan, with hot olive oil:
- Bake small chipped bacon
- Throw in some mushrooms
- Throw in some chopped courgettes (can use other greens..prefer this one)
- Throw in some small hamblocks
- Add the bechamelsauce, but not too much, because:
- Add (a lot of..) soft herbcheese like the french boursin, until it melts and divides
- add pepper/salt/oregano at taste
- Pour in a glass of dry white wine
- Stir well, do not cook

Serve and vary!

3leggedfrog · 06-01-2003, 10:06 PM

what is bechamelsauce? is it something you get in the states?

Casus Belli · 06-02-2003, 02:44 AM

Bechamel is a standard white sauce composed of mainly butter, flour and milk. Then some spices.

I think any decent supermarket in the states (or in Calcutta or Buenes Aires, for my part) should and/or will have at least some instant bechamel sauce-powder. Add milk, cook, ready. It really is a sort of standard issue sauce in a lot of international cuisine. It really is an easy sauce to make variations on, that is why it is one of the five 'Mother Sauces'.
Making it yourself is also possible. Here comes a copy-paste from some chef's site:

Bechamel sauce,
Approx. Yield: 2 qts.

Thin
8 oz. butter or shortening
2 oz. flour
2 qts. milk
2 tsp. salt

Medium
8 oz. butter or shortening
4 oz. flour
2 qts. milk
2 tsp. salt

Thick
4 oz. butter or shortening
8 oz. flour
2 qts. milk
2 tsp. salt
Melt butter in a sauce pan, add flour to form a roux, cook for 5 minutes.
Add hot milk, whipping constantly.
Bring to a boil and season with salt.
Strain.

* An onion pinque may be used as an optional seasoning enhancer.

Good luck!

Divine69 · 06-03-2003, 06:42 PM

Marinara

1 to 2 cups of red wine
two cup of water
garlic 6 to 7 cloves
sage
onion powder
tomato paste
diced tomatoes
salt and pepper

Make day before; so seasonings incooperate.... heat up the day you need it ...

sd619_00 · 06-09-2003, 12:32 PM

The perfect date pasta to impress a college girl, easy and elegant.

Ingredients
1 yellow bell pepper
1 red bell pepper
1 yellow onion
1 potato (I will get to this)
1 bunch FRESH basil
1 lb italian sausage (spicy or mild depending on taste)
2 cloves garlic (use more if you like)
1 large can of tomatoe sauce
1 can of tomatoe paste
salt and pepper to taste

Start by chopping all ingredients into bite sized pieces, then brown sausage with onions and garlic, next add all other ingredients, including potato and dont skimp on the basil, simmer and cover until the potato gets soft to the touch, it lets you know that the sauce is done and the starch takes out a lot of the acidity. Serve over regular spegetti with a fresh loaf of bread and it is all good

n1ck31 · 06-09-2003, 01:49 PM

Ragu and Ground beef...

Seriously, all my friends love it.

Divine69 · 06-09-2003, 05:53 PM

Quote:

Originally posted by n1ck31
Ragu and Ground beef...

Seriously, all my friends love it.

thats one of my husband's favorites and the only sauce that don't upset his stomach other then homemade sauce.

Soda_BoB · 06-13-2003, 05:10 AM

I just like the Bolognese a classic

MacGnG · 06-15-2003, 09:15 PM

i've had some wonderful pasta sauces at restaurants, mix of alfredo and tomato, creamy tomato i guess it is but it's yummy

i like home made white cheese sauce i make my self (betty crocker cook book).

but of them all seafood alfredo is so yummy!

on tortellini, OMG ima drool lol

edit: as for can/jar sauce, Classico tomato basil and garlic (it's the plain tomato sauce, thats just what it's called) thats what we always have at my house and it's yummy, although too chunky for how i like it but still good

motdakasha · 08-18-2003, 11:58 PM

I just made alfredo sauce from guesswork, so I didn't make any measurements. It seems to be pretty tasty by my standards, so I'll post it here and maybe I can get some feedback via pm. I'm a big fan of garlic, so if the portion seems too large, you can reduce the amount of clove smashed, or use sprinkles of garlic powder. Sorry for the measurements being so general, but here goes:

Pasta
Butter
Nutmeg
Oregano
Garlic
1 part Canned evaporated milk (Cream would work, too, I'd imagine)
1 part shredded parmesan cheese
1 packet of Gerlic herb seasoning

Preparation for a single serving:
Cook pasta according to instructions.
Smash garlic clove (better than chopping or crushing), into small pieces.
Set aside in bowl or whatever.
On a low setting, place butter and garlic pieces in pot. Let it fry until garlic is cooked to your preference.
Add 1/4 evaporated milk and cooked pasta.
Add nutmeg, oregano, garlic herb seasoning to taste. I used about 1/4 or 1/8 tsp. of each.
When it begins to simmer, turn down the heat and add 1/4 parmesan until fully melted. I ended up with a pretty thick sauce, but that's the way I prefer my alfredo.

Tada.

seizei · 08-19-2003, 12:12 AM

I make a nice Amaretto cream sauce for my girlfriend. Goes great with cheese capelletti.

Ingredients:
4 oz amaretto
1 tbsp butter
8 oz chicken stock
1 cup cream
1/4 tsp vanilla
dash of cinnamon
salt and pepper to taste

Directions:
-simmer the amaretto in a hot pan for about 30 seconds, then add the butter and chicken stock, vanilla, and cinnamon
-let that reduce about halfway, then start slowly adding the cream, while stirring constantly.
-keep the heat at medium, and let the sauce bubble gently, stirring constantly.
-keep that up until it has a nice thick consistency, season with salt and pepper
-make sure to taste it.

toss with hot cheese capelletti

I'm guessing with the amounts.... I cook by taste and inspiration

NOTE: to make basic cream sauce, use white wine instead of amaretto, and omit the vanilla and cinammon

seizei · 08-19-2003, 12:20 AM

made a sauce today - tasted great so I'll share it too

ingreds:
1 tbsp olive oil
1/2 red onion, chopped finely
2 cloves garlic, minced
2 tomatoes, diced
1/4 cup white wine
1/4 tsp basil, oregano, salt, parmesan
1/2 tsp ground black pepper
1/2 cup chicken stock
1 cup canned tomato sauce

directions:
-heat oil in deep pan on medium-high heat.
-add garlic, cook 30 seconds.
-add onions and spices, cook for 1 minute
-add tomatoes, cook for 2 minutes
-add wine, reduce for 2 minutes
-add chicken stock, let reduce for 5 minutes
-add tomato sauce, cover, and let cook for 45 minutes

taste it and adjust seasoning to taste. works great as a pizza sauce or a pasta sauce

urizenxvii · 08-19-2003, 07:57 AM

heart attack on a plate:

4-6 oz. gorgonzola or the like
equal amount of cream
pat of butter

blend all of that together on a pan over medium heat, stirring constantly until it's melted.

serve on pasta with toasted walnuts/pecans/pistachios

Pellaz · 08-19-2003, 11:30 AM

I love alfredo to no end, to bad it's so freaking bad for you. Here's my recipe:
1 quater butter
4 cups heavy cream
1-2 cups parmesean, depending on how cheesy you like it, and the strenght of the cheese
garlic and black pepper to taste

castex · 08-20-2003, 05:01 AM

A Bolognese:

Chop an onion.
Get a bigh pan.
Fry onion in extra-virgin with a pack of pancetta/bacon.
Garlic?
Add lots of ground beef.
Add about a third as much ground pork.
Fry until it browns a touch (ie, not pink).
Add one or two cans of peeled plum tomatos.
Add a small jar of fresh Pesto sauce.
Mash it, swirl it.
Add a good slug of the fine Barolo with which you'll be accompanying this dish
Have half a glass while you're at it
Turn the gas down as low as it will go. I find going the other way with the knob does the trick.
A dash of milk doesn't hurt.
Wait for at least an hour and a half, then serve mixed into Penne/Spaghetti/Tagliatelle, and topped with lots of fresh Parmesan or Pecorino.
Eat with spoon (left hand) and fork.
Any leftovers (not the pasta) will taste better tomorrow! Heat in pan with a touch more milk.

castex · 08-20-2003, 05:09 AM

Carbonara. Really easy and quick.

Fry pancetta/bacon in extra-virgin.
When it's getting crisp, drown it in Noilly Prat / vermouth / white wine.
Simmer reasonably quickly.
Boil pasta.
Separate three or more egg yolks, and whisk them into a smallish tub of crême fraiche or cream.

The alcohol should by now have boiled away into the meat, so drain the pasta, chuck it into the frying pan, pour on the eggy cream and mix until the sauce thickens.

If it's too thin, heat [i]very slowly/[i], stirring, then serve at once with Parmesan or Pecorino, and lots of black pepper.

cherylcannady · 08-20-2003, 07:00 AM

I think I make the best spaghetti sauce in the world. I make a big vat of it three times a year, and freeze it.

1.5 lbs ground beef---cook in skillet with a chopped onion, a chopped green pepper---after beef is cooked, add three cups of fresh mushroom slices---keep cooking it on a low heat until the mushrooms shrink.

In a huge pot, put 3 cups of water, 1 tablespoon of sugar, 2 (toiletpaper sized) cans of tomato sauce (can't remember the actual amount), 4 (about three inches tall, skinnier) cans of tomato paste, 1 large can of diced tomatoes, 1 large can of sliced jumbo black olives, 2 envelopes of dry spaghetti sauce mix (mushroom flavored), a tablespoon of oregano, a tablespoon of basil, two bay leaves, one minced garlic clove.

Mix well! Add the beef mixture. Stir well!

I keep this cooking for at least three hours on simmer. Have to keep stirring every five minutes because it'll burn on the bottom of the pot, and then the whole shebang is ruined.

Tastes best the next day. Has a very rich, deep flavor. The sugar takes the acidity out of the tomatoes, so you get a very nice mellow taste.

I serve mine over angel hair pasta, topped with lots of parmesan cheese.

Rodney · 08-21-2003, 01:08 PM

This is 'way easier than even a sauce. Take the pasta, toss in it olive oil. Toss in a lot of good shredded (if possible instead of powered) romano or parmesan. Then add in a couple of tablespoons of _mint_ flakes, or to taste, and toss again. Salt and pepper to taste. For some reason, the cheese and mint with pasta makes a great combination. Got it out of a diet book.

05-25-2003, 05:20 PM	#1 (permalink)
3leggedfrog Psycho Location: Hiding from the penguins they come to take my sanity away!	what is your best pasta sauce? ok what is your best pasta sauce, fettuccine, tomato...ect... either from scartch or store bought with your own ingredients. my recipe calls for 1 pound of ground beef greyed in a frying pan then add fresh garlic diced 1 to 2 cloves, a tsb of olive oil, and 1 to 2 cups of red wine (each has there own tastes so you need to experment with them). boil the wine off until there is almost no wine left then add store bought tomato sauce. simmer and your ready to go. __________________ "enjoy life to the brim but do not spill it" quoted off my tatoo "Iam myself every day."

05-30-2003, 08:08 AM	#4 (permalink)
3leggedfrog Psycho Location: Hiding from the penguins they come to take my sanity away!	sweet sounds yummy!!!!!! __________________ "enjoy life to the brim but do not spill it" quoted off my tatoo "Iam myself every day."

06-01-2003, 10:06 PM	#6 (permalink)
3leggedfrog Psycho Location: Hiding from the penguins they come to take my sanity away!	what is bechamelsauce? is it something you get in the states? __________________ "enjoy life to the brim but do not spill it" quoted off my tatoo "Iam myself every day."

06-13-2003, 05:10 AM	#12 (permalink)
Soda_BoB Psycho	I just like the Bolognese a classic __________________ Just because you paranoid.don't mean they're not after you...- Kurt Cobain-Chopper Read Project Dolphin: Join the TFP Typing Team!

06-15-2003, 09:15 PM	#13 (permalink)
MacGnG Know Where!	i've had some wonderful pasta sauces at restaurants, mix of alfredo and tomato, creamy tomato i guess it is but it's yummy i like home made white cheese sauce i make my self (betty crocker cook book). but of them all seafood alfredo is so yummy! on tortellini, OMG ima drool lol edit: as for can/jar sauce, Classico tomato basil and garlic (it's the plain tomato sauce, thats just what it's called) thats what we always have at my house and it's yummy, although too chunky for how i like it but still good Last edited by MacGnG; 06-15-2003 at 09:20 PM..

05-25-2003, 07:00 PM	#2 (permalink)
Draken Upright	i prefer marsala sautee the best try it with veal or chicken....yum

05-29-2003, 06:27 PM	#3 (permalink)
GM2 Insane	Try this, I think you'll agree it's the best ever made by anyone. Ingredients: 2 28-ounce cans of crushed tomatos the-dip-of-your-palm full of crushed red pepper flakes 4 cloves of garlic, minced (more if you like a lot of garlic) 1/2 large white onion, diced (more if you like onion flavor a lot) 2 bay leaves 1 small can of tomato paste 2 lbs ground beef, pork, or turkey (I use beef mainly but I've used turkey and it's good too) a little olive oil salt & pepper Brown the meat until it isn't pink anymore and drain it. Set it aside. Heat 2 or 3 tablespoons of olive oil in a large pot to medium heat. Throw in the pepper flakes and saute them for 15-20 seconds. Throw in the onion and saute until golden brown (15 minutes or so.) Put in the garlic and saute for 1 more minute. Put in the whole can of tomato paste and stir constantly for 1 minute. Then add all the crushed tomatos, bay leaves, browned meat, and salt & pepper to taste. Let that simmer at least an hour, preferably 2-3 hours uncovered. Watch out for splatters as tomato sauce will get on your white shirt and piss you off. After simmering for a while, use this sauce on lasagna, spaghetti, ziti, pizza, or anything that can stand up to a heavy red sauce. Freeze leftovers and use it whenever you want it later.

06-01-2003, 04:27 AM	#5 (permalink)
Casus Belli Crazy	Simple but brilliant, you can vary ingredients by taste: The basics... - have some bechamelsauce ready (keep an eye on it, otherwise you´re pan will be ruined...) Other pan, with hot olive oil: - Bake small chipped bacon - Throw in some mushrooms - Throw in some chopped courgettes (can use other greens..prefer this one) - Throw in some small hamblocks - Add the bechamelsauce, but not too much, because: - Add (a lot of..) soft herbcheese like the french boursin, until it melts and divides - add pepper/salt/oregano at taste - Pour in a glass of dry white wine - Stir well, do not cook Serve and vary!

06-02-2003, 02:44 AM	#7 (permalink)
Casus Belli Crazy	Bechamel is a standard white sauce composed of mainly butter, flour and milk. Then some spices. I think any decent supermarket in the states (or in Calcutta or Buenes Aires, for my part) should and/or will have at least some instant bechamel sauce-powder. Add milk, cook, ready. It really is a sort of standard issue sauce in a lot of international cuisine. It really is an easy sauce to make variations on, that is why it is one of the five 'Mother Sauces'. Making it yourself is also possible. Here comes a copy-paste from some chef's site: Bechamel sauce, Approx. Yield: 2 qts. Thin 8 oz. butter or shortening 2 oz. flour 2 qts. milk 2 tsp. salt Medium 8 oz. butter or shortening 4 oz. flour 2 qts. milk 2 tsp. salt Thick 4 oz. butter or shortening 8 oz. flour 2 qts. milk 2 tsp. salt Melt butter in a sauce pan, add flour to form a roux, cook for 5 minutes. Add hot milk, whipping constantly. Bring to a boil and season with salt. Strain. * An onion pinque may be used as an optional seasoning enhancer. Good luck!

06-03-2003, 06:42 PM	#8 (permalink)
Divine69 Upright Location: Ohio	Marinara 1 to 2 cups of red wine two cup of water garlic 6 to 7 cloves sage onion powder tomato paste diced tomatoes salt and pepper Make day before; so seasonings incooperate.... heat up the day you need it ...

06-09-2003, 12:32 PM	#9 (permalink)
sd619_00 Upright	The perfect date pasta to impress a college girl, easy and elegant. Ingredients 1 yellow bell pepper 1 red bell pepper 1 yellow onion 1 potato (I will get to this) 1 bunch FRESH basil 1 lb italian sausage (spicy or mild depending on taste) 2 cloves garlic (use more if you like) 1 large can of tomatoe sauce 1 can of tomatoe paste salt and pepper to taste Start by chopping all ingredients into bite sized pieces, then brown sausage with onions and garlic, next add all other ingredients, including potato and dont skimp on the basil, simmer and cover until the potato gets soft to the touch, it lets you know that the sauce is done and the starch takes out a lot of the acidity. Serve over regular spegetti with a fresh loaf of bread and it is all good

06-09-2003, 01:49 PM	#10 (permalink)
n1ck31 Upright	Ragu and Ground beef... Seriously, all my friends love it.

08-18-2003, 11:58 PM	#14 (permalink)
motdakasha Hiya Puddin'! Miss me? Location: Silicon Valley, CA	I just made alfredo sauce from guesswork, so I didn't make any measurements. It seems to be pretty tasty by my standards, so I'll post it here and maybe I can get some feedback via pm. I'm a big fan of garlic, so if the portion seems too large, you can reduce the amount of clove smashed, or use sprinkles of garlic powder. Sorry for the measurements being so general, but here goes: Pasta Butter Nutmeg Oregano Garlic 1 part Canned evaporated milk (Cream would work, too, I'd imagine) 1 part shredded parmesan cheese 1 packet of Gerlic herb seasoning Preparation for a single serving: Cook pasta according to instructions. Smash garlic clove (better than chopping or crushing), into small pieces. Set aside in bowl or whatever. On a low setting, place butter and garlic pieces in pot. Let it fry until garlic is cooked to your preference. Add 1/4 evaporated milk and cooked pasta. Add nutmeg, oregano, garlic herb seasoning to taste. I used about 1/4 or 1/8 tsp. of each. When it begins to simmer, turn down the heat and add 1/4 parmesan until fully melted. I ended up with a pretty thick sauce, but that's the way I prefer my alfredo. Tada. __________________ =^-^= motdakasha =^-^= Just Google It. BA Psychology & Photography (I'm not going psychoanalyze you nor will I let you cry on my shoulder. Have a nice day.) Last edited by motdakasha; 08-20-2003 at 12:32 AM..

08-19-2003, 12:12 AM	#15 (permalink)
seizei Purple Monkey Dishwasher Location: CFB Gagetown, NB, CANADA	I make a nice Amaretto cream sauce for my girlfriend. Goes great with cheese capelletti. Ingredients: 4 oz amaretto 1 tbsp butter 8 oz chicken stock 1 cup cream 1/4 tsp vanilla dash of cinnamon salt and pepper to taste Directions: -simmer the amaretto in a hot pan for about 30 seconds, then add the butter and chicken stock, vanilla, and cinnamon -let that reduce about halfway, then start slowly adding the cream, while stirring constantly. -keep the heat at medium, and let the sauce bubble gently, stirring constantly. -keep that up until it has a nice thick consistency, season with salt and pepper -make sure to taste it. toss with hot cheese capelletti I'm guessing with the amounts.... I cook by taste and inspiration NOTE: to make basic cream sauce, use white wine instead of amaretto, and omit the vanilla and cinammon __________________ "If you're not weird, you're not interesting". I'm very interesting ... seizei; (adv - Japanese) at the most; at best; to the utmost; as much (far) as possible. (pronounced - say-zay) Last edited by seizei; 08-19-2003 at 12:22 AM..

08-19-2003, 12:20 AM	#16 (permalink)
seizei Purple Monkey Dishwasher Location: CFB Gagetown, NB, CANADA	made a sauce today - tasted great so I'll share it too ingreds: 1 tbsp olive oil 1/2 red onion, chopped finely 2 cloves garlic, minced 2 tomatoes, diced 1/4 cup white wine 1/4 tsp basil, oregano, salt, parmesan 1/2 tsp ground black pepper 1/2 cup chicken stock 1 cup canned tomato sauce directions: -heat oil in deep pan on medium-high heat. -add garlic, cook 30 seconds. -add onions and spices, cook for 1 minute -add tomatoes, cook for 2 minutes -add wine, reduce for 2 minutes -add chicken stock, let reduce for 5 minutes -add tomato sauce, cover, and let cook for 45 minutes taste it and adjust seasoning to taste. works great as a pizza sauce or a pasta sauce __________________ "If you're not weird, you're not interesting". I'm very interesting ... seizei; (adv - Japanese) at the most; at best; to the utmost; as much (far) as possible. (pronounced - say-zay)

08-19-2003, 07:57 AM	#17 (permalink)
urizenxvii Tilted Location: location, location	heart attack on a plate: 4-6 oz. gorgonzola or the like equal amount of cream pat of butter blend all of that together on a pan over medium heat, stirring constantly until it's melted. serve on pasta with toasted walnuts/pecans/pistachios __________________ BOOYAH!

08-19-2003, 11:30 AM	#18 (permalink)
Pellaz Addict Location: Texas	I love alfredo to no end, to bad it's so freaking bad for you. Here's my recipe: 1 quater butter 4 cups heavy cream 1-2 cups parmesean, depending on how cheesy you like it, and the strenght of the cheese garlic and black pepper to taste __________________ " ' Big Mouth. Remember it took three of you to kill me. A god, a boy, and, last and least, a hero.' "

08-20-2003, 05:01 AM	#19 (permalink)
castex Psycho Location: france	A Bolognese: Chop an onion. Get a bigh pan. Fry onion in extra-virgin with a pack of pancetta/bacon. Garlic? Add lots of ground beef. Add about a third as much ground pork. Fry until it browns a touch (ie, not pink). Add one or two cans of peeled plum tomatos. Add a small jar of fresh Pesto sauce. Mash it, swirl it. Add a good slug of the fine Barolo with which you'll be accompanying this dish Have half a glass while you're at it Turn the gas down as low as it will go. I find going the other way with the knob does the trick. A dash of milk doesn't hurt. Wait for at least an hour and a half, then serve mixed into Penne/Spaghetti/Tagliatelle, and topped with lots of fresh Parmesan or Pecorino. Eat with spoon (left hand) and fork. Any leftovers (not the pasta) will taste better tomorrow! Heat in pan with a touch more milk.

08-20-2003, 05:09 AM	#20 (permalink)
castex Psycho Location: france	Carbonara. Really easy and quick. Fry pancetta/bacon in extra-virgin. When it's getting crisp, drown it in Noilly Prat / vermouth / white wine. Simmer reasonably quickly. Boil pasta. Separate three or more egg yolks, and whisk them into a smallish tub of crême fraiche or cream. The alcohol should by now have boiled away into the meat, so drain the pasta, chuck it into the frying pan, pour on the eggy cream and mix until the sauce thickens. If it's too thin, heat [i]very slowly/[i], stirring, then serve at once with Parmesan or Pecorino, and lots of black pepper.

08-20-2003, 07:00 AM	#21 (permalink)
cherylcannady Upright Location: Central Wis.	I think I make the best spaghetti sauce in the world. I make a big vat of it three times a year, and freeze it. 1.5 lbs ground beef---cook in skillet with a chopped onion, a chopped green pepper---after beef is cooked, add three cups of fresh mushroom slices---keep cooking it on a low heat until the mushrooms shrink. In a huge pot, put 3 cups of water, 1 tablespoon of sugar, 2 (toiletpaper sized) cans of tomato sauce (can't remember the actual amount), 4 (about three inches tall, skinnier) cans of tomato paste, 1 large can of diced tomatoes, 1 large can of sliced jumbo black olives, 2 envelopes of dry spaghetti sauce mix (mushroom flavored), a tablespoon of oregano, a tablespoon of basil, two bay leaves, one minced garlic clove. Mix well! Add the beef mixture. Stir well! I keep this cooking for at least three hours on simmer. Have to keep stirring every five minutes because it'll burn on the bottom of the pot, and then the whole shebang is ruined. Tastes best the next day. Has a very rich, deep flavor. The sugar takes the acidity out of the tomatoes, so you get a very nice mellow taste. I serve mine over angel hair pasta, topped with lots of parmesan cheese. __________________ ~I wonder who I am today. Any ideas?

08-21-2003, 01:08 PM	#22 (permalink)
Rodney Observant Ruminant Location: Rich Wannabe Hippie Town	This is 'way easier than even a sauce. Take the pasta, toss in it olive oil. Toss in a lot of good shredded (if possible instead of powered) romano or parmesan. Then add in a couple of tablespoons of _mint_ flakes, or to taste, and toss again. Salt and pepper to taste. For some reason, the cheese and mint with pasta makes a great combination. Got it out of a diet book.