Spaghetti Sauce Secrets - Page 2 - TigerDroppings.com

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OTIS2
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NoLA
Member since Jul 2008
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re: Spaghetti Sauce Secrets


Add parmesan cheese rind, cut into smaller pieces, in the saute' stage. It'll melt into the sauce during the cooking process. Good stuff.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29123 posts

re: Spaghetti Sauce Secrets


I've never made sauce from scratch. I want to learn how to make the sauce from Cafe Nino.





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Politiceaux
LSU Fan
Chuck Vegas
Member since Feb 2009
15490 posts

re: Spaghetti Sauce Secrets


quote:

Add parmesan cheese rind, cut into smaller pieces, in the saute' stage. It'll melt into the sauce during the cooking process. Good stuff.
That sounds awesome. Will do.






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Rohan2Reed
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T'uela me la pela
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re: Spaghetti Sauce Secrets


quote:

I've never made sauce from scratch.


oh you got ta get up on dat







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Al Dante
Spatula City
Member since Mar 2013
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re: Spaghetti Sauce Secrets


I like Thomas Keller's method in ad hoc. It's done in the oven and includes lots of fennel and leeks. Extremely easy prep and then you can work on other things because you dont have to stir it at all.

The parmesan rind thing that Otis talks about is something that Italian cooks have been doing for a long time in a "don't waste anything" kind of philosophy and it really does add some depth. You can use this method in any soup too where you're going to use Parmesan.



This post was edited on 3/21 at 11:39 am


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OTIS2
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re: Spaghetti Sauce Secrets


I'm wasting time before a lunch meeting, so I'll play along.Here's something off the top of my pointy little head.

Make the meatballs I posted in the Recipe Thread. They are good. You can vary the meat type, but the portions are very nice.

For the sauce:

1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup

Method

Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.

Add the chrushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.

Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.



This post was edited on 3/21 at 2:44 pm


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AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
Member since Apr 2010
12336 posts

re: Spaghetti Sauce Secrets


Cinnamon.





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Aubie Spr96
Auburn Fan
lolwut?
Member since Dec 2009
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re: Spaghetti Sauce Secrets


Thanks!







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OTIS2
LSU Fan
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re: Spaghetti Sauce Secrets


Welcome. For that quantity, I'd add around 2 to 3 lbs ground meat, or preferrably, a recipe or more of the meatballs I alluded to, which are in the Recipe Book. I alsways make a bunch...they freeze well, as does the sauce.


This post was edited on 3/21 at 11:49 am


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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29123 posts

re: Spaghetti Sauce Secrets


Is that a chunky sauce? I feel like I want a thick smooth sauce and should take an immersion blender to that.





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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
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re: Spaghetti Sauce Secrets


That sauce should cook down enough to where it's not "chunky." And remember you're mincing the vegetables, not just giving them a rough chop.





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OTIS2
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re: Spaghetti Sauce Secrets


It's smooth.





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TigahRag
Texas A&M Fan
Sorting Out OT BS Since 2005
Member since May 2005
128519 posts

re: Spaghetti Sauce Secrets


has Gris Gris been in here yet to school all of you fools on the art of spaghetti making ?





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OTIS2
LSU Fan
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Member since Jul 2008
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re: Spaghetti Sauce Secrets


:insertthememusicfor"JAWS"here:


This post was edited on 3/21 at 12:24 pm


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MyNameIsInigoMontoya
LSU Fan
Woodlands
Member since Oct 2012
412 posts

re: Spaghetti Sauce Secrets


Never done anchovies or parm rind in mine...have to try that.





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iluvdatiger
LSU Fan
Ridgeland, MS
Member since Jan 2004
37536 posts

re: Spaghetti Sauce Secrets


Step by Step Instructions by Napoleon-Honey Boo Boo Sketti Sauce





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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8668 posts

re: Spaghetti Sauce Secrets


quote:

That sauce should cook down enough to where it's not "chunky."


I usually cook the sauce about 8 hrs.. but I like a few chunks of tomato.. I always include a large can of whole peeled tomatoes into the base of the sauce so I'll get a bigger piece of tomato.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70794 posts
 Online 

re: Spaghetti Sauce Secrets


quote:

Step by Step Instructions by Napoleon-Honey Boo Boo Sketti Sauce


that is good stuff.






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ATL TGR
LSU Fan
Houston
Member since Apr 2008
2878 posts

re: Spaghetti Sauce Secrets


quote:

Make the meatballs I posted in the Recipe Thread. They are good. You can vary the meat type, but the portions are very nice.

For the sauce:

1 can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup

Method

Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.

Add the chrushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please tatse the damn dish as it simmers...seasoning adjustments will need to be made.

Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.


Sounds like dinner this weekend






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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
12639 posts
 Online 

re: Spaghetti Sauce Secrets


At lunch today I picked up some ingredients, including anchovies. I will try my hand at making my own sauce tonight.





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