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Spaghetti Sauce Secrets
Posted on 3/21/13 at 10:24 am
Posted on 3/21/13 at 10:24 am
Recently I made a spaghetti sauce and added a cup of veal stock and I had some frozen leftover chicken broth with some trinity inside. I reduced the broth for a good while by boiling it on a low boil for appx 1 hour. I strained the reduction and added the chicken consumme to the spaghetti sauce.
These are two of the latest trials I've made in an effort to create a great spaghetti sauce.. What techniques do the F&D spaghetti lovers use to make their special red sauce?
These are two of the latest trials I've made in an effort to create a great spaghetti sauce.. What techniques do the F&D spaghetti lovers use to make their special red sauce?
7
Posted on 3/21/13 at 10:28 am to bdevill
Add your chopped garlic 30 minutes before you finish cooking and add your chopped basil after you turn the fire off.
Posted on 3/21/13 at 10:29 am to bdevill
Anchovy paste and either pork or veal bones. I also like to brown my paste with onions.
Posted on 3/21/13 at 10:33 am to Politiceaux
Anchovy paste huh? I've never used it.. Good stuff?
Posted on 3/21/13 at 10:34 am to Politiceaux
quote:Or minced filets.
Anchovy paste
Posted on 3/21/13 at 10:34 am to bdevill
Adds great depth to the sauce.
Posted on 3/21/13 at 10:36 am to Politiceaux
quote:
Anchovy paste
+1
I also use about half a cup of red wine, season throughout the cooking process, roast garlic before chopping it, add herbs (fresh basil & oregano) at the end.
Posted on 3/21/13 at 10:37 am to OTIS2
Mustard
Posted on 3/21/13 at 10:38 am to OTIS2
I've been doing a little celery and carrots with the onions, mirepoix, for added flavors. I use a food processor, to mince the carrots and cerely. They'll melt into the sauce. I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
Posted on 3/21/13 at 10:45 am to OTIS2
My mother always uses carrots to give it sweetness. Hits it with an immersion blender to blend everything.
Ditto. Not a fan of these thin, weak pasta sauces. Sometimes I make a puttanesca to get a different take on traditional italian sauce but still have that amped up flavor.
quote:
I like a robust sauce.
Ditto. Not a fan of these thin, weak pasta sauces. Sometimes I make a puttanesca to get a different take on traditional italian sauce but still have that amped up flavor.
Posted on 3/21/13 at 10:48 am to Rohan2Reed
Chili powder
Posted on 3/21/13 at 10:48 am to Rohan2Reed
quote:Theoretically, I want to like...but I can't. Too damn weak for my palate. And a bit of red wine goes in most of my efforts...most of the wine goes in me. Got to watch the sweetness factor with the carrots.
traditional italian sauce
Posted on 3/21/13 at 10:56 am to bdevill
Anyone feel like posting a recipe? Spaghetti sauce is something I've never made. Usually just use a jar of the store bought kind and I have yet to find one I'm happy with.
Posted on 3/21/13 at 10:58 am to OTIS2
I doubt its a secret but I will add a can of original Rotel. If I want it less spicy I will drain the can first. More spicy, I just dump everything in there.
Posted on 3/21/13 at 11:00 am to Big Floppy TDs
quote:
Mustard
I'll see it and raise you a Peanut Butter.
Posted on 3/21/13 at 11:02 am to OldSouth
quote:Oh hell no. Ain't no roux in my sauce, so there ain't no peanut butter either.
raise you a Peanut Butter.
Posted on 3/21/13 at 11:02 am to bdevill
quote:Yep. No fishy taste to the sauce at all. No worries about that.
Anchovy paste huh? I've never used it.. Good stuff?
Posted on 3/21/13 at 11:03 am to OldSouth
well this thread just jumped the shark
Posted on 3/21/13 at 11:05 am to OTIS2
quote:Yep. I do both roasted and raw garlic at different stages.
I also use about half a cup of red wine, season throughout the cooking process, roast garlic before chopping it, add herbs (fresh basil & oregano) at the end.
quote:Ditto.
I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
Posted on 3/21/13 at 11:09 am to Rohan2Reed
quote:
well this thread just jumped the shark
Sorry, couldn't help myself, the peanut butter roux thing brings tears to my eyes.
Anyway, I would like to have a good recipe too. I love cooking anything that takes a looooong time.
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