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OTIS2's Shoot From the Hip Spaghetti Recipe
Posted on 7/29/17 at 7:37 am
Posted on 7/29/17 at 7:37 am
Trying this tonight, good sir. Looks fantastic. May add in some Roma tomatoes and pork neck bones (if I can find them at Whole Foods).
LINK /
LINK /
2
Posted on 7/29/17 at 8:03 am to RedStickBR
I used to make a "loaded" spaghetti that had bacon, chicken livers, onions, mushrooms, beef, hot Italian sausage, and San Marzano tomatoes/sauce.
Posted on 7/29/17 at 8:15 am to I am GLORIOUS
quote:
I used to make a "loaded" spaghetti that had bacon, chicken livers, onions, mushrooms, beef, hot Italian sausage, and San Marzano tomatoes/sauce.
Isn't that essentially a type of bolognese?
This post was edited on 7/29/17 at 8:15 am
Posted on 7/29/17 at 8:27 am to RedStickBR
That's pretty much how I make it. It's a pretty typical Italian Grandma method.
The key is in the sautéing the paste till it gets a dark reddish brown. I sometimes add carrots, but not always. They add a nice sweetness. I don't add celery either, but that's just a personal preference. Grandma might have - I can't remember. I know she always put chopped celery leaves in her meatballs.
The key is in the sautéing the paste till it gets a dark reddish brown. I sometimes add carrots, but not always. They add a nice sweetness. I don't add celery either, but that's just a personal preference. Grandma might have - I can't remember. I know she always put chopped celery leaves in her meatballs.
Posted on 7/29/17 at 8:35 am to StringedInstruments
quote:
Isn't that essentially a type of bolognese?
More like a sugo or ragu.
Posted on 7/29/17 at 8:37 am to Y.A. Tittle
Thanks for the tips.
WF also just gave me a big bag of leftover parm rinds.
I'm also going to smoke some spicy Italian sausage and add it towards the end.
Do you guys typically add your meatballs with 2-3 hours left to simmer or towards the end?
ETA: got some good pugliese bread too
WF also just gave me a big bag of leftover parm rinds.
I'm also going to smoke some spicy Italian sausage and add it towards the end.
Do you guys typically add your meatballs with 2-3 hours left to simmer or towards the end?
ETA: got some good pugliese bread too
This post was edited on 7/29/17 at 8:48 am
Posted on 7/29/17 at 8:54 am to RedStickBR
You may have more meatballs disintegrate into the sauce than you wish if you add them that early. Not all meatballs are made alike. Some may hold up better than others. I usually simmer somewhere between one and a half to two hours. Good luck and let me know how you like it. The recipe is more of a method then recipe. Goes wonderfully with copious amounts of good red wine.
This post was edited on 7/29/17 at 10:19 am
Posted on 7/29/17 at 9:04 am to OTIS2
Yeah, we are going to have fun with it. I could drink red sauce out the jar, so this will be hard to mess up 
Loaded up on Italian reds as well. Still have some from our last trip over there.
Loaded up on Italian reds as well. Still have some from our last trip over there.
Posted on 7/29/17 at 9:41 am to RedStickBR
I roast the meatballs in the oven then add at the end
country style ribs (pork shoulder)
brisket or chuck roast
veal breast or loin
panchetta or bacon
Italian sausage
all those above get browned then simmered in the sauce till falling apart
country style ribs (pork shoulder)
brisket or chuck roast
veal breast or loin
panchetta or bacon
Italian sausage
all those above get browned then simmered in the sauce till falling apart
Posted on 7/29/17 at 10:12 am to cgrand
Was thinking of browning briefly in the skillet and then adding at the end and simmering until light pink in middle. I like your idea of simmering until they just start to fall apart. We love meatballs and meat sauce so that would be a bit of a compromise.
This post was edited on 7/29/17 at 12:13 pm
Posted on 7/29/17 at 11:24 am to OTIS2
quote:
Goes wonderfully with small amounts of good Coors Light
If I recall??
Posted on 7/29/17 at 11:36 am to Y.A. Tittle
Have heard the carrots lessen the flavor.
any thoughts ?
A good chef once told me you could salvage something over spiced by adding carrots.
any thoughts ?
A good chef once told me you could salvage something over spiced by adding carrots.
This post was edited on 7/29/17 at 11:37 am
Posted on 7/29/17 at 11:42 am to awestruck
they can add a bit of sweetness
I sometimes add a bit of carrot with the onions but just as often I don't
I've never noticed a difference
I sometimes add a bit of carrot with the onions but just as often I don't
I've never noticed a difference
Posted on 7/29/17 at 12:12 pm to awestruck
Yes, I typically use carrots as part of my initial paste, but in the event you use tomatoes that are a bit too acidic, you can put some whole carrots in the red sauce and then fish them out after a while. They help absorb some of the acidity.
Posted on 7/29/17 at 12:14 pm to RedStickBR
Same with too much salt... or so was told.
Posted on 7/29/17 at 12:41 pm to RedStickBR
quote:
but in the event you use tomatoes that are a bit too acidic, you can put some whole carrots in the red sauce and then fish them out after a while. They help absorb some of the acidity.
Ive seen some old Louisiana country Italians who will throw in a peeled sweet potato for this.
Posted on 7/29/17 at 12:44 pm to Y.A. Tittle
I take it you're Italian?
Posted on 7/29/17 at 1:53 pm to RedStickBR
quote:
WF also just gave me a big bag of leftover parm rinds.
Lucky you. I always have to buy them. I buy up whatever they have and vac seal them. They are great in what you're making and also in certain soups.
I love the flavor pork bones give to red gravies/meat sauces.
If you make extra meatballs and sauce the balls don't disintegrate, vac seal them with some sauce for future meatball poboys.
Posted on 7/29/17 at 2:27 pm to Gris Gris
That's a good call on the vac sealing rinds and meatballs.
I'm firmly of the "eat it all" camp when it comes to most cheeses, so keeping rinds handy for cooking with is a great idea.
I couldn't find any pork neck bones, but I'm toying with smoking some spicy Italian sausage with an apple wood and throwing that in the pot an hour or so before serving.
I'm firmly of the "eat it all" camp when it comes to most cheeses, so keeping rinds handy for cooking with is a great idea.
I couldn't find any pork neck bones, but I'm toying with smoking some spicy Italian sausage with an apple wood and throwing that in the pot an hour or so before serving.
This post was edited on 7/29/17 at 2:28 pm
Posted on 7/29/17 at 3:30 pm to RedStickBR
quote:
I couldn't find any pork neck bones,
I use rib bones or even some meaty rib bones, mostly. I had some pork necks fall apart on me in the sauce and trying to find all the little bones wasn't entertaining. Unsmoked hocks or ham bones will work, but I prefer the ribs.
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