Spaghetti Sauce Secrets | TigerDroppings.com
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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8981 posts

Spaghetti Sauce Secrets

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?


michael corleone
LSU Fan
baton rouge
Member since Jun 2005
685 posts

re: Spaghetti Sauce Secrets
Add your chopped garlic 30 minutes before you finish cooking and add your chopped basil after you turn the fire off.


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Politiceaux
LSU Fan
Member since Feb 2009
15823 posts

re: Spaghetti Sauce Secrets
Anchovy paste and either pork or veal bones. I also like to brown my paste with onions.


bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8981 posts

re: Spaghetti Sauce Secrets

Anchovy paste huh? I've never used it.. Good stuff?


OTIS2
LSU Fan
NoLA
Member since Jul 2008
30890 posts

re: Spaghetti Sauce Secrets
quote:

Anchovy paste
Or minced filets.


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
30890 posts

re: Spaghetti Sauce Secrets
Adds great depth to the sauce.


Rohan2Reed
Grambling Fan
Westside
Member since Nov 2003
73990 posts

re: Spaghetti Sauce Secrets
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.


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Big Floppy TDs
USA Fan
Where the beer flows like wine
Member since Sep 2012
1233 posts

re: Spaghetti Sauce Secrets
Mustard


OTIS2
LSU Fan
NoLA
Member since Jul 2008
30890 posts

re: Spaghetti Sauce Secrets
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.


Rohan2Reed
Grambling Fan
Westside
Member since Nov 2003
73990 posts

re: Spaghetti Sauce Secrets
My mother always uses carrots to give it sweetness. Hits it with an immersion blender to blend everything.

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.


LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
3543 posts

re: Spaghetti Sauce Secrets

Chili powder


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
30890 posts

re: Spaghetti Sauce Secrets
quote:

traditional italian sauce
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.


BottomlandBrew
LSU Fan
Member since Aug 2010
15516 posts

re: Spaghetti Sauce Secrets
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.


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Brodeur
Alabama Fan
Member since Feb 2012
2847 posts
Online

re: Spaghetti Sauce Secrets
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.


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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8363 posts

re: Spaghetti Sauce Secrets
quote:

Mustard


I'll see it and raise you a Peanut Butter.


OTIS2
LSU Fan
NoLA
Member since Jul 2008
30890 posts

re: Spaghetti Sauce Secrets
quote:

raise you a Peanut Butter.
Oh hell no. Ain't no roux in my sauce, so there ain't no peanut butter either.


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Politiceaux
LSU Fan
Member since Feb 2009
15823 posts

re: Spaghetti Sauce Secrets
quote:

Anchovy paste huh? I've never used it.. Good stuff?
Yep. No fishy taste to the sauce at all. No worries about that.


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Rohan2Reed
Grambling Fan
Westside
Member since Nov 2003
73990 posts

re: Spaghetti Sauce Secrets
well this thread just jumped the shark


Politiceaux
LSU Fan
Member since Feb 2009
15823 posts

re: Spaghetti Sauce Secrets
quote:

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.
Yep. I do both roasted and raw garlic at different stages.
quote:

I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
Ditto.


OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8363 posts

re: Spaghetti Sauce Secrets
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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