Spaghetti Sauce Secrets | TigerDroppings.com

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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8759 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?







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michael corleone
LSU Fan
baton rouge
Member since Jun 2005
596 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
15604 posts

re: Spaghetti Sauce Secrets


Anchovy paste and either pork or veal bones. I also like to brown my paste with onions.





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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8759 posts

re: Spaghetti Sauce Secrets



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






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27670 posts

re: Spaghetti Sauce Secrets


quote:

Anchovy paste
Or minced filets.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27670 posts

re: Spaghetti Sauce Secrets


Adds great depth to the sauce.





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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
71825 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
LSU Fan
Where the beer flows like wine
Member since Sep 2012
1196 posts

re: Spaghetti Sauce Secrets


Mustard





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27670 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.





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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
71825 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.






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LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
2952 posts

re: Spaghetti Sauce Secrets



Chili powder






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27670 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.






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BottomlandBrew
LSU Fan
Nashville
Member since Aug 2010
13614 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
2726 posts

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
8330 posts

re: Spaghetti Sauce Secrets


quote:

Mustard


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






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27670 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
15604 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
T'uela me la pela
Member since Nov 2003
71825 posts

re: Spaghetti Sauce Secrets


well this thread just jumped the shark





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Politiceaux
LSU Fan
Member since Feb 2009
15604 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.






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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
8330 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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