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re: Anyone have any good spaghetti recipies?
Posted on 10/15/13 at 9:05 pm to bdv1974
Posted on 10/15/13 at 9:05 pm to bdv1974
For the OP:
"Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Book. 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 crushed 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. "
1
Posted on 10/16/13 at 8:37 am to OTIS2
Otis's sauce is very similar to mine.. except I've never used anchovies.. I bought some that looked good at Central Grocery in New Orleans and I really want to try them.
I also add about 1/2 cup of red wine.
On the side of a spaghetti sauce whether I use a meat sauce, meatballs or a traditional red sauce, I like Italian Sausages and Peppers. Serve the sausages and peppers in a bowl on the side, topped with Ricotta Cheese and Parmigiano-Reggiano.
On my recent birthday, my bestest Italian buddy from New York called and gave me the instructions to make his grandmother's Italian Sausages. It's a traditional Italian method for sausages.. and I'll say that the best Italian sausages that I've made this dish with have come from Calandro's in BR.
Grandmaw Minnie's Italian Sausages
Coupla tbsp's Olive oil
1-2 lbs of good Italian Sausages
3 whole cloves of garlic
1/2 cup of dry white wine
1 Vidalia Onion cut in long strips
1 Red Bell Pepper cut in long strips
1 Yellow Bell Pepper cut in long strips
1 can of San Marsano Italian peeled tomatoes
(pull out the center stem from the center of each tomato by pushing the top of the tomato in with your fingers and pull out the hard center core (it takes some practice) flick off the seeds and pulverize tomato pulps by hand) and reserve the tomato juice in the can of tomatoes (for when you need to add liquid as you deglaze meat drippings and brown your vegetables.
Preheat oven to 350 degrees.
Brown the sausages in a large skillet on top of the stove on med to med-high heat.
Once browned, remove sausages and put in an oven pan (like a glass pyrex dish) and heat uncovered.
Add a tablespoon or two more oil to pan on the stove and throw in the whole cloves of garlic. Toss garlic around in the oil to season the oil (1-3 minutes) and remove garlic and excess oil from pan).
Remove the pan from the fire and and Add dry white wine to the pan (being careful that the pan is not too hot or the wine could catch fire) Return pan to flame and Deglaze and brown the meat drippings on med-med high heat adding juice from the can of tomatoes as needed til you have a rich brownish-red gravy.
Add Vidalia onions and red and yellow bellpeppers and allow to cook down to al dente.
Add salt and pepper to taste.
Add the San Marsano tomatoes and cook a few minutes then turn the fire to low. Your vegetables should all be wilted nicely and golden browned. (The trick it knowing exactly when to stop cooking the vegetables so that they're cooked enough but not mushy.)
Remove the sausage out of the oven and cut sausages on a bias (angle) about 2" slices.
Add sausages to the pan on the stove, stir to combine and allow to settle for a couple of minutes.
Add dried oregano if desired.
And enjoy..
I also add about 1/2 cup of red wine.
On the side of a spaghetti sauce whether I use a meat sauce, meatballs or a traditional red sauce, I like Italian Sausages and Peppers. Serve the sausages and peppers in a bowl on the side, topped with Ricotta Cheese and Parmigiano-Reggiano.
On my recent birthday, my bestest Italian buddy from New York called and gave me the instructions to make his grandmother's Italian Sausages. It's a traditional Italian method for sausages.. and I'll say that the best Italian sausages that I've made this dish with have come from Calandro's in BR.
Grandmaw Minnie's Italian Sausages
Coupla tbsp's Olive oil
1-2 lbs of good Italian Sausages
3 whole cloves of garlic
1/2 cup of dry white wine
1 Vidalia Onion cut in long strips
1 Red Bell Pepper cut in long strips
1 Yellow Bell Pepper cut in long strips
1 can of San Marsano Italian peeled tomatoes
(pull out the center stem from the center of each tomato by pushing the top of the tomato in with your fingers and pull out the hard center core (it takes some practice) flick off the seeds and pulverize tomato pulps by hand) and reserve the tomato juice in the can of tomatoes (for when you need to add liquid as you deglaze meat drippings and brown your vegetables.
Preheat oven to 350 degrees.
Brown the sausages in a large skillet on top of the stove on med to med-high heat.
Once browned, remove sausages and put in an oven pan (like a glass pyrex dish) and heat uncovered.
Add a tablespoon or two more oil to pan on the stove and throw in the whole cloves of garlic. Toss garlic around in the oil to season the oil (1-3 minutes) and remove garlic and excess oil from pan).
Remove the pan from the fire and and Add dry white wine to the pan (being careful that the pan is not too hot or the wine could catch fire) Return pan to flame and Deglaze and brown the meat drippings on med-med high heat adding juice from the can of tomatoes as needed til you have a rich brownish-red gravy.
Add Vidalia onions and red and yellow bellpeppers and allow to cook down to al dente.
Add salt and pepper to taste.
Add the San Marsano tomatoes and cook a few minutes then turn the fire to low. Your vegetables should all be wilted nicely and golden browned. (The trick it knowing exactly when to stop cooking the vegetables so that they're cooked enough but not mushy.)
Remove the sausage out of the oven and cut sausages on a bias (angle) about 2" slices.
Add sausages to the pan on the stove, stir to combine and allow to settle for a couple of minutes.
Add dried oregano if desired.
And enjoy..
This post was edited on 10/16/13 at 6:44 pm
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