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Started By
Message
Can I get a spaghetti and meat sauce recipe?
Posted on 1/8/13 at 9:13 am
Posted on 1/8/13 at 9:13 am
(no message)
6
Posted on 1/8/13 at 9:17 am to sloopy
Posted on 1/8/13 at 10:05 am to sloopy
I use this one.
LINK
It's excellent. The flavor is outstanding. I use spicy Italian sausage rather than sweet sometimes. Sometimes, I use a few pork ribs instead of neck bones. Sometimes, I have a lamb shank and sometimes, I don't, so I just use more pork bones. You can sub the meat mixtures if you wish, but I'd always include the pork. It's worth the effort. Makes a dynamite eggplant parm, as well.
LINK
It's excellent. The flavor is outstanding. I use spicy Italian sausage rather than sweet sometimes. Sometimes, I use a few pork ribs instead of neck bones. Sometimes, I have a lamb shank and sometimes, I don't, so I just use more pork bones. You can sub the meat mixtures if you wish, but I'd always include the pork. It's worth the effort. Makes a dynamite eggplant parm, as well.
Posted on 1/8/13 at 10:19 am to sloopy
How many peeps you cooking for?
Posted on 1/8/13 at 10:26 am to CITWTT
Just me and the lady, but we enjoy leftovers.
Posted on 1/8/13 at 10:32 am to sloopy
I usually make a lot at once and freeze it. That recipe freezes just fine.
Also, I haven't checked, but I believe some folks put some red gravies in the recipe book/recipe thread. Take a look. I recall tavolatim putting a recipe somewhere.
Also, I haven't checked, but I believe some folks put some red gravies in the recipe book/recipe thread. Take a look. I recall tavolatim putting a recipe somewhere.
This post was edited on 1/8/13 at 10:33 am
Posted on 1/8/13 at 10:51 am to Gris Gris
I looked in there and only saw one scratch red sauce recipe. At worst, I'll just throw something together.
Posted on 1/8/13 at 11:23 am to sloopy
I highly recommend the one I linked. Take the time and try it. It's not a make after work and eat dish. It's fun to make and worth the effort for an authentic flavor.
Here's Tavalotim's red gravy recipe.
Red Gravy
1/3 cup olive oil
1/2 Pound Pork country style ribs
1/2 pound chuck steak
2 large onions, chopped
5 cloves garlic, chopped
6 12 ounce cans tomato paste
1 cup red wine
4 large bay leaf
1 tablespoon basil leaves
1 tablespoon oregano leaves
6 quarts water
salt
1. In olive oil, sear meat and set aside. Saute paste , stirring constantly to prevent sticking...approx 30 min..add onions, garlic and spices.
2. Add meat , water, and wine. Bring to a boil . Lower to simmer, cover and simmer 3 hours.
If you are a fan of fennel...I like to add Italian sausage also.
Here's Tavalotim's red gravy recipe.
Red Gravy
1/3 cup olive oil
1/2 Pound Pork country style ribs
1/2 pound chuck steak
2 large onions, chopped
5 cloves garlic, chopped
6 12 ounce cans tomato paste
1 cup red wine
4 large bay leaf
1 tablespoon basil leaves
1 tablespoon oregano leaves
6 quarts water
salt
1. In olive oil, sear meat and set aside. Saute paste , stirring constantly to prevent sticking...approx 30 min..add onions, garlic and spices.
2. Add meat , water, and wine. Bring to a boil . Lower to simmer, cover and simmer 3 hours.
If you are a fan of fennel...I like to add Italian sausage also.
Posted on 1/8/13 at 11:25 am to sloopy
2 lbs ground chuck, 2 lbs ground pork or Italian sausage loose type. Brown each of them separately and drain the fat. Trinity plus garlic sauteed for the sauce, two cans of sauce, two cans of paste(do the paste with the trinity/garlic mixture for a couple of minutes before adding the sauce) and two cans of Del Monte original recipe stewed tomatoes. Season to your liking for heat, but give it two cups of a dry red wine. Simmer for good while to let things get together.
Posted on 1/8/13 at 11:35 am to Gris Gris
I will definitely try the one you linked one Sunday it looms great. Right now I just need something to cook after work. I'm just going to modify some sauce recipes.
Posted on 1/8/13 at 3:09 pm to KosmoCramer
He's looking for a quick after work recipe. There's probably something out there with crushed tomatoes and minimal seasonings for a quick tomato based sauce, but I go the longer cooking route with tomato gravies/sauces myself.
Posted on 1/8/13 at 3:10 pm to sloopy
1 lb of meat
1 large onion
1 bell pepper
1 can of prego
you're done
1 large onion
1 bell pepper
1 can of prego
you're done
Posted on 1/8/13 at 3:15 pm to Gris Gris
quote:
There's probably something out there with crushed tomatoes and minimal seasonings for a quick tomato based sauce, but I go the longer cooking route with tomato gravies/sauces myself.
With a meat based sauce, you'd definitely want something to cook down for a while. I don't think a fresh type, quick cooking marinara style sauce really goes well as a meat sauce. Therefore, your best bet, if you want a meat based tomato sauce done relatively quickly (and if you don't want to cook something long ahead of time and freeze it for later), will be to use some sort of pre-jarred tomato sauce. There's some decent ones out there.
Posted on 1/8/13 at 3:25 pm to Y.A. Tittle
quote:
will be to use some sort of pre-jarred tomato sauce.
I agree. At least, the flavors in those have been together for a good while. You can definitely make something decent with one of those. Just read the ingredients and don't buy one with meat already in it. Taste it when you open the jar to see what flavors are predominant and how salty it is before adding seasonings.
You can do a quick cooking sauce but you might have to add tomato paste as a thickener and that really should cook a bit longer than an after work special. However, if you take the time to brown a little paste and then add a jarred sauce or even crushed tomatoes, you'll at least have some of that browned paste flavor if you like that.
Posted on 1/8/13 at 5:20 pm to Gris Gris
quote:
6 12 ounce cans tomato paste
quote:
6 quarts water
That cannot be right.
Posted on 1/8/13 at 5:23 pm to sloopy
If you are using canned tomato products, look closely at the sodium content.
Posted on 1/8/13 at 5:30 pm to Tbobby
quote:
quote:
6 12 ounce cans tomato paste
quote:
6 quarts water
That cannot be right.
Tav's recipe. I've never made it, but I copied it and pasted it from here. It might be in the recipe book or thread. I didn't look since I'd already saved it.
Posted on 1/8/13 at 5:39 pm to Gris Gris
The water must be for boiling the pasta. Still, that is an awful lot of tomato paste for such a small amount of meat/seasoning veggies.
Posted on 1/8/13 at 9:53 pm to Tbobby
Tried to find it in the recipe book, but that virus warning popped up. 
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