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re: Recipes/tips for making homemade spaghetti and sauce
Posted on 3/2/22 at 1:09 pm to McCaigBro69
Posted on 3/2/22 at 1:09 pm to McCaigBro69
quote:
Or can a homemade one be done in that time?
You can make a very simple fresh tasting sauce in no time if that's what you're going for.
Hand crush a large can of whole tomatoes.
Saute maybe half a chopped or sliced onion in some olive oil. Add chopped or sliced fresh garlic and saute a few minutes.
Add a few T of butter, the tomatoes, salt, red pepper flakes and torn fresh basil. Simmer about 15 minutes.
Cook whatever pasta you like. Ribbons are pretty. Add the cooked pasta to the pot of sauce with just a little of the pasta water to help make it a bit creamy. Top servings with fresh grated parm and basil cut chiffonade style. DONE!
If you want meat, you could brown and cook some Italian sausage links and serve one with each serving, but this is good without meat served with garlic bread and a salad.
1
Posted on 3/2/22 at 1:24 pm to Gris Gris
quote:
Add the cooked pasta to the pot of sauce with just a little of the pasta water to help make it a bit creamy.
This also makes the sauce adhere to the pasta.
Posted on 3/2/22 at 1:39 pm to VABuckeye
quote:
This also makes the sauce adhere to the pasta.
Yes, it does help the sauce stick to the pasta as well.
Posted on 3/2/22 at 2:59 pm to Gris Gris
And DO NOT add any oil to your pasta cooking water!
Posted on 3/2/22 at 4:11 pm to Ryan3232
quote:
I personally add tomato paste after my veggies have sauteed and let it get cooked into them before adding my canned tomatoes. Thoughts
I do it too to get a thicker sauce. After cooking down the onions in olive oil, I add the sugar to the paste and brown the paste (maybe darker red color) to get the tomato’s natural sugars carmelized.
This post was edited on 3/2/22 at 4:12 pm
Posted on 3/2/22 at 5:05 pm to McCaigBro69
quote:
dinner for a lady friend
I would avoid garlic.
Personally, I've abolished garlic and most onions from my kitchen.
Posted on 3/2/22 at 5:37 pm to Lobo Apple Sauce
quote:
I would avoid garlic.
Personally, I've abolished garlic and most onions from my kitchen.
This I could not do!
Posted on 3/2/22 at 6:29 pm to Lobo Apple Sauce
quote:
I would avoid garlic. Personally, I've abolished garlic and most onions from my kitchen.
I hate to be the one to break it to you but your cooking sucks.
Posted on 3/2/22 at 7:00 pm to Lobo Apple Sauce
Honest question. Why?
Posted on 3/2/22 at 7:02 pm to McCaigBro69
Too early for a status report from McCaigBro?
I’m on eastern time and getting near my bedtime.
I’m on eastern time and getting near my bedtime.
Posted on 3/3/22 at 7:55 am to Lobo Apple Sauce
quote:
Personally, I've abolished garlic and most onions from my kitchen.
Posted on 3/3/22 at 9:58 am to Lobo Apple Sauce
quote:It’s fair to skip the garlic when cooking for a date, but to not have it in your kitchen at all is silly.
Personally, I've abolished garlic and most onions from my kitchen.
And no onions??? What the frick?
Posted on 3/3/22 at 10:13 am to McCaigBro69
I used a recipe from a Italian webpage. I forgot it though. But time is my best advise with a good sauce. Very slow simmer. Fresh ingredients and good meat is a must with a real sauce! Here's my pics of my sauce and balls from scratch.
TD Link To My Post
TD Link To My Post
Posted on 3/3/22 at 12:00 pm to McCaigBro69
Am I the only one here that uses red wine when making red sauce?
Posted on 3/3/22 at 1:13 pm to Dave_O
quote:
Why?
It's just not a taste that I like. It seems to cancel out the good attributes of other ingredients in dishes.
Posted on 3/3/22 at 1:17 pm to Epic Cajun
quote:
Am I the only one here that uses red wine when making red sauce?
I use it (a lot of it) in my bolognese but not in my red sauce.
Posted on 3/3/22 at 1:23 pm to McCaigBro69
I like Ina Garten's marinara recipe. Easy and tasty.
Ingredients
Deselect All
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Ingredients
Deselect All
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Posted on 3/3/22 at 7:28 pm to Epic Cajun
quote:
Am I the only one here that uses red wine when making red sauce?
I usually splash a little in my sauce but it might just be an excuse to open a bottle.
Posted on 3/3/22 at 8:44 pm to Professor Dawghair
I like the depth of flavor and acidity that it gives my sauce. I put about 1/2 a cup per 28 oz can of whole peeled tomatoes.
Posted on 3/4/22 at 9:46 am to Ryan3232
Mom, and our grandmothers used Contadina paste and Contadina sauce. In the old days, when all the cans were tiny, we did a ratio of 2 pastes to 1 sauce. Add these after you have rendered bacon fat and olive oil, adding onions and garlic.
We don't use bell pepper or celery, those flavors are too strong.
Then add paste and sauce, rinsing the cans well and adding the water. Add other herbs, salt and pepper, after that.
Sicilian ancestry on both sides.
We don't use bell pepper or celery, those flavors are too strong.
Then add paste and sauce, rinsing the cans well and adding the water. Add other herbs, salt and pepper, after that.
Sicilian ancestry on both sides.
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