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Started By
Message
re: Spaghetti Sauce Secrets
Posted on 3/21/13 at 11:10 am to Politiceaux
Posted on 3/21/13 at 11:10 am to Politiceaux
Add parmesan cheese rind, cut into smaller pieces, in the saute' stage. It'll melt into the sauce during the cooking process. Good stuff.
4
Posted on 3/21/13 at 11:16 am to OTIS2
I've never made sauce from scratch. I want to learn how to make the sauce from Cafe Nino. 
Posted on 3/21/13 at 11:18 am to OTIS2
quote:That sounds awesome. Will do.
Add parmesan cheese rind, cut into smaller pieces, in the saute' stage. It'll melt into the sauce during the cooking process. Good stuff.
Posted on 3/21/13 at 11:20 am to Neauxla
quote:
I've never made sauce from scratch.
oh you got ta get up on dat
Posted on 3/21/13 at 11:33 am to Rohan2Reed
I like Thomas Keller's method in ad hoc. It's done in the oven and includes lots of fennel and leeks. Extremely easy prep and then you can work on other things because you dont have to stir it at all.
The parmesan rind thing that Otis talks about is something that Italian cooks have been doing for a long time in a "don't waste anything" kind of philosophy and it really does add some depth. You can use this method in any soup too where you're going to use Parmesan.
The parmesan rind thing that Otis talks about is something that Italian cooks have been doing for a long time in a "don't waste anything" kind of philosophy and it really does add some depth. You can use this method in any soup too where you're going to use Parmesan.
This post was edited on 3/21/13 at 11:39 am
Posted on 3/21/13 at 11:41 am to Neauxla
I'm wasting time before a lunch meeting, so I'll play along.Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Thread. 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 chrushed 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.
Make the meatballs I posted in the Recipe Thread. 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 chrushed 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.
This post was edited on 3/21/13 at 2:44 pm
Posted on 3/21/13 at 11:43 am to bdevill
Cinnamon.
Posted on 3/21/13 at 11:44 am to OTIS2
Thanks!
Posted on 3/21/13 at 11:47 am to Aubie Spr96
Welcome. For that quantity, I'd add around 2 to 3 lbs ground meat, or preferrably, a recipe or more of the meatballs I alluded to, which are in the Recipe Book. I alsways make a bunch...they freeze well, as does the sauce.
This post was edited on 3/21/13 at 11:49 am
Posted on 3/21/13 at 11:54 am to OTIS2
Is that a chunky sauce? I feel like I want a thick smooth sauce and should take an immersion blender to that.
Posted on 3/21/13 at 12:03 pm to Neauxla
That sauce should cook down enough to where it's not "chunky." And remember you're mincing the vegetables, not just giving them a rough chop.
Posted on 3/21/13 at 12:06 pm to Rohan2Reed
It's smooth.
Posted on 3/21/13 at 12:12 pm to bdevill
has Gris Gris been in here yet to school all of you fools on the art of spaghetti making ?
Posted on 3/21/13 at 12:22 pm to TigahRag
:insertthememusicfor"JAWS"here:
This post was edited on 3/21/13 at 12:24 pm
Posted on 3/21/13 at 12:39 pm to OTIS2
Never done anchovies or parm rind in mine...have to try that.
Posted on 3/21/13 at 12:44 pm to bdevill
Posted on 3/21/13 at 12:51 pm to Rohan2Reed
quote:
That sauce should cook down enough to where it's not "chunky."
I usually cook the sauce about 8 hrs.. but I like a few chunks of tomato.. I always include a large can of whole peeled tomatoes into the base of the sauce so I'll get a bigger piece of tomato.
Posted on 3/21/13 at 12:57 pm to iluvdatiger
quote:
Step by Step Instructions by Napoleon-Honey Boo Boo Sketti Sauce
that is good stuff. Posted on 3/21/13 at 2:20 pm to OTIS2
quote:
Make the meatballs I posted in the Recipe Thread. They are good. You can vary the meat type, but the portions are very nice.
For the sauce:
1 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 chrushed 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 tatse 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.
Sounds like dinner this weekend
Posted on 3/21/13 at 2:36 pm to ATL TGR
At lunch today I picked up some ingredients, including anchovies. I will try my hand at making my own sauce tonight.
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