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re: True Italian Spaghetti Sauce
Posted on 10/14/20 at 2:26 pm to puffulufogous
Posted on 10/14/20 at 2:26 pm to puffulufogous
quote:
Bring it up to a simmer and add in some sliced mushrooms and green olives and a bay leaf.
I put green olives in my spaghetti as well. My grandmother always did it, and I love it. She said she had it that way in Spain, not sure if that's where it comes from or some people just have always done it
0
Posted on 10/14/20 at 3:13 pm to LouisianaLady
BTW, be careful when buying your San Marzano tomatoes. There are counterfeits out there.
Posted on 10/14/20 at 3:57 pm to chryso
There was a class action suit vs Cento last year about this
Posted on 10/14/20 at 7:33 pm to thermal9221
Northern Italian, Sicilian, what are you looking for?
Posted on 10/14/20 at 9:53 pm to MeridianDog
quote:
Probably the best looking Italian chef in the business today.
I did the search for you. Who cares if her sauce is good or not if there is a video of the recipe?
Posted on 10/15/20 at 9:17 am to Y.A. Tittle
quote:
Do you slice the garlic with a razor blade?
No, but he does mention that method in the cookbook and that it wasn't Paulie's method as it was portrayed in the movie. It was either him or his Mom that did that. I gotta go look it up.
Personally, I use a garlic press.
This post was edited on 10/15/20 at 9:18 am
Posted on 10/15/20 at 10:01 am to GynoSandberg
quote:
There was a class action suit vs Cento last year about this
That was a good read. Although the article says to buy Cento over other brands.
quote:
True San Marzano tomatoes are only sold whole or as fillets and they are always sold as peeled tomatoes. If you notice a can of chopped or diced, it's a fraud, even when it's in those fake San Marzano cans.
I don't think I've ever seen them labeled as San Marzano when not whole. Wonder which brands were doing this.
Posted on 10/15/20 at 10:26 am to LouisianaLady
I freaked out until I read it. Thought I was buying overpriced Faux Marzanos lol I remember the labeling being mentioned by Giada on one of her thousands of shows.
Posted on 10/15/20 at 2:24 pm to Y.A. Tittle
quote:
Do you slice the garlic with a razor blade?
Posted on 10/15/20 at 2:26 pm to bdevill
quote:
The longer the tomato sauce cooks, the sweeter and thicker it becomes. Just cook it on a low fire in an uncovered pot.. Low and slow.
Posted on 10/15/20 at 2:47 pm to thermal9221
My sauce contribution
Salsa di Pomodoro - a very thick marinara sauce.
Need
Tomatoes - 28 ounce Fresh or canned - Buy good tomatoes.
Small can of Tomato Paste
Onions – 3 medium, chopped - a little over a cup.
Garlic - two cloves, minced
Olive oil - 2 Tablespoons - for sauté use
Basil - Two Tablespoons fresh
Oregano - one Tablespoon (dried) 2 Tablespoons fresh
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1 teaspoon
Directions
Sauté onions and garlic in Olive Oil until translucent. Crush the tomatoes. Add tomatoes to the vegetables in the sauté pan with the can of tomato paste, basil, oregano, sugar, salt and black pepper. Cook covered at a slow simmer (low heat so as to not burn the sauce) for 30 - 40 minutes. Stir occasionally as the sauce will tend to stick as it gets thick. Salsa di Pomodori should be thick and rich in color and flavor.
This recipe will make about two cups of thick sauce that you can thin to the consistency you desire with water, or wine.
This is a nice bright sauce. You can use it as is over pasta, or add meat to make a meat sauce.
Salsa di Pomodoro - a very thick marinara sauce.
Need
Tomatoes - 28 ounce Fresh or canned - Buy good tomatoes.
Small can of Tomato Paste
Onions – 3 medium, chopped - a little over a cup.
Garlic - two cloves, minced
Olive oil - 2 Tablespoons - for sauté use
Basil - Two Tablespoons fresh
Oregano - one Tablespoon (dried) 2 Tablespoons fresh
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1 teaspoon
Directions
Sauté onions and garlic in Olive Oil until translucent. Crush the tomatoes. Add tomatoes to the vegetables in the sauté pan with the can of tomato paste, basil, oregano, sugar, salt and black pepper. Cook covered at a slow simmer (low heat so as to not burn the sauce) for 30 - 40 minutes. Stir occasionally as the sauce will tend to stick as it gets thick. Salsa di Pomodori should be thick and rich in color and flavor.
This recipe will make about two cups of thick sauce that you can thin to the consistency you desire with water, or wine.
This is a nice bright sauce. You can use it as is over pasta, or add meat to make a meat sauce.
Posted on 10/15/20 at 5:57 pm to MeridianDog
Looks great! That’s pretty much exactly how I make mine, MD.
Posted on 6/12/22 at 10:35 am to dpd901
quote:
I’ve adapted my spaghetti sauce from Patsy’s (Sinatra’s favorite Italian Restaurant) Bolognese Sauce LINK
“2 pounds of Bay Leaves”
Wholly crap
Posted on 6/12/22 at 10:42 am to thermal9221
"True Italian" isn't really a thing. We hit 3 spots when we went to Italy and the food was completely different in each area. Then you have the NY/NJ Italian styles, even that isn't consistent. Just try a few and figure out the way you and your family like it.
Posted on 6/12/22 at 3:35 pm to LouisianaLady
quote:
to not use seasoning
My red sauce has no seasoning other than salt and pepper to taste.
24 tomatoes diced
8 garlic cloves whole
6 garlic cloves sliced
1/3 cup olive oil
salt and pepper to taste
This is from a Tuscan recipe I learned while in Italy. I cook it down for about four hours. Can you make a sauce in 5 minutes? Yep. Is it anywhere near as flavorful and rich as a sauce that cooks down for hours? Not a snowballs chance in hell.
quote:
Northern Italian, Sicilian, what are you looking for?
I most definitely cook in and prefer the Northern Italian (Tuscan) style although Tuscany is not northern Italy.
This post was edited on 6/12/22 at 3:38 pm
Posted on 6/12/22 at 3:37 pm to wutangfinancial
quote:
People typically don't think of carrots and celery in a pasta sauce
They don't usually in Italy either. Carrots, onion and celery goes in a bolognese.
Posted on 6/12/22 at 3:40 pm to calcotron
quote:
"True Italian" isn't really a thing
Yes it is but it is regional as opposed to national. The further north you go in Italy the less prevalent the tomato is in cooking and the more game sauces (wild boar and duck) come into play.
What isn't Italian is garlic bread. It was invented in America by Americans.
Posted on 6/12/22 at 3:55 pm to wutangfinancial
quote:
Giada
National treasure.
ETA: just realized this was bumped from two years ago when I saw MD’s post above. Anyone heard from ol boy?
This post was edited on 6/12/22 at 4:02 pm
Posted on 6/14/22 at 6:16 pm to Treacherous Cretin
quote:
From what region?
This guy gets it.
Posted on 6/14/22 at 8:21 pm to thermal9221
Don’t know about “ true Italian” but I do know a lot about Sicilian red gravy from South Louisiana. And most of those folks were poor and used cheap available ingredients and it’s not what/how you think how it’s prepared.
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