Are you of the belief that...

[Pierre.Suave]

Everyone should have a good recipe for Spaghetti Sauce?

[Guava Jelly]

1. Recipes are for wussies

I make mine different every time..That's the fun of it.

[Pierre.Suave]

6. LOL

well, what do you do if you come across one you reallly like someday and cant remember how to make it next time?

[Guava Jelly]

21. I really like them all

:)

[Critters2]

2. Can't get the jar open? nt

[Pierre.Suave]

5. How did you guess?

:P



No actually, I was thinking about the fact that I cant find a pre-made store bought jar of sauce I really like.

[flvegan]

15. Got a health food store nearby?

I make my own from scratch, but in a pinch Amy's Premium Organic Tomato Basil is the BEST jarred sauce I have ever eaten. You'd swear it was homemade from a fantastic recipe. It's that good.

[Pierre.Suave]

16. Plenty of co-ops and the like nearby

I will go get some and check it out.

Thanks for the tip.

[flvegan]

18. To save you from the sticker shock

I've seen it cost between $5 and almost $8 a jar.

Worth every penny.

[Pierre.Suave]

24. Wow

thats crazy. Thanks for the warning, :rofl:

[AwakeAtLast]

34. For the money, Newman's Own Marinara is TASTY

:9

I'm a working mother - make my own sauce? HAHAHAHA!

I'm lucky I have time to boil noodles!

[Pierre.Suave]

45. Thats exactly what I had tonight

and I agree, it is TASTY!

[Deja Q]

26. Always use a door for a jar. Unless it's not a door, in which case it's ajar...

:yoiks:

[Shell Beau]

3. Uh, yeah!

Mine is awesome! It came from my husband's fully Italian g-ma!! Mmmm! I of course have tweaked it and made it even better.

[Pierre.Suave]

7. hmmm

sounds great.

[Adsos Letter]

4. All of the greatest spaghetti sauces...

are built upon a base of Heinz 57 ketchup...

[Pierre.Suave]

8. HAHAHAHA

I think there are a few here that would disagree with you.

:rofl:

[Adsos Letter]

13. Heinz 57, a little salt, a can of mushroom stems-and-pieces, a dash of oregano...

A sauce the French Laundry would love... :D

[Tangerine LaBamba]

27. A long time ago, I was stuck at Narita airport in

Tokyo, and I found a pizza place.

I got a piece of what I think was rice paper with ketchup and soy cheese on it.

No, I didn't eat it.

[Pierre.Suave]

47. That sounds gross

[jberryhill]

9. I am of the belief that people in South Philly should stop calling it "gravy" /nt

[Pierre.Suave]

12. LOL

yeah, me too.

[The empressof all]

10. Are you talking Sauce or Gravy

Anybody can make a decent sauce but a Gravy....That's an Art Form.

[Pierre.Suave]

11. Red Sauce, Marinara

I have never heard of a gravy outside of the kind I put on my mashed potatoes and is made from the liquid you get from cooking some piece of meat.

[The empressof all]

14. Meh, for Marinara open a jar of Barilla

We rarely eat it and Barilla jarred sauce is so good I can justify not making home made.

Many Italian Americans from the East Coast refer to Sauce as Gravy because typically it's made with at least (in my household anyway) 5 different cuts of meat and takes hours on the back burner.

[Pierre.Suave]

17. 5 cuts of meat?

Seriously?

I am curious now to know how you make this?

[The empressof all]

22. It's a process and an all day job

Quickly,

You brown a braciolle, pork chops, meat balls, sweet and hot Italian sausage and some Panchetta. Drain all the fat. Then I add a little Olive Oil and brown onions and finely chopped carrot. Then in the browned bits you brown your tomato paste till it darkens. Then you add two or three cans of drained San Marzano tomatoes (Reserve the juice)that you've pureed in the blender with garlic and scrap up the crud on the bottom of the pan. Add some wine (I use a Montepulciano but any deep red wine will do) about a cup. Then I add about a quart of chicken stock. If you have some home made beef stock you can use that but the canned beef stock is not a good substitute. I thin with the reserved tomato juices as needed. Put all the meat back in the pot. Then you cover and let it cook on a very low heat for many hours. I finish it with fresh basil and adjust the salt and pepper frequently through the cooking process.

[Pierre.Suave]

23. Wow

that does look like quite a process.

[Tangerine LaBamba]

29. Wow!

That's a lot fancier than what I'm familiar with, but you better believe I just copied it and will be fixing it in the not-too-distant-future.

Thank you SO much!

[The empressof all]

46. It really makes a weeks worth of meals

We always take all the meat out at the end of the cooking and serve that on a seperate platter with a salad for one meal. Usually we just eat the braciolle and pork chops the first day. The pasta comes the next day when the sauce has had a chance to sit for a day in the fridge. I always make lots of meat balls and use them and the sausage for sandwiches or to top off a plate of pasta.

I'm sorry I can't give you exact measurements. It really is something that I adjust on every batch and there is no "right" formula. Just be fearless and add more tomato juices or stock or even canned tomato sauce as your palate thinks best.

The major secret of the sauce it to add lots of chopped garlic and to brown your paste to a deep reddy brown color. It makes a world of difference.

[Pierre.Suave]

48. Good to know

I have bookmarked this thread because I am going to try making this someday.

[Shell Beau]

20. The longer it simmers, the better. I only use beef, but

my husband's nona uses ground pork and beef. I just prefer beef. And no Italian sausage will ever get into my sauce. I am not a fan although my husband likes any and all kinds of sausage.

[Tangerine LaBamba]

28. Sauce is sauce

Gravy is what it's called when the meatballs, sausage, chicken, pork chops are simmered in it. What else do you put in?

But it's all sauce, really. I never heard this "gravy" thing except from some South Philly/South Jersey relatives.

Have you tried Barilla Vodka Sauce? It is so damn good, I don't even make my own any more. It's really spectacular.

And Paul Newman's Roasted Garlic sauce is also excellent.

[Pierre.Suave]

33. I will try those two varieties

I just had Newmans Own Marinara that wasn't too bad. Thanks for the tips.

[DarkTirade]

19. Yes, my recipe is as follows.

Buy cheap, tasteless storebought stuff.

Add spices and veggies that you like.

Simmer.

:)

[Pierre.Suave]

25. Interesting...

I should try that.

[DarkTirade]

30. I tend to go for a lot of garlic myself

with just enough basil and/or oregano to add a bit of flavor their particular flavor.

Although it depends on what kind of mood I'm in.

[Tangerine LaBamba]

36. Use both basil and oregano

and some parsley and a couple of bay leaves.

And don't forget a hit of sugar to cut the acidity. Makes a very nice difference.

Simmering pepperoni slices in the sauce gives the flavor a lovely extra dimension.

[Pierre.Suave]

38. you are making me hungry again

lol

[Tangerine LaBamba]

40. I had spaghetti and meatballs for dinner

The sauce had been in the fridge for three days. And it was terrific. Letting sauce sit just makes it better.

Eat, honey, eat. Be strong and happy!

:toast:

[Pierre.Suave]

44. Me too

I had two helpings, now I am stuffed.

next time I am going to try some of these ideas and get even yummier sauce.

[DarkTirade]

41. With the storebought sauce there's usually plenty of sugar added already. :)

Never tried bay leaves, actually. I never usually had a reason to keep 'em around. Parsley goes well with basil and oregano though, I've used that a few times.

[Tangerine LaBamba]

42. HFCS, yeah.

You're right. When I buy jarred sauce, I always get organic, and doctor it myself. Even Ragu makes an "organic" sauce, without the High Fructose Corn Syrup.

I'm old. I remember back when there weren't any jarred sauces.

Christ, am I old! :wow: :wow: :wow:

[TK421]

31. I make my own..and I'm not sharing because nobody can beat it

so there!

[Pierre.Suave]

32. FINE!

have it your way!

:mad:



























:P

[TK421]

35. A tiny hint....tomato paste is an essential ingredient

edited to add: preferably Contadina brand

[Pierre.Suave]

37. Oh good, I am glad you told me that

I was wondering if maybe I should use a jar of turkey gravy...

[TK421]

39. That would be really fowl....

[Pierre.Suave]

43. HAHA

yes, it sure would be.