Food (recipe) help please

[T.J. Jackson]

I want to make me a nice thick homemade spagetti sauce. I can't find a decent recipe. Post 'em.

 

[freakygirl]

Ragu

 

[perks]

I want to make me a nice thick homemade spagetti sauce. I can't find a decent recipe. Post 'em.

thick?

do you have a recipe you like? cook it down a bit, but don't burn it, and add a bit more tomato paste, that will thicken it.


There are so many recipes, do you want it meat based? vegetable based?

a simple marinara? Be a bit more specific and I'll help you out.

 

[Starblayde]

Chopped/Diced tomatoes and tomato puree should do it.

use two tins of the tomatoes and about a 3rd of a tube of puree. added to your meat with spices of your choice, naturally

let it bubble with the lid off, makes it thicker

 

[T.J. Jackson]

Ragu

Prego is better

 

[freakygirl]

Prego is better

But not as thick.

 

[T.J. Jackson]

Re: Re: Food (recipe) help please

thick?

do you have a recipe you like? cook it down a bit, but don't burn it, and add a bit more tomato paste, that will thicken it.


There are so many recipes, do you want it meat based? vegetable based?

a simple marinara? Be a bit more specific and I'll help you out.

I usually just wing it, so no recipe really.

Make it meat based, but I am not adverse to mushrooms in there.

Something more than a marinara.....pick your favorite. I'm willing to experiment.

 

[Starblayde]

Dolmio do nice sauces, you only need ot add a few extra herbs to it to take away its taste

 

[T.J. Jackson]

But not as thick.

But tastes better.

 

[T.J. Jackson]

Chopped/Diced tomatoes and tomato puree should do it.

use two tins of the tomatoes and about a 3rd of a tube of puree. added to your meat with spices of your choice, naturally

let it bubble with the lid off, makes it thicker

Making notes here....thank you.

 

[Starblayde]

Making notes here....thank you.

Just dont add any water. boil it off to make the sauce thicker

I'm assuming you're cooking for two or more, btw

 

[morninggirl5]

Use tomato puree or crushed tomatoes as the base of the sauce. For each large (28 oz) can of tomato puree, use 1 8oz can of tomato paste. Add the spices, meat, veggies, etc that you want and let it simmer for at least an hour.

 

[perks]

this is an authentic bolognese, it's difficult, but worth it.

Bolognese Sauce (Ragu Bolognese):
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 pound pancetta, minced
1/2 cup milk
1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry white wine
2 cups brodo, recipe follows
Salt and pepper

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
Yield: 6 1/2 cups, about 10 to 12 servings


Brodo:
1 pound beef scraps
1 pound beef or veal bones
1 pound beef tongue, cut into 4 or 5 pieces
1 (4 to 5 pound) stewing hen, cut into 6 pieces
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
10 to 12 quarts cold water
Salt and pepper

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.

 

[Soblue]

For thick sauce you need to add tomato paste. Use a little sugar to sweeten it up though.

 

[Starblayde]

Re: this is an authentic bolognese, it's difficult, but worth it.

I was going to get some meat tomorrow for a bolognase... think i'll get some extras and try that first one

Thanks perks

 

[The_Dragon_Tamer]

Prego is better

If your 'baching' it you can make Prego even better in one of two ways.

Use the following incredients:

1 pd of ground beef--browned and drained
1 bottle of your favorite Prego sauce
1 bottle of picante sauce
1 can of stewed tomatoes
1 clove of garlic diced and mashed (not the whole thing--a section
1/2 medium onion chopped
1 bay leaf

The best way to prepare this is to put it all in a crock pot in the morning before going to work on low and it will be done when you get home. All you need to do is cook the spaghetti. Serve with grated Romano Cheese (True Italian dishes use grated Romano instead of Pamesian)

You can also cook these ingredients in a pot on the stove on low simmering them for about an hour; however, the best flavor is achieved when it is simmerd longer.


(If you are interested I can give you my secret recipe for lasagna that will make your friends drool. Email me at The_Dragon_Tamer@literotica.org )

 

[perks]

this is the recipe I use, no meat. I add meatballs and sausage later.

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 tablespoons minced garlic
1 tablespoon roughly chopped oregano leaves
1 tablespoon roughly chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours, then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine and cook on low heat covered for 30 minutes.

 

[Bindii]

Use tomato puree or crushed tomatoes as the base of the sauce. For each large (28 oz) can of tomato puree, use 1 8oz can of tomato paste. Add the spices, meat, veggies, etc that you want and let it simmer for at least an hour.

This works for me. However I always cook my onion, garlic, bacon bits, shallots and herbs first (in a oil sprayed frypan) then I add my tomato puree and tomato paste.

 

[tendril]

Im in NZ...and an American recipe calls for a stick of butter....how many grams or ounces is a stick ??

 

[Guest]

 

[Guest]

 

[Starblayde]

Im in NZ...and an American recipe calls for a stick of butter....how many grams or ounces is a stick ??

Just guess at a big wadge of butter

 

[Guest]

 

[tendril]

1 stick of butter equals 8 tablespoons


I think its 1/2 cup

which is 4 ounces

Thanks.

 

[morninggirl5]

This works for me. However I always cook my onion, garlic, bacon bits, shallots and herbs first (in a oil sprayed frypan) then I add my tomato puree and tomato paste.

I add the herbs and spices with the tomatoes. I like the veggies to be crunchy, so i saute them separately and add at the very end. I didn't think most guys would want the extra trouble or clean-up though.