Spaghetti Sauce, You Say!
 

tafflad wrote:

seen this, sour dough, chill recipies etc........... is this all
Freudian somehow for boats ?

Yes.

--
Skipper

Spaghetti Sauce, You Say!
 

Harry Krause wrote:
tafflad wrote:

isn't there a food group thisw could be posted on ?

seen this, sour dough, chill recipies etc........... is this all
Freudian somehow for boats ?


Skipper, who is posting the recipes, has no boat.


Our own little 'Martha Stewart'.

Spaghetti Sauce, You Say!
 

tafflad wrote:

isn't there a food group thisw could be posted on ?
.......... is this all Freudian somehow for boats ?

And *your* boating related question/statement is?

BTW, my spell checker got confused over 'tafflad'. It wants to know
whether its 'baffled', 'raffled', or 'waffled'. They all seem to fit in
a way, so which is correct?

--
Skipper

Spaghetti Sauce, You Say!
 

My grandmother used to make her own sauce with plum tomatoes. It would
simmer on the stove all day long. She made great sauce, but I find the can
tomatoes, sauce and paste the only way to go. ; )


"Curtis CCR" wrote in message
oups.com...

Skipper wrote:
*JimH* wrote:

Heck we just use the garlic Ragu and add some oregano and mushrooms.
Who
has the time to make the sauce from scratch?

Those who respect traditional values and quality.

Would they use canned tomato sauce and ... good god! ... tomato paste?
:)

Spaghetti Sauce, You Say!
 

JohnH,
Never add the garlic till about 15 min. before the sauce is done. That way
it keeps the garlic punch.


"John H." wrote in message
...
On Mon, 14 Nov 2005 18:22:11 -0500, " *JimH*" wrote:


"John H." wrote in message
. ..
On Mon, 14 Nov 2005 17:35:43 -0500, John H.
wrote:

On Mon, 14 Nov 2005 17:12:05 -0500, wrote:

On Mon, 14 Nov 2005 15:52:52 -0600, Skipper wrote:

The best damn pasta sauce you'll ever try:

5 lbs Ground Beef
1 Onion - Coarsely Diced
2 Bell Peppers - Coarsely Diced
2 Cans Pitted Black Olives - Halved
1 Can Mushrooms - Stems & Pieces
1 Bunch Fresh Whole Mushrooms
2 Large Cans Tomato Sauce
2 Small Cans Tomato Paste

Add to Taste Ingredients:
Oregano
Parsley
Sweet Basil
Thyme
Sage
Salt
Pepper
Garlic Powder
Rosemary

Heat ground beef, diced onion, & bell pepper on high while stirring.
Strain off fat when done. Add balance of ingredients and simmer
uncovered for 1 hour.


What no sausage?

For every pound of ground beef, I'd ad two *hot* Italian sausage.

PS. Just brown the sausage. It will cook in the sauce. That way the
flavor
stays
in the sauce also.

--

You may be right but you are dealing with pork. I think it is best to
precook it, if not just a little. It will still give off enough flavor to
the sauce.

We have never had a problem with overcooked or dried out sausage doing it
our way. ;-)


My sauce usually cooks for at least a couple hours. I like the smell of
garlic!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to
resolve it."
Rene Descartes

Spaghetti Sauce, You Say!
 

Spaghetti Sauce, You Say!
 

"Skipper" wrote in message
...
NOYB wrote:

The best damn pasta sauce you'll ever try:

5 lbs Ground Beef
1 Onion - Coarsely Diced
2 Bell Peppers - Coarsely Diced

NO! No bell peppers in spaghetti sauce. Ever.

Why no bell peppers?

They overpower the sauce. Bell peppers have a unique, somewhat sweet flavor
that lends itself well to sausage and peppers, and fajitas. But not
spaghetti sauce.

With spaghetti sauce, you ought to taste the tomatoes, garlic, and basil.
The extras like pancetta and onions, when done in small amounts, help to
bring out the flavor without overpowering it. Bell peppers overpower
everything.

Spaghetti Sauce, You Say!
 

On 14 Nov 2005 16:05:34 -0800, "tafflad" wrote:

isn't there a food group thisw could be posted on ?

seen this, sour dough, chill recipies etc........... is this all
Freudian somehow for boats ?

We were gettin' to the fish addin' part. Just hang on. You can't add the fish
too early or they'll git tough!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes

Spaghetti Sauce, You Say!
 

On Mon, 14 Nov 2005 21:05:49 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

My grandmother used to make her own sauce with plum tomatoes. It would
simmer on the stove all day long. She made great sauce, but I find the can
tomatoes, sauce and paste the only way to go. ; )


"Curtis CCR" wrote in message
roups.com...

Skipper wrote:
*JimH* wrote:

Heck we just use the garlic Ragu and add some oregano and mushrooms.
Who
has the time to make the sauce from scratch?

Those who respect traditional values and quality.

Would they use canned tomato sauce and ... good god! ... tomato paste?
:)



I use the crushed tomatoes instead of the sauce, and don't ever use tomato
paste.

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes

Spaghetti Sauce, You Say!
 

On Mon, 14 Nov 2005 21:06:36 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

JohnH,
Never add the garlic till about 15 min. before the sauce is done. That way
it keeps the garlic punch.


"John H." wrote in message
.. .
On Mon, 14 Nov 2005 18:22:11 -0500, " *JimH*" wrote:


"John H." wrote in message
...
On Mon, 14 Nov 2005 17:35:43 -0500, John H.
wrote:

On Mon, 14 Nov 2005 17:12:05 -0500, wrote:

On Mon, 14 Nov 2005 15:52:52 -0600, Skipper wrote:

The best damn pasta sauce you'll ever try:

5 lbs Ground Beef
1 Onion - Coarsely Diced
2 Bell Peppers - Coarsely Diced
2 Cans Pitted Black Olives - Halved
1 Can Mushrooms - Stems & Pieces
1 Bunch Fresh Whole Mushrooms
2 Large Cans Tomato Sauce
2 Small Cans Tomato Paste

Add to Taste Ingredients:
Oregano
Parsley
Sweet Basil
Thyme
Sage
Salt
Pepper
Garlic Powder
Rosemary

Heat ground beef, diced onion, & bell pepper on high while stirring.
Strain off fat when done. Add balance of ingredients and simmer
uncovered for 1 hour.


What no sausage?

For every pound of ground beef, I'd ad two *hot* Italian sausage.

PS. Just brown the sausage. It will cook in the sauce. That way the
flavor
stays
in the sauce also.

--

You may be right but you are dealing with pork. I think it is best to
precook it, if not just a little. It will still give off enough flavor to
the sauce.

We have never had a problem with overcooked or dried out sausage doing it
our way. ;-)


My sauce usually cooks for at least a couple hours. I like the smell of
garlic!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to
resolve it."
Rene Descartes


WRONG!!

Add several cloves immediately!

Then, about 15 minutes before finishing, add several more cloves.

That way, the house smells great for a couple hours *and* you get the garlic
punch!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes