View Full Version : Pasta sauce
So I ran out of tomato sauce for my pasta, and decided to make my own.
What a bad idea.
I had a can of crushed tomatos, tomato paste, and a bunch of random seasonings... just kinda threw it together.. and yuck. :sick3:
Next time I'll find a recipe.
Anyone have any good ones recipies.. or gross stories of cooking gone wrong?
So I ran out of tomato sauce for my pasta, and decided to make my own.
What a bad idea.
I had a can of crushed tomatos, tomato paste, and a bunch of random seasonings... just kinda threw it together.. and yuck. :sick3:
Next time I'll find a recipe.
Anyone have any good ones recipies.. or gross stories of cooking gone wrong?
so here is a rustic tomato sauce using almost the same ingredients...could you clarify what you mean by "a bunch of random seasonings"?
one can crushed tomatoes
one jar tomato paste
i/2 onion, chopped
1 TBSP olive oil (or whatever)
2-3 cloves of garlic chopped (if you ain't got it substitute dried garlic powder but add it later when you add tomatoes)
1 tsp dried oregano (i like oregano)
1/2 tsp dried basil
salt and fresh ground pepper to taste.
saute onion and garlic in oil until tender (about 3-5 min)...add the tomatoes and the paste. add seasonings...cook on LOW heat for about 10 minutes (covered if you like a thinner sauce)
if you like you can add a couple of tablespoons of grated cheese in the last minute or so to act as a thickener but i prefer to add cheese after it has been plated...and olives make a nice addition to this as well.
here's another but you have to be able to handle a roux...
1/2 stick of butter (i said BUTTER)
1/8 - 1/4 a cup of flour
one cup of chicken broth
1- 2 ups of milk
a fair amount of whatever cheese tickles your fancy, shredded or grated
salt and fresh ground pepper to taste
melt the butter in a sauce pan (it's uber important that it's butter and not some spread crap) add the flour, using a whisk mix the two together to make a thick paste...cook this on MED-LOW heat until golden brown. slowly and intermittantly add the milk and broth, using the whisk to distribute the flour mixture (or roux) throughout...bring to a slow boil...let sauce boil slowly for about 2 minutes, stirring constantly (this is important because this is the thickening stage of the sauce and if you don't stir it will get lumpy and grody) when the sauce has started to thicken and is the way you like it remove from heat and stir in the cheese and salt and pepper.
BeardofPants
5/11/04, 05:14pm
The key is to reduce the tomatos.
Saute the garlic and onions first in a little oil. Add the anchovies as well, if yer making putanesca. Once they've been sauted for a couple of minutes - don't burn or brown them - add 1 can of crushed or whole peeled roma tomatos. Add seasoning, rosemary, olives now. Bring to boil, then reduce the heat down to a low-medium head. Simmer for 30 minutes. About halfway through, put the dried pasta on. That way it'll all come together at the end. Basil, oregano, etc should go in at the end, as the flavour will retain better. Mix a little of the sauce through the pasta before serving, so you don't get great wads of plain pasta. Top off with sauce, grate some pecorino/parmesan/grana, salt and pepper. You can add other stuff as well like capers and olives. Generally, I don't tend to, but a couple of olives get thrown in to flavour the sauce, and I pull them out at the end, along with the rosemary.
The key is to reduce the tomatos.
Saute the garlic and onions first in a little oil. Add the anchovies as well, if yer making putanesca. Once they've been sauted for a couple of minutes - don't burn or brown them - add 1 can of crushed or whole peeled roma tomatos. Add seasoning, rosemary, olives now. Bring to boil, then reduce the heat down to a low-medium head. Simmer for 30 minutes. About halfway through, put the dried pasta on. That way it'll all come together at the end. Basil, oregano, etc should go in at the end, as the flavour will retain better. Mix a little of the sauce through the pasta before serving, so you don't get great wads of plain pasta. Top off with sauce, grate some pecorino/parmesan/grana, salt and pepper. You can add other stuff as well like capers and olives. Generally, I don't tend to, but a couple of olives get thrown in to flavour the sauce, and I pull them out at the end, along with the rosemary.
rosemary? in a tomato sauce? you must be a kiwi ;)
*sniff...just like momma used to make.
In my opinion, it's pretty hard to fuck up a spagetti sauce. I usually just make it somewhat randomly, sometimes I use paste, sometimes sauce, sometimes just diced or crushed tomatoes. I like the variety though too.
BeardofPants
5/11/04, 05:26pm
rosemary? in a tomato sauce? you must be a kiwi ;)
*sniff...just like momma used to make.
Well, that's a patently yankee remark. :p I only use the rosemary to season, and it's an italian thing. :nerd:
Well, that's a patently yankee remark. :p I only use the rosemary to season, and it's an italian thing. :nerd:
you mean you don't add any mint jelly to your sauce? :confused:
i know it's italian but for some reason it isn't used in many tomato sauces in these parts.
2 cans tomato soup
2 cans tomato paste
1 can tomato sauce
1/2-3/4 pounds ground beef
1/2-3/4 pounds Italian suasage (mild or hot - your choice)
1 package mushrooms
Minced or crushed garlic
1-3 cans of Budweiser
Other spices - see below
Sautee Garlic
Sautee mushrooms and drain
Brown ground beef and drain
Brown sausage
Combine all tomato products, garlic, mushrooms, and meat into large pot
Add other spices to taste (oregano, paprika, italian seasonings and basil seem to do a nice job)
Add beer until consistancy seems right
Heat, and continue to add beer to keep consistancy right.
Serve over spaghetti noodles or similar. Will feed an army.
:eek5: Beer has absolutely no business being in a pasta sauce...:sick:
Don't knock it til you've tried it, ace.
Ms Ann Thrope
5/11/04, 05:57pm
:eek5: Beer has absolutely no business being in a pasta sauce...:sick:
Budweiser isn't beer, silly! :D
Paul Newman is my friend. :D
1/2 stick of butter (i said BUTTER)
*appreciates your use of BUTTER*
Budweiser isn't beer, silly! :D
:laugh5:
Paul Newman is my friend. :D
he makes some good stuff...and 100% of the profit of his wares goes to charity...that's fucking awesome!
KU'U ;)
My somewhat famous spaghetti sauce recipe:
Melt one stick of butter (Tonks said BUTTER), then let it continure to cook until it's burned. It will look more or less like soy sauce. Then add 1/3 cup soy sauce. Do it slowly and pay attention, it will bubble up. Stir it and let it simmer for a couple minutes. Then stir in one small (six-ounce) can of tomato paste. Stir it up until it's as well-mixed as it will get, and then hold warm on the back burner until the spaghetti is ready.
Use two pounds of spaghetti; it's way too strong a sauce for just one pound. Add meatballs if you want to.
This recipe feeds a shitload of people, and they will all be full.
BeardofPants
5/11/04, 09:43pm
:eek5: Beer has absolutely no business being in a pasta sauce...:sick:
I am inclined to agree... Usually use the more conventional red wine myself.
http://graphics.jsonline.com/graphics/entree/img/sep02/marinarabig0929.jpg
Barilla! barilla is the only jared sauce that we can use in this house...barilla makes me happy.
Barilla! barilla is the only jared sauce that we can use in this house...barilla makes me happy.
Il Barilla è senza dubbio la salsa assoluta della pasta migliore!! :cool:
BeardofPants
5/11/04, 11:11pm
*nods* That stuff is pretty good for pre-made stuff. They make a dried pasta as well?
*nods* That stuff is pretty good for pre-made stuff. They make a dried pasta as well?
La pasta di Barilla è inoltre il la cosa migliore!
http://www.salami.com/images/barilla_pasta_perfect.jpg
Hehe - mangled translations . . . :lloyd:
I've always been interested in Barilla's Lasagna sauce... but it's expensive and I don't want to acquire a taste for something that costs a fortune... same reason I've never test-driven a BMW. I use the cheapest canned spaghetti sauce for lasagna.
They make these real neat no-boil lasagna noodles, though. You lay them out in the pan with the sauce, meat, cheese, etc. As it bakes in the oven for an hour, the noodles absorb liquid from the sauce and re-hydrate.
I've always been interested in Barilla's Lasagna sauce... but it's expensive and I don't want to acquire a taste for something that costs a fortune... same reason I've never test-driven a BMW. I use the cheapest canned spaghetti sauce for lasagna.
They make these real neat no-boil lasagna noodles, though. You lay them out in the pan with the sauce, meat, cheese, etc. As it bakes in the oven for an hour, the noodles absorb liquid from the sauce and re-hydrate.
they got coupons for barilla in the sunday paper all the time...and i usually buy mine at kroger where they do the whole double and triple coupon thing so it isn't so bad...course i use my foodstamps as well so who am i to talk, eh?
I still prefer to stock up on 26 1/2 ounce cans of Del Monte or Hunt's spaghetti sauce for 78¢ when I can.
I still prefer to stock up on 26 1/2 ounce cans of Del Monte or Hunt's spaghetti sauce for 78¢ when I can.
yeah, they are fine for a base of a sauce but the barilla takes much less doctoring up...wonder what the difference is when you add in the cost of everything you add to the hunt's VS. what you add to the barilla....not like it matters for me...i can guarantee the hunt's has some minute little iota of corn....
I am inclined to agree... Usually use the more conventional red wine myself.
Yup, I used to as well. The bud's an improvement.
yeah, they are fine for a base of a sauce but the barilla takes much less doctoring up...wonder what the difference is when you add in the cost of everything you add to the hunt's VS. what you add to the barilla....not like it matters for me...i can guarantee the hunt's has some minute little iota of corn....
Luckily, I can eat corn and soy all day with no ill effects.
My lasagna (well, my mom's recipe, I got it from her) consists of a box of noodles, two cans of that sauce (three if you use the no-boil noodles), a pound of hamburger, a normal-sized block of cheddar cheese, and love. That's it. Back in the day, she could make a lasagna for under $5, and it was quite tasty.
I can also twist things up by buying Four Cheese sauce instead of traditional. :D
BeardofPants
5/12/04, 04:05pm
Yup, I used to as well. The bud's an improvement.
Can you use any beer, cos I don't know if I can get bud in NZ? If cooking with beer, I usually use duvel ("devil"). I use it in risottos and stuff. Dunno how well it'd go with tomatos.
I'd use a pale ale or lager, no dark stuff. Around here, Bud's the best for this type of stuff, but it's worth a try with other brands.
Gato_Solo
5/12/04, 05:35pm
Come, now, folks. It's not rocket science.
1. Brown 3/4 pounds of lean (88%) ground beef. Drain fat into sauce-pan, and place beef on low on a back burner.
2. Finely chop 4 or 5 cloves of garlic, and one medium onion. Heat beef fat and add chopped garlic and chopped onion. Simmer until onions are clear. Caution. DO NOT BURN.
3. Add 2 cans of tomato paste to the onion and garlic mixture, and 4 cans of water (from the tomato paste can). Simmer for 5 minutes and add 1 tbsp of oregano (I like oregano). Stir, and simmer for 5 more minutes. Add some sliced mushrooms, one can diced tomatoes, one diced bell pepper, and salt and pepper to taste. Then simmer for, at most, 5 more minutes. If the sauce seems to be getting too thick, add more water. Just don't add too much. I like my sauce a bit thick.
4. Add ground beef, and simmer for 5 minutes, and you're done.
;)
I make my pasta sauce Ragu Thick And Hearty (with lots of mshrooms!).
:shrug:
Come, now, folks. It's not rocket science.
1. Brown 3/4 pounds of lean (88%) ground beef. Drain fat into sauce-pan, and place beef on low on a back burner.
2. Finely chop 4 or 5 cloves of garlic, and one medium onion. Heat beef fat and add chopped garlic and chopped onion. Simmer until onions are clear. Caution. DO NOT BURN.
3. Add 2 cans of tomato paste to the onion and garlic mixture, and 4 cans of water (from the tomato paste can). Simmer for 5 minutes and add 1 tbsp of oregano (I like oregano). Stir, and simmer for 5 more minutes. Add some sliced mushrooms, one can diced tomatoes, one diced bell pepper, and salt and pepper to taste. Then simmer for, at most, 5 more minutes. If the sauce seems to be getting too thick, add more water. Just don't add too much. I like my sauce a bit thick.
4. Add ground beef, and simmer for 5 minutes, and you're done.
;)
That sounds good, but I wonder if adding a tablespoon of extra-virgin oilive oil and some basil would be an improvement. :cool:
Gato_Solo
5/13/04, 10:17am
That sounds good, but I wonder if adding a tablespoon of extra-virgin oilive oil and some basil would be an improvement. :cool:
Whatever floats your boat, Sharky. I tend to use the beef fat because it's already there. :shrug:
HAHA,
you guys actually assume I have FOOD in my cupboards..
I was lucky to find crushed tomatos tomato paste and seasonings.
What is this "beer" and "ground beef" you speak of?
Poor, fresh out of college students know nothing of these things.
I think I remember beer... but I thought it went extinct after my last student loan cheque ran out.
:p
paul_valaru
5/13/04, 03:18pm
HAHA,
you guys actually assume I have FOOD in my cupboards..
I was lucky to find crushed tomatos tomato paste and seasonings.
What is this "beer" and "ground beef" you speak of?
Poor, fresh out of college students know nothing of these things.
I think I remember beer... but I thought it went extinct after my last student loan cheque ran out.
:p
ohh sauce on a budget
ok, get a pen, ready?
butter
garlic
melt butter, add garlic, put on cooked pasta
ta da!
(or olive oil and vinager)
Most students can't afford butter or garlic. They might be able to grab some Imperial margarine when it's on sale, 3 packages (4 sticks per package) for $1.
Margarine is an abomination before God and man.
well...we agree on that HomeLan..
maybe if you add beer...:retard:
:D
Ms Ann Thrope
5/13/04, 08:26pm
The great and wonderful Julia Child once said: "If you're afraid of butter, use cream." :D
Ms Ann Thrope
5/13/04, 08:31pm
ohh sauce on a budget
ok, get a pen, ready?
butter
garlic
melt butter, add garlic, put on cooked pasta
ta da!
(or olive oil and vinager)
one of the oldest recipes for dressing pasta is Pasta Aglio e Olio: pasta with garlic and olive oil :D
:eek5: You had a spelling error?
Say it ain't so...:mope:
:winkkiss:
Ms Ann Thrope
5/13/04, 08:55pm
it was the Italian... my memory isn't what it was... :crying5:
I can't even spell itala..Itlia... that stuff. :shrug:
Ms Ann Thrope
5/13/04, 09:02pm
I can't even spell itala..Itlia... that stuff. :shrug:
that's easy... it's spelled: amore :winkkiss:
OH OH OH I know how to make pasta with tomato sauce super easily!!
1)Walk to store
2)Busy can of chef boyardee
3) Walk home
4) Open said can with cna opener
5)Dump contents into bowl
6)Microwave bowl and contents
7)Eat
A.B.Normal
5/14/04, 02:15am
2)Buy can of chef boyardee
:eek6:
Oh man, when I was a poor student a jar of Pesto was one of the first things on our shopping list :D It saved our bellies on quite a few occasions did that lil' jar of herbs and oil :lloyd:
Ms Ann Thrope
5/14/04, 02:30am
cheaper still, and better, is grinding some basil leaves from your garden in a mortar and pestle along with some pine nuts and garlic, whisk in some olive oil and PRESTO! ambrosia on pasta :love:
'course, in my current dotage I tend to use the food processor instead of the mortar and pestle... :blush:
The great and wonderful Julia Child once said: "If you're afraid of butter, use cream." :D
Hahaha . . . say that out loud. :D
BeardofPants
5/14/04, 02:59am
cheaper still, and better, is grinding some basil leaves from your garden in a mortar and pestle along with some pine nuts and garlic, whisk in some olive oil and PRESTO! ambrosia on pasta :love:
'course, in my current dotage I tend to use the food processor instead of the mortar and pestle... :blush:
:eek: I'm telling! ;)
Ergh, I'd rather clean the mortar and pestle than the food processor...... *me lazy*
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