Spaghetti Sauce

[Tarlam!]

Its simple and there's one recipe.
You're not going to tell us the recipe.
You're happy to make it for us.
But not sending it through the mail even if shipping is paid for.
What the hell guy? I gotta cross the Atlantic ocean for some good spaghetti?

Some good spaghetti? Ha! We're talking Holy Grail of pasta sauce, not merely "good spaghetti!". It's worth the trip across the Atlantic. Good spaghetti indeed!

[GrnBay007]

C'mon Tarlam!! Share the recipe!!

[easy cheesy]

I'll put my spaghetti sauce recipe up against ANYONE'S and win! Gauntlet thrown!

I use pork, beef, onions, celery, olives, garlic, fresh... and YES Freak... seeded and peeled fresh tomatoes for the base of the sauce or POMI brand if you want to "cheat"... oregano, hot red pepper flakes, red green and yellow peppers, olive oil, mushrooms, basil, red wine, fig balsamic vinager, etc..... it kicks ASS!

[easy cheesy]

BTW... POMI is a GREAT substitute when you are in a hurry. I buy the chopped...not strained... just preference... but it is zero sodium and pure in taste... good stuff!

[Tarlam!]

C'mon Tarlam!! Share the recipe!!

Look in any cookbook designed for Chefs. There really is inly one recipe. One really just HAS to do it correctly. It aint that difficult, but, everyone seems to screw it up. I don't. That Austrian Chef in Perth made certain I didn't.

[3irty1]

Dusted off the old CIA cookbook (6th ed) to get this:

Tomato Sauce for Pasta (3 qt)
2 c (500ml) olive oil
1.5 lb (675g) mirepoix
1 No. 10 can whole tomatoes
2 garlic cloves minced
1 oz (30g) salt
1 T (15ml) sugar

1. Heat the olive oil in a large saucepot. Add the onions, carrots, and celery and saute lightly for a few minutes. Do not let them brown.
2. Add remaning ingredients. Simmer, uncovered, about 45 minutes, until reduced and thickened.
3. Pass through a food mill. Taste and adjust seasonings.

[Tarlam!]

Yah, but ya need to brunoise the mirepoix imho. And the recipé as such is incorrect. Other than that,, it's fine.

[Tarlam!]

My mistake, 31. Your recipé is a simple tomato sauce. It's fine. I make a meat sauce.

No, it's not. 500ml of oil???? Are you mad??????
30 gr of salt???? I know you're mad.

[3irty1]

That did seem like a shitload of oil, but the recipe is verbatim. The salt seems reasonable for this much sauce at least to me but who measures salt anyways. It has a note that the oil may be cut in half but they have it as a 1T for a 3oz portion which is typical for Italy where sauce portions are smaller than in North America.

For meat sauce variation:
Omit mirepoix and half oil for tomato sauce.
Brown 2lb (1kg) ground beef, ground pork, or a mixture in oil or rendered pork fat. Ad 8 floz (250ml) red wine, 2 qt (2 L) tomato sauce, 1 qt beef or pork stock, and parsley, basil, and oregano to taste. Simmer for 1 hour uncovered.

I guess that makes a little sense since the mirepoix is already pretty much inside the stock, I think I like the plain jane tomato sauce recipe better though. I'm more of a meatballs guy anyways. Also no idea why its not veal stock. I've never even worked in a commercial kitchen that kept beef stock around.

[SkinBasket]

I'll put my spaghetti sauce recipe up against ANYONE'S and win! Gauntlet thrown!

I use pork, beef, onions, celery, olives, garlic, fresh... and YES Freak... seeded and peeled fresh tomatoes for the base of the sauce or POMI brand if you want to "cheat"... oregano, hot red pepper flakes, red green and yellow peppers, olive oil, mushrooms, basil, red wine, fig balsamic vinager, etc..... it kicks ASS!

Jesus, where do you put the spaghetti?

[Freak Out]

I love Carbonara.

[Deputy Nutz]

It is only spagetti sauce, put your cocks away.

[Tarlam!]

It is only spagetti sauce, put your cocks away.

Clearly, yours is smaller than mine.

[MJZiggy]

It is only spagetti sauce, put your cocks away.

You take all the fun out of cooking.

[MJZiggy]

I love Carbonara.

I do too, but that shit'll kill you.