Anybody make their own pasta sauce?

oops..I just made a great spaghetti sauce tonite..does that count?

Yeah, I´m referring to spaghetti sauce.

tom. sauce/paste..water..salt/pepper/italian spices (oregano, rosemary, basil) a little sugar (takes the tomato taste down..worcestershire sauce..I never measure anything, just smoke a joint and throw it in and taste a lot!!

I don´t measure anything so just think of the ingredients you would like. Chunky style or smooth? Spicy or tomato-ey? Meaty? Veggie? Lots of choices. Remember no matter how you make it you always add a little sugar at the end and it will bring out and blend all the flavors at the same time.

I don´t use sugar anymore. Try adding a big spoonful of molasses. Even better than sugar, it cuts the acid from the tomatoes much better.

Good idea AC thanks. Always looking for alternatives to sugar.

Google this.

homemade pasta sauce

For a different taste...try adding curry powder to a basic tomato spaggetti sauce....also works well with ground beef sauce....try it...

Little old Italian lady I knew always started with a large can of plum tomatos. From there you can add some tomato paste (to thicken and sweeten), olive oil, herbs (oregano and basil, usually), onions and garlic (best if sauteed first). I like to add some mushrooms to mine. Best if simmered for several hours. Oh, and instead of adding sugar, you can also grate a carrot and add in early so that it fully melds into the sauce. It cuts the acidity of the tomato sauce.

No, but I did make some delicious chili with the Peenman Enterprises "Human Waste Chili Maker" - 2005 Model.

I simply opened up the chili maker, took a dump into right it, pressed a button and within a minute I had hot delicious chili.

The 2005 Human Waste Chili Maker only cost $99.99 and a free Y2K Assjacket, which you can use to wipe your ass and then later wear as a jacket, is thrown in for free.

The 2005 Human Waste Chili Maker is new from Peenman Enterprises.

Now I have to get back to interviewing Brigadier General Johnson Jameson in his bunker complex 700 miles below the surface of Montana.

Store-bought is way too sweet for my taste.

WHITE BIRD
12/20/2004
8:19 pm EST

I never measure anything, just smoke a joint and throw it in and taste a lot!!
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Hmmmmmmmmmmmm,

Putting some POT into the POT to make it better are we?

4 fresh ripe tomatoes
8 tablespoons extra virgin olive oil
6 anchovy fillets in oil, broken-up
25 g (1 oz) capers in vinegar, drained and chopped
200 g (7 oz) black olives, stoned and sliced
4 tablespoons fresh parsley, finely
chopped
2 cloves of garlic
Salt
1 hot red pepper, if you like

This sauce is very easy and quick to do.
Blanch, peel and seed fresh tomatoes. If you have little time or you haven´t found fresh tomatoes, you can use canned ones.
In a frying pan put the olive oil, the filleted and broken-up anchovies, the capers, the chopped tomatoes, the olives and the hot pepper. Season with salt and reduce over a fierce heat for 5-10 minutes.
Remove from the heat and add the parsley, finely chopped.
The sauce is ready.


Double the recipe if company is coming.

Any basic recipe is nice with a splash of red wine at almost the end. Yum.

You forgot the garlic!

Buy the Jar.

Heat and Eat, then go back to the boob toob

Mine´s a little unconventional, as I don´t really like oregano or any of the other Italian spices so much. Here it is, though. Good for pasta, pizza, and dipping.

1 package Italian sausage (I use mild)
1/2 of a yellow or white onion
7-8 cloves of good, fresh garlic
2 tablespoons of olive oil

Dice onion and garlic and cut sausage into small pieces(I use a scissors for this, as it´s better than a knife for some reason).
Sautee all of the ingredients in the olive oil over med-high heat until sausage is browned. Take care of the onions and garlic. Try to keep them up on the sides after a bit so they don´t brown.

Then in a crock pot mix:
2 12 oz cans of tomato sauce
2 6 oz cans of tomato paste
1/2 cup water
Stir and smush up the paste until well incorporated.
Add in the sausage/onion/garlic mixture and stir well.

Set crock pot to low setting and cook for 5-7 hours. Stir occasionally so that the sides don´t crust. This lets the flavors marry really well.

Serve over any pasta you have handy and use leftovers to make killer pizza.

EDIT**-This costs only about $4-$5 to make, and it makes a lot. You can dilute with more water if you think it´s too thick. Won´t hurt it at all! Add 1/4 cup at a time until it thins to your liking. This also freezes VERY well, so if you want, you can separate it into serving sizes and have it anytime.

:moose:

I don´t use sugar anymore. Try adding a big spoonful of molasses. Even better than sugar, it cuts the acid from the tomatoes much better.


How many moles does it take to get a big spoon full?

beef ribs
pork spare ribs
Italian sausage

2 small onions
5 cloves garlic
salt and pepper to taste
fresh parsley (about 1/4 cup) or 1 tbs dry
Italian spices (about 1tsp)

chop onions and dice garlic
sauté in some olive oil
add meat and salt
fry till golden

add 2 large cans of crushed tomatoes and spices
bring to boil, reduce and simmer for one hour
add 2 cans of tomato paste
add 7 cans of water (using paste cans)
cover and simmer two hours
(mix often!)

For marinara sauce:

2 cans of whole tomatoes
1 can of paste
5 cloves of garlic
salt and pepper to taste
1/4 cup of fresh chopped parsley

Mix above in blender
chop a small onion and saute in olive oil
add above mixture bring to boil
add 1/2 cup white wine
simmer one hour

ragu is good. the rest are not.

Cutie-PYX
12/20/2004
9:58 pm EST

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Daaaamn! That sounds Yuh-Mee!

A pinch of ground allspice is tasty if you don´t like oregano in the sauce.

One bag of Morning star farm´s CRUMBLES.
12OZ tomatoe paste.
one large green pepper, chopped
one medium onion, chopped
large can of whole tomatoes, take the seeds out.
salt and pepper to taste
two cans of water, use the large tomatoe can to measure.

Cook over low heat for 8 hours, stir every 15 minutes, I use a teflon skillet.
This is a vegitarian reciepe. I think it´s good or I wouldn´t remember how to make it.

thanks for the ideas

You guys are making me hungry. Do you deliver?

Thanks U.C.,

I will give that one to my Niece, she is Vegi.

(Even though I am not Vegi, it sounds Yuh-Mee too!)

Sauteeing garlic and onions in olive oil is an important step that people often skip.

Ever had your tonsils removed? There is a secret society, composed of surgeons, who make pasta sauce out of em.