Cooking: Pasta Sauce

[cldpsu]

Here's what I'm cooking right now: Pretty simple but nonetheless tasty: 9 Tomatoes 1/2 cup of olive oil 4 packs of mushrooms (I ******* love mushrooms) 1 onion basil 3 cloves of garlic sugar

 

[why]

That's a lot of oil.

 

[cldpsu]

Yup, It was probably more like 1/3 though now that my gut isn't hungry anymore.

 

[DNW]

Recipe: 2 x 35oz peeled tomatoes 1 x 6oz tomato paste 1 lb ground beef 1 lb pork ribs generous amount of olive oil 10 garlic cloves, smashed 1 medium onion, diced 1/4 cup fresh basil, chiffonade 1 tb dried oregano 1/2 tb dried parsley 1 bay leaf 1/2 tb sugar 1 tb red pepper flakes ground nutmeg (experimenting with this for the first time, couldn't really detect a difference) s & p edit: add a ladle of pasta water in at the end Simmered for 3 hours. Result:

My gf said it was the best home made sauce she's ever had.

 

[Despos]

Do you guys do anything with whole tomatoes (either canned or fresh) before you add them? Let them break down on their own as they simmer or do you chop them first, or something else?

 

[DNW]

Originally Posted by Despos

Do you guys do anything with whole tomatoes (either canned or fresh) before you add them? Let them break down on their own as they simmer or do you chop them first, or something else?
I used a potato masher to mash them, in the pot. A wooden spoon works too, but it takes more effort and you get splashed.

 

[Despos]

Originally Posted by DarkNWorn

I used a potato masher to mash them, in the pot. A wooden spoon works too, but it takes more effort and you get splashed.
Your sauce looks good. How did you use the pork ribs? I assume they were on the bone or were they boneless?

 

[DNW]

Originally Posted by Despos

Your sauce looks good. How did you use the pork ribs? I assume they were on the bone or were they boneless?
Thanks. They were with bone. I seasoned them with s&p and browned them in olive oil first, took them out, then cooked the remaining ingredients and added them back in. After a few hours, they're just about falling off the bone. I think the pork fat adds a richness that really makes the sauce taste better than with just the ground beef alone.

 

[Despos]

I do the same thing using pork neck bones. See post #24 here.

I got this recipe from an old girlfriend who learned from her Italian grandmother. This sauce really requires a long simmer. Will make a huge pot of sauce, make a lasagna and save the rest.

I make small meatballs about the size of dime to a nickel and layer them in lasagna. Use scamorza, ricotta and parmesan cheese. Really tasty.

 

[padronlover]

Definitely Rao's

 

[oroy38]

Originally Posted by Piobaire

Here's the one I use:


Ingredients

* 2 (28-ounce) cans whole, peeled tomatoes
* 1/4 cup sherry vinegar
* 1/4 cup sugar
* 1 teaspoon red pepper flakes
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 onion
* 1 carrot
* 1 stalk celery
* 2 ounces olive oil
* 4 cloves garlic, minced
* 3 tablespoons capers, rinsed and drained
* 1/2 cup white wine
* Kosher salt and black pepper, to taste

Directions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

I use essentially the same recipe, except I take the equivalent amount of fresh tomatoes from the backyard, throw them in a pot and let them heat while another pot has everything cooking, then once the tomatoes are sufficiently hot, I throw them in the other pot, and crush them in. I also like to throw in some spicy italian sausages and red wine in place of the sherry.

 

[why]

This thread has jumped the shark.

 

[ChicagoRon]

Originally Posted by Despos

Do you guys do anything with whole tomatoes (either canned or fresh) before you add them? Let them break down on their own as they simmer or do you chop them first, or something else?
I drain the juice from the can, then I push down the lid and drain again. Then I give each one a crush through my fingers (after a THOROUGH hand washing ala TV Medical Drama, of course) on the way into the pot.

 

[ChicagoRon]

Originally Posted by DarkNWorn

My gf said it was the best home made sauce she's ever had.

I hear you can fix that problem if you drink some pineapple juice.

 

[DNW]

Originally Posted by ChicagoRon

I hear you can fix that problem if you drink some pineapple juice.

I guess my pasta sauce is THAT much better.