Spaghetti/Marinara Sauce Recipes

[jenna2891]

anyone have a good recipe? i've never made it from scratch before, but i'd love to try.

 

[Linderbee]

anyone have a good recipe? i've never made it from scratch before, but i'd love to try.

go to store...buy cheap, store brand in a can from the bottom shelf. I prefer "four cheese". brown a pound of ground beef, drain fat. Add said sauce. throw in some basil & oregano, as well as a little granulated garlic. heat, stir, enjoy

/yeah, I got nothin'

 

[Ryanwb]

Are you serious? You cannot mess us tomato sauces, hell, even Helen Keller had a spaghetti sauce recipie.

 

[Divide Et Impera]

go to store...buy cheap, store brand in a can from the bottom shelf. I prefer "four cheese". brown a pound of ground beef, drain fat. Add said sauce. throw in some basil & oregano, as well as a little granulated garlic. heat, stir, enjoy

/yeah, I got nothin'

Instead of buying the pre-packaged crap, just buy a large can of crushed tomatoes and a large can of tomato sauce and add whatever you want like minced garlic, granulated garlic, fresh oregano, fresh basil, olive oil, fresh grind sea salt, fresh grind black pepper, whatever kinds of Italian cheeses you want, sausage, beef, chopped onions, green bell peppers, mushrooms, olives or whatever else you can think of....

I sautee some minced garlic and chopped onions in olive oil until they carmelize then I pour in the crushed tomatoes and tomato sauce and bring it to a light boil. Then I reduce the heat to a simmer (low to med-low), cover and let cook for awhile. If you are adding meat, you want to add it here, but bring it back up to a light boil then reduce and cover and let simmer for an hour and a half or two. Towards the end, add your fresh herbs, salt, pepper, cheese or vegetables (or all of it if you want) and just let it simmer another 20-30 minutes....

 

[nathan]

go to store...buy cheap, store brand in a can from the bottom shelf. I prefer "four cheese". brown a pound of ground beef, drain fat. Add said sauce. throw in some basil & oregano, as well as a little granulated garlic. heat, stir, enjoy

/yeah, I got nothin'

I use that recipe too.

 

[Ryanwb]

I sautee some minced garlic and chopped onions in olive oil until they carmelize then I pour in the crushed tomatoes and tomato sauce and bring it to a light boil. Then I reduce the heat to a simmer (low to med-low), cover and let cook for awhile. If you are adding meat, you want to add it here, but bring it back up to a light boil then reduce and cover and let simmer for an hour and a half or two. Towards the end, add your fresh herbs, salt, pepper, cheese or vegetables (or all of it if you want) and just let it simmer another 20-30 minutes....

I disagree with this recipie because you do not allow yourself an opportunity to pour off the grease from any meat you add and you will have a greasy sauce.

 

[Divide Et Impera]

I disagree with this recipie because you do not allow yourself an opportunity to pour off the grease from any meat you add and you will have a greasy sauce.

Dude, don't make me take this to P&R!

I have never had a problem with greasy sauce, but if you really are that concerned, just pre-cook the meat and add it with the other add-ins and let the sauce and meat cook together for that same 20-30 minutes....

I make a mean bracciola using my method....

 

[Linderbee]

Instead of buying the pre-packaged crap, just buy a large can of crushed tomatoes and a large can of tomato sauce and add whatever you want like minced garlic, granulated garlic, fresh oregano, fresh basil, olive oil, fresh grind sea salt, fresh grind black pepper, whatever kinds of Italian cheeses you want, sausage, beef, chopped onions, green bell peppers, mushrooms, olives or whatever else you can think of....

I sautee some minced garlic and chopped onions in olive oil until they carmelize then I pour in the crushed tomatoes and tomato sauce and bring it to a light boil. Then I reduce the heat to a simmer (low to med-low), cover and let cook for awhile. If you are adding meat, you want to add it here, but bring it back up to a light boil then reduce and cover and let simmer for an hour and a half or two. Towards the end, add your fresh herbs, salt, pepper, cheese or vegetables (or all of it if you want) and just let it simmer another 20-30 minutes....

All I see here is "time, time, work, time, work, more work, time, more time, some more work"...I LIKE the sauce in a can....call me white trash if you want, I don't care...I have beer tastes on a beer budget, at least.

 

[schutd]

All I see here is "time, time, work, time, work, more work, time, more time, some more work"...I LIKE the sauce in a can....call me white trash if you want, I don't care...I have beer tastes on a beer budget, at least.

Its like 10 minutes of work and two hours of reading while tending to your concoction. Cooking is zenlike. Dont be a wuss.

 

[Divide Et Impera]

Its like 10 minutes of work and two hours of reading while tending to your concoction. Cooking is zenlike. Dont be a wuss.

Hey, Mr. Cheffy. You got any tips for my recipe? I just threw that together one day. I have no formal training, but I'm a natural cook (or so I think)....

 

[Linderbee]

Its like 10 minutes of work and two hours of reading while tending to your concoction. Cooking is zenlike. Dont be a wuss.

I'm a baker, not a cook


edit: I also LOVE to cook...my point is I LIKE the sauce out of a can...what's the point in spending all that time on something I won't enjoy anymore than the stuff that took 30 seconds to make? I would spend hours cooking something else if it were worth my while, and do, very often.

 

[schutd]

DEI, the one i listed vaguely on the other sauce poll is the one I use. I love it. Sounds like you are pretty much right there anyhow. Linder, Im giving you a hard time. I really dont like to use anything out of a can, other than tomatoes and tomato product. Generally you find all sorts of preservatives and corn syrup and colors in there. Its my new crusade.

Heres my recipe.

1 onion, finely diced
4 lg cloves of garlic, pasted. (mince your garlic, then salt it on a cutting board and using your knife keep mashing it into a fine paste)
1 sm can tomato paste
1/4 c red wine
1c chicken stock
1 28 oz can cryshed tomatoes
1tsp crushed red pepper flakes
2 T dried sicilian oregano ( or I use fresh basil and parsley or fresh oregano or whatever hers Im feeling)

Sweat the onion over med low in a grip of Olive Oil until soft, I dont lioke color. In the last minute add the crushed garlic and sweat out the rawness, again no color. Add the tomato paste, raise the heat to med and cook until a deep dark red and starting to caramelize on the bottom of the pot. Add the red wine, scrape up the browned bits on the bottom of the pot and reduce until wine is a glaze. Add the stock, the crushed tomatoes salt and pepper to taste, chili flakes, dried herbs (if using) and simmer over very low heat, uncovered for a ffew hours while flavors marry, sauce reduces and thickens to your liking. If using fresh herbs, chop em up fine and add em at the end, though theres nothing wrong with nicely sized torn up chunks of basil in there. Enjoy!

 

[Linderbee]

Linder, Im giving you a hard time. I really dont like to use anything out of a can, other than tomatoes and tomato product. Generally you find all sorts of preservatives and corn syrup and colors in there. Its my new crusade.

just for you, then, I'll try it in the not too distant future...

 

[AZZenny]

Pretty good one, Schutd.

This is a Portuguese-type Marinara, essentially a base for a great Cioppino, but also is fine on Pasta with or without seafood:

2 cups slivered or finely chopped onion
1/2 diced green pepper
3 mashed garlic cloves

saute in 1/3-1/2 c good olive oil very slowly until soft, not at all brown.

2 tsp dried or 2 TBSP fresh basil
3/4 tsp oregano
3/4 tsp worcestershire
1 TBSP hot salsa (or some hot pepper flakes)
3/4 tsp salt
3/4 tsp honey
1/2 tsp pepper
1 and 1/3 cups decent mellow red wine
1 1/2 TBSP lemon juice

1/4 cup minced fresh parseley (1/3 c if you are making a seafood sauce or Cioppino)
10 oz can tomato paste
2 Lbs seeded, mashed ripe tomatoes (canned are fine) plus their juice.

Very low simmer 30-45 minutes. Best if let mellow overnight. For a seafood sauce, add clams or shrimp or whatever 15 min before serving and bring to simmer. Cioppino breaks the bank, but this sauce is a great base for it if you have a special occasion.

 

[BACH]

This is an awesome recipe IMO.

Technically, I believe it's a D'arigato sauce (spelling).

6 large ripe tomatoes
1 Onion
1-2 cloves of garlic
4 oz. low fat bacon
3/4 cup red wine
1 cup of cream
Fresh Oregano
Salt and Pepper

De-seed and blend tomatoes.

Saute chopped Bacon, chopped Onion and minced garlic in olive oil.

Add wine, tomatoes, oregano and let it simmer for 15 minutes or so. Add cream and taste with salt and pepper. Simmer for another 15 minutes.

Serve over Penne.

It's VERY easy to make great Italian food by yourself, BUT never cut corners by buying pre-made products.

Italien food is all about great ingredienses and simple recipes. Stick with that.

BTW... NEVER use pre-grated parmensan. It's a waste-product and basicly crap. Buy real parmensan or Padano and grate it at the table.

 

[schutd]

Im diggin the bacon and onion recipe. I think Id lower the tomato content and swirl an egg into the mix at the end, just to set the whites and leave the yolk runny. Mmmmmmm.