espo (01/22/83)
I think the recipes for Spaghetti Sauce have been GREAT!! I plan to try them ALL, so keep them coming!!! Thanks in advance...... Bob Esposito (..not afraid to say I'm Italian!)
gaw (01/25/83)
#R:bpa:-10900:fortune:2700001:000:436
fortune!gaw Jan 24 14:25:00 1983
I DON'T think that all these spaghetti recipes are great.
I plan to try only the one listed as 'VEGETARIAN'
I propose the net group net.cooks.m for meat recipes.
This would save me (and others) the anguish of reading meat
recipes on net.cooks. I would say there are enough
considerate people on the net to warrent this.
Glenn Wall sri-unix!fortune!gaw
I'm not afraid to say, "I'm vegetarian"norskog (01/25/83)
#R:bpa:-10900:fortune:2700002:000:50 fortune!norskog Jan 24 15:17:00 1983 Happiness is being at the top of the food chain.
kjg (01/25/83)
#R:bpa:-10900:harpo:6800004:000:59 harpo!kjg Jan 25 09:01:00 1983 May I suggest net.cooks.v ?? Kevin J Glass (harpo!kjg)
wildbill@ucbvax.ARPA (William J. Laubenheimer) (09/18/85)
>Does anyone have any good spaghetti sauce receipes? > Cindy (cin@cbdkc1) Spaghetti sauce is one of those things that falls into the same category as hash or stew. Everybody has their own idea of what should go into the mix, and how it should be seasoned; it all depends on what you like, something of which I have no idea other than it's probably different from what I like. Anyway, let me try to lay out in as broad a manner as possible how I do it. I've tried this on a number of people, and they all seem to think it's pretty good. This is just my version of the standard model, so don't expect any unusual taste experiences you haven't had before. Forthwith, I present: UCBVAX!WILDBILL'S SPAGHETTI ALGORITHM Two forms of classification are provided for the ingredients required. To some extent these reflect my own personal preferences in spaghetti sauce, although in most cases they should be valid for other people. These are: DEGREE OF NECESSITY DEGREE OF DESIRABILITY Indicates how necessary to the Indicates which form of an ingredient product the ingredient is is most desirable for best-tasting product (5) Absolutely vital - don't omit (+++) If you can get the ingredient (4) A good idea - use it unless you in this form, use it simply hate the ingredient (++) Pick some up if you happen to (3) Should be included, but not find it, but don't feel guilty if not essential (+) Better than the default form (2) Put it in if you like it, leave it out if you don't (1) Won't be missed, but perfectly OK to use if it's your favorite Now for the list of possible ingredients. Most of the optional stuff has been grouped into categories for inclusion at the appropriate point in the recipe. (4) MEAT - 1 to 2 pounds, depending on how meaty you like it. (2) Ground beef or (2) pork or (3) Italian sausage or (2) veal (5) VEGETABLES - About 3 cups, more if you like. (5) Onions, fresh (+++), frozen (+) or dried if no alternative (4) Mushrooms, fresh (++) or canned (2) Green or red peppers, fresh (++) or frozen (2) Celery (1) Olives I suppose there are other things that would work here, but I can usually use up my vegetable quota without too much difficulty on these. (5) SEASONINGS - to taste (5) Garlic, fresh (+++), pre-chopped (+), or powder, (5) Salt, (5) Black Pepper (4) Oregano, fresh (+) or dried, (4) Bay leaf [crumble if you like it stronger, leave whole and fish out later if you don't] (3) Basil, fresh (++) or dried, (3) Paprika or cayenne, (3) more garlic (2) Rosemary, (2) most anything else lurking in your spice cabinet that you think would taste good in spaghetti sauce (1) Dried hot peppers, (1) still more garlic (enough to eliminate the vampire problem in your corner of Transylvania) OK, now let's put it together: In a pot or coverable skillet big enough to hold the finished product, put a tablespoon or two of (4) oil (e.g., imported(+++) or domestic (++) olive oil or vegetable oil). Throw in the VEGETABLES, plus the garlic if you are using the fresh stuff, and saute until the onions are limp and translucent. Add the MEAT, and continue cooking until it is thoroughly browned. Remove most of the excess fat at this point. Add 6-10 chopped fresh (++) tomatoes, depending on size, or 1 28-oz. can of tomatoes. If you don't want to or can't wait a long time, add a 12-oz. can of tomato sauce or a 6-oz. can of tomato paste plus a can of water or (2) red wine (burgundy is good, as are most Italian reds - you can take a little off the top of the bottle you are going to drink at dinner). Otherwise add a couple of extra tomatoes and toss in some wine if you like. Heat the whole mess up until it starts to bubble, throw in the SEASONINGS, mix well, and reduce to a simmer. Cover it and cook for an hour or so if you used tomato paste, or transfer to a slow cooker and cook on LOW for 8 hours or thereabouts. If you happen to be in the vicinity, stir it every once in a while. Just before you dump the pasta in to cook, taste and correct the seasonings, and grate in a little (2) Parmesan cheese if desired. Serves at least 4 hungry people, or 6-8 not-so-hungry people. For one person (like me), makes 2 dinner servings plus a lunch serving now, and one more dinner serving and one more lunch serving to put in the freezer. Freezes very well. ----------------------------- About the only thing you have to watch is not to cook it at too hot a temperature. If it looks like the tomatoes are beginning to turn orange, it's too hot - turn it down some. If you don't the tomatoes will turn orange, and the resulting sauce, although still quite edible, neither looks nor tastes as good. I have an electric skillet which simmers at a very good temperature to avoid this problem. Bill Laubenheimer ----------------------------------------UC-Berkeley Computer Science ...Killjoy went that-a-way---> ucbvax!wildbill
macrakis@harvard.ARPA (Stavros Macrakis) (09/19/85)
> >Does anyone have any good spaghetti sauce receipes? --Cindy (cin@cbdkc1) I would think it would take an entire cookbook to cover this! For instance, Buonarotti's Piccolo Codice della Pasta. General-purpose Italian cookbooks are generally quite good for this, too. > Spaghetti sauce... falls into the same category as hash or stew. > Everybody has their own idea of what should go in.... I would say it falls into the same category as soup or dessert: there are many distinct preparations, not variants on one preparation. > Most of the optional stuff [stuff?!] has been grouped into > categories for inclusion at the appropriate point in the recipe. > ... (5) Absolutely vital - don't omit (4) A good idea - use it > unless you simply hate the ingredient .... A strange notion, that recipes are additive. Presumably, to make clam sauce for your spaghetti, you just add clams to the tomato-meat- vegetable sauce; to make a carbonara, you add bacon to the clam- tomato-meat-vegetable sauce? > .... Heat the whole mess [indeed!] up until it starts to bubble,... > -- Bill Laubenheimer ucbvax!wildbill Well, in case you're thinking I can only be negative, let me suggest some simple spaghetti sauces. 1. Many good sauces can be made simply by chopping up finely a few ingredients by hand or in a machine. By now, everyone knows pesto. But how about: anchovies, garlic, and oil (olive, of course); the very best fresh tomatoes, uncooked, but seeded and drained, with basil leaves, garlic, and oil -- chop together and let sit for an afternoon. 2. Ragu alla Bolognese. Three parts chopped beef; one part each chopped carrots, chopped onions, peeled tomatoes. Red wine, say half a bottle for a pound of meat. Salt, pepper, nutmeg. Beef should be put through the grinder only once. Saute carrots and onions in butter or olive oil until browned. Sprinkle a bit of flour over the vegetables if you like. Add chopped beef, plenty of freshly-ground pepper (an ordinary blender will do very well for grinding large quantities of pepper), cook until browned. Add chopped (canned Italian) tomatoes, wine. Salt very lightly. Simmer a good hour, adding wine or water so that the mixture is always very moist but never swimming. Sauce should have a very thick consistency and be brown, not red. Naturally, you'll use the best spaghetti (de Cecco, say) cooked al dente, buttered, and served in heated plates, and offer freshly-grated Parmesan (alas, now at $10/lb!). -s