lrm@drutx.UUCP (MerlettoL) (09/18/85)
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.
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can of tomatoes. If you don't want to or can't wait a long time,
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add a 12-oz. can of tomato sauce or a 6-oz. can of tomato paste plus a
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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.
Being the daughter of an Italian restaurateur, I have to add my $.02.
In general I agree with this recipe; however, I do have a couple
comments.
1) I don't like that many vegetables in my sauce, especially mushrooms
and peppers - mushrooms get slimy, and peppers can overpower the taste.
2) I use tomato puree exclusively. From my father's experience,
the flavor of tomato puree (usually very good) is more consistant than
any other form of canned tomatoes. Puree is always made from fresh,
ripe tomatoes, where paste is made from tomatoes that are about to go
bad (and sometimes already have). Canned tomato sauce can be (and quite
often is) very tart, almost bitter. The taste of fresh tomatoes varies
greatly, not to mention I don't like the skin in my sauce, and I don't
like to peel them. Plus tomato puree is already cooked down, so it
gives you the taste of long, slow cooked spaghetti sauce in about one
to two hours, instead of all day. Try it, you'll like it (who said
that?!?).
Lynette Merletto
ihnp4!drutx!lrm
aka Mouser