ducha (01/18/83)
I am "researching" some of the different ways people prepare spaghetti sauce, since i only know one way from the cookbook "Joy in ..."(can't remember), and want to make it differently this time. Please mail me or post to the net for other interested folks. Duc Nguyen ihuxt!ducha
gary (01/19/83)
Vegetarian spaghetti sauce:
2 big onions 1 teaspoon oregano
6 cloves garlic 1 " basil
1 green pepper 1 " cumin powder
2 carrots < 1 teaspoon salt
1 stalk broccoli 1/2 teaspoon black pepper
12 oz. can tomato paste optional 1 dried chili pepper and/or
small handful raisins 1 teaspoon chili powder
Chop onions, peppers, slice carrots, cut broccoli in bite size pieces,
put garlic through a press, or mince it.
Sautee the onions and garlic in olive oil with the spices,
after a few minutes add the other veges, and sautee for a few minutes more.
(until beginning to be tender). Add the paste, 3 cups of water, and the
raisins, and bring to a simmer. Cook until it saucifies, about 1/2 hour
(or longer if you're from the old school). A small can of tomatoes (cut into
big chunks) or a few real tomatoes added early is nice too.
gary cottrell (allegra or seismo)!rochester!garyrusty (01/21/83)
From: rusty (Rusty Wright) i find the recipe in joy of cooking rather unexciting. i once had a great spagetti recipe that i can no longer find. one of the things that i remember from it is to add some red wine to the recipe, i think burgandy was the recommended wine. i have discovered that you can generally put in lots more garlic than the recipe calls for, i've put in a whole bulb instead of one measly clove with no ill efects. you can also take stick of salami (e.g. gallo) and grate some of it up and add to the meat (hamburger). i prefer my meat throughout the sauce and not in meatballs.
davy (01/26/83)
#R:ihuxt:-15100:pur-ee:3900010:000:283 pur-ee!davy Jan 25 09:41:00 1983 Although this may be sacrilege, I have found a pretty good spaghetti sauce in a jar. It's called "Prego", I don't recall who makes it. It's much better than Ragu in my opinon.... --Dave Curry pur-ee!davy P.S. - Yes I've made my own sauce before, but I get lazy sometimes.
johns (02/02/83)
#R:ihuxt:-15100:kirk:19000001:000:1253 kirk!johns Jan 20 19:07:00 1983 I may not be of much help since I cook mostly by taste but here this my method. ( everyone seems to like it). I saute onions with garlic salt in butter. when the onions are clear add an 8oz can of Hunts tomato paste and a 16 oz can of Hunts tomato sauce. Add basil and oregano. cook this for a loooong time. On the order of 2-3 hours. Note: if the tomatos are 'acid' tasting then add 2 tblspn of honey. You may want to add some meat to this. My mother browns and drains some hamburger and adds that to the onions when she adds the tomato sauce. I add textured soy since I'm vegitarian. One caution.... textured soy tends to soak up taste. If you use it, add more spices. Now I know you are asking but how much spice do I add? I will attempt to make some rough estimates.... Saute: medium onion tsp garlic salt (some freinds prefer fresh garlic) add (optional meat or textured soy) 8oz can Hunts tomato paste 16 oz can Hunts tomato sauce Tblspn basil 1/2 Tblspn oregano (optional 2 tblspn honey) cook for 2 hours. this is my basic tomato sauce.. It works as a basis for lasagne and chile. (don't add the honey for chile). Experiment for a while until you get a taste that you like. john sechrest hp-cvd!johns
mclure (03/09/83)
#R:ihuxt:-15100:sri-unix:4600003:000:1913
sri-unix!mclure Jan 18 16:23:00 1983
This is the recipe my mother made when I was a kid. I make it nowadays
in double batches and then freeze the sauce in 1 pt containers. Then,
a meal can be quickly prepared by microwaving the container for about
10-15 minutes at medium-high intensity with frequent stirring and
boiling some Vermicelli. The sauce is even better after it has been
frozen and unfrozen like this. Those who can't stand canned tomato
products can make their own. I think it's just fine with the canned
products (easily better than I've had in *any* restaurant).
Ingredients:
2 lbs. ground sirloin
3 to 4 ounces slized pepperoni sausage
1/2 pint fresh sliced mushrooms
1 medium onion, finely chopped
1 small clove garlic, crushed
1 lb 3 oz can whole tomatoes or fresh
2-15 oz cans tomato sauce or make your own
1 6 oz can tomato paste or make your own
1 teaspoon marjoram
1 " " oregano
2 " " italian herbs
1 " " crushed red pepper (or more to suit taste)
4 " " salt
1/4 to 1/2 cup dry red wine (optional)
Procedure:
Heat heavy pan. Cover bottom shallowly with half cooking oil and
half olive oil. Slowly simmer crushed garlic and chopped onions.
Do not brown. Add crumbled ground beef and brown. Push all to one
side and sautee mushrooms. Add herbs and salt. Stir occasionally
while doing above. Add pepperoni sausage. Add tomato ingredients,
first the paste (spread out and stir), then canned tomatoes (may
be sliced in half with a knife after they are in the pan), then
the tomato sauce. Stir well. Cover. Let come to a simmer and reduce
heat to very low. Allow to simmer from two to four hours before
serving. Wine is optional and may be added when tomato ingredients
are added. Makes about 6 servings.
For the noodles, I strongly recommend Vermicelli (extremely
thin), rather than the thick noodles. The Vermicelli is less
filling and lets you eat more of the sauce.