Teach me to make awesome spaghetti sauce! - Page 2

[velochic]

Originally Posted by witchygrrl

But we use Turkish bay leaves to sweeten the sauce.

Interesting. Bay is described in cookbooks as bitter (woodsy and menthol), and that is my experience with it.

[BirthIsAwesome]

I always make my spaghetti sauce with fresh tomatoes---I never really noticed a grainy texture, more of a chunky/hearty texture, which is what I prefer. If you would like a smoother texture, you can blend it after it is finished. I live in Italy and this is my amazing, foolproof spaghetti sauce. Italians as a general rule do not put meat in their pasta sauces, but traditional American spaghetti sauce does exist in one city---Balogna. It is referred to as Balognese sauce here So anyhow, this recipe doesn't include meat, but if you want it, just add 1 lb. ground beef to the onion sauteing step.

1 large onion, chopped
6 cloves garlic, minced
3 big mushrooms, chopped
5 tbsp. olive oil, divided
1/2 cup red wine, divided
1/2-1 red bell pepper, chopped
lots of chopped fresh tomatoes (at least 6 cups, after chopping)
1, 4-6 oz. can tomato paste
3 tbsp. fresh basil, chopped (or 1 heaping tbsp. dried)
2 tsp. dried oregano
1 tbsp. salt
1 tsp. pepper
2 tbsp. dried parsley

Saute the onion, garlic, and mushrooms in 2 tbsp. olive oil until nice and soft, about 10 minutes. Add 1/4 cup red wine and the bell peppers and let simmer uncovered for 5 minutes or so, allowing the mushrooms to soak up the wine. Dump in the tomatoes, the tomato paste, and the spices. Increase heat to medium-high and gently boil uncovered for 30-45 minutes. Reduce heat to low, add remaining wine and olive oil, and cover pot. Allow to simmer for another 30 minutes or so, until you get the thickness you prefer in your sauce. Taste sauce and adjust seasonings to your liking. This recipe made with meat will cover about 4 very hearty adult plates of pasta (main dish with a salad). Or if you leave out the meat, it will serve about 8 as a first course with a meat dish following.

[Jaxinator]

Originally Posted by witchygrrl

we don't ever add sugar to ours. DH is half-Italian, and from the NY/NJ area to boot where they don't do that.

It doesn't have to do with being from that area. That's where my husband and I grew up and call home.
I think it's just however people grow up making it.

[hildare]

i don't do sugar.
i do put in some wine!!
i do the carrot thing, but i use the peeler and peel it in or use a grater. that thickens and sweetens..

[Storm Bride]

So much variation!

I always make meat sauce, but I once made it exactly the same way, but omitted the meat, and it was fine.

I saute a 1-1.25 lbs. of meat with 1 chopped onion, 1 chopped green pepper, 1 chopped stalk of celery, 3-4 chopped/minced cloves of garlic, and about 1/4-1/2 cup of chopped parsley in olive oil.

Then, I add one large can of tomatoes (whole or diced - depends what I have) and a can of tomato paste.

Stir and add 1 bay leaf, some basil, some oregano and a pinch of black pepper.

I like to let it simmer for a while, and adjust the basil and oregano as I go.

[redvlagrl]

I do 1 oinion, about 4 clvoes of garlic, 1 celery stick, a carrot, sauteed in olive oil. Then lots of mushrroms, a big can of tomato puree, a bay leaf and some dried basil and salt/pepper. I also throw in whatever veggies we have languishing in the fridge. If it's a meat sauce I saute the meat with the onions. I make mine wit lots of veg so it's a meal in itself (with pasta or whatever). I put just a pinch of sugar.

[witchygrrl]

Originally Posted by Jaxinator

It doesn't have to do with being from that area. That's where my husband and I grew up and call home.
I think it's just however people grow up making it.

see, he has the impression that it's a regional thing as we live near Boston, and all the Italians I met from here do add sugar.