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Spaghetti Sauce? Does anyone have a great Spaghetti Sauce recipe? I love to cook and that is one thing that I've never made from scratch... I'm gonna try it tonight. So... please, anyone, give me a good recipe for making this. | |
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My Topic:
So how do you want it ?? Fish ? Meat ? Chease ? Clams ? Spicy ? vegetarian (hope not) Futuristic Fantasy | |
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Fhunkin said: My Topic:
So how do you want it ?? Fish ? Meat ? Chease ? Clams ? Spicy ? vegetarian (hope not) Meat and somewhat spicy...  | |
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Ok here's what you need;
Olive oil Garlick (as much as you like  )
Red union (normal will do too) Two not to small red peppers (remove the seeds from one if you don't want it too spicy) Bacon in small blocks. Tomatos (you need around two pp) in small pieces Basil (fresh) Parmasan Best it not to use Spaghetti but try penne instead. Ok here we go. Start by bringing a pan with much water to a boil Then start by cutting the garlick, union, and peppers in to small pieces this is most of the work. Then fry them with a litle oil and the bacon until the bacon is almost crispy. then turn the heat as small as possible. Put the pasta in the boiling water stirr them loose and cook for 8 min. after that try one to see wheather they are Aldente or not. never cook longer then 10 min. in the meanwhile add the tomatoes to the sauce and stirr gently so they don't loose their substance. When the pasta is ready ad the basil (never cut basil with a nife just tear the leaves to pieces by hand) I usualy throw the sauce over the pasta and stirr the whole thing through but that's your own choice. Once on the plate add as much parmasan as you like and fresh grond pepper (not too much) Bonne appetite ! Futuristic Fantasy | |
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Here's a cool recipe. I call it Ragu ©.
Directions: 1. Purchase appropriately-sized jar of Ragu© spaghetti sauce at grocery store (or bodega if you are in a hurry). 2. Open jar using a dishtowel to get a good grip. 3. Pour all but a little bit into a pot while standing over the sink. (This way you don't have to wash out and recycle the jar). 4. Put remnants in refrigerator behind the lettuce. 5. Heat on high until the stovetop is covered in little flecks of red Ragu © spaghetti sauce. 6. Serve over pasta 7. A week later, throw out the remnants of the Ragu © brand spaghetti sauce that you find in your 'frig behind the now brown lettuce. Enjoy! | |
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2the9s said: Here's a cool recipe. I call it Ragu ©.
Directions: 1. Purchase appropriately-sized jar of Ragu© spaghetti sauce at grocery store (or bodega if you are in a hurry). 2. Open jar using a dishtowel to get a good grip. 3. Pour all but a little bit into a pot while standing over the sink. (This way you don't have to wash out and recycle the jar). 4. Put remnants in refrigerator behind the lettuce. 5. Heat on high until the stovetop is covered in little flecks of red Ragu © spaghetti sauce. 6. Serve over pasta 7. A week later, throw out the remnants of the Ragu © brand spaghetti sauce that you find in your 'frig behind the now brown lettuce. Enjoy!  | |
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Azure, here's one for another day... 
1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans of water 4 tablespoons Parmesan cheese 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon (freshly ground) black pepper 1/2 teaspoon Italian seasoning Spicy seasoning In a large saucepan over medium heat, saute the meats until brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours over medium heat, stirring often to prevent scorching.  | |
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2the9s said: Here's a cool recipe. I call it Ragu ©.
Directions: 1. Purchase appropriately-sized jar of Ragu© spaghetti sauce at grocery store (or bodega if you are in a hurry). 2. Open jar using a dishtowel to get a good grip. 3. Pour all but a little bit into a pot while standing over the sink. (This way you don't have to wash out and recycle the jar). 4. Put remnants in refrigerator behind the lettuce. 5. Heat on high until the stovetop is covered in little flecks of red Ragu © spaghetti sauce. 6. Serve over pasta 7. A week later, throw out the remnants of the Ragu © brand spaghetti sauce that you find in your 'frig behind the now brown lettuce. Enjoy!  | |
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Fhunkin said: Ok here's what you need;
Olive oil Garlick (as much as you like )
Red union (normal will do too) Two not to small red peppers (remove the seeds from one if you don't want it too spicy) Bacon in small blocks. Tomatos (you need around two pp) in small pieces Basil (fresh) Parmasan Best it not to use Spaghetti but try penne instead. Ok here we go. Start by bringing a pan with much water to a boil Then start by cutting the garlick, union, and peppers in to small pieces this is most of the work. Then fry them with a litle oil and the bacon until the bacon is almost crispy. then turn the heat as small as possible. Put the pasta in the boiling water stirr them loose and cook for 8 min. after that try one to see wheather they are Aldente or not. never cook longer then 10 min. in the meanwhile add the tomatoes to the sauce and stirr gently so they don't loose their substance. When the pasta is ready ad the basil (never cut basil with a nife just tear the leaves to pieces by hand) I usualy throw the sauce over the pasta and stirr the whole thing through but that's your own choice. Once on the plate add as much parmasan as you like and fresh grond pepper (not too much) Bonne appetite ! Thank you! I've written this down and am trying it tonight!  | |
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SHANNA said: Azure, here's one for another day...
1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans of water 4 tablespoons Parmesan cheese 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon (freshly ground) black pepper 1/2 teaspoon Italian seasoning Spicy seasoning In a large saucepan over medium heat, saute the meats until brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours over medium heat, stirring often to prevent scorching. Thank you, Shanna... I've written this one down, too... gonna try that next weekend. The kids like to eat spaghetti on weekends...
9s... | |
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MIne is very simple... Brown up garlic in a little olive oil.. add tomato sauce (crushed tomatoes, prefably redpack) to the garlic and tomato paste (about 2 tsps)
Cook till hot.. add grated cheese and salt and pepper.. Add fresh basil and let cook for about 20 minutes.. SIMPLE AND DELICIOUS! The day came when the risk to remain tight in a bud was more painful than the risk it took to blossom - Anais Nin
"Unnecessary giggling"...  | |
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If your family doesn't can tomatoes or make homeade tomato sauce, befriend someone who's italian that does. Convince them to give you a jar or two of it (you could perhaps, explain that you've NEVER tried real tomato sauce...).
I've never been real keen on adding cheese to the sauce, only because it seems to cancel out some of the acidity of the tomatoes, and makes the sauce taste flat and salty. I prefer raw garlic in sauce over browned/toasted garlic. And try a whole bay leaf instead of chopped basil. | |
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Spaghetti bolognese 
It's probably my favorite dish in the world Don't know how to make it though. All I know is that it tastes best when cook with red wine. | |
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I buy it in a jar from the shops.  | |
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SHANNA said: Azure, here's one for another day...
1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans of water 4 tablespoons Parmesan cheese 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon (freshly ground) black pepper 1/2 teaspoon Italian seasoning Spicy seasoning
But, but, but, but....no mushrooms?  This post not for the wimp contingent. All whiny wusses avert your eyes. | |
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2the9s said: Here's a cool recipe. I call it Ragu ©.
Directions: 1. Purchase appropriately-sized jar of Ragu© spaghetti sauce at grocery store (or bodega if you are in a hurry). 2. Open jar using a dishtowel to get a good grip. 3. Pour all but a little bit into a pot while standing over the sink. (This way you don't have to wash out and recycle the jar). 4. Put remnants in refrigerator behind the lettuce. 5. Heat on high until the stovetop is covered in little flecks of red Ragu © spaghetti sauce. 6. Serve over pasta 7. A week later, throw out the remnants of the Ragu © brand spaghetti sauce that you find in your 'frig behind the now brown lettuce. Enjoy! | |
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I make mine from scratch using my crock pot. So yummy... 
Ohh purple joy oh purple bliss oh purple rapture! REAL MUSIC by REAL MUSICIANS - Prince "I kind of wish there was a reason for Prince to make the site crash more" ~~ Ben |
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Supernova said: SHANNA said: Azure, here's one for another day...
1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans of water 4 tablespoons Parmesan cheese 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon (freshly ground) black pepper 1/2 teaspoon Italian seasoning Spicy seasoning
But, but, but, but....no mushrooms?
 ...oh, yeah, okay...for mushroom lovers:
1 package fresh mushrooms, sliced Supernova, when should they be added?...Add mushrooms to sauce for the last 30min-1hour (??) of cooking time. | |
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Thanks everyone for the recipes! I'm keeping them and going to mess around with them all!
Fhunkin... I used yours as a base and added some things to it... it was very good - thank you! I couldn't add the bacon because I refuse to cook bacon... but, I did add pork chops, hot sausage and homemade meatballs! The kids loved it! Mmmmmm... then we had S'mores! | |
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S'mores!
| |
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SHANNA said: S'mores!
Yeah, I know... I had a small bite of one and it was goooood! I haven't had one in ages! The kids were all a mess with chocolate! FUN! | |
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AzureStarr said: SHANNA said: S'mores!
Yeah, I know... I had a small bite of one and it was goooood! I haven't had one in ages! The kids were all a mess with chocolate! FUN!  | |
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Shanna... you have to try these! I made them last weekend. I dinked around with a bunch of different cookie recipes and came up with these! I named them Yum-Yum's because the kids kept saying "Yum"... lol
1 cup shortening 2 cups brown sugar 2 eggs 1 tsp. baking powder 1-1/2 cups flour 1 tsp. vanilla (plus a dash or two more) dash of salt 1 tsp. baking soda 2-1/2 cups oatmeal About 1/2 cup - 2/3 cup walnuts (chopped) A bowl of powdered sugar Cream the sugar, shortening, and vanilla. Add the eggs. Stir in the flour, soda, baking powder, salt and nuts. Add oatmeal last. Roll into balls and then roll the balls into the powdered sugar. Bake on a greased cookie sheet for about 10-12 minutes ina 375 degree oven! The kids love them crumbled over ice cream and apparently they're good in cereal, too. I just eat them plain.
. [This message was edited Sat Mar 27 7:27:32 2004 by AzureStarr] | |
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AzureStarr said: Shanna... you have to try these! I made them last weekend. I dinked around with a bunch of different cookie recipes and came up with these! I named them Yum-Yum's because the kids kept saying "Yum"... lol
1 cup shortening 2 cups brown sugar 2 eggs 1 tsp. baking powder 1-1/2 cups flour 1 tsp. vanilla (plus a dash or two more) dash of salt 1 tsp. baking soda 2-1/2 cups oatmeal About 1/2 cup - 2/3 cup walnuts (chopped) A bowl of powdered sugar Cream the sugar, shortening, and vanilla. Add the eggs. Stir in the flour, soda, baking powder, salt and nuts. Add oatmeal last. Roll into balls and then roll the balls into the powdered sugar. Bake on a greased cookie sheet for about 10-12 minutes ina 375 degree oven! The kids love them crumbled over ice cream and apparently they're good in cereal, too. I just eat them plain.
. [This message was edited Sat Mar 27 7:27:32 2004 by AzureStarr] Azure, Chanel and I will for sure, thanks ...she's at her dad's for the weekend, but we'll make them for dessert next week! | |
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Easy, here's traditional recipe for Spaghetti Sauce from Brighouse:-
1. Take one small brown mouse and crush slowly into some potatoes. 2. Add some chillis and stir. 3. Fry the mixture in some lard for half an hour. 4. Pour half a can of Tetleys into the mixture and stir. 5. Cover the pan by sitting on it for half an hour. 6. Throw it at your spaghetti. 7. Hold your nose and eat. "You know, you're the classic example of the inverse ratio between the size of the mouth and the size of the brain" | |
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[/quote]
Azure, Chanel and I will for sure, thanks ...she's at her dad's for the weekend, but we'll make them for dessert next week! [/quote]
Cool...
My kids were supposed to be with their dad this weekend, too... but, he's sick apparently. We had a good time yesterday... took them to Marvin's (it's this game place) and then went to the craft store and bought some things to craft and make a mess out of... lol. It's been a long time since I've had them on a weekend! Later today... a movie! Whooohooo! | |
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daned said: Easy, here's traditional recipe for Spaghetti Sauce from Brighouse:-
1. Take one small brown mouse and crush slowly into some potatoes. 2. Add some chillis and stir. 3. Fry the mixture in some lard for half an hour. 4. Pour half a can of Tetleys into the mixture and stir. 5. Cover the pan by sitting on it for half an hour. 6. Throw it at your spaghetti. 7. Hold your nose and eat. Would a white mouse work just as well? Ewwwww.. | |
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AzureStarr said: daned said: Easy, here's traditional recipe for Spaghetti Sauce from Brighouse:-
1. Take one small brown mouse and crush slowly into some potatoes. 2. Add some chillis and stir. 3. Fry the mixture in some lard for half an hour. 4. Pour half a can of Tetleys into the mixture and stir. 5. Cover the pan by sitting on it for half an hour. 6. Throw it at your spaghetti. 7. Hold your nose and eat. Would a white mouse work just as well? Ewwwww.. Don't know, I've not tried it with a white mouse..... "You know, you're the classic example of the inverse ratio between the size of the mouth and the size of the brain" | |
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daned said: Easy, here's traditional recipe for Spaghetti Sauce from Brighouse:-
1. Take one small brown mouse and crush slowly into some potatoes. 2. Add some chillis and stir. 3. Fry the mixture in some lard for half an hour. 4. Pour half a can of Tetleys into the mixture and stir. 5. Cover the pan by sitting on it for half an hour. 6. Throw it at your spaghetti. 7. Hold your nose and eat. 
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2the9s said: Here's a cool recipe. I call it Ragu ©.
Directions: 1. Purchase appropriately-sized jar of Ragu© spaghetti sauce at grocery store (or bodega if you are in a hurry). 2. Open jar using a dishtowel to get a good grip. 3. Pour all but a little bit into a pot while standing over the sink. (This way you don't have to wash out and recycle the jar). 4. Put remnants in refrigerator behind the lettuce. 5. Heat on high until the stovetop is covered in little flecks of red Ragu © spaghetti sauce. 6. Serve over pasta 7. A week later, throw out the remnants of the Ragu © brand spaghetti sauce that you find in your 'frig behind the now brown lettuce. Enjoy! Get a rope.  To Sir, with Love | |
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