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Post by Sandman on Aug 29, 2020 23:43:47 GMT
Lot of posts on the general board about Spaghetti so I thought I would post this here. (it is about food) If you buy a cheap jar of Spaghetti sauce it can be alright. But do this and it can be great. Brown hamburger in skillet. Add some chopped up onion. Drain grease. Pour Spaghetti sauce in with the hamburger and simmer on low. Pour over cooked spaghetti. From an average plate of spaghetti to a great plate of spaghetti.
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Post by maya55555 on Aug 30, 2020 6:46:46 GMT
IMO, no.
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Post by Sarge on Aug 30, 2020 7:18:43 GMT
That's what I do when I'm too lazy to make sauce from scratch. Simmer it for 20-30 minutes and it's good to go. I like sausage more than ground beef.
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Post by Jep Gambardella on Aug 30, 2020 19:28:09 GMT
I do that sometimes. If I have red peppers, I throw those in too.
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Post by BATouttaheck on Aug 30, 2020 19:32:20 GMT
You stole my recipe ... calling my lawyer NOW ! But add some (not a lot - one smallish ) grated carrot too !
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Post by GoodbyePorkPieHat on Aug 30, 2020 21:05:10 GMT
I do that sometimes. If I have red peppers, I throw those in too. Ditto - and garlic. "Holy Trinity" if it's already made (making some today). AAMOF, I'm also going to upgrade some Safeway "Signature Select" Arriabata (Italian for "angry") sauce with some Trinity and shrimpmeat (the cooked, ~one-inch ones). It's a very good jarred sauce at a reasonable price. The Rao's Marinara sauce is also well-reviewed by a number of people, but it's on the spendy side, so I haven't tried it yet.
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Post by Sandman on Aug 31, 2020 0:36:52 GMT
I do that sometimes. If I have red peppers, I throw those in too. You bet. If I have them I will dice up some red peppers, green peppers and yellow peppers. And in the winter I add what you see below. But IMO you brown some hamburger and add to the sauce it will make a good sauce a great sauce.
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Post by wickedkittiesmom on Aug 31, 2020 12:07:03 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it.
I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch.
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Post by BATouttaheck on Aug 31, 2020 12:23:24 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch. First you take some tomatoes....
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Post by Jep Gambardella on Aug 31, 2020 13:39:58 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch.
Why add sugar? Does it have some property that I am unaware of? I am not being facetious, I am genuinely curious. I often see sugar in the ingredient list of savoury foods and I don't understand what purpose it serves.
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Post by BATouttaheck on Aug 31, 2020 14:13:26 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch.
Why add sugar? Does it have some property that I am unaware of? I am not being facetious, I am genuinely curious. I often see sugar in the ingredient list of savoury foods and I don't understand what purpose it serves.
I have found that it some how cuts the taste of the acidity in the tomatoes. When serving fresh tomatoes, I add salt, pepper and a scattering of sugar. The tomatoes I grow always have a tendency to acidity. One year they were entirely un-usable cooked and the fresh ones were barely edible..
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Post by wickedkittiesmom on Aug 31, 2020 14:40:40 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch.
Why add sugar? Does it have some property that I am unaware of? I am not being facetious, I am genuinely curious. I often see sugar in the ingredient list of savoury foods and I don't understand what purpose it serves.
We just like the taste of the sugar added to the sauce, it really doesn't make it sweet it just adds to the flavor. When I used to make chili, I added cocoa and we liked the chili better (I don't make hot & spicy chili and my chili is nothing like the chili you are served in New Mexico)
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Post by GoodbyePorkPieHat on Aug 31, 2020 16:59:49 GMT
As a point of clarity, I think people may be using the term "red pepper" in two different ways. I was referring to a red Bell pepper. All Bell peppers are the same fruit, with green ones being the least mature, red ones the most. However, red pepper flakes/crushed red peppers are a hot/spicy pepper, usually Cayenne although some other varieties are used as well: www.epicurious.com/expert-advice/whats-in-red-pepper-flakes-article================= I would post my recipe for TJ's World Famous Spaghetti Sauce, but it would probably terrify some of you. Think of the toppings for a Super Supreme pizza, and you'll be close (except for mushrooms which don't freeze well). It generally takes me at least two days to cook, but I make a huge batch (about 3-1/2 gallons) and vacuum-seal/freeze pint bags of it. AAMOF, I still have a few "bricks" in the freezer from last year's batch.
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Post by Sandman on Aug 31, 2020 19:57:06 GMT
I found Prego's Farmers' Market Classic Marinara Sauce This is by far the best store bought spaghetti sauce I have ever had.
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Post by GoodbyePorkPieHat on Aug 31, 2020 20:25:45 GMT
^ ^ ^ Literally, spaghetti sauce for whores. So count me in!
Spaghetti aglio e olio is also tasty - and fun to say, reminding me of the lyrics in "Every Little Thing She Does Is Magic" by The Police.
{Incidentally, speaking of dishes you heard about on TV, that one is from NCIS: Los Angeles.}
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Post by GoodbyePorkPieHat on Aug 31, 2020 23:44:40 GMT
As an alternative to a jarred sauce, as long as you're cooking up burger, onions, whatever, what about using a packet mix? It's not really any extra work, and it's a bit less expensive. I like the McCormick Thick & Zesty.
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Post by Hairynosedwombat on Sept 1, 2020 8:57:00 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch.
Why add sugar? Does it have some property that I am unaware of? I am not being facetious, I am genuinely curious. I often see sugar in the ingredient list of savoury foods and I don't understand what purpose it serves.
In the old days ( and still if you grow your own) tomatoes were much sweeter than the bland crap the supermarkets force growers to produce because they are bug free varieties. The sugar cuts through the acid modern tomatoes taste of.
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Post by GoodbyePorkPieHat on Sept 1, 2020 10:34:32 GMT
Why add sugar? Does it have some property that I am unaware of? I am not being facetious, I am genuinely curious. I often see sugar in the ingredient list of savoury foods and I don't understand what purpose it serves.
In the old days ( and still if you grow your own) tomatoes were much sweeter than the bland crap the supermarkets force growers to produce because they are bug free varieties. The sugar cuts through the acid modern tomatoes taste of. My original recipe for TJ's World Famous Spaghetti Sauce included the addition of grape jelly. For certain dishes, "sweetness" adds an interesting balance to other flavours like savory and spicy, but once it's in there, you can't take it back out.
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Post by NJtoTX on Sept 1, 2020 16:45:27 GMT
I make it this way.
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Post by GoodbyePorkPieHat on Sept 1, 2020 17:11:51 GMT
^ ^ ^ That's brilliant!
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