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Post by permutojoe on Mar 24, 2018 23:03:27 GMT
Working on a batch of sauce that is looking promising. Onion, garlic, and jalapeno went through the Cuisinart and then into the pot with olive oil. Also put in some big chunks of red pepper. Once everything got sauteed I added 2 $4 cans of tomatoes, also pureed in the Cuisinart (will see if the extra money was worth it or not) and 4 small cans of paste. Wanted to get fresh basil but didn't have time so used regular basil, oregano, and some crushed red pepper. Added a little water to let it reduce for a few hours. I'm going to make turkey meatballs, have some store bought frozen garlic bread, a chunk of parmesan to be shredded, and Barilla spaghetti. Should be delicious.
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Post by divtal on Mar 25, 2018 4:05:39 GMT
From the ingredients, it sounds to be a delicious, classic sauce! I, too, am a great believer of simmering sauces that include tomato products for several hours. It's softens the acidity, and allows the tomato to meld with the other elements of the dish. My technique differs, in that I don't puree anything. My sense of a spaghetti sauce is that it's somewhat "rustic." I chop my onions rather coarsely (the soften, in the cooking). And, I like the texture of the tomatoes to remain, somewhat, intact. I, also, add about 7-10 sliced Crimini mushrooms, apx. half-way through the simmering process. 4 cans of tomato paste, sounds to be a bit much, to balance the rest of the ingredients. But, if it's a good technique, I'll try it. Let us know!
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Post by nutsberryfarm 🏜 on Mar 25, 2018 23:11:24 GMT
sounds great!
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Post by Sandman on Mar 29, 2018 17:01:07 GMT
Working on a batch of sauce that is looking promising. Onion, garlic, and jalapeno went through the Cuisinart and then into the pot with olive oil. Also put in some big chunks of red pepper. Once everything got sauteed I added 2 $4 cans of tomatoes, also pureed in the Cuisinart (will see if the extra money was worth it or not) and 4 small cans of paste. Wanted to get fresh basil but didn't have time so used regular basil, oregano, and some crushed red pepper. Added a little water to let it reduce for a few hours. I'm going to make turkey meatballs, have some store bought frozen garlic bread, a chunk of parmesan to be shredded, and Barilla spaghetti. Should be delicious. That sounds great. Two things I would change though. Definitely change the turkey meatballs to beef. And change the Barilla spaghetti to this:
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Post by divtal on Mar 29, 2018 18:08:26 GMT
I've never seen the Mueller brand. I'll look for it, if you recommend it.
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Post by permutojoe on Mar 30, 2018 0:37:04 GMT
Yeah the sauce was excellent but the turkey meatballs were a failure. I only made two as an experiment, realized they were too dry, then put the rest of it in as ground meat for protein. Beef tastes better but I wanted to try an alternative. Funny thing about the pasta is I have always bought Mueller but figured I'd try the Barilla. Honestly I can't tell the difference.
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Post by Sandman on Mar 30, 2018 1:49:46 GMT
Yeah the sauce was excellent but the turkey meatballs were a failure. I only made two as an experiment, realized they were too dry, then put the rest of it in as ground meat for protein. Beef tastes better but I wanted to try an alternative. Funny thing about the pasta is I have always bought Mueller but figured I'd try the Barilla. Honestly I can't tell the difference. I told you about the meatballs. Never turkey. Always beef. Now about the spaghetti. Mueller's claims America's favorite pasta. But on the other hand Barilla's claims Italy's # one brand of pasta. So who knows. I just like Mueller's a little better.
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