5 minutes
fry the garlic and a little chili
add a can of tomatos (not cheap shitty ones, this is crucial)
lil bit of lemon zest and lemon juice, not too much. salt/pepper
sin é
this is awes with spaghetti and you can make it from scratch in the time it takes to boil the pasta
― plax (ico), Tuesday, 20 April 2010 00:00 (fourteen years ago) link
I like to use canned italian tomatoes... even an ex of mine's awesome italian mum who cooks like a demon said "dont use fresh aus tomatoes, they all suck unless you grow your own, get canned italian".
If I could, though, I would grow my own nice ripe romas, then skin them and simmer them down in a pan with a touch of garlic and salt/sugar, and make bottles of my own passatta.
Need to be in a bigger kitchen for that to ever happen tho.
― Eyjafjallalalalalatrolololol (Trayce), Tuesday, 20 April 2010 05:34 (fourteen years ago) link
the type of canned tomatoes is pretty key here, and like trayce said, i'd also put in a tiny bit of sugar
― just sayin, Tuesday, 20 April 2010 07:40 (fourteen years ago) link
Seriously guys, the stop ends here. I've been looking for something this good for years and years and I have found it; peoples' jaws have dropped when I have served it to them, and my mother was hovering over the empty pot like a starving child eating the leftovers with a spoon.
J0rdan (& co.) you MUST try this and then report back to this thread. It is so good I keep it in a txt file on my desktop.
JOHN'S MARINARA SAUCE
6 tbsp olive oil1 medium onion, finely chopped1 head garlic, peeled and sliced (about 15 cloves. For real.)Freshly ground pepper1/4 tsp red pepper flakes (or lots more)2 tbsp dry red wine40 oz canned or packaged chopped tomatoes (they recommend Pomi brand; I used 28oz can crushed + 15oz can diced, with liquid)2 tbsp + 1 tsp fresh chopped basil1 tbsp dried parsley1/2 tsp dried oregano1 - 1 1/2 tsp salt1/4 tsp sugarVegetable stock (only if you want a thinner sauce)
In a large pot, heat oil over medium-low heat. Saute onion until soft, about 5 minutes. Add garlic, freshly ground pepper, and red pepper flakes. Saute until garlic is soft, about another 5 minutes, being very careful not to burn it. (Turn down heat and/or remove from heat and sprinkle with salt to draw out moisture if you find it browning too quickly.)
Add red wine. Stir well. Add tomatoes, herbs, salt, and sugar. Cook uncovered over medium heat about 45 min to 1 hour. If sauce thickens too quickly or if you prefer a thinner sauce, add vegetable broth, about 1/4 cup at a time, until sauce reaches the desired consistency
Yield: a large pot, enough for 1 1/2 pounds of pasta or a pan of lasagna
― Oh boy, sleep! That's where I'm Ann Reinking! (Stevie D), Tuesday, 27 April 2010 03:36 (thirteen years ago) link
erm I mean the search stops here.
― Oh boy, sleep! That's where I'm Ann Reinking! (Stevie D), Tuesday, 27 April 2010 03:37 (thirteen years ago) link
yo been thinkin 'bout bolognese recently. when i make tomato sauce my protocol is quite similar to stevie d's there except on a smaller scale. follow this recipe jordan and you will be happy with the results.
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Wednesday, 28 April 2010 23:11 (thirteen years ago) link
i made an impromptu sauce last night -- not that recipe cuz i didn't have time/all the ingredients -- and it went p well. maybe a bit too acidic & thin for my taste tho
― ibaka flocka flame (J0rdan S.), Wednesday, 28 April 2010 23:13 (thirteen years ago) link
well dude when it comes to good tomato sauce there is no substitute for time. probably put it back on the stove and cook it down a little if it was too thick. plus if you did it right it's always better the next day.
http://www.backyardgardener.com/seeds/images/large/475.jpgheard these pomodoro tomatoes make some bom ass sauce (it's a roma hybrid of some sort)saw that they have these kind of seeds there in the italian deli where i gets me sopresata
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Wednesday, 28 April 2010 23:15 (thirteen years ago) link
er thick i meant thin
see the thing is, i tried to let it cook down, but then i felt like i was losing too much liquid and it was gonna end up too chutney-like -- idk
― ibaka flocka flame (J0rdan S.), Wednesday, 28 April 2010 23:20 (thirteen years ago) link
The key is to let it simmer on low w/ plenty of liquid for quite awhile (until the tomatoes/meats have broken down), then quickly reduce it over higher heat to thicken. Or, add some tomato paste. Or both. The right amount of oil is pretty key too, it emulsifies with the reduced liquid and gives the sauce more body. If you're making a meat sauce like bolognese, using some demiglace does the same.
― Jaq, Thursday, 29 April 2010 00:03 (thirteen years ago) link
For a more classic bolognese, add milk or cream once you have browned the meat. Simmer that until the liquid has evaporated and then continue with the sauce.
― righteousmaelstrom, Friday, 30 April 2010 16:00 (thirteen years ago) link
I adore the classic Bolognese but it takes HOURS to simmer the water out of the meat, then simmer the milk off, then simmer the wine off, THEN finish the sauce and let it...you guessed it: simmer.
― wasting time and money trying to change the weather (Laurel), Friday, 30 April 2010 16:02 (thirteen years ago) link
I use ketchup instead of sugar for (in theory) added tomatoey goodness. Also tomato puree.
― the big pink suede panda bear hurts (ledge), Friday, 30 April 2010 16:03 (thirteen years ago) link
Sometimes you just want a fresh bright tomato taste that isn't too acidic, you know? Keep the oregano away, keep all the smokiness away, I'm just looking for tang! Pep! I'm gonna try that one with lemon zest soon.
― wasting time and money trying to change the weather (Laurel), Friday, 30 April 2010 16:03 (thirteen years ago) link
I follow a bittman recipe, you fry up some shallots/onions, add a can of plum tomatoes (whole), cook it down, add some olive oil, salt and pepper maybe. simple is best
also he recommends that unless your tomatoes are "good enough to eat raw like an apple" you're better off using canned stuff
― going non-native (dyao), Friday, 30 April 2010 16:06 (thirteen years ago) link
also chunky, reduced tomato sauces are the best - the greatest spaghetti I've ever had in my life was served to me in this small cottage on the side of a mountain cooked for us by an italian missionary, it was chunky as hell, too bad I threw it all up 15 minutes later due to altitude sickness
― going non-native (dyao), Friday, 30 April 2010 16:07 (thirteen years ago) link
got this on the stove
― ibaka flocka flame (J0rdan S.), Sunday, 2 May 2010 01:47 (thirteen years ago) link
really, a very, very good sauce
― J0rdan S., Sunday, 2 May 2010 02:40 (thirteen years ago) link
like, really good
<3
― J0rdan S., Sunday, 2 May 2010 02:42 (thirteen years ago) link
stevie's is nearly exactly how i make it, but with more wine wine. which is reduced for about 5 mins before adding the tomatoes.
― hope this helps (Granny Dainger), Monday, 10 May 2010 05:27 (thirteen years ago) link
i did add ketchup tho bcuz i wanted more sweetness
― J0rdan S., Monday, 10 May 2010 05:29 (thirteen years ago) link
i decided it was okay cuz i saw alton brown add ketchup during the good eats meat sauce episode
wtf
― Tape Store, Monday, 10 May 2010 05:33 (thirteen years ago) link
it's a sweet, tomato based product, not really that crazy if you actually think about it
― J0rdan S., Monday, 10 May 2010 05:39 (thirteen years ago) link
"there's no substitute" is what he said
carmelizing the onions is the key. you want that shit translucent and bittersweet.
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Monday, 10 May 2010 05:40 (thirteen years ago) link
i'm thinking about ketchup on spaghetti noodles and getting grossed out
― Tape Store, Monday, 10 May 2010 05:42 (thirteen years ago) link
sorry spaghetti noodles is redundant, my bad
― Tape Store, Monday, 10 May 2010 05:43 (thirteen years ago) link
you people who add sugar are the most disgusting savages ITT imho
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Monday, 10 May 2010 05:48 (thirteen years ago) link
I used to prefer my spaghetti sauces to be sweet but after I had a good spaghetti sauce I couldn't go back
― Did you in fact lift my luggage (dyao), Monday, 10 May 2010 05:59 (thirteen years ago) link
maybe if there was meat in it I would want it to be sweet but I just make mine with garlic and onions and stuff
i didn't want sweet tomato sauce -- just slightly sweeter than what it was
― J0rdan S., Monday, 10 May 2010 06:01 (thirteen years ago) link
Yeah when I say add sugar, I'm literally talkin a PINCH. Quarter teaspoon, max.
― Eyjafjallalalalalatrolololol (Trayce), Monday, 10 May 2010 06:05 (thirteen years ago) link
And really, it would depend on the maters anyway - if theyre godlike home grown ones they may be sweet enough not to need it, but I dont think Ive ever had tomaters that good :(
Another good combo: a good simmered down simple sauce as everyone's listed above, with a few fresh herbs, onions & garlic... then t'wards the end, toss in a drained can of chickpeas. If you like, mush some of em with a fork. Hearty goodness, goes well with a short pasta like orrichiete or penne.
― Eyjafjallalalalalatrolololol (Trayce), Monday, 10 May 2010 06:07 (thirteen years ago) link
i can dig the chickpeas
― Tape Store, Monday, 10 May 2010 06:17 (thirteen years ago) link
just a pinch is all
― are we human or are we dancer (m coleman), Monday, 10 May 2010 10:15 (thirteen years ago) link
sugar in tomato sauce is like as old as cooking itself so uh
― plax (ico), Monday, 10 May 2010 17:55 (thirteen years ago) link
pro tip: add a couple anchovy filets when u are frying the onions & garlic... u won't taste them in the end but they will add some serious umami. (or just add some fish sauce at some point in the cooking).
never add fresh basil till i serve, personally.
― sir gaga (s1ocki), Tuesday, 11 May 2010 14:55 (thirteen years ago) link
love making a good bolognese, but not really a "tomato sauce" imo
― sir gaga (s1ocki), Tuesday, 11 May 2010 14:56 (thirteen years ago) link
ayo can someone give me like a quick meatball recipe
looking to kill like a half pound of ground beef
― truly blunted rhyme fiend (J0rdan S.), Friday, 15 October 2010 19:34 (thirteen years ago) link
Um, bread soaked in milk and kneaded into the ground meat is the tip I've heard most. Other things that go into the mix = onions, garlic, both diced; grated parmesan; basil & parsley, minced; s&p.
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 15 October 2010 19:36 (thirteen years ago) link
Brown them in a skillet with some oil, then lay on a flat sheet or plate and freeze, or dump 'em into your sauce of choice and uh...let simmer for a while?
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 15 October 2010 19:37 (thirteen years ago) link
yes, but it's a good idea to brown first either way
― janice (surm), Friday, 15 October 2010 19:46 (thirteen years ago) link
Oh yes, that's what I meant. They have to be browned to have anything near the flavor you want. But from that point you can either freeze them for later, or put them into a sauce right away.
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 15 October 2010 19:48 (thirteen years ago) link
i've heard the tri-meat mix is best. pork, beef, and veal, i think? breadcrumbs, parsley, some grated parm, and season to taste.
― janice (surm), Friday, 15 October 2010 19:48 (thirteen years ago) link
oh sorry that's not helpful tho, u have beef. beef is always amazing.
― janice (surm), Friday, 15 October 2010 19:49 (thirteen years ago) link
mwah, thank u ramz
― truly blunted rhyme fiend (J0rdan S.), Friday, 15 October 2010 19:49 (thirteen years ago) link
Yes!! I consider myself lucky when I've lived in nabes where they stores carry "meatloaf mix" -- otherwise I have to buy ground beef and ground pork separately and mix them and then repack for the fridge or freezer. The beef/pork/veal combo is KING ime.
― I've got ten bucks. SURPRISE ME. (Laurel), Friday, 15 October 2010 19:49 (thirteen years ago) link
and laurel too
My wife made a fantastic batch of meatballs a couple of weeks ago -- 2 parts ground chuck, 1 part breakfast sausage, crumbs/onion/garlic/seasonings/egg, baked instead of browned in skillet.
― Unfrozen Caveman Board-Lawyer (WmC), Friday, 15 October 2010 19:50 (thirteen years ago) link
go for non-italian meatballs—brown them in butter, then slow-cook 'em in beef stock
u will die they are so good
― faust LARP (s1ocki), Friday, 15 October 2010 21:35 (thirteen years ago) link
I make meatballs for albondigas soup w/ pork and rice. Delicious in the spicy broth w/ squeeze of lime.
― Jaq, Friday, 15 October 2010 22:19 (thirteen years ago) link
Always like your style, jaq
― Aerosol, Friday, 15 October 2010 22:37 (thirteen years ago) link
post albondigas recipe plz
― social-media-compost Circle of Life (jdchurchill), Friday, 22 October 2010 00:19 (thirteen years ago) link
Heh, come over here, kid, learn something. You never know, you might have to cook for
twenty guys someday. You see, you start out with a little bit of oil. Then you fry some
garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't
stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?... And a
little bit o' wine. An' a little bit o' sugar, and that's my trick.
― i love you but i have chosen snarkness (Steve Shasta), Friday, 22 October 2010 00:22 (thirteen years ago) link
steve shasta legendary foodie: i like yr off the cuff style but prefer a bit more directionand i have cooked for 100 people before dude so don't give me that 'learn something kid' shit punk
― social-media-compost Circle of Life (jdchurchill), Friday, 22 October 2010 00:28 (thirteen years ago) link
...
― i love you but i have chosen snarkness (Steve Shasta), Friday, 22 October 2010 01:12 (thirteen years ago) link
shastamenza
― george pimpton (s1ocki), Friday, 22 October 2010 03:58 (thirteen years ago) link
kids these days...
― i love you but i have chosen snarkness (Steve Shasta), Friday, 22 October 2010 04:00 (thirteen years ago) link
birth certificate or gtfo
― Unfrozen Caveman Board-Lawyer (WmC), Friday, 22 October 2010 04:02 (thirteen years ago) link
smh @ jdchurchill
― just sayin, Friday, 22 October 2010 07:14 (thirteen years ago) link
oh my i am such a dick, sorry steve shasta i was in quite a foul mood when i wrote that
― social-media-compost Circle of Life (jdchurchill), Friday, 22 October 2010 22:21 (thirteen years ago) link
http://3.bp.blogspot.com/_LnLtk3_0E1Q/SGFkApSJk7I/AAAAAAAAEB4/byM7P2Yxtdk/s400/vaffanculo.jpg
― i love you but i have chosen snarkness (Steve Shasta), Friday, 22 October 2010 22:26 (thirteen years ago) link
http://halfoffdepot.com/media/catalog/product/cache/14/image/5e06319eda06f020e43594a9c230972d/f/i/file_2_37.jpg
― bows don't kill people, arrows do (Jordan), Friday, 22 October 2010 22:26 (thirteen years ago) link
smh
― C. Tuomas Howell (jim in glasgow), Friday, 22 October 2010 22:28 (thirteen years ago) link
wow this really got away from perfect tomato saucebummer but there is some good stuff here
― social-media-compost Circle of Life (jdchurchill), Saturday, 23 October 2010 06:08 (thirteen years ago) link