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