spaghetti receipe

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with
no wine in the sauce recipe.

Start with finely chopped celery, carrots, and onion in a
pot. Add a little EVOO and saute. Add some canned tomato
puree. If you want thick, making it completely from scratch
will take several hours. Anyway, from there you add your
seasonings, cheese, meat, etc.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

John Gaughan said:

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with
no wine in the sauce recipe.

Start with finely chopped celery, carrots, and onion in a
pot. Add a little EVOO and saute. Add some canned tomato
puree. If you want thick, making it completely from
scratch will take several hours. Anyway, from there you
add your seasonings, cheese, meat, etc.

The Cook's Illustrated show had a good looking bolognese
sauce that took less than an hour. I'm not subscribed to
their site, so I can't dig it up for you, but maybe someone
can. May 2003 issue.

nancy

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with
no wine in the sauce recipe.

Ragu Bolognese Recipe courtesy Mario Batali

Recipe Summary Prep Time: 15 minutes Cook Time: 1 hour 30
minutes Yield: 4 servings 5 tablespoons extra-virgin olive
oil 3 tablespoons butter 1 carrot, finely, diced 1 medium
onion, diced 1 rib celery, finely diced 1 clove garlic,
sliced 1 pound veal, ground 1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
2/2 tube tomato paste 1 cup milk 1 cup dry white wine (use
water or stock if omitted) Kosher salt and freshly ground
black pepper Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive
oil and butter over medium heat. Add the onions, celery, and
garlic and sweat over medium heat until the vegetables are
translucent and soft but not browned, about 10 to 15
minutes. Add the veal, pork, and pancetta and stir into the
vegetables. Add the meat over high heat, stirring to keep
the meat from sticking together until browned. Add the
tomato paste, milk, and wine and simmer over medium-low heat
for 1 to 1 1/2 hours. Season with salt and pepper, to taste,
and remove from the heat.

When ready to use, the cooked pasta should be added to a
saucepan with the appropriate amount of hot ragu Bolognese,
and tosses so that the pasta is evenly coated by the ragu.

~john
--
"Black holes are where God divided by Zero." - Steven Wright

"TheresaKyn" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This may sound unrealistic but I am looking for a good,
thick, non watery

meat

Quoted message said:

spaghetti sauce, preferasbly with no wine in the
sauce recipe.

Thank you. T

Why not try a putanesca sauce? Very fast - I make it in
10 minutes.

Quoted message said:

John Gaughan writes:

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with
no wine in the sauce recipe.

Start with finely chopped celery, carrots, and onion in a
pot. Add a little EVOO and saute. Add some canned tomato
puree. If you want thick, making it completely from scratch
will take several hours. Anyway, from there you add your
seasonings, cheese, meat, etc.

I always brown the meat first, then add the aromatics to
sweat, then the tomatoes (seasoning as I go). I'd not
recommend adding raw meat to the other ingredients. Cheese
I'd add off heat.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

"RobertE" claims:

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery

meat

Quoted message said:

spaghetti sauce, preferasbly with no wine in the sauce
recipe.

Why not try a putanesca sauce? Very fast - I make it in
10 minutes.

I bet you don't make it two minutes. hehe

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

"]news:[email hidden]...
This may sound unrealistic but I am looking for a good,
thick, non

watery meat

Quoted message said:

spaghetti sauce, preferasbly with no wine in the
sauce recipe.

Thank you.
T.

Well this is the recipe that I use..........

brown hamburger then add celery, onion,green pepper; 3
cloves minced garlic; bay leaf; italian spices 1 TB brown
sugar 1 can tomato soup 1 can diced tomatoes cook for
about 1/2 hour or more;

I usually add some fresh mushrooms at the end, (parsley-
basil if I have
it), and cook for another 1/2 - 1 hour

Don't know about the EVOO thing.........not sure what that
is.
j.

PENMART01 said:

I'd not recommend adding raw meat to the other
ingredients.

Why? What bad happens to the meat then?

--
Miernik _________________________
xmpp:[email hidden] ___________________/__ tel:
+48888299997 __/ "][email hidden]
miernik.ctnet.plmiernik.ctnet.plOpen ↗

"TheresaKyn" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This may sound unrealistic but I am looking for a good,
thick, non watery

meat

Quoted message said:

spaghetti sauce, preferasbly with no wine in the
sauce recipe.

Thank you.
T.

Sure:

Do a search for "Italian Gravy"

You'll get many many recipes like this one.

Dimitri

Italian Gravy This recipe is a homemade spaghetti meat sauce
that has been passed down to 4 generations of Sicilians. The
recipe has been altered by each person to fit personal
preference and taste. Fresh tomatoes can be put in the place
of the puree but not recommended, due to the high acidity of
the fresh tomatoes. Prep Time: approx. 45 Minutes. Cook
Time: approx. 5 Hours . Ready in: approx. 5 Hours 45
Minutes. Makes 12 servings. Printed from Allrecipes,
Submitted by Carla R. Bure

2 tablespoons extra virgin olive oil 1 large yellow onion,
diced 1 clove garlic, minced 4 pounds pork shoulder roast
1/2 cup white wine 3 cups water 2 teaspoons dried oregano 2
teaspoons dried parsley 1 teaspoon dried thyme 1 teaspoon
dried rosemary 3 tablespoons garlic powder 1 teaspoon salt
1 teaspoon black pepper
1 (1ounce) cans tomato puree 6 cups water
2/4 cup white sugar

Directions 1 Heat olive oil in a large stock pot over medium
heat. Saute onions and garlic until lightly browned. Place
pork shoulder in pot, and pour in 1/2 cup white wine and 3
cups water. In a small bowl, combine oregano, parsley,
thyme, rosemary, garlic powder, salt and pepper. Sprinkle
1/4 of spice mixture over pork. Cover, and cook for 30
minutes turning occasionally. Add water periodically if
needed. 2 Pour in tomato puree. Fill cans with water, and
pour in (about 6 cups). Stir in remaining spice mixture and
the sugar. When liquid starts to bubble, reduce heat to low,
cover, and cook for 4 to 5 hours. Stir occasionally, and
adjust seasonings to taste.

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

John Gaughan writes:

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly
with no wine in the sauce recipe.

Start with finely chopped celery, carrots, and onion in a
pot. Add a little EVOO and saute. Add some canned tomato
puree. If you want thick, making it completely from
scratch will take several hours. Anyway, from there you
add your seasonings, cheese, meat, etc.

I always brown the meat first, then add the aromatics to
sweat, then the tomatoes (seasoning as I go). I'd not
recommend adding raw meat to the

other

Quoted message said:

ingredients. Cheese I'd add off heat.

Quoted message said:

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---=
Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon

Say you wouldn't have a good recipe for an intensely
flavored tomato sauce that is meatless (though I suppose it
would be okay if it were cooked with meat, large pieces I
mean, that could be removed), and is pretty thick? I had a
recipe that was perfect, but I only made it once and I can't
find it now. I haven't been able to replicate it since.

Thanks in advance 🙂

kimberly

Quoted message said:

````````````

(TheresaKyn) said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with no
wine in the sauce recipe.

Thank you.
T.

With whatever recipe, coat the meat with flour as soon as it
is browned till all the fat is used up before adding any
other liquid.

That will thicken it.

"TheresaKyn" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This may sound unrealistic but I am looking for a good,
thick, non watery

meat

Quoted message said:

spaghetti sauce, preferasbly with no wine in the
sauce recipe.

Thank you.
T.

Depends on two things: What you start with (i.e. fresh
tomatoes, ground to juice) and what you want added/not
added (i.e. tomatoe paste as a shortcut/thickener, garlic,
onion, etc.). If you want to spend several hours cooking
down juice from fresh squeezed tomatoes, it is a long
process. If you want a quickie, a thickener can be added.
Meat should be browned first. Sausage cooked a bit more,
because of the fat content. Veggies can be pan-fried (such
as garlic in a bit of oil) or tossed in raw. Many veggies
can be used, from garlic to mushrooms to green peppers to
carrots. How do you want to flavor it? I often use homegrown-
dried basil and/or oregano.

"Miernik" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

PENMART01 said:

I'd not recommend adding raw meat to the other
ingredients.

Why? What bad happens to the meat then?

--

Picture raw sausage or chicken simmering in sauce for a bit.
Can you be REALLY sure it's cooked?

Miernik said:

PENMART01 said:

I'd not recommend adding raw meat to the other
ingredients.

Why? What bad happens to the meat then?

It doesn't get browned...

~john

--
"Black holes are where God divided by Zero." - Steven Wright

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with no
wine in the sauce recipe.

I still have a pint of this in the fridge. I've had some of
it twice this week, and, as I always say, damn I'm good:

1 28-oz can Contadina crushed tomatoes in tomato puree 6 oz
Sicilian rope sausage 1 tbs chopped fresh basil 1 tbs
chopped fresh oregano 4 cloves chopped fresh garlic 2 tbs
extra virgin olive oil

skin and chop the sausage into smallish pieces; fry it in
the oil for a few minutes to get just a little brown on it

add the garlic and a little of the basil and oregano and
sautee until the garlic just starts to brown

lower the heat and add the tomato sauce (it will splatter
when it hits the oil so be careful) and the rest of the
basil and oregano

simmer while the pasta boils

drain the pasta and add it to the sauce; cook over medium
heat, stirring, for one minute

plate, serve, and cover with fresh grated pecorino-romano
(or parmesan) cheese

if this seems too thin, you can either simmer it a little
longer (start it earlier), or save a couple of tablespoons
of the pasta cooking water and add it when cooking the pasta
in the sauce (the starch in the water will actually thicken
the sauce, but I prefer it to be cleaner); and if it's too
thick, just add water and cook it in a little

The color of this sauce in a zip-loc bag in the fridge the
next day should have its own name.

What I did tonight, because I tend to get out all of the
sausage when I use it the first time, was cook another whole
sausage in oil for 2-3 minutes per side, add some chopped
garlic, then put it in the oven at 300 while the pasta
cooks; warm up the sauce, add back the sausage and garlic,
add the pasta, and cook for a minute (cooking the pasta in
the sauce helps the sauce stick and penetrate and is the
reason you stop boiling pasta al dente). Then I just served
the sausage whole in the dish and used a knife and fork.
Man. Good eats.

--Blair "Where's that
Brown dude?"

D'oh!

Important correction below (forgot about the onion).

TheresaKyn said:

This may sound unrealistic but I am looking for a good,
thick, non watery meat spaghetti sauce, preferasbly with no
wine in the sauce recipe.

I still have a pint of this in the fridge. I've had some of
it twice this week, and, as I always say, damn I'm good:

1 28-oz can Contadina crushed tomatoes in tomato puree 6 oz
Sicilian rope sausage 1 tbs chopped fresh basil 1 tbs
chopped fresh oregano
1/2 cup chopped onion 4 cloves chopped fresh garlic 2 tbs
extra virgin olive oil

skin and chop the sausage into smallish pieces; fry it in
the oil for a few minutes to get just a little brown on it

add the garlic, half of the onion, and a little of the basil
and oregano and sautee until the garlic just starts to brown

lower the heat and add the tomato sauce (it will splatter
when it hits the oil so be careful) and the rest of the
onion, basil and oregano

simmer while the pasta boils

drain the pasta and add it to the sauce; cook over medium
heat, stirring, for one minute

plate, serve, and cover with fresh grated pecorino-romano
(or parmesan) cheese

if this seems too thin, you can either simmer it a little
longer (start it earlier), or save a couple of tablespoons
of the pasta cooking water and add it when cooking the pasta
in the sauce (the starch in the water will actually thicken
the sauce, but I prefer it to be cleaner); and if it's too
thick, just add water and cook it in a little

The color of this sauce in a zip-loc bag in the fridge the
next day should have its own name.

What I did tonight, because I tend to get out all of the
sausage when I use it the first time, was cook another whole
sausage in oil for 2-3 minutes per side, add some chopped
garlic, then put it in the oven at 300 while the pasta
cooks; warm up the sauce, add back the sausage and garlic,
add the pasta, and cook for a minute (cooking the pasta in
the sauce helps the sauce stick and penetrate and is the
reason you stop boiling pasta al dente). Then I just served
the sausage whole in the dish and used a knife and fork.
Man. Good eats.

--Blair "Where's that
Brown dude?"

Kswck said:

"Miernik" <[email hidden]> wrote in message news:2004042-
[email hidden]...

Quoted message said:

PENMART01 said:

I'd not recommend adding raw meat to the other
ingredients.

Why? What bad happens to the meat then?

--

Picture raw sausage or chicken simmering in sauce for a
bit. Can you be REALLY sure it's cooked?

If the sauce is hot enough and you simmer it long enough,
yes, absolutely.

I still sautee mine first to give it some color and more
flavor though, but never to the point that it's cooked
through; it finishes just fine in the sauce if it's in small
enough pieces (1/2 inch or smaller usually).

--Blair "Sheldon and
credence are anathematical."

Tomato sauce recipe - very simple, and very tasty.

Add some (roughly) chopped tomatoes to a saucepan, and very
slowly heat them till the liquid starts leeching from the
fruit. Add a couple of cloves of garlic (no need to take
the skins off, or even chop), a good handful of fresh
basil, about half as much fresh oregano, and a drop of good
olive oil.

Once the sauce reaches the approximate thickness that you
are seeking, remove from the heat, and strain into another
saucepan. This removes the large matter, and leaves you with
just a tomato sauce. Now, return the sauce to the stove, ad
a pinch of sugar, salt and pepper to taste, and another
drizzle of good olive oil.

The sauce is now ready to use with pasta (ideally you nearly
cook the pasta in water, and then finish off in the sauce so
the pasta absorbs the flavours. If you do this however, add
a small amount of butter to the sauce first. This will
prevent the sauce seperating on the plate.

Some extra notes: This sauce can also form the basis of all
sorts of other sauces. Last week, I added some pancetta and
chilli, that gave a wonderfully smoky flavour. I think the
next time I make it, I will finish the sauce off with some
oven roasted capsicum.

"Nexis" <[email hidden]> wrote in message
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Quoted message said:

Say you wouldn't have a good recipe for an intensely
flavored tomato sauce that is meatless <snip