Looking to make something in the middle between a marinara and a ragu sauce. I'll accept any recipes for either

11/26/2012 8:22:38 PM

I think this is something in the middle

11/26/2012 8:25:00 PM

wait for it...

11/26/2012 8:25:38 PM

I never use exact measurements, or really even the same spices- just whatever seems good at the time. I made something last week and it somehow turned out pretty spicy, and I could have sworn I didn't put any pepper or anything into it. That being said, whatever recipes you try, I always suggest cooking it down more than it says to. I like an extra thick red sauce, and it always seems to have a better taste

11/26/2012 8:25:44 PM

I make the best marinara on the planet

too bad I won't give out the recipe

11/26/2012 8:27:01 PM

I'll never understand the whole not-giving-out-a-recipe thing

unless someone is actually selling the product they want to keep secret

11/26/2012 8:28:29 PM

Grandma’s Classic Brownies

Ingredients
Two saucepans
Strainer
1/8 oz. weed (The weed doesn’t have to be ground. You will later be straining the weed, anyways.)
1 stick of butter (1/2 cup)

Directions
- Melt the butter on low heat in the saucepan.
- Once the butter has melted, add the weed.
- Let the butter simmer for about 45 minutes, stirring every 5 minutes. – This is the step when
the THC is extracted from the weed and absorbed by the butter.
- Strain the pot butter into the second saucepan.
- Refrigerate pot butter until semi-solid.

Ingredients
4 (1 ounce) squares unsweetened chocolate
3/4 cup pot butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose fl our
1 cup chopped walnuts

Directions
• Preheat oven to 350 degrees F.
• Microwave chocolate and pot butter in large bowl on
high for 2 minutes or until butter is melted.
• Stir until chocolate is melted. Stir in sugar. Mix in eggs
and vanilla. Stir in flour and nuts.
• Spread in greased 13 x 9 inch pan.
• Bake for 35 minutes.

11/26/2012 8:29:16 PM

FIRST non-troll post

http://www.seriouseats.com/recipes/2011/08/marinara-sauce-recipe.html

used it a bunch, its great

11/26/2012 8:30:21 PM

It's not that I'm not giving my recipe- I don't have a recipe. I make my sauces different everytime, and do it to taste. I did give the only consistent advice I could though, which is to cook it down more than you think you should

11/26/2012 8:30:55 PM

Quote :

"Grandma’s Classic Brownies Ingredients Two saucepans Strainer 1/8 oz. weed (The weed doesn’t have to be ground. You will later be straining the weed, anyways.) 1 stick of butter (1/2 cup) Directions - Melt the butter on low heat in the saucepan. - Once the butter has melted, add the weed. - Let the butter simmer for about 45 minutes, stirring every 5 minutes. – This is the step when the THC is extracted from the weed and absorbed by the butter. - Strain the pot butter into the second saucepan. - Refrigerate pot butter until semi-solid. Ingredients 4 (1 ounce) squares unsweetened chocolate 3/4 cup pot butter 2 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup all-purpose fl our 1 cup chopped walnuts Directions • Preheat oven to 350 degrees F. • Microwave chocolate and pot butter in large bowl on high for 2 minutes or until butter is melted. • Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. • Spread in greased 13 x 9 inch pan. • Bake for 35 minutes."

I put that shit on everything

11/26/2012 8:31:14 PM

I don't have a recipe but some of these tips may help you.

- I've tried using fresh tomatoes, but it just didn't taste right. Maybe if you give it a try with real tomatoes from your garden it may tastes a lot better than your supermarket tomatoes, which is flavorless, IMO. Use canned, unsalted diced tomatoes ( for chunky sauce) and tomatoe sauce.

- Roast garlic in the oven until tender for enhanced garlic flavor. Use a bouqet of italian herbs. Tie sprigs together and drop in sauce. Then remove once sauce is done.

- Use tomato paste

[Edited on November 26, 2012 at 8:39 PM. Reason : oh, and sugar. Im talking alot. Like 1/8 cup]

11/26/2012 8:33:33 PM

^best chunky sauce is done w/ whole tom's crushed by hand. diced tom's are treated w/ a chemical that helps them retain their shape which keeps them from breaking down to keep their shape, meaning less flavor.

http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-homemade-pizza-sauce-new-york-style-recipe.html

this link gives more info on the diff types of canned tom's

[Edited on November 26, 2012 at 8:40 PM. Reason : a]

11/26/2012 8:39:02 PM

^^ ignore the tomato paste "tip", because it is garbage. Only use whole tomatoes that you blanch and take the skin off of yourself. Preferably fresh from the garden.

And here is a real tip, carrots.

[Edited on November 26, 2012 at 8:51 PM. Reason : a]

11/26/2012 8:49:06 PM

Tomato paste is to thicken the sauce. Do you just let it simmer for a long time then to achieve the thickening?

And why carrots?

11/26/2012 8:52:42 PM

I do the same as acraw, but I use fresh roma tomatoes from our garden (she's right; they are better). If no fresh i gets cans of whole plum tomatoes. I also use a bit of onions and carrots (if I have the carrots...I don't make a special trip bc it's fine without). I see nothing wrong with paste. I use fresh basil from our garden as well.

11/26/2012 8:55:08 PM

yes, I cook mine pretty much all day

and the carrots add the sweetness that you are trying to achieve with your sugar, but better.

11/26/2012 8:55:44 PM

no carrots in marinara dipshit


carrots for ragus

11/26/2012 8:56:32 PM

you are an idiot

11/26/2012 9:02:15 PM

you are an italian jizz eater

11/26/2012 9:37:04 PM

Awww snap, synapse is cooking dinner for his boo.

11/26/2012 9:47:57 PM

The sauce-a you can have, but the secret? She's a mine.

11/26/2012 10:03:04 PM

Paging GeniuSxBoY
Just kidding...

11/26/2012 10:16:44 PM

Sugar?


Gtfo

11/26/2012 10:23:09 PM

Let's do something large...

11/26/2012 11:00:46 PM

adding roasted red peppers makes a delicious sauce.

and I've seen an honest to god Italian make tomato sauce with sugar so idk what the "wtf" is about. It cuts the acidity of the tomatoes. I always add a little sugar to my tomato sauce now it makes a huge difference.

and try using a little white wine

only use roma tomatoes for sauce the other ones don't taste right. I usually use canned and fresh.

11/26/2012 11:06:12 PM

i'm not saying you are wrong but being "an honest to god Italian" doesnt mean you make a good/correct marinara sauce.

[Edited on November 26, 2012 at 11:26 PM. Reason : racist]

11/26/2012 11:26:13 PM

fine. the honest to god italian that cooked dinner for the entire house for a semester and made the best damn food I've had in my life.

that fucking better?

11/26/2012 11:30:10 PM

handbag marinara

11/26/2012 11:31:22 PM

Don't overcomplicate that shit

Get 2 cans of whole tomattoes (28 oz) and crush by hand
1 or 2 cans tomato paste (figure out how thick it is the small ones
6 large garic cloves (or 1 small head)
1 medium yellow onion
1 tsp basil
1 tsp oregano

(1/4 cup)Red wine dry (dont use white zinfendel)
sugar salt and pepper to taste

I usually fry sausage first, then use part of the greese ot fry the onions and garlic.
if you don't use sausage, then add 1 tsp red pepper flakes


Fry the garlic and onion in olive oil, add tomatoes and 1/2 paste, hand crush tomatoes.
Add basil and oregano

simmer for 30 minutes and check, if you want thicker add more paste it will thicken

simmer for 30 more
add 1/4 cup red wine, and taste, add salt and pepper and taste.. Add sugar to adjust sweetness.

Your done.

[Edited on November 26, 2012 at 11:45 PM. Reason : Snausage]

11/26/2012 11:43:27 PM

I like mine a bit sweeter than most

11/26/2012 11:45:03 PM

Quote :

"adding roasted red peppers makes a delicious sauce. "

Is roasted any better than pan sauteed?


One of the biggest things I'm trying to decide on is meat choices. I know I want pork...so 1lb of ground pork, or a pound of Neese's hot sausage? Plus what? Ground beef? Veal? Bacon? What are your opinions?

For veggies I think I'm going with a couple small canned (in glass) garden tomatoes, a can of whole tomatoes, a few cans of mushrooms (any advantage to fresh?), sauteed onion and green pepper, shredded carrots, and garlic of course. Fresh basil, dried oregano, red pepper, salt, pepper and bay leaves. Contemplating celery. Maybe some sugar if needed. I really like Bertolli Organic Olive Oil, Basil & Garlic Sauce so I might use that as a base...undecided on that as well.

11/27/2012 12:05:09 AM

you making marinara or chili?

seems to me like a dozen meats and vegetables kinda makes it not be marinara any more

11/27/2012 12:16:50 AM

I likes it chunky.

11/27/2012 12:18:26 AM

My grandfather would return from the grave and slowly murder me in Sicilian fashion if I were to ever add vegetables to the family sauce recipe... He would also do the same if I were to give away that exact recipe.


That said, you need bay leaf in your sauce. None of the above suggestions have mentioned that as an ingredient but it is key to a delectable sauce. The individual that mentioned not to use tomato paste at all is also in the wrong. Furthermore, sugar isn't for sweetness in pasta sauce, it is for cutting down the acidity and should be used sparingly but never omitted. DRY RED WINE ONLY.

11/27/2012 12:40:12 AM

i thought this thread was about weed

11/27/2012 12:56:24 AM

Quote :

"My grandfather would return from the grave and slowly murder me in Sicilian fashion if I were to ever add vegetables to the family sauce recipe"

Sure if it's a straight authentic Bolognese recipe, then you don't add vegetables, unless you puree then first. But I like a chunky sauce, which is why I'm trying to do a hybrid Bolognese and marinara sauce.

Quote :

"None of the above suggestions have mentioned that as an ingredient but it is key to a delectable sauce. "

Actually I did...but yeah, it's crucial to any tomato based pasta sauce imo.

Quote :

"DRY RED WINE ONLY."

At what point do you add it though?

11/27/2012 1:29:22 AM

immediately after you brown the sausage in the spices + olive oil mixture.

11/27/2012 2:05:33 AM

Quote :

"diced tom's are treated w/ a chemical that helps them retain their shape which keeps them from breaking down to keep their shape, meaning less flavor."

definitely not organic and probably not even hunts

11/27/2012 3:14:34 AM

you should do sausages or meatballs.

You can simmer them in the sauce for a bit after they are done. I usually fry then bake meatballs.

meat sauce sucsk

use sugar not carrots.



[Edited on November 27, 2012 at 6:14 AM. Reason : dd]

11/27/2012 6:11:36 AM

yeah, all you haters saying "no sugar" are dummys. also, another thing that can be added (but you have to be careful not to use too much) is some cinnamon.

11/27/2012 6:30:26 AM

Quote :

"definitely not organic and probably not even hunts"

First 4 Google results for organic diced tomatoes have it on the ingredient list

11/27/2012 7:53:06 AM

http://allrecipes.com/Recipe/marinara-sauce/detail.aspx

Quote :

"Marinara Sauce Prep Time: 10 Minutes Ready In: 35 Minutes Cook Time: 25 Minutes Servings: 4 "A simple tomato sauce with garlic, red wine and fresh bail. You'll never want to buy store bought sauces again! Serve over your favorite pasta." INGREDIENTS: 3 tablespoons extra virgin olive oil 3 cloves garlic, sliced 1 (16 ounce) can crushed tomatoes 1/2 cup red wine 1/2 cup water 1 teaspoon salt 1 teaspoon white sugar 6 leaves fresh basil leaves, torn DIRECTIONS: 1. Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil."

11/27/2012 8:03:16 AM

Quote :

"meat sauce sucsk"

you sucsk

11/27/2012 1:17:47 PM

The E Man

http://www.walgreens.com/store/c/hunt%27s-100-natural-diced-tomatoes/ID=prod1566717-product

Ingredients
Tomatoes , Tomato Juice , Less than 2% of: Salt , Citric Acid , Calcium Chloride

11/27/2012 10:32:19 PM

mmmm sugar

11/27/2012 10:34:50 PM

I've got some good marijuana recipes

11/27/2012 10:41:24 PM

What a pretentious dumb thread.

11/27/2012 11:05:52 PM

Im the real Italian here, I know what Im talking about!

11/27/2012 11:07:54 PM

I never knew Biofreak was so domesticated. metrosexual.

11/28/2012 5:08:51 PM

gonna try this one today

http://www.food.com/recipe/authentic-italian-american-marinara-sauce-red-gravy-313788

10 (28 ounce) cans crushed tomatoes, use ones from Italy if you can, but any will really do as all crushed tomatoes are canned when the t
1 large white onion
1/2 head garlic
1/2 cup balsamic vinegar
1/16 cup salt
1/16 cup pepper
3/4 cup olive oil
1/2 cup dried oregano
8 bay leaves, dried

12/2/2012 10:50:40 AM