Looking for a Spaghetti Sauce recipe.....

[Anodizer]

Ok...  I know there's some one out there with a little Italian grandmother who makes the best sauce in the known universe.. 
I'm looking for one that takes a long, long time..  Several hours minimum, all fresh ingredients, bones must be included in the process..
Picked, peeled, and seeded 30 lbs worth of tomatoes from the garden today...  Most herbs I already have either fresh or dried..
I would prefer to use bones only(no ground beef)..  Thanks!  If I use your recipe, I'll send a jar-full..   

[Soulyss]

Good luck getting the family recipe out of those little Italian grandmothers. I dated an Italian girl and was told flat out that I might, MIGHT get the recipe after several years of marriage.

[Captain Virgil Hilts]

Good luck getting the family recipe out of those little Italian grandmothers. I dated an Italian girl and was told flat out that I might, MIGHT get the recipe after several years of marriage.

No kidding. My aunt is one of those little Italian grandmothers. She adored my father, and thinks his kids are great. But I still ain't getting her recipe. I have developed on my own a reasonable facsimile. Hers, by the way, includes ground beef.

[Vulcan]

No kidding. My aunt is one of those little Italian grandmothers. She adored my father, and thinks his kids are great. But I still ain't getting her recipe. I have developed on my own a reasonable facsimile. Hers, by the way, includes ground beef.

Ground hare is great with a good spaghetti sauce.

I take the back steaks and back legs, soak them in brine water overnight, then mince them.



I can pull a kilo of meat of one, and given how popular hare is in europe it's probably fairly traditional. The meat is extremely lean and tasty. Usually more tender than beef too.

[68bigtex]

there was a recipe thread ROX started some time ago if i remember right there were a bunch of pages in that tread you might find something there

[Mustaine]

Onions
Tomatoes peeled
garlic
green peppers
basil
oregano
pepper
salt
bay leaves
fennel (option)
parsley
sage (option)




cook for a day, stir every 20 minutes, and add flavors to taste along the way.

[texasmom]

Got this recipe from:
http://www.tasteandtellblog.com

Best Spaghetti Sauce Ever

1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves chopped garlic
1 grated carrot
1/2 cup chopped parsley
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 tablespoon sugar
2 beef bullion cubes
2 cups sliced mushrooms
1 teaspoon rosemary
1 teaspoon dried basil

Brown ground beef and sausage with onion. Add garlic. Add carrot and parsley - cook for a few minutes. Put the remaining ingredients in pot and simmer at least 20 minutes.

[SFRT - Frenchy]

Here's what I do :

Peel/cut onion, fry it on low in a pan with olive oil. To accelerate the process, start by covering the pan with an alluminum foil so they "steam" as they blacken. Remove alluminum foil and blaken them, by that I mean get them cooked, golden in color with a hint of black discoloration. Set aside when done.

Do the same with some thin sliced garlic.

Get some ground turkey (taste same as ground beef but has way less fat), brake it in chunks by hand and start to cook it on medium in a pan with a bit of olive oil. Remove the water generated till the meat is starting to look cooked.

Cut some portabello mushrooms in lil cubes, throw them in a big pan with straight tomato sauce already runing at a low boil ... or seamer.

Throw in garlic, turkey, onion ... salt and italian herbs --------------- and a lot of thyme. The thyme is what makes the sauce, any other herb is just a pale replacement.

That's my own receipe, I hate "familly receipe secrets" crapola, so if u like it ... spread it  

[ROX]

If you want your home-made tomato sauce to taste just like you ordered it from Emeril Lagassi's restraunts---here ya go!


(I only have one change at the end)


Emeril’s Tomato Sauce

·   1 tablespoon olive oil
·   1/3 cup chopped yellow onions
·   2 tablespoons finely chopped carrots
·   1/2 teaspoon salt
·   1/4 teaspoon freshly ground black pepper
·   1 tablespoon minced garlic
·   1 1/2 cups peeled, seeded, and chopped tomatoes
·   2 tablespoons chopped fresh basil leaves
·   1 tablespoon chopped fresh oregano leaves
·   Pinch cayenne
·   1/2 cup chicken stock

Heat the oil in a large saucepan over high heat. Add the onions, carrots, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
 
Remove from the heat and puree in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.




When he mentions Basil--it's 2 T of FRESH not dried Basil.  Other Emeril sauce recipies call for up to 1/3 cup of fresh or dry basil added ONLY in the last 5 minutes before taking off the heat to serve.


As a pizza sauce just add an additional 1/4 cup oregano and cut back a tad on the basil.  Serve with pre-browned ground beef and onion for a spaghetti sauce...both work fine.





ROX