My favorite Spaghetti sauce!

[whitekingd]

I just wanted to share this recipe with you.

1 cup chopped onion
4 T salad oil
4 cloved garlic
4 one lb cans diced tomatoes
4 8 oz cans of tomato sauce
2 3 oz cans of mushrooms
1/2 cup parsley
1 T oregano
2 t salt
1 t msg
1/2 t thyme
2 bay leaves
2 cups water

Cook onion in oil until tender. Add remaining ingrediants and simmer till cooked down.

Meatballs

4 slices dry bread
1 1b hamburger
2 eggs
1/2 cup grated romano cheese
2 T parsley
1 clove garlic
1 t oregeno
1 t salt
pepper to taste

Mix all ingredients and roll into meatballs. Coat with flour and fry until browned on all sides. Add to sauce and simmer until done. This is a WONDERFUL recipe!! Try it!!!!!!!!

 

[butch-innj]

I have a question.
What does the msg do to the sauce?
I've never used it and have never seen it in any other
recipe and have no idea what it does or why its used.
Does it add flavor?

Just wondering.......

 

[autowasherfreak]

MSG doesn't add any flavor(that I know of) and is used mostly as a preservative. Some people severely allergic to it. It doesn't bother me in the least.

 

[jeffg]

MSG "works" by dissolving a layer of skin in your mouth and on your tongue, thereby "increasing" the flavor of foods.

It's horrible stuff, and this is the first time I've seen it listed in a spaghetti sauce recipe. Not only is it an allergen for some people, it leaves a nasty chemical aftertaste in most foods. Simply use good quality tomatoes and other ingredients, and skip the MSG.

 

[butch-innj]

LOL@JeffG

I think I'll probably try this recipe for the sauce and the
meatballs but without the MSG.

I think its used quite often in Chinese Food but I've never
seen it used in Italian recipes....until now.

 

[whitekingd]

I always heard MSG was a flavor enhancer made from vegetable products. I've never had any problem with it at all! It's commonly known in the grocery stores as "Accent".

 

[tolivac]

MSG-another SODIUM containing product we DON'T need in our foods-its one of the reasons high blood pressure is so rampiant in the US.also our food con tains TOO MUCH corn sweetners!Food makers-Cut BACK on these things.Corn sweetners and suger contribute to the daiabetes problems in the US.

 

[panthera]

Sounds Good!

Thanks, Delmer.
Sounds good.

On a side note, MSG does have a taste, there are at least five groups of receptors in the tongue. Sweet, salty, sour, bitter and umami which is directly sensitive to glutamate.

MSG does not dissolve skin, is not artificial, and even if one goes through the most hysterical hoops to avoid it because of the "Chinee Lestalant Syndlom" myth, you're eating it by the bucketful if you like:
beef
lamb
Parmeggiano-Reggiano
Roquefort cheese
Soy sauce
Beer
Red Wine
American Sliced Enriched White Bread

It's what makes a really good, tender, rib-eye steak or an Irish stew taste so dog-gone dark and flavorful and richly good. It gives bread that yeasty taste. Why micro-brewed beer doesn't taste like dog, well you know.

I live close enough to Italy that if I left now, I'd be there for afternoon tea and dinner and still get back home in time for the evening movie. Believe me when I say: Italians do so use MSG. All cultures which have abundant marine reserves and fine cheese cultures do.

(And yes, it is a mite bit of salt more than I'd use, but for crying out loud, we're a group of gay men who spent their youths in smoke-filled bars drinking and exchanging spit with utter strangers not to mention keeping the amyl nitrite industry in the black. Puh-lease.)

 

[jeffg]

Keven, you're incorrect on one point: MSG does break down protein, and detroys a surface layer of skin cells inside the mouth and on the tongue. In fact its primary use for many years was as a meat "tenderizer", not a flavor enhancer.

 

[panthera]

Jeff,

Can it be that you are confusing the product accent - which had enzymes as well as MSG (and heaven knows what else) with pure MSG?

I find no reference to any such damage resulting from pure MSG, tho' I confess my research was in German and not in English.

Got a link? That would be very interesting for me.

Personally, I don't use MSG in my cooking - I am a big miso and soy sauce fan, so don't need it.
Thanks!

 

[autowasherfreak]

I'm going to try it. But I will have to skip the mushrooms, my roommate is severely allergic to them if he just eats a small piece it's off to the ER.

 

[panthera]

Instead of mushrooms,

You can always do something I've often had in Italy:

cube some day or two old bread
melt half butter and half olive oil
sauté finely chopped onion in oil until sweet
remove onion, reserving
turn up heat, brown bread cubes crisp
drain
add back onions and use instead of mushrooms. (Best added just before serving.)

Garlic is never ever fried like onions, it would turn bitter. But a clove or three gently tossed with the breadcrumbs adds a flavor beyond heavenly.

 

[toggleswitch2]

MSG.

Keven:

True there have been dirtier and more dangerous/unhealthy things in my mouth. But that doesn't mean I seek them out.



I still use bouillon [can never spell that @#$%$ word!) cubes (that contain MSG) in things like rice. Que sera sera. Can't find chicken cubes without it, so like everything else, hopefully, in moderation it won't kill me too soon.

http://www.hormelfoods.com/brands/herb-Ox/

 

[panthera]

Toggles,

You can get MSG free chicken, beef and vegetarian broth at health food stores in granulate form. Knorr makes it, for instance as does ANNES's (Walmart).

 

[toggleswitch2]

Satsa me kima

Otherwise known as (like) Bolognese sauce.

1.5 lbs chopped meat. (beef or lamb)
2 x 8.0 ounce cans of tomato sauce (or equivalent).
Add a small can of chopped tomatoes if desired for texture.
1 onion
small amount of oil (1/4 cup or less).
salt
pepper
oregano
parsley
cinnamon

In 1/4 cup or less of olive oil sautee diced onion.
Add chopped meat, raise heat to high.
Smash continuously with fork while searing until no longer pink.
Add tomato sauce, lower heat, stir. Let it cook for a minute or two.
Add spices to taste (cinnamon is optional)let it cook for a minute or two.
Fill tomato sauce cans [two @ 8 ounces each] with water, add to sauce.

Simmer partially covered for 45 minutes or until sauce reaches desired consistency.

Use as pasta sauce.
Use as sloppy joe filling
Use as taco filling (add some "heat" if desired).

For 2 lbs of meat use three 8 oz. cans of tom. sauce and 2 cans (or less of) water.

To use as stuffing/filing for vegetables, (opeppers, toamtoes, etc.:

Add two tablespoons of rice per stuffed pepper or tomato..right after the water. Add shredded carrots to stretch quantity if neeeded. Cook in vegetable until water is absorbed. BE sure to stab bottom of vegetable with a fork and add hot water to pan. The rice needs to drink the water (while in the oven) to finish cooking.

My abosolute favorite!

oh and Eugene, you can stuff this between fillo dough (and maybe some chunks of cooked chicken or slices of cheese to make a KREATO-PITA (MEAT-PIE) along the lines of a spanko-pita (spinach pie).

YUMMMY!

There are 2.2 pounds per kilogram and 230ml per 8oz, (a cup)of fluid.

 

[toggleswitch2]

~Cook in vegetable until water is absorbed.

Should say "cook in pan until water is absorbed".
Let cool somewhat; stuff vegetable.

 

[toggleswitch2]

Hello is this thing on (puts mic to mouth) TAP TAP TAP

Rich, chuck..... where ARE you?

 

[bobbins]

Interesting to see all of the variations of tomato sauce. My family is Italian and our family recipe comes from a small town southern part of Italy.

Basically we use mostly pork spar ribs as the meat.

2 cloves of chopped garlic
1 medium chopped onion
1 lbs or so of Pork spar ribs
(sometimes we add some ground beef)
dash of salt
dash of pepper
2 sprigs of FRESH chopped basil
1 sprig of FRESH chopped parsley
1 bay leaf
1 tsp oregano (not used that often)
4 cans of diced tomatoes (blended) or blended fresh tomatoes
1/2 can of tomato paste (depends on how runny the tomatoes are)
1 tsp of sugar
1 sweet chopped green or red pepper
1 tsp chili peppers

Fry meat in olive or vegetable oil until the meat is brown and cooked, add garlic and onion - in a Cast Iron Le Creset pot! Reduce heat and add peppers and chili pepper. Fry until the peppers are soft. Add tomatoes, paste, salt, pepper, some water, parsley, bay leaf, sugar, oregano and half of the chopped basil. Some of my Italian aunts do not use oregano.

Bring to a slow boil and stir (make sure nothing sticks to the bottom of your pot).

Pre-heat oven to 350 deg F and bake the sauce for 2 hours (stir occasionally). Leave lid open or crack...this will help thicken the sauce. About 1.5 hours in the oven, add the remaining FRESH chopped basil. (NOTE: basil will loose its flavour when cooked for a long time).

The meat will be sooo tender and fall right off the bones!!!

Enjoy!

Bob

 

[panthera]

Bob

That sounds great!