whitekingd
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Sounds WONDERFUL!!! I will definately try it.
My favorite Spaghetti sauce!
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toggleswitch2
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~Basically we use mostly pork spare ribs as the meat.
A sicilian friend of mine states that older Italian women rarely get osteoporosis. He says it is attributable to the bones of the meat that is in the tomato sauce. The acid breaks down the bones into some easily-digestible absorbable form of calcium (which he named, but I don't recall).
A sicilian friend of mine states that older Italian women rarely get osteoporosis. He says it is attributable to the bones of the meat that is in the tomato sauce. The acid breaks down the bones into some easily-digestible absorbable form of calcium (which he named, but I don't recall).
Great Recipe!!
This is similar to the sauce that my grandmother would make, but she also added stewing beef and meatballs. I also, cook this in a crockpot to avoid any burning at the bottom of the pan. In the past I would simmer my sauce for 4-6 hrs on the stove. Now I brown the meat and add everything to the crockpot and let cook all day.
This is similar to the sauce that my grandmother would make, but she also added stewing beef and meatballs. I also, cook this in a crockpot to avoid any burning at the bottom of the pan. In the past I would simmer my sauce for 4-6 hrs on the stove. Now I brown the meat and add everything to the crockpot and let cook all day.
rayjay
Well-known member
Hey Bob..... The sause sounds delicious. What size canx of tomatoes do you use.
Thanks,
Ray
Thanks,
Ray
joeinfl
Well-known member
Delmer, this recipe as well as the others look great, can't wait to try it. Thanks for sharing everyone!
So when are we coming out with the AW.ORG Cookbook? I love to cook and have tons of recipes!
So when are we coming out with the AW.ORG Cookbook? I love to cook and have tons of recipes!
Hey Bob..... The sause sounds delicious. What size canx of t
I hear it's quite large!!!
I hear it's quite large!!!
bobbins
Active member
I usually buy a large Costco Can of diced tomatoes 100 fl oz (San Benito - from California) - NOTE: Diced Tomatoes - not Tomato sauce....I blend it in my food processor until the tomatoes are puree.
Bob
Bob
pturo
New member
Bob,
Thats how we make it here in Syracuse, sister city to Sircusa, Italy.
Thats how we make it here in Syracuse, sister city to Sircusa, Italy.
butch-innj
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- May 13, 2009
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- 141
Spaghetti Sauce - in a jar !! {{{{GASP}}}}
So, I'll admit it....I dont always make homemade from scratch spag sauce !
There are at least 20 different brands of spag sauce that come in jars sold at the supermarkets around here.
Some are cheap...some are not.
The one I buy and use the most is plain ol Ragu.
I like it because its very basic and can be "doctored up" to my liking.
Now, I just have this feeling that I can't be the only one that uses spag sauce from a jar.
Fess up....what brands do ya'll use?
So, I'll admit it....I dont always make homemade from scratch spag sauce !
There are at least 20 different brands of spag sauce that come in jars sold at the supermarkets around here.
Some are cheap...some are not.
The one I buy and use the most is plain ol Ragu.
I like it because its very basic and can be "doctored up" to my liking.
Now, I just have this feeling that I can't be the only one that uses spag sauce from a jar.
Fess up....what brands do ya'll use?
Butch,
I am so glad you said that.
I am half-Italian (and half-German and half-Scotish) and live right around the corner from some of the best cooking on this planet - real Italian cooking in real Italia.
My dad's mother always made her own sauces, but then, she had the garden and the climate to do it year-round. I don't.
I frequently buy organic tomato sauces as a base for cooking. My favorite is not available in the US, sadly.
Made in Italy, it has basil, extra-virgin olive oil, chopped tomatoes, chopped sauteed onions, non-fried garlic, sea-salt and that's it. All (except the salt) organically grown and Demeter certified.
Heavenly.
When I am in the 'States, I frequently grab the non-HFCS version of Heinz in the can as a basis. It tastes just as good as the extra-snooty-pseudo-"Italian" sauces.
There is also a vodka-creme-tomato sauce from Bertolli which tastes great with rigatoni. Just don't tell my Italian relations...
I am so glad you said that.
I am half-Italian (and half-German and half-Scotish) and live right around the corner from some of the best cooking on this planet - real Italian cooking in real Italia.
My dad's mother always made her own sauces, but then, she had the garden and the climate to do it year-round. I don't.
I frequently buy organic tomato sauces as a base for cooking. My favorite is not available in the US, sadly.
Made in Italy, it has basil, extra-virgin olive oil, chopped tomatoes, chopped sauteed onions, non-fried garlic, sea-salt and that's it. All (except the salt) organically grown and Demeter certified.
Heavenly.
When I am in the 'States, I frequently grab the non-HFCS version of Heinz in the can as a basis. It tastes just as good as the extra-snooty-pseudo-"Italian" sauces.
There is also a vodka-creme-tomato sauce from Bertolli which tastes great with rigatoni. Just don't tell my Italian relations...
toggleswitch2
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- May 23, 2008
- Messages
- 5,000
I prefer my food in glass jars...I don't like it in the can.
Recipe for home-made Italian gravy/sauce. From my 1st ex, who was American-born of Neopolitan/Calabrese extraction:
Meat such as 1 lb (500gr) sweet Italian sausage
Onion
Garlic
Tomato product(s)
Spices:
2 Tablespons dried parsley
1 teaspoon sugar
1/2 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
For the tomato product:
3 (8ounce) cans tomato sauce OR
1 can peeled tomatoes OR
1 can tomato paste and water OR
1 can pureed tomatoes.
Don't ask me for quantites it's "by eye"; and I DO mix and match!
Saute onion and meat
add tomato product
add spices
add garlic
Simmer covered 20 minutes.
Now our Italian members have said, never use garlic and onion together, it's gassy and nasty. I still do, and may the wind take us wherever it wants to! If you want to avoid osteoporosis throw it some meat with a bone!
Personally I don't really taste too much difference between brands or recipes (but I don't like Ragu brand in a jar), so I am fascinated to hear "only MY momma knows how to make a sauce!"
And for the record, my mother and grandmothers NEVER (that is short for NOT EVER, folks) made a marinara or tomato sauce without meat. They always made Bolognese sauces. So I never acquired a taste for it.
Recipe for home-made Italian gravy/sauce. From my 1st ex, who was American-born of Neopolitan/Calabrese extraction:
Meat such as 1 lb (500gr) sweet Italian sausage
Onion
Garlic
Tomato product(s)
Spices:
2 Tablespons dried parsley
1 teaspoon sugar
1/2 teaspoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
For the tomato product:
3 (8ounce) cans tomato sauce OR
1 can peeled tomatoes OR
1 can tomato paste and water OR
1 can pureed tomatoes.
Don't ask me for quantites it's "by eye"; and I DO mix and match!
Saute onion and meat
add tomato product
add spices
add garlic
Simmer covered 20 minutes.
Now our Italian members have said, never use garlic and onion together, it's gassy and nasty. I still do, and may the wind take us wherever it wants to! If you want to avoid osteoporosis throw it some meat with a bone!
Personally I don't really taste too much difference between brands or recipes (but I don't like Ragu brand in a jar), so I am fascinated to hear "only MY momma knows how to make a sauce!"
And for the record, my mother and grandmothers NEVER (that is short for NOT EVER, folks) made a marinara or tomato sauce without meat. They always made Bolognese sauces. So I never acquired a taste for it.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
oh yeah
1 Tablespoon = 15ml
1 teaspoon = 5ml
8 fluid ounces (1 cup)= 230ml.
1 Tablespoon = 15ml
1 teaspoon = 5ml
8 fluid ounces (1 cup)= 230ml.
Toggles,
If I ever take up meat again and if my honey ever shows me to the door, you've got a 6'2" built-like-a-brick-outhouse guy - me - with his feet right under your table.
Seriously, I use garlic and onion together as do many folks in Italy. I just have never seen the real Italian cooking done with garlic browned at the same time as the onions - it turns bitter.
I always do it separately or throw it in two minutes before the onions are done.
Of course, Italian and Italo-American are two entirely different - and two very good - cuisines. Americans of Italian decent are usually shocked, shocked I tell you when first they vist "the old country". Italy today is about as close to the Italy they expect as Zachery Quinto is removed from Chris Allen in terms of hot and sexy.
But you know that - you've been lucky enough to get to know Greece and the US...and Greece today is a fantastically beautiful (especially the men) country with both feet firmly routed in the 21st century.
If I ever take up meat again and if my honey ever shows me to the door, you've got a 6'2" built-like-a-brick-outhouse guy - me - with his feet right under your table.
Seriously, I use garlic and onion together as do many folks in Italy. I just have never seen the real Italian cooking done with garlic browned at the same time as the onions - it turns bitter.
I always do it separately or throw it in two minutes before the onions are done.
Of course, Italian and Italo-American are two entirely different - and two very good - cuisines. Americans of Italian decent are usually shocked, shocked I tell you when first they vist "the old country". Italy today is about as close to the Italy they expect as Zachery Quinto is removed from Chris Allen in terms of hot and sexy.
But you know that - you've been lucky enough to get to know Greece and the US...and Greece today is a fantastically beautiful (especially the men) country with both feet firmly routed in the 21st century.
> I just have never seen the real Italian cooking done with garlic browned at the same time as the onions - it turns bitter. <
One of the secrets to great sauce is to cook the bitterness out of the garlic, without browning it. This requires about 10-12 minutes, cooked in olive oil on a very low flame.
More than once my folks got occupied with something else while starting the sauce, they always tossed out the entire batch and started over if the garlic browned. Once that bitter taste is in, nothing will take it out.
The other main secret is to find pre-blight, non-genetically engineered plum tomatoes, which is nearly impossible to do these days. By the year 2000, over 90% of Italy's San Marzano vines (near Naples) had been wiped out by CMV (cucumber mosaic virus). A genetically modified tomato strain was introduced that is resistant to this disease, but these tomatoes have a much blander taste than the original. They're nearly tasteless. This is when most producers in Italy started adding other ingredients (basil, citric acid etc) to their canned tomatoes. If a product has one or more of these added ingredients you can be sure it's the newer tomato strain.
Here's a repost of my dad's recipe:
2 lbs ground round
2 lbs "meatloaf mix" (blend of ground beef/veal/pork)
1 lb sweet Italian sausages, whole
4 Tbsp veal gelatin, if available
5 large cans Italian-style plum tomatoes, peeled in heavy puree
5 cloves fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup fresh onion, finely minced
6 Tbsp fresh Italian parsley, minced, divided into 4 Tbsp and 2 Tbsp
2 1/2 Tbsp dried sweet basil, crushed, divided into 2 Tbsp & 1/2 Tbsp
1 Tbsp dried oregano, crushed
4 dried bay leaves, whole
2 eggs
1 1/2 cups bread crumbs, moistened with water
1/2 cup parmigiano reggiano cheese, grated
1/2 cup romano cheese, grated
1 small can tomato paste (optional, if you prefer a sweeter & thicker sauce)
1/4 cup olive oil
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp pepper
PROCEDURE:
Heat olive oil in medium skillet. Add:
onion
3 cloves garlic
4 Tbsp parsley
2 Tbsp sweet basil
oregano
bay leaves
Cook covered for 10 minutes on a low flame, stirring often, until
onions are clear. Do not brown the mixture. If it browns, toss it
out and start over.
Empty mixture into large (12 qt. or bigger) non-aluminum saucepot.
Empty tomato cans with juice, one at a time, into a blender and
briefly puree. Add tomatoes to saucepot with salt and pepper.
Cover, increase heat to high and bring to a rapid boil, then
reduce heat to medium-low and boil gently for 1 1/2 hours,
stirring occasionally. Be sure to stir the bottom of the pot,
to prevent scorching.
Meanwhile, prepare meatballs. In a large bowl mix thoroughly:
ground round
meatloaf mixture
eggs
2 cloves garlic
2 Tbsp parsley
1/2 Tbsp sweet basil
bread crumbs
grated cheeses
Form mixture into 2" meatballs. Add vegetable oil to large cast
iron skillet and heat to medium-high. Add meatballs and sausage
and brown well on one side before turning. Do not cook completely.
Outsides should be well-browned, but centers should remain uncooked.
After tomatoes have been simmering for 1 1/2 hours, add partially
cooked meatballs and sausage, tomato paste and veal gelatin.
Simmer on medium-low heat 1 to 1 1/4 hours more, stirring and
skimming off excess fat occasionally.
To serve, remove meatballs and sausage to a separate platter.
Remove bay leaves from sauce and serve over your favorite pasta.
Sauce freezes well and will keep for a few weeks when stored in
airtight containers.
One of the secrets to great sauce is to cook the bitterness out of the garlic, without browning it. This requires about 10-12 minutes, cooked in olive oil on a very low flame.
More than once my folks got occupied with something else while starting the sauce, they always tossed out the entire batch and started over if the garlic browned. Once that bitter taste is in, nothing will take it out.
The other main secret is to find pre-blight, non-genetically engineered plum tomatoes, which is nearly impossible to do these days. By the year 2000, over 90% of Italy's San Marzano vines (near Naples) had been wiped out by CMV (cucumber mosaic virus). A genetically modified tomato strain was introduced that is resistant to this disease, but these tomatoes have a much blander taste than the original. They're nearly tasteless. This is when most producers in Italy started adding other ingredients (basil, citric acid etc) to their canned tomatoes. If a product has one or more of these added ingredients you can be sure it's the newer tomato strain.
Here's a repost of my dad's recipe:
2 lbs ground round
2 lbs "meatloaf mix" (blend of ground beef/veal/pork)
1 lb sweet Italian sausages, whole
4 Tbsp veal gelatin, if available
5 large cans Italian-style plum tomatoes, peeled in heavy puree
5 cloves fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup fresh onion, finely minced
6 Tbsp fresh Italian parsley, minced, divided into 4 Tbsp and 2 Tbsp
2 1/2 Tbsp dried sweet basil, crushed, divided into 2 Tbsp & 1/2 Tbsp
1 Tbsp dried oregano, crushed
4 dried bay leaves, whole
2 eggs
1 1/2 cups bread crumbs, moistened with water
1/2 cup parmigiano reggiano cheese, grated
1/2 cup romano cheese, grated
1 small can tomato paste (optional, if you prefer a sweeter & thicker sauce)
1/4 cup olive oil
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp pepper
PROCEDURE:
Heat olive oil in medium skillet. Add:
onion
3 cloves garlic
4 Tbsp parsley
2 Tbsp sweet basil
oregano
bay leaves
Cook covered for 10 minutes on a low flame, stirring often, until
onions are clear. Do not brown the mixture. If it browns, toss it
out and start over.
Empty mixture into large (12 qt. or bigger) non-aluminum saucepot.
Empty tomato cans with juice, one at a time, into a blender and
briefly puree. Add tomatoes to saucepot with salt and pepper.
Cover, increase heat to high and bring to a rapid boil, then
reduce heat to medium-low and boil gently for 1 1/2 hours,
stirring occasionally. Be sure to stir the bottom of the pot,
to prevent scorching.
Meanwhile, prepare meatballs. In a large bowl mix thoroughly:
ground round
meatloaf mixture
eggs
2 cloves garlic
2 Tbsp parsley
1/2 Tbsp sweet basil
bread crumbs
grated cheeses
Form mixture into 2" meatballs. Add vegetable oil to large cast
iron skillet and heat to medium-high. Add meatballs and sausage
and brown well on one side before turning. Do not cook completely.
Outsides should be well-browned, but centers should remain uncooked.
After tomatoes have been simmering for 1 1/2 hours, add partially
cooked meatballs and sausage, tomato paste and veal gelatin.
Simmer on medium-low heat 1 to 1 1/4 hours more, stirring and
skimming off excess fat occasionally.
To serve, remove meatballs and sausage to a separate platter.
Remove bay leaves from sauce and serve over your favorite pasta.
Sauce freezes well and will keep for a few weeks when stored in
airtight containers.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
oopsie mine should read
1 teaspoon sugar
1/2 teaspoon SALT
1 teaspoon sugar
1/2 teaspoon SALT
so sad
and so true, Jeff.
There are now some decent tomatoes showing up again, but in limited quantities and at prices...well, if the only way to lick this virus is to go further into genetic engineering, we may have to...
Thanks for the support on the garlic!
and so true, Jeff.
There are now some decent tomatoes showing up again, but in limited quantities and at prices...well, if the only way to lick this virus is to go further into genetic engineering, we may have to...
Thanks for the support on the garlic!
gods
Louis,
That is food for the gods.
I have a Sicilian friend who does that one. When she is in a good mood, she let's me wipe out the skillet afterwards with a slice or two of fresh salt-free bread she brings up from home.
Sigh.
Pepperoncini peppers are not so easy to get in many parts of the US. You can substitute jalepenos, removing the seeds and freezing for three months first. This leaves the bite but adds that slightly sweet note.
Louis,
That is food for the gods.
I have a Sicilian friend who does that one. When she is in a good mood, she let's me wipe out the skillet afterwards with a slice or two of fresh salt-free bread she brings up from home.
Sigh.
Pepperoncini peppers are not so easy to get in many parts of the US. You can substitute jalepenos, removing the seeds and freezing for three months first. This leaves the bite but adds that slightly sweet note.
vivalalavatrice
Well-known member
- Joined
- Dec 22, 2005
- Messages
- 1,031
MMM! Oddio che fame!!! E' pronto! A tavola 
D
GREAT!
At end everything is "american" in America but thank goodness kitchen stay ITALIAN! The most missing for who's going to leave from here!!
THANKS! For the good receips either!
Diomede
DGREAT!
At end everything is "american" in America but thank goodness kitchen stay ITALIAN! The most missing for who's going to leave from here!!
THANKS! For the good receips either!
Diomede
Diomede,
The Italian-American cuisine is a wonderful one. You will find many recipes and tastes that remind you of Southern Italy in the 19th century.
Somethings are a little hard to get used to - "pizza", "meatballs" and this weird fixation with oregano being the three things which I have never really got used to. They also overcook dry pasta and put garlic cloves through presses like the Germans do. Ugh!
California extra virgin organic olive oils are every bit as good as our lighter ones here in Europe and the Americans have some tomatoes which still really taste like they used to here in the old days. Nobody in Italy does Pizzele as well - the American flour is better for it. Unfortunately, stupid American laws forbid the use of real almond flavors, so anything made with almond taste is, well, never mind. You really won't know it's almond unless you read the ingredients.
What the Americans really need, tho', is some seriously good cheeses. Imported Italian cheeses cost a fortune. I always take my dad some good ones...
The Italian-American cuisine is a wonderful one. You will find many recipes and tastes that remind you of Southern Italy in the 19th century.
Somethings are a little hard to get used to - "pizza", "meatballs" and this weird fixation with oregano being the three things which I have never really got used to. They also overcook dry pasta and put garlic cloves through presses like the Germans do. Ugh!
California extra virgin organic olive oils are every bit as good as our lighter ones here in Europe and the Americans have some tomatoes which still really taste like they used to here in the old days. Nobody in Italy does Pizzele as well - the American flour is better for it. Unfortunately, stupid American laws forbid the use of real almond flavors, so anything made with almond taste is, well, never mind. You really won't know it's almond unless you read the ingredients.
What the Americans really need, tho', is some seriously good cheeses. Imported Italian cheeses cost a fortune. I always take my dad some good ones...
