My favorite Spaghetti sauce!

[norgeway]

Betty Feezors spaghetti sauce

Here is what I use,Betty had a cooking show on wbtv in Charlotte for 24 years...way before food network ,if you go to you tube,you can see one of her old shows.. 2 lb h burger 2 onions 2 g peppers 2 cloves garlic 1 tbsp chili powder 2 6 oz cans tomato paste 2 cups water 3/4cup catsup 2 tsp salt 2 tsp vinegar 2 tbsp sugar brown hamburger and onions,add the rest simmer about an hour,I leave out the green pepper as it is a heartburn waiting to happen...this is the thickest sauce never watery..dosent sound like much ,but try it,its good.

 

[butch-innj]

I've never made........

homemade spaghetti sauce.

It looks kind of expensive to make and if it dosent come out very good....well, I dunno.
Looks like alot of work and taking a chance on it coming out tasting really good.

I guess I'm just a coward to try it.

Someday I probably will though.

 

[panthera]

Butch,

The New York Times and Washington Post both have tested many staples which you can make or buy - stuff like bread, tomato sauce, chicken soup, etc.

Except for the really exotic stuff, it is almost always cheaper to make or within less than 10% in cost - and almost always better tasting.

So give it a try. Start with the really basic stuff. Many of the really nice recipes are also the cheapest and simplest. You'll be surprised.

Tomato sauces are also pretty forgiving. Really only a few things to watch out for.
- don't add extra salt unless you've tasted first. Canned or packaged tomatoes nearly always have lots of salt.
- never burn or scorch the garlic. If you need 10 minutes for the onions and hamburger, then put the garlic in for the last minute.
- if it's too sour/acid 1/4t. baking soda (will foam) will fix that.
- if it's too bitter, more sugar will help.

And if you really don't have too much time, just buy a can of "Italian seasoning" (without the salt) and use it instead of all these spices. One teaspoon to two cans of tomatoes is a good start.

 

[toggleswitch2]

Question:

Only the cheap canned "tomato sauce" had onion, garlic, high-fruictose corny syrup and "spices" (which in the USA allows a multitude of sins above and beyond what you and I would consider spices).

Now the good stuff has stooped to that level.

So how much tomato paste (with water) is the equivalent of an 8 0z. (1 cup) 230ml can of tomato sauce? (Ingredients listed as "tomaotes").

Thanks!

 

[butch-innj]

Panthera.....

Thanks for the tips

I didnt know about the baking soda at all....never heard that one before.

Learn something new everyday.

Don't you just love this website?

 

[panthera]

Toggles,

When you get the bit between your teeth, you do not let go.
I like that. Like to see spunk in a man.

OK, here's the shimmy: 114g 2x tomato paste =250ml tomato sauce.

I'm cleaning the pantry of stuff which will be bad by the time I get back, so was able to check this one out for reals.

Sure 'nough, looks and feels and pours and tastes like you'd expect a tomato sauce before cooking down to be.

 

[dogboy44]

I love what you have going here, I wanted to share my sauce

Red Sauce

1lb lean ground round
½ lb ground pork
1 package Hot Italian sausage, casings removed

2 medium large onions, chopped
3lg cloves garlic, chopped fine or thru a press
1 green bell pepper chopped
1 medium, 2 small carrots grated
1 large can Progresso plum tomatoes crushed
1 can Contadina tomato paste
Most of a liter dries red wine
1 16oz can chicken stock
¼ cup Olive oil
Small hunk of parmesans cheese rind

2 tbsp Dried Oregano
2 tbsp Dried Basil
2 tbsp Dried Parsley
Pinch hot red pepper flakes
2 nice bay leaves
1tsp salt

In a large cast iron pot with a lid (le creuset yes!)

Brown the ground meat in olive oil on medium heat till lightly browned and broken into small bits
Add the onion, stir in and cover for 10min, should be clear, stir it up
Add the garlic, bell pepper, carrots, and salt. Stir all together, cover for 5-7 min
Add the tomatoes, tomato paste, wine, chicken stock stir together, bring to simmer, cover, simmer LOW for 30min, and stir at 15min
Add the remaining spices and the cheese rind, simmer covered, for 45, stirring every 15 min
Simmer an additional 45min with the lid cracked remembering to stir.

 

[toggleswitch2]

Thanks Keven.

~When you get the bit between your teeth, you do not let go.
I like that. Like to see spunk in a man.

And as we all know as we age our spunk level decreases, usually.

LOL having so many "fixed"* (fixed-thinking) astrological signs around me (Scorpio, Leo, Capricorn, IIRC) one has learned that by mere stubborness, perservance, and never EVER letting go of a thought or a way of thinking-- no matter how flawed-- [even of one is blantantly lying to oneself to fit their verison of reality in the the real version of reality] you wear down those around you until they acquiese. (sp?)

The 12 astrological signs are broken into three categories in this regard, fixed (stubborn, inflexible), cardinal (self-starting) and mutable (flexible).

I have quite a fee planets conjuct in Scorpio, a swell as a Scorpio rising. Scorpion is a magnet with tow poles(HUSH!) positive and negative. I am loved or hated' rarely in between. But enough about me.

Dayum. Too much coffee in me.

Now back to our regularly scheduled programme..........

 

[panthera]

Oh, Steve,

That is what I so love about you - I can be subtle and you get it.

Well, for me, that was subtle.

Anyway, hope my answer on the tomato paste worked for you. Like everybody else in Europe, am not happy about the taste of most tomatoes coming out of Italy these days nor the processed products.

Damn virus.

 

[syndets2000]

DTWOF

Mo uses Ragoo sauce

 

[appnut]

bump