I make my own and just recently it occured to me that I should be buying a single zuccini and chop that mofo up into my sauce?
Anyone else have a vegetable ingredient that makes their sauce awesome?
I make my own and just recently it occured to me that I should be buying a single zuccini and chop that mofo up into my sauce?
Anyone else have a vegetable ingredient that makes their sauce awesome?
I just use a store bought bottle. Francesco Rinalde. Nobody has time to be making their own sauces.
45 oz, 1.33 liters for $2.88, mail order from Walmart.
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"This will be a fight against overwhelming odds from which survival cannot be expected. We will do what damage we can."
-- Capt. Copeland
I don't cook at all. Microwave, cold cuts, or restaurant. The thought of the tedium in making food....no.
" The guilt of an unnecessary war is terrible." --- President John Adams
" America goes not abroad, in search of monsters to destroy." --- President John Quincy Adams
" Our Federal Union! It must be preserved!" --- President Andrew Jackson
Crushed tomatoes from a can as a base, tomato puree, a couple fresh tomatoes chopped up, chopped onions slightly sauteed, chopped red bell pepper slightly sauteed, bunch of freshly pressed garlic, a mix of chili powders and seasoning, some paprika, fried minced meat (pork/beef), chopped overripe smoked ham (this is the secret ingredient in my sauce), a bit of rock salt, some sugar to counter the tomato, and some shaved carrots.
There ya go. Mix all that crap in the correct ratio and you've got an amazing spaghetti sauce.
yup, i take tofu and cut in little cubes, then take the peeled tomatoes, grind them with a mixer and start to cook in a pan with extra virgin olive oil. a bit later i add salt and black pepper and in the middle of the cooking i add the tofu. meanwhile the sauce is cooking the pasta is ready so i drip it and then add a bit of extra virgin olive oil and normally the sauce is ready.
basically is a "ragù" with tofu instead of stew.
I roast the vegs in the oven before throwing them in the blender making a smooth sauce. Aww jizz.
Sydano and omeomorfismo. I try to keep it basic as possible because of time constraints... but I am taking notes.
Last edited by Berengil; 2016-11-10 at 01:26 AM.
" The guilt of an unnecessary war is terrible." --- President John Adams
" America goes not abroad, in search of monsters to destroy." --- President John Quincy Adams
" Our Federal Union! It must be preserved!" --- President Andrew Jackson
If you mean like Mariana, yes. All the time. It's cheaper, tastes better and more versatile.
Whenever I am running low on stock, I just put a large pot with neck bones and the fixings together on the stove for a few hours. Fill a few plastic jars and stack them in my chest freezer till needed.
I fry an onion in garlic, brown the mince meat ("ground beef" is what Americans call it?), peel and chop four tomatoes, add those, cook them down a bit, then add salt, pepper, herbs (usually basil and oregano, maybe some sage), tomato paste and some passata (italian tomato sauce). Probably overkill with the latter but I feel like it works.
You can definitely add vegetables like zucchini, squash etc. Carrot is popular (adds sweetness) though I'm not really a fan.
I'm sure none of this is authentic of course, it's just the way I've gotten used to making it.
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That'd give it a really nice roasted vegetable taste. Though I'd prefer not to blend, mmmm chunky roast vegetables :P
Fencers here is my basic start to a spaghetti meal. I go buy the sauc ..veggies/meat. I chop up the veggies and pan fry them for 20 minutes...then i cook the hamburger until brown..mix all together and cook pasta for 12 minutes. Thats my whole spaghetti meal. I add spices during this of course.