when cooking, what do you put in your spaghetti sauce?

Answer 1

Ragu, or classico sauce is the best!

Answer 2

well, i dont know if there is such thing as dominican spaghetti but it taste very good! heres how i do it:::
Boil the spaghettis until ready(duh, one way to test this is to take one and throw it at the wall, if it sticks, then it is ready, yup. also! boil them in two thiniges of garlic, gives the spaghettis alone a good taste, and sometimes i put salt!)
on a seperate plate, put tomato sauce( 1 or 2 spoons), red or ???purple??? onions sliced up, a little bit of vinegar on the onions, 1 spoon of butter(yes butter!), a couple of olives, and some milk (like one or two spoonfulls). then get the thing ready, mix the sauce in the hot pan, throw in the spaghettis, mix and leave it there for like 5 minutes so it can really take in the taste.mmmmmmmm

i like this because it doesn't taste so much like tomotoes, it has its spcial yummy taste. not ragu

Answer 3

I start by browning some italian sausage (I prefer mild). I chop up a big onion and stir that in once the sausage is about half done. When the onions start to soften, I add a couple of cloves of garlic, chopped or pressed. Next comes diced red or yellow bell pepper (green is too bitter), zucchini and/or yellow squash, maybe some shredded carrots. I cook all of that until it starts to soften. Next comes a big can of whole canned tomatoes (drained). I break up the tomatoes with my spoon and cook that down for a few minutes over medium high heat. (Whole tomatoes taste fresher than diced.) I sprinkle in some dried oregano and basil, then let it simmer for a half hour or so. Before serving, I check the taste and add salt, if necessary. I also add a couple teaspoons of sugar to cut the acidity of the tomatoes (keep sampling until it tastes the way you like it).

Answer 4

When putting together spaghetti sauce, 'marinara', I use whatever is available in my pantry & fridge at the time. But, I USUALLY HAVE ENOUGH TO MAKE IT ANY GIVEN TIME . Without giving out the recipe, I use;
ground beef and / or pork
chopped onion ,peppers, celery, sliced mushrooms & GARLIC
-->after simmering these : I add
Tomato sauce
tomato paste
diced tomatos
--> seasonings include; basil, oregano, black pepper & salt to taste
--> lastly I stir in : brown sugar & a bit of red wine
Now it sits on the stove or in the crock pot to finnish simmering
--> stirring and tasting occassionaly to adjust the seasoning as needed.

Answer 5

2 , fresh shallots, 1 can small tom paste, 3-16 ounce cans whole tomato, 1 can crushed tomato, 4 tbl spoon Italian season, 2tbl spoon salt, 2 of pepper as well.cut shallotsin very small pieces same with garlic . put 2oz olive in pan add shall,cook on high, 3 minutes add garlic. when garlic starts to brown add every thing else turn flame down too simmer about 40 minutes

Answer 6

Actually I also "slip in" about 1 tsp - 1 tbsp (depending on the volume of sauce and the more meaty and thick sauce - the more I add) of grape jelly - don't laugh! We lived in Italy and it was a trick given to me by our landlady! It cuts the acid of the tomatoes and gives a full flavor - try it!

Answer 7

Tomato sauce or puree, tomato paste, onion, garlic, salt, pepper, basil, oregano, thyme, marjoram, Parmesan cheese, green pepper, sugar and nutmeg.

Answer 8

usually the spaghetti sauce has ingredients already in it so i add oregano and a bit of italian spices.

Answer 9

depend

For white sauce, I can either have plain garlic only plus parmesan and parsley
or
white wine + clam + bacon + garlic + parmesan
or
mushroon + bacon + garlic + parmesan + parsley

Red sauce
tomato + meat balls
tomato + clam + shrimp + parsley
tomato + shred chesse + hotdog + ground beef [Filipino style]

or
No sauce, just olive oil + garlic + red pepper

Answer 10

If I'm making it homemade I use diced tomato,Italian seasonings,tomato paste,chopped onions,chopped green peppers,minced garlic, oregano,thyme,basil,and bay leaves. then to spruce it up I add browned ground chuck,mushrooms.

Answer 11

I always season with Basil, Garlic, and White Pepper if I have any available, if not then Black Pepper