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with meat or without meat? i have tried so many recipes (and made some up on my own) and i have noticed there are so many different variations.....how do you make yours?

2006-07-13 14:01:51 · 21 answers · asked by Cap'n Donna 7 in Food & Drink Cooking & Recipes

21 answers

Try this one, my finicky family loves it:

Take half a kilo of prime beef and mince it at home (that way you don't get the fat bits). In a cast iron casserole dish (like LeCreuset) brown 2 finely diced onions in a little olive oil. When the onions are brown add the minced beef and brown it thoroughly.
Best to do this at high heat. When the mince mixture is thoroughly browned add two cloves of garlick, some ground black pepper, some fresh marjoram and oregano.
At the same time either make a tomato puree by gently boiling
two kilos of ripe tomatoes and pass the whole thing through a
sieve (that way you dont get the seeds in) or take two large cans of whole tomatoes, pass the tomatoes and the juice through
a fine sieve and add to the browned mince, then take a some
tomato puree and add two small tubs as well (this will give it
a beautiful red colour) then simmer gently. The longer you simmer the best it tastes. I add it to home made pasta but that is another story.
Enjoy, with best regards Susan from Sydney.

2006-07-13 14:19:28 · answer #1 · answered by flugelberry 4 · 6 2

This time of year, use fresh tomatoes, otherwise use canned. Brown crushed garlic in olive oil, then add the tomatoesand a carrot or two. Adding a can of tomato paste adds a nice touch. Add any or all of the following: oregano, basil, chervil, rosemary, etc. Simmer a couple of hours. Force this mixture through a food strainer to remove the skins and seeds. You may as well make a bunch of it since you're going to this trouble. Divide sauce into meal portions and freeze what you won't be using now.

Now is when you decide meat or no meat. I like meat.

2006-07-13 21:16:11 · answer #2 · answered by Anonymous · 0 0

Spaghetti Sauce
Serving Size : 6

1/3 cup olive oil
1 to 2 pounds ground beef
1/2 cup onion -- chopped
1 clove garlic minced ---can use garlic powder
2 cans of tomato sauce
6 ounces tomato paste
1 tablespoon light brown sugar
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon black pepper
OPTIONAL diced tomato's and Tablespoon red wine

Heat oil in a large skillet. Add ground beef, onion and garlic. Saute until meat is no longer read. Add tomato sauce, tomato paste, brown sugar, oregano, salt, basil and pepper. Bring to boil, stirring constantly. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally. Serve
with pasta

2006-07-13 21:14:16 · answer #3 · answered by lostinlove 6 · 0 0

I hate to say it, but I use McCormick's or Lawry's powdered spaghetti sauce packaged mix, a few sprinkles of dried thyme, 1 can of tomato juice, add 1/2 package of browned sage breakfast sausage and let that cook away on low heat. Then I make some meat balls out of ground round, salt and pepper and brown those and add to the spaghetti sauce. I have a girlfriend who browns some chopped fresh garlic, 1 chopped onion, and adds 1 large can Hunt's tomato sauce and some browned ground beef.

2006-07-13 21:14:13 · answer #4 · answered by Darby 7 · 0 0

A little bit of Extra Virgin Olive Oil (barely coat the bottom of the pan) and oneclove of pressed garlic. Put the garlic in the slightly heated oil, let it heat for a second or two. Don't let it burn! If it does, toss it, get a clean pan and start over! (Burnt garlic is NASTY!!!) Get 1 28 ounce can of crushed tomatoes (I prefer the smoother ones, but my parents use the chunky ones like Redpack brand.) and add that to the pan. Get a little red wine - a good Chianti works nice and put in an ounce or two - it adds a little body to it. A little dried basil and oregano - if you use fresh basil wait till the end to put it in! and let it simmer on low for an hour or two - depends on how thick you want it.

You can add cooked meatballs to this too. =)

2006-07-13 21:07:57 · answer #5 · answered by zippythejessi 7 · 0 0

This one is a no miss and you do not even need to cook the sauce, only the pasta!!!!!

Ingredients


1 cup ricotta cheese
1 bunch Italian flat leaf parsley, chopped
2 cucumbers, peeled, seeded, and coarsley chopped
1/2 cup Vidalia onion, finely chopped
2 basil leaves, chopped
salt
black pepper, freshly ground<1/4 cup extra-virgin olive oil
1 pound pasta, cooked al dente
Directions


Combine ricotta cheese, parsley, cucumber, onion, olive oil, salt, and a few grindings of black pepper. Mix well in a large bowl.
Add the pasta and toss well. Serve immediately

2006-07-13 21:14:02 · answer #6 · answered by Doc Hollywood 6 · 0 0

Tomato sauce, tomato paste, stewed tomatoes or diced. Garlic, Basil, Oregano, Nutmeg. Real meat browned and grease drained, or use a beef bouillon cube. Mushrooms if like. Onion, small amount of green pepper.
Simmer, simmer, simmer.

Once I was in a bind for sauce, I had a can of tomato soup, added;basil and garlic. It wasn't horrible...

2006-07-13 21:12:53 · answer #7 · answered by 4mom 4 · 0 0

This basic recipe works with or without meat:

Finely chopped onions and minced garlic to taste. Add salt and pepper and saute in olive oil on medium heat till translucent, about 5 minutes. Optional: Raise heat to high add half a cup or red wine, and cook till wine is almost gone. Add shredded carrots, good quality canned/peeled tomatoes, fresh thyme, a bay leaf, dried sage and/or dried oregano, and a few chilli flakes. Crush tomatoes as much as possible. Simmer sauce slowly till thickened, about 1 -2 hours. Blend in blender and return to container, add more salt and pepper to taste.

To this basic recipe you can add meat and/or marsala wine, olives, capers, you can finish it with fresh basil, sage, oregano, parsley, pine nuts, hand grated aged parmesan, etc. My sister especially loves adding homemade pesto to it at the table. I like it that way too.

2006-07-13 21:12:26 · answer #8 · answered by noambenami 2 · 0 0

the same way my father did start with your basic sauce cook it down dad had a round pice of steel he would put on the burner first then set the sauce on it put the sauce on as low as u can get it and leave it dad and i would just keep adding to it every day what ever we had left over went into the pot you know meat some vegs all u have to do is just add some water if it gets to thick or some tom. if not saucy enough injoy russ

2006-07-13 21:10:40 · answer #9 · answered by RUSSELL J L 1 · 0 0

Heat up a tbs of oil in a 3 or 4 qt pot, along with one clove of chopped garlic. When bubbling, put in a can of crushed toamtoes, a can of paste, some salt, pepper, oregano, basil, and parsley (the measurements are up to you). Stir, put heat on low.
Make your meatballs, brown 'em, and put them in the sauce. Simmer for two hours, stirring once every 15 minutes.

2006-07-13 21:04:21 · answer #10 · answered by Anonymous · 0 0

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