I know some of you guard treasure but...?

Question

May I please have your spaghetti sauce recipe? I want a really great one.

Answer 1

Mark Strausman’s Tomato Sauce
--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

Answer 2

What I do is buy a basic spaghetti sauce and doctor it. My key ingredients is white vinegar and sugar. Add the green peppers, onion, extra canned crushed tomatoes and mushrooms, but top it off with the white vinegar and sugar. The sugar cancels out the acidity of the tomatoes and the vinegar adds the "bite." Don't add too much of either. You shouldn't need more than a tablespoon of sugar (or Splenda) and perhaps a 1/2 cup or so of the vinegar. Just remember to taste as you go.

This sounds simple, but it has hit the spot with some very picky spaghetti eaters in my lifetime.

Answer 3

I went from the Barilla Green & Black Olive jarred sauce to making Vodka Sauce. My family loves it..

VODKA SAUCE

2 Tbs. Butter
1/4 lb. Bacon (about 5 strips)
1/3 cp. Vodka
1 1/2 cps. Tomato Sauce
1/2 cp. Heavy Cream

Melt butter over moderate heat add bacon & cook until medium crispy
Remove the bacon & break into smaller pieces, then put back into the pan.
Remove the pan from the heat & add the vodka.
Return pan to stove & cook until reduced by half.
Add tomato sauce & cream.
Simmer uncovered, stirring accasionally, until pasta is ready.

I usually use mini penne or bow tie pasta, but I have used regular spaghetti pasta also. Generally I put the pasta in a large bowl & pour the sauce over it & carefully stir it to coat the pasta....

I serve it with hot garlic bread & a salad.....

Answer 4

That was mean...I'm not telling you now.