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Author Topic: Recipe for 4/21/06 - Spaghetti Sauce  (Read 2648 times)
[EVIL]Ferrett
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« on: April 21, 2006, 04:57:13 am »

Ok, I'm going to give this a shot. I'll try to have them posted by Friday, but I'm not so good at keeping to a set schedule. Please try to limit comments to actual food? Thanks.

This recipe makes about a gallon of sauce, feel free to scale back on the ingredients to make less. It does freeze well, so you could make the recipe as is and freeze half of it for later use. Please note that the spice measurements are approximate, I never actually get out the measuring spoons for cooking.

Spaghetti Sauce

1 lb ground beef (I use 96% lean)
1 onion diced(white or yellow, I use white)
4-6 cloves garlic minced (I usually end up putting in 8 or so)
1 tsp kosher salt (use whatever kind you prefer)
1 tbsp ground black pepper
1 tbsp oregano
1 tbsp sweet leaf basil
3 16oz cans tomato sauce
1 28oz can crushed tomato
1 28oz can petit diced tomato
1 10oz can tomato paste
3 6oz cans stems and pieces mushrooms, or 1-1 lb fresh mushrooms, diced to taste

Using an 8-10 qt saucepan add onions, garlic, beef, and spices. Bring to high heat. Once onions start to sizzle, lower to medium. Brown beef. Once beef is browned, add remaining ingredients. Stir occasionally. This sauce should simmer for 20 30 minutes.

Ferrett recommends Barilla pasta
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« Reply #1 on: April 21, 2006, 07:41:14 am »

hey.....

you peeked in my book of Favorites
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Boo
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« Reply #2 on: April 21, 2006, 10:50:52 am »

mmmmmmm, sounds good

 
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« Reply #3 on: April 21, 2006, 11:56:25 am »

Man Spaghetti sound soooooo good right now. Im gonna have to try this.
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[EVIL]Sidra
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« Reply #4 on: April 21, 2006, 02:56:16 pm »

heh, I actually made spaghetti last night  
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« Reply #5 on: April 21, 2006, 07:36:43 pm »

Ferrett... if you not a fan (ME) of big meat hunks, try taking your hand blender to the sauce and puree it.
 
Changes the whole taste.
 
And or... add cream or a scoop of sour cream.
 
Then... if you want... its ready for lasana, or still just over pasta.


or.... if any of you every get to canada...

ground beef + One Jar + 2nd Optional Jar

And worst case in the US...
Its ok...but not as good

:freak:
« Last Edit: April 21, 2006, 07:48:58 pm by [EVIL]*castrator* » Logged
[EVIL]Ferrett
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« Reply #6 on: April 25, 2006, 05:07:19 am »

Actually, I usually use the spatula and break the meat up into peanut sized pieces. I'm not sure if I'd like puree'd hamburger. I'm not a huge fan of chunks, but I do like them a little, it goes well when using the garlic bread as sop.

Oh, and just to note, when I mention "cans of sauce" I am referring to tomato only, not any of the prepared sauces. I like to add my own spices.
« Last Edit: April 25, 2006, 05:12:22 am by [EVIL]Ferrett » Logged

Standing on tiptoe, you are unsteady.
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If you show yourself, you will not be seen.
If you affirm yourself, you will not shine.
If you boast, you will have no merit.
If you promote yourself, you will have no success.

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« Reply #7 on: April 25, 2006, 05:58:53 pm »

Quote
Ferrett,Apr 25 2006, 07:07 AM] Actually, I usually use the spatula and break the meat up into peanut sized pieces. I'm not sure if I'd like puree'd hamburger. I'm not a huge fan of chunks, but I do like them a little, it goes well when using the garlic bread as sop.

Oh, and just to note, when I mention "cans of sauce" I am referring to tomato only, not any of the prepared sauces. I like to add my own spices.
hehehe

yeah....in my advanced age... i started short cutting.... thus the predone sauce...fools ppl all the time.

but the sauces have to be good on thier own.

i have to divide my time.... game... cook... game... cook.

:lmao:
« Last Edit: April 25, 2006, 05:59:43 pm by [EVIL]*castrator* » Logged
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