/ck/ - Food & Cooking

>ingredient in tomato sauce is tomato sauce

>>11926842

I boil four of the five sausages for about five minutes just to get a uniform consistency with them so that I can more easily cut them apart later on for further cooking. This isn't enough time to actually cook them through. While the sausages are boiling, I chop up the onion.

>>11926842
>three cans of regular tomato sauce
???

Can we have something that isn’t a children’s level dish? I mean come on. Spaghetti is good but that’s baby tier. This isn’t interesting. And you’re boiling sausages like a fucking caveman when the cooked grease helps with the sauce. Full stop.

>>11926869

After five minutes I strain the sausages using a colander, let them rest, and then cut them up into circles, and then quarter the circles.

>>11926896

I add olive oil to a pot, heat it up and then add the sausages, onions, grated garlic, as well as the salt, black pepper, crushed red pepper and saute them until the onions start to get translucent. I then add the chopped white mushrooms and tomatoes and saute them all together.

>>11926924

When the mixture starts to thicken, I add a dash of Pinot Noir wine which deglazes the bits of food stuck to the bottom of the pot and produces a really nice aroma.

>>11926842
keep going

>>11926962
dont boil your sausages and sauté them with everything else enough to render the fat

>>11926924
>>11926962
I'd deglaze the fuck out of that pan, so hot
Also nice choice in wine anon

>>11926885
post something then, you fucking tourist

>>11926962

Here's what it looks like after the wine's added.

Why did you boil the sausage instead of breaking it up and browning?

Awful.

>>11926975

I then add the three jars of tomato sauce and then carefully mix it all together until I know the sausage, onions, tomatoes, and mushrooms have been thoroughly mixed with the sauce. The attached picture is what the mixture looks like immediately after I've added the tomato sauce and before I've mixed it all together.

What a nightmare.

>>11926987

I then take the last raw unboiled sausage and break it up with a knife and add it into the sauce. I add some more of the previously mentioned spices and garlic, stir them in, cover the pot and let it simmer on medium-low heat until the flavors have melded and the tomato sauce takes on a meatier flavor.

>>11926986
>>11926985
How do you cook your sauce?

>>11926996
ight so whats the point of boiling your sausages if youre gonna add a raw one now ?
if you wanna add fresh tomatoes you should puree them
adding 3 jars of tomato sauce + salt must be really bad for your health buy some tomato puree or make sure there isnt too much salt

how acid is the end product ?? with that much tomato i feel it should taste pretty acidic

>>11926996

The sauce simmers covered for 15-20 minutes. I chop up some Romaine lettuce, onion and tomatoes and heat up some garlic bread. I make some angel hair pasta and spoon some spaghetti sauce on top. And that's it.

What would you guys do differently? I gather I went wrong on a couple of steps.

>>11926962
>deglazing a non stick pan

>>11926996
> I add some more of the previously mentioned spices
>salt, black pepper, crushed red pepper
You going to spice it up any more anon?
A normal spag bol sauce would have some oregano and parsley in at least, but go wild with what you have
Even paprika, ginger, or even fennel would add to it
Would seem kind of just tomato-y without more spice 2bh

>>11927012
>I gather I went wrong on a couple of steps.
You went wrong on literally every step.

https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html

https://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

>>11927012
looks very watery, if you are going to add that many liquids simmer it out for longer, i dont like pools on the bottom of my plate
also #1 rule of pasta is to always finish the pasta and sauce together so pasta absorbs some of the sauce, i dont like this meme of just dumping the sauce on top of pasta on the plate
overall 6/10 but thanks for sharing anon, this thread has been much more interesting then the fast food one this probably deleted

>>11927034
>https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html
>the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
>italian-american
dropped, probably has (((kosher salt))) and sugar as ingredients

>>11927012
If I was you, I’d cut the boiling of the sausages out. Skin them and sauté the chunks instead, use the flavored pan as a base to fry your veggies and then add it all to the sauce. You don’t need premodern sauce to taste good, in fact I reccomend you make your own.
>1 large can of tomato sauce
>medium can of crushed tomatoes
>half can of tomato paste
>salt and pepper to taste
>a comfortable amount of rosemary, basil, oregano and parsley, don’t be afraid to experiment with ratios
>a tablespoon or two of sugar to cut the acid, more or less to taste
>garlic powder and onion powder for those not wanting to fry their own up

Throw that, your meat and all your veggies together after getting the sauce to a simmer. Don’t be afraid to experiment. Good luck!

>>11927012
drain your pasta better. looks tasty otherwise

>>11927012
1st dont boil the sausages remove the skin then fry them until they release their oil then add onions and garlic ... once the onions start to turn brown add the mushrooms, let them release their water then add the wine (make sure the heat is high AF at this point)
i would add stock + tomato paste + 1 jar of tomato sauce if you wanna make lots

then let simmer until desired thickness

now the pasta ... it is obviously overcooked and watery ... read the instructions on the box and follow them also after straining your pasta dump it in sauce so itll better absorb the sauce
even better leave 1min of cooking time to be done in the hot sauce

>>11927051
Back to your containment board, poltard.

>>11927052
>>a tablespoon or two of sugar to cut the acid, more or less to taste
paprika, bicarb soda or even a touch of cooking cream can do the same thing without making it diabetic
added sugar does not belong in main meals

>>11927067
You think a tablespoon in a whole pot will make you diabetic? Are you going to eat the whole pot, fatass? Your placebos have more sugar.

>>11927070
>everything i cook has to resemble the HFCS garbage i eat daily
>what do you mean there are literally hundreds of spices, flours and additives that neutralise acidity, i want muh diabetus!

>>11927078
We get it, you need to eat more to maintain your 3400 calorie a day diet.

>>11927070
sugar in tomato sauce is lazy and retarded
caramelize the sauce with naturally sweet vegetables like carrots if it's too acidic

>>11927051
It doesn't have sugar, but that's a perfectly valid shortcut if you don't want to simmer it all day. You don't know what you're talking about.

>>11927009

>how acid is the end product

You gotta let it stew for a while and eventually the acidic flavor becomes a lot meatier. I won't add the chopped tomatoes next time and see how it goes.

>ight so whats the point of boiling your sausages if youre gonna add a raw one now

Good point. I guess I wanted to get a nice pan fry going and then take some of the fatness of the sausage later by adding a raw one to slowly cook in the sauce. I'm really particular about how I chop sausage for some reason.

>adding 3 jars of tomato sauce + salt must be really bad for your health

I didn't realize it would be bad for my health. I assumed that tomato sauce would be pretty low sodium.

>>11927093
>You don't know what you're talking about.
>noone on this malaysian pan deglazing forum knows how to cook!
as a chef de partie at an okish tier restaurant anon, i know how to cook a fucking tomato based sauce
>perfectly valid shortcut
may as well buy a meme jar of premade tomato sauce at that point, >>11927087 knows whats up

>>11927122
>may as well buy a meme jar of premade tomato sauce at that point
Yeah and pay twice as much for what I'd make myself? Pass.

I'm not gonna add carrots to have my TOMATO sauce taste like fucking carrots. I bet you add bell peppers too.

>>11927131
Wheeze

>>11927138
What's your point?

>>11927131
>>11927138
literally just onion along has enough natural sugar in it to remove the acidity in an average pasta sauce, doubly so when spiced properly
there is 0 (zero) reason to add sugar, if you want a lazy way out where you swirl in a teaspoon of shit because caramalising onions is to hard for you just put in a single teaspoon of baking soda, it wont ruin the dish by turning the flavour profile towards a fucking dessert

>>11927161
There's zero reason to have chunks of onion in a TOMATO sauce when you can just add a teaspoon of sugar. In long-simmered sauces, you add onion and carrot just for the sweetness and remove them at the end.

>>11927054
that's from his watery bullshit sauce, not the pasta

>>11927012

salad was kinda an after thought, huh?

>>11927182
>sugar over finely diced carmalalised onion flavour in a savory sauce
there truly is no saving the mutt palate

>>11927087
>caramelize the sauce

just fucking chop up your fucking onions and fucking cook them down with a little fucking oil

also there's absolutely nothing wrong with a touch of sugar added to a sauce, though there are better alternatives depending on what you're trying to do. I agree a tablespoon is a bit much, though I have a feeling OP thinks tablespoon=drawer-spoon.

>>11927202
A teaspoon of sugar in two quarts of sauce is not going to taste like anything, retard.

>>11927214
then why add it in over baking soda or paprika or onion or any of the countless other ways you could neutralise the acidity of the tomato?
you clearly prefer it for some reason, if it apparently doesnt affect the taste then what is it?

>>11927205
a tablespoon is like 15 grams
gross dude

>>11927220
I've never heard of baking soda in tomato sauce, and I've already outlined the reasons I don't add onion or bell pepper. I guess we're done here then?

>>11927051
>https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html
doesnt have either faggot
its still a bad recipe

>>11927247
>its still a bad recipe
Let's see yours then.

>>11927012
Looks watery like others have said, and the sausage is far from broken up. It just looks very unappetizing, almost like prison food? I can't tell if it's your camera either, but the pasta looks extremely pale/white, like it's been overcooked.

>>11927259
one onion
brown in 2 tbs olive oil, low heat
add head of garlic
soften
2 small cans of quality tomato paste
stir in until thick
cook low heat until lightly browned and aromatic
add one large can peeled whole tomatoes
one cup red wine
cook 2-5 hrs on low heat
season at the end
salt, pepper, basil/thyme/sage/oregano/marjoram/savory whatever i have fresh
thats fucking it

>>11927225
Nonna is crying. Get those fucking carrots out of there retard.

>>11927275
>no celery
>no carrot
fuck off ass clown

>>11927281
i will when the sauce is sufficiently sweet because i don't add sugar like a fucking tard

>>11927275
>wine
Yikes.

>>11927285
is this a joke

>>11927289
>needing sweet spaghetti sauce
Are you autistic? Have you not grown out of ketchup yet?

>>11927188
I had a roommate who half-drained his pasta, and it always looked like that no matter how thick the sauce was.

>>11927298
>balancing basic flavor is autistic

>>11927291
yeah, haha, putting wine in italian food
so weird, haha

>>11927267

Well fuck, I'm glad I posted here so I could get critical eyes on it. I was pretty proud of the recipe but I see I've got a lot more refining to do. At the minimum, on my next go round I'll break the sausage up and pan fry it without boiling it and get some low sodium tomato sauce.

>>11927275
nice
simple and tasty, good ingredients and technique
>>11927291
i dont drink red wine by itself, but its pretty nice when slow cooked in a nice sauce, cooks off the alcohol and the worst parts of the flavour
if you really dont like it substitute for a stock

>>11927327
stop with the tomato sauce
buy whole tomatoes
better yet, can your own

>>11927297
Soffritto numbnuts.

>>11927291
Wine is essential gaywad.

>>11927337
>not growing your own tomatoes, raising your own cow for the beef, mining your own rocks to make the pot
is this amateur hour?

>>11927342
>you need sofrito to make a simple tomato sauce

>>11927352
Fuck off moron, a minute ago you didn't even know what it was. And to answer your retarded question; no, in fact your lazy stupid ass doesn't "need" to add any ingredients. You can open a fucking jar of kraft bullshit for all I care. But if you want to make it right, then yes, that's what you fucking NEED. Now kill yourself.

>>11927337

Jesus Christ how long is spaghetti sauce supposed to take?

>>11926842
this looks straight awful dawg

>>11928063

Well, how would you do it? Would you keep the sausage raw or would you not use tomato sauce?

>>11927015

The wine adds flavor that enhances the dish and some stuff does get stuck on the bottom of the pot.

Why is 1 jar of sauce a different brand than the other 2?