/ck/ - Food & Cooking

>>13573095
The first thing is, you need a ceramic coated cast iron pot. The sides generate fond. Enamel pots are like the Instant Pot of the sunday gravy recipe. Start there, then you'll get the required sweetness and dark flavour you need.

>>13573122
>dark flavour
Is that an actual thing or are you trying to start a new meme?

>>13573136
rich flavour, robust. Use your own fucking words. I don't care. Complex, try that.

i use fresh or home canned tomatoes and cook it in a clay pot in the oven all day with aromatics to get the nice caramel flavor

https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html
Or if you don't have 8 hours to fuck with some sauce:
https://www.seriouseats.com/recipes/2014/09/easy-italian-amercian-red-sauce-recipe.html

Biggest flavor difference imo is calcium chloride, you have to find a brand of ground or puree'd tomatoes without it. Whole and diced will most likely have it since it helps pieces stay together. You don't need (big) pieces since you're blending at the end anyway. They leave a chalky taste and reduce the natural tomato sweetness. If using the puree make sure it's not reconstituted by checking to see if tomato paste is in the ingredient statement. Nothing necessarily wrong with the reconstituted but if you're using it might as well just use the tomato paste, which won't have CaCl. The Italian brands like Pomi and idk those tall fancy glass bottles of tomato puree won't have it. You can probably Google around to see which ones have it and which don't.

I'd throw in a pinch of thyme or oregano to your recipe and salt to taste, probably around 1% (unless your tomatoes are pre-salted)

t. Literally in tomato industry working on spaghetti sauces for the last decade.

>>13573095
I start off by rendering some bacon lardons in olive oil in a porcelain enameled dutch oven.
I then cook celery, carrot, onion, and bell pepper in the fat. In another pan, I fry some hot italian sausage and ground meat (usually a mix of beef and pork).
Add some garlic to the veg for the last minute or so.
I add tomato paste and the fried meats to the veg.
I add dried herbs, nutmeg, and crushed tomatoes (I crush canned whole peeled san marizano tomatoes by hand before adding them).
I let that cook for about half an hour.
I then add a few dashes of worshestershire sauce, beef better than bouillon, and black pepper to taste.
I let that simmer for a few hours stirring in all of the crusty bits that form on the side.

>>13573095

tomato sauce is basic shit, the most famous recipe in the world is just pureed tomatoes, butter, and halved onions you remove after cooking. anything else is 10000% personal preference shit and you can add whatever the fuck you want. I add diced onions I don't remove, a bit of garlic, pinch of salt, italian seasoning (aka thyme, oregano, basil, rosemary), and when it's done I'll fry up some ground beef and chuck it in.

>>13573136

he means savory, umami, whatever, but he's a retarded american wop autist and doesn't know how to communicate with humans

>>13573196

those italian pre-made cans/jars are usually so much significantly more expensive than the standard shit, if you're trying to avoid CaCl you're better off buying some fresh tomatoes and peeling/pureeing them yourself. the flavour difference between fresh and canned is miniscule enough that it's worth it to avoid the frankly offensive prices

>>13573095
>I'm doing homemade meatballs so meat free recipes preferred.
You brown your meatballs, and then simmer them in your sauce, which is what makes the sauce decidedly not bland. Your meatballs will have onion, garlic, as will your sauce. A really good meatball will have some flavor from aged parm, and might have some porkfat, possibly in part by not just ground pork, but loose italian sausage which will bring in fennel, oregano and basil too.

You don't want fire-roasted tomatoes, nor something with basil already added, those are for other purposes. When I make my lasagna which is for a 11x17x4 lasagna pan, my sauce is a meaty sauce. It's 1.5lbs of ground beef, 1-2 links of italian sausage, removed from casing, browned, minced onion just sweated in the pan, raw garlic, "italian seasoning" which is an herb blend typically basil, oregano, rosemary, parlsey, marjoram, thyme that goes into the browned meat mixture, and to that I add 1 large can of crushed tomatoes in puree, which is where the richness comes from, low sodium if you intend to reduce it a long time or add cheese to it. Since I am making lasagna and want a little more moisture, I have 3 cans, crushed tomatoes in puree, sauce and paste, which ends up being just right for my casserole for a crowd (ricotta, parm, egg, parsley, nutmeg are the alternating layers). For meatballs, and not a large batch, you might just use a small can of crushed in puree, or 1 large one. Paste in the tube is nice because you use a few Tbsps when you don't need a whole can, and it gets "browned" right after the meat and onions are browned, in the drippings and fond before you add the crushed tomatoes. Feel free to deglaze too, maybe a splash of wine, stock or vodka before those tomatoes.

>>13573237
What kind of gook tries to say 'umami' makes more sense than complex flavours? Who is the creep?

>>13573095
I prefer pouring Contadina and Hunts together and fusing them

>>13573322

umami, generally translated to savory in english, is an actual fundamental taste. i can understand as a retarded italian you wouldn't understand

make a good bolognese sauce
boil noodles
mix noodles with sauce
add fresh basil

>>13573412
so your a wired retarded italian that needs to defeat his mommy issues by sounding like a dumb cunt?

>>13573464

is english not your first language?

>>13573095
You got it. But I would add the tomato paste with the garlic and slightly roast it also.
Also, some herbs wouldn't hurt.
Also, secret ingredient that you wont tell people:
Put an anchovie filet with the onions.
It will not taste fishy in the end and dissolve into the oil.
What this does is add a whole other layer of savouryness and saltyness.
Really makes it specially great.

That's your basic tomato sauce, for me at least.

>>13573122
>>13573136
He fucking memeing. I've seen him post this EXACT fucking picture on every sauce thread for the past month or so. SHUT THE FUCK UP ABOUT YOUR SHITTY CERAMIC CAST IRON

>>13573095
Here is an actual recipe since no one has provided you one. This is a very basic sauce that you can add nearly anything to.

Ingredients:
* 4 Tbsp olive oil
* 3 white onions, diced
* 1 large head of garlic, minced
* 3 cans whole peeled tomatoes, crushed
* 1 1/2 Tbsp oregano
* salt (I use about 2 1/2 tsp)
* pepper (I use 1 1/2 tsp)

Directions:
In a saucepan (3 quarts or larger) heat your olive oil over medium or medium-high heat. Saute your onions until they are translucent. Add your garlic and saute for about 2 more minutes. Add your tomatoes and oregano, stir it all up, and bring it to a simmer. Simmer on low for 6-8 hours, uncovered, stirring every half hour. Add salt and pepper 1/2 tsp at a time until you're satisfied. Make sure to scrape the thick sauce off of the sides and into the pot, it will add a lot of flavor.

>>13573702
>Put an anchovie filet with the onions.
>It will not taste fishy in the end and dissolve into the oil.
That is indeed a protip, OP. You can buy anchovy and tomato pastes by the tube, squeeze out an inch, no need to open a big can of them :P

>>13573770
Either crush the tomatoes by hand or use a masher btw. They will break down as you cook them and provide a ton of flavor.

>>13573140
>use language poorly and get called on it
>sperg out
hey, fuck you

>>13573229
This. The Marcella Hazan tomato sauce recipe. I’ve posted that in a similar thread before, but some autist threw a fit over the idea of the onion being removed (I mean, you can keep it in if you want to).

Seriously though, it might seem like a simple recipe but the end result is amazing.

https://www.youtube.com/watch?v=-xI7jY-nZ9c

>>13573835
>just add a shit ton of butter
this is cooking on easy mode.

I’ll add a solid half a bottle of Shiraz to mine. Adds a good flavour. All preference of course

>>13573923
I don't really do that with sauces that don't have meat in it.
But yeah, sure, tastes great.
I prefer Nero D'avola over Shiraz tho.

>>13573095
As for the canned tomatoes, they make or break it. If you can, use homegrown canned/jarred but you can't always do that. I like canned San Marzanos. Even Wal-Mart has Cento, a reasonably good brand.

You can blend these until they're smooth in a food processor or with an immersion blender, but I like just crushing them by hand, leaving them chunky. Throw out the nasty ass tomato liquid they're packed in though.

Cento also has a pretty solid tomato paste for thickening it up, but shouldn't be overused. I also can't see not using oregano.

Fill out with onions, mushrooms, chopped peppers or anything else you like. I like thinly sliced sausage heavily browned and crisped on both sides. Or just straight Italian sausage.

Or nothing.

The main improvement over jarred sauces is they aren't hopelessly sweet and tainted with high fructose corn syrup and shit. If you must, add a tiny bit of sugar, but not enough to make it sweet, just to cut the acid a bit. Excessive sweetness is the main vice of jarred sauces.

>>13573770

why use olive oil when you can use butter? shit'll just make your sauce taste like olives, at that point just add olives.

>>13573771
>>13573702

just use worcestershire sauce in place of anchovies if you don't want to chuck whole fish into your sauce like some kind of weirdo. shit is great in everything

>>13573905

>this is cooking in france

fixed for you. 90% of french cooking is just drowning everything in butter.

>>13573095
My mom's spaghetti sauce is 10/10 but I don't have the recipe. It involves simmering cans of whole tomato for hours with oregano/basil and onion/garlic then blending it. I think she adds tomato paste too. So pretty close to what you're saying, except add the step of simmering for a long time.

>>13573095
like other anon said roast the tomato paste also you can just use the immersion blender in the can of tomatoes before you add them. that's what I always do.

>>13573973
Pure plebbery kill yourself.

>>13573973
Butter for sure is better than olive oil.

>>13573973
Add or replace whatever you want, It's your sauce in the end.

>>13574061

I didn't know food connoisseurs liked every single meal they ate to taste like fucking olives.

>>13573095
Contadina is all I need to make a good sauce

>>13574233
You're an utter moron sauce has olive oil in it, that's how it's done. Just fucking kill yourself, saucelet.

>>13574250
>sauce has olive oil in it
No, it has whatever you choose to put in it.

>>13573973
Butter is good at the end if you are serving the sauce over pasta or something.
But if you are using the sauce for say pizza or something of the sort, the butter will mute the flavor too much.

>>13574269
And if you want it to be good it will be EVOO. If you want shitty plebsauce, add whatever you want.

>>13573719

I love you stupid assholes that can't get real cooking through your heads. I don't stand over my pans and pots and instagram them to fuck. I post years old pictures with real advice you dumb fucking CUNT. You stupid fucking children that can't put down your goddamn phones for 5 seconds suck at every other part of life.

>>13574366
>sauteeing with evoo
>calling others plebs

>>13574386
Every thread about sauce on this board turns into an argument over ceramic cast iron vs stainless steel because of you. You might as well be a tripfag at this point. You can cook sauce in something other than a fucking $400 Le Creuset and it will turn out just the same.

>>13574401

That's a goddamn.. Shit I don't know I bought it in a set of 3 for probably 200 bucks. Can't you fucking get your mind around cheap and good yet? It's not Cruset. GET ONE, AND TRY IT. It's like assholes who argue against an instant pot because you don't call it a Pressure Cooker. It's a goddamn pot that does shit other pots CANT. FUCK.

Oh god, you people just make like so tiring. I made this bread inside the 2nd of the 3rd pot I bought for fucking nothing from a tire retailer.

>>13574423
Look, I'm not saying you're a bad cook, your pics look good, but I've seen you trash other people for using stainless steel and completely derail threads. Can't you see that you're being an asshole too when you shit all over posts of people who have perfectly good cookware? Ceramic cast iron is good, but don't come at people like it's a requirement.

>>13574366

Get your meme oil out of here you fucking cunt. I don't put olive oil in ANYTHING, they all just taste like plasticine, deal with it.

>>13574170
You can use both, olive oil for saute, butter for finishing.

>>13574448
I use stainless every single day. I'm trying to fast track people to a solution I found. It's not a solution, it's magic. It makes shit faster and better in 1 hour than other shit takes 4 hours or never to make. You can't generate that flavour outside of the dry roasting of either the bottom of a pan, or the side of cast iron. I'm not fucking around here. I'm talking real food.

>>13574448
People always get pissy when I say one thing they don't seem to like because they either don't own it, or cant afford it. I just don't say.. ok that's ok. Piss away 2000 dollars in shitty food for a 80 dollar pan. But that's the nature of the internet and 4chan.

>>13574450
Fuck off back to rebbit with your "everything is a meme" meme.

>>13574473
If I could go back in time and kill Richard Dawkins I would just to shut these pieces of shit up.

>>13573095
That’s a pretty solid plan although I usually put the tomato paste in once the onions are transluscent and the garlic has become aromatic. I feel it develops the tomato paste flavor a bit more. You can add a little water to make it easier to stir too.
If you’re looking to do spaghetti and meatballs, I’ve loosely used the “expert” recipe from the video “4 levels of spaghetti and meatballs” a couple times and it turned out really well

>>13574473

2016 ruined this website, everything is reddit now because you slowbrained tourists try to fit in but don't even know shit about the site. I hope you slip in the shower and crack your skull open on the faucet.

>>13573122
you should kill yourself.

>>13574454

Olive oil isn't a cooking oil, literally reverse your statement

>>13574513
Stop projecting and just end it. You're as transparent as nylon. Conversely call a suicide prevention line.

>>13573215
>starts with a decent recipe
>beef better than bouillon

into the trash it goes.

>>13574510
And you are garbage who thinks you can pour some shitty corn oil into sauce and this is somehow identical to quality ingredients. You're fucking stupid. Die.

>>13574527

I didn't realize butter was made from corn. Are you ill in the head? Does your therapist know about your obsessions?

>>13573987
>chuck whole fish into your sauce

do you not know what a filet is?

>>13574386
ok boomer.

>>13574554
You really can't come up with an intelligent comment, can you? You'll like a fucking bad piece of Python code. Oh shit, I'm talking to a computer again, AGAIN.

>>13574527

>olive oil
>quality ingredient

You do know almost all olive oil on store shelves is adulterated and often already rancid, right? Mafia has a deep hand in the olive oil trade and export literal garbage little better than gutter oil. Unless you're getting it local, your oil is probably expensive garbage

>>13574516
>Olive oil isn't a cooking oil

yes, it literally and actually is.

Just tomato sauce. Heat up some oil, add some garlic, add canned tomatoes (I use some home canned or buy cento, either way it's just plum tomatoes or "San marzanos" with a basil leaf). Stew for a bit until it's deep red and smash with a potato masher. Sometimes I add piece of parmesan rind.

Or, you can make marinara which is more like what Americans think of as spaghetti sauce. Kind of the same thing but with onions and more spices (at least oregano), and best with the addition of some briny ingredients like olives or capers. I usually add wine, capers, anchovy paste and olives.

I just throw in 2 cans of tomatoes, an onion, a bunch of garlic, dry herbs
no amounts measured or anything like that and I just keep stirring and tasting until it's right

its just a sauce, don't over complicate things

>>13574557
trolled. hard.

>>13574563

Enjoy your burnt, carcinogenic oil.

>>13574563
I went to a restaurant in japan, it sold fried chicken and french fries
the gimmick is they deep fried in olive oil
it had a unique flavor but was also soggy as you would expect

I have a picture around here somewhere

>>13574574
>Enjoy your burnt, carcinogenic oil.

what's it like to not understand smoke points and temperature control?

>>13574576
Olive oil for deep frying is pretty inadvisable, EVOO especially. The temperature for deep frying something crispy is well over the smoke point for even light olive oil so you'll be frying it too long while the oil soaks in. It's okay for a low temperature shallow fry.

>>13574546
>butter in red sauce

>>13574593

The most famous marinara recipe is literally tomatoes, onion, butter. Your wrong opinion doesn't beat out reality.

So many stupid fucking people in this thread lipids are lipids, smoke points are smoke points. Can't you mental cripples cook around those realities?

this is the meat sauce i use that was part of a lasagna recipe. its pretty good. i have some in the fridge now.

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 1/2 teaspoons salt, or to taste
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

>>13574689
Don't give recipes to these people. You might as well be an environmentalist in the Niger Delta. They're savage, worthless humans.

>>13574650
actually the only way to make authentic tomato sauce is with a good amount of wesson canola oil.

>>13573095
>dice a yellow onion
>saute onion with fresh creminis and minced garlic in large stock pot

In the meanwhile
>brown some meat (I use 1lb of ground sirloin and 1lb of Italian sausage) in skillet

Then
>in stockpot, add:
>1 large 28oz can of crushed tomatoes,
>1 large 28oz can of diced tomatoes
>1 small 6oz can of tomato paste (after emptying, fill can with water and stir to get all the paste into the pot
>season with a FUCKING HANDFULS of basil and oregano, and 3 or 4 bay leaves
>add more minced garlic or garlic powder
>add the browned meat
>a little red pepper flake (unless you used hot Italian sausage)

Let that simmer low for like 30-45 minutes. Then add anywhere from a quarter to a half stick of butter, and stir until melted. Taste-test for salt, pepper, garlic, and herb levels.

>>13574707
Canola oil is rapeseed oil renamed by Canada to reduce the amount of rape.

>>13574689
>crushed, paste and sauce
Why do I always see this in recipes?

>>13574799

>Nipples, Dog planking and Syrum Cholesterol
Why do I keep seeing these over and over again in stuff and things?!

>>13573155
I use that seriouseats slow cooked tomato sauce recipe as the basis for all my tomato sauces now. You can change the flavors, but the process is great, and the fish sauce addition is also great.

>>13573095
you've basically got it handled pretty well.
before you add the tomatoes i like to toss fennel seeds into the oil while cooking the onions and garlic to toast the seeds and then deglaze the pan with red wine or a bit of balsamic/wine/champagne vinegar and then add the tomatoes. then somewhere near the end of the simmer, i'd toss in a hefty pad of butter.
I wouldnt blend it personally i like it a bit chunky, or add tomato paste at that point. its more about simmering to a consistency that you like. if you like it thick, i start with tomato paste and add water to thin it out as needed.
good luck op

>>13573095
>spending hours making tomato sauce when you could just make sketti

Haha, yeah. Ketchup + Butter microwaved for 60 seconds tastes better.

>>13574954
I love spending 8 hours developing flavour. But I prefer doing it in 2. Like I can.

This is a meat sauce, but you can trim the meat and still get the same results.

1 Cast Iron Ceramic pot, small
2 Cups ground beef
3/4 Cup Onion fine dice
1/2 Cup Celery fine dice
1/2 Cup Carrot fine dice
1/2 tbsp oregano
1/2 tbsp basil
1/2 tsp garlic powder.
1 tsp rosemary
2 tbsp butter
1 tsp red wine vinegar
1 tsp red pepper flakes
1 tsp fresh ground 4 pepper blend
2 Cans Whole Tomato
1 Can Campbell's tomato soup.
1 Can Mushroom slices

Over medium high heat brown ground beef in cast iron pot and reserve. Add butter and onion, working the fond off the pan into the onion.
Brown onion then add carrot and celery and mix. Sweat mixture unti soft. Blitz one can of tomato to sauce consistency and add to pot, bring to a
boil and reduce heat accordingly, cleaning bottom of the pot with spatula. Cut second can of tomato into bit sized pieces and add. add spices and vinegar.
stir and bring to a strong simmer and cook for about 45 minutes. Simmer until a thick sauce consistency with a sweet flavour developing in the tomato.
Add soup, mushroom and ground beef and stir until thoroughly mixed. Spatula darkening sauce from the sides of pot and mix in.
Cook for another 30 minutes.

If you gripe about the Campbells soup, look at the ingredients for that soup first and then STFU.

>>13573095
In your country there isn't real pasta, basically the wheat is different, and you cook pasta for 1/2 h so pasta become a glue. The water should boil before putting pasta and don't put oil in the water (expecially with pasta made in a factory).

>I'm doing homemade meatballs so meat free recipes preferred.
Don't do it...
Take minced meat and "broke" put salt and pepper (black pepper).

cut: carots, onion and celery (i prefer only the white part), put all in the pot and fried with oil (when i say fried i don't mean fried like the potatoes, and cook with low flame) brown (saute) with meat after mix, put wine and let him evaporate. Taste and put salt or pepper if you think that it needs. You can eat also without sauce (it's called "Ragù in bianco", Ragù in white) but if you want eat with sauce put it and mix.

>>13575211
Shut the fuck up. What the fuck is this shit

I start with a jar of classico, whatever kind.

Several cans of stewed tomatoes, one can of whole tomatoes.

Dice up 2-3 onions and several cloves of garlic. Let them cook in the sauce. Throw in thyme, small amount of basil, decent oregano, dash of red pepper, salt and pepper to taste. Stick whole bay leaves into sauce with stems up, remove after an hour of simmering or it will be too bitter.

Cut up andouie sausage. Ranging from 1/3 total sausage size to .5 inch rounds. Throw in during last hour of cooking.

If you made meatballs throw them in in the last 20m of cooking.

Taste it during the last hour, some seasonings may have cooked in. Re season if needed.

If i remember i finish the noodles with sauce in a separate pot.

>>13575434

I should note too this is a 6 hour simmering. It takes quite a while for everything to cook in at low heat. Blending all the flavors is what makes it good.

I don't bother with any spaghetti that takes under an hour to make.

>>13575405
It's Italian cuisine perfected by the mighty United States of America. All our food is better. You just can't stand it can you? you seething miserable europoor.

>>13575459

>typed from a 1978 trailer with wood paneling.

>>13574525
>starts with bacon
>a decent recipe

>>13573095
I have been looking for 'that video' on the internet for awhile. It seems to have vanished as far as YouTube.

You know the one. The 'Real Italian Sauce' one.

>>13575557
https://www.youtube.com/watch?v=1-I2LEB_AxY

>>13573122
>watery as fuck dish pit juice

proper Ragu Bolognese is more like a paste than a sauce. If you can put a heap on a spoon and flip the spoon 360° without spilling anything, then it has the correct consistency.

>>13575557
She took it down again after so manynegative comments. The one in the post after yours will probably be taken down soon, too. Some other anon has uploaded her Bolognese video (and her meatball video, which is even worse) to a secret playlist:

https://www.youtube.com/playlist?list=PLnJ7j4__Ppk33pma2E8Ox5ODhDN2kZeac

>>13574386
That looks like you emptied out your trash can into a pot of water.

>>13573122
D:<

>>13574799
Crushed brings out more flavor as it breaks down, paste thickens it up. Since I use crushed I don't use paste because I cook it for 6-8 hours and the sauce buildup on the sides works as my paste.

>>13575434
I could actually see classico as a great ingredient. It's one of the better pre-made sauces.

>>13575675
That's what every moron that couldn't boil water thinks.

>>13576012
Cause that's what you did, right?

>>13574386
>>13576012
You can't cook at all.
Real pic of mine:
Try that you talentless bonehead.

>>13575633
What is the point of having someone behind the camera if you're just going to let the autofocus call the shots?

>>13573095
Fry lots of garlic in olive oil, onion and herbs etc is optional. Then just add a ton of crushed tomatoes and cook it for like 6 hours.

>>13573095
here's mine
>sweat onions and add garlic paste just before the next step
>add veal/pork mince and break up as it fries(making sure not to strain the fat)
> let the mixture cook until the sound goes from a "bubbling" noise to a "frying" noise
>after the meat has browned a little add a 50/50 mixture of tomato puree/passata and whole can tomato(break up tomatoes)
>add a glug of red wine and beef stock
>add add basil and oregano
>simmer for how ever long it take to get a good consistency(the longer you cook it the longer the flavours have to mix)

>>13575403
not him but that is a waste of olive oil
>inb4 it stops over boiling/foaming

>>13575633
Am I the only one who wants to tell this woman her sauce is delicious even though it's poorly made and obviously disgusting. I have a soft spot for mom's doing things on the internet.
Anyone have that pic of the anon who tried following this recipe

>>13576126
thisa man would consume kay's cooking

>>13576126

>>13574954
I'm partial to the quicker one lately actually. The 8 hour one gets too...jammy. The fish sauce is a must though for sure.

>>13573122
>acidic food meets ceramic
have fun with your poisoning

>>13576615
cool momscience, karen

>>13573122
You could also caramelize tomatoe paste if you are without

>>13576674
you do you, bucko
imma stick to using my ceramic for marmelade and polenta

The true redpill is that all tomato sauces are just tomatoes with a bunch of oregano and salt

>>13573095
lose the onions and start with garlic. also why are you putting in tomato paste after canned tomatoes? let that shit roast against the pan for a little while. get canned whole tomatos and just crush them with your hands and dump them in with the sauce like that. grate in some parmesan in the sauce too.

>>13573095
When I make spaghetti for my roomates, Im feeding a shitload of people, so i dont go too crazy expensive or fancy, most of em are flyover mutants who have never heard of a spice rack.

>mince like six green peppers, one union, and one clove of garlic
>get 87-23 ground beef cooking, 2 poundos season with UC Berkley levels of chilli powder and s/p with some lemon juice
>scrape that fond
>dump that great value brand tomato sauce in the same pot, like 4-5 cans of the bitches, and one can of crushed tomatos, get the bitch simmering, after its lightly bubbling, toss in all your veggie bros, uncooked.
>stupid amounts of italian seasoning and oregano.
>I mix fettuccine and normal spaghetti because a mix of the two holds together better in a nest.
>done

I hope to see enraged (you)'s. My bros love it, never any left in the pot.

>>13578378
Americans are such trashy people.

>>13573095
1 bag of frozen spaghetti sauce vegetable
2 pounds of ground beef
bunch of italian sausages, cut in half-inch pieces
1 bottle of heinz chili sauce
1 can of diced tomato
1 can of tomato paste
1 liter of V8 vegetable juice
1/2 cup of sugar
1 mama mia spaghetti sauce spice mix

dump it all in a pot and cook for 2 hours. If it's too thin add oats.

>>13579066
>this entire post
>If it's too thin add oats
my fucking god what are you?

>>13577991

You _never_ start with garlic. That's a fucking young cooks fuck up. That overcooks it to shit. You cook all the other veg (mirepoix) then add the garlic to roast off the VOCs. The volatile organic compounds. Before that you don't use white garlic, you use garlic rojo if you're not a complete idiot. It's a zone 5 winter garlic that is redish and tastes amazing.

>>13579116
Oats soak up a lot of water and don't really taste anything.

>>13579142
>mirepoix
Pretty sure I fought some of those niggers in Fallout 3! No respect, lemme tell ya!

>>13579116
I know right? You're supposed to add schleem and hizzards. Fucking oats. People need to get out of the trailer parks.

@13578378
a dog eats it's own shit don't mean the shit is nice to eat

>>13575211
nice

There's not a lot of variation to be had. Just use fresh ingredients.

I finely dice onion, carrots and celery and fry on low heat in oil.
Once the moisture is mostly gone I add in minced beef a little bit at a time.
Once not pink I add in a can of whole tomatoes, 5 halved cherry tomatoes, a teaspoon of fresh chopped rosemary (dried is fine, but I have a giant bush), any other fresh green herb you have (I've got fuck all but tubes of minced parsley is pretty fresh and lasts 4 weeks), a tablespoon of garlic (I'm not convinced jarred is worse, just less intense) and tomato paste, salt and pepper, water and one of wine/orange peel/stock/other booze.
Cook until impatiently hungry.
Serve over rice with Parmesan.

Contrary to Italian autism, local canned tomatoes / Parmesan is better.

Veal / pork mince with milk in the sauce is probably better, but beef is cheaper and I want the protein.