/ck/ - Food & Cooking

[Anonymous No.12231547]

Can we have a spaghetti sauce thread? What's your go to recipe?

Here's mine:

onion, garlic, carrot, celery, 1 serrano pepper, ground beef(seasoned on the side with salt, pepper, garlic powder, onion powder, paprika and cayenne), olive oil, canned tomatoes, tomato paste, sugar, pasta water, basil, bay leaf, and oregano. Salt and pepper to taste.

I cook the carrots, onions, garlic, serrano, and celery on a skillet over olive oil and cook the ground beef with it. Once the beef is done I put in the canned tomatoes, tomato paste, and all of the herbs. I put a little sugar and balance it out with a dash of pasta water.

[Anonymous No.12231567]

>>12231547
>sugar
I hope you trip and drop the pot on the floor, staining everything orange and giving yourself minor burns not enough to go to ER but enough to hurt.

[Anonymous No.12231582]

>>12231547
Finely diced onions, celery, zucchini, minced garlic cloves go in a stock pot with salt and pepper, cover and sweat on low for 20-30 minutes. Add a can of crushed tomatoes, can of tomato paste, red wine or water to adjust consistency. Add some paprika, cayenne, and a pinch of allspice. Add fresh chopped parsley, fresh oregano, and a sprig of fresh rosemary to be fished out before serving. Bring to a boil, then cover and simmer an additional 30 minutes to an hour.

[Anonymous No.12231599]

Why celery and zucchini? Why sugar and serrano? Why allspice and rosemary? I dont understand either of these recipes so far, they're all over the place.

[Anonymous No.12231603]

I prefer diced chuck or brisket, allows you to get deep browning while still having soft meat, which you can't really do with ground. Sear for a while until you get a deep crust, add your sofrito, sweat for at least 20 minutes, deglaze with some Italian red, add tomatoes chicken stock bay leaf and herbs, braise uncovered in the oven for 2-3 hours for chuck and 4-5 hours for brisket. I also prefer it with large penne or rigatoni.

I also do this with sausages & cider. Take any sausages, Italian style or whatever, I'm a brit so I usually get Cumberland or Lincolnshire. Brown heavily all over, add thinly sliced red onion & sweat, deglaze with dry cider, add rosemary, bay and a handful of chopped cherry tomatoes, a drizzle of balsamic and braise uncovered in the oven for 90 minutes. Then toss with spaghetti or tagliatelle and serve sausages whole on top. They come out delicious and fork tender. Could also toss some fresh basil in at the end.

[Anonymous No.12231622]

>>12231599
Can’t speak for the sugar pleb but I start my sauce by making mirepoix except I don’t like carrots in my sauce so I substitute for another vegetable that I think compliments tomatoes better. A contentious point I know but at least I don’t put sugar in my sauce. Allspice is just an all around great spice that subtly enhances flavors when used in small quantities. The rosemary is simple; it fucking tastes good in Italian dishes.

[Anonymous No.12231637]

>>12231567
>>12231622
>>12231599
Fuck maybe sugar was a mistake... my friend said to put sugar to balance the starch, probably not the best advice. I'm a noob looking for constructive criticism...

[Anonymous No.12231646]

>>12231637
>balance the starch
Que?

[Anonymous No.12231648]

>>12231547
in a dutch oven, sear ground beef very well w/ potato masher (idc if it's overcooked, i like the flavor and i mash to get rid of big lumps and compensate for the chewy texture)
>scoop out crispy beef & saute finely diced mirepoix and a lot of minced garlic
add in a large amount of double concentrated tomato paste, a few anchovies, a few dashes of fish sauce, a dash or two of worcestershire, and some chopped parsley
>cook down slightly and deglaze with a whole bottle of red wine (i specifically barefoot sweet red blend, it tends to give me good results), scraping up the good bits at the bottom & reduce wine by half
add in some chicken stock (& a packet of gelatin if using store bought), a can of whole tomatoes that have been pureed, and a splash of milk along with a tied bundle of rosemary, thyme and bay leaf
>add ground beef along with all of the drippings back in & cook in oven uncovered at a bare simmer for a few hours
skim the fat off the top & taste and add salt, fish sauce, worcestershire, pepper to adjust seasoning
>finish with some heavy cream, a large amount of grated parmesan, and fresh parsley

[Anonymous No.12231649]

>>12231547
>carrot and celery
Reddit out please.

[Anonymous No.12231655]

One jar Classico Italian Sausage flavor
Open jar, pour into cooked pasta, stir

[Anonymous No.12231657]

Here's the recipe I use. Best gravy I've ever had
https://www.geniuskitchen.com/recipe/sopranos-sunday-gravy-spaghetti-sauce-64750

[Anonymous No.12231660]

>>12231649
what's wrong with carrot and celery? Genuinely curious.

[Anonymous No.12231661]

>>12231637
I use a bit of sour cream or buttermilk to cut through the starches whilst not losing richness, sugar is just more carb, you can't use more carb to cut through carb.

[Anonymous No.12231665]

>>12231661
Mirepoix in everything is what give flyover food that generic taste dummy.

[Anonymous No.12231669]

>>12231665 was meant for >>12231660

[Anonymous No.12231670]

>>12231637
You can put in a tiny bit of sugar if you really want to, like a literal pinch not even a 1/2tsp but it's smarter to use something else for sweetness like e.g. carrots in a mirepoix which you're already using so the sugar is probably unnecessary. Never heard of it being used to "cut starch" though, usually people do that to try to hide the acidity of canned tomatoes. A better trick though is to only use whole tomatoes if you buy canned and just break them down by hand, it'll be far less acidic than either the diced or the puree.

[Anonymous No.12231679]

>>12231669
hmm, I do like the carrots though, maybe I'll cut out the celery and sugar. I did notice my sauce was a bit too sweet last time I ate it.

[Anonymous No.12231683]

>>12231547
It's more method than recipe, but here's my usual routine.


Prep:
-Roast at least a head of garlic, the longer the better. Black garlic is fine too.
-Chopped onions and shallots, good to use a myriad of colors, even some green onion whites if you have those leftover
-Here's where you decide if you want carrots, celery, or peppers. Go with God, just make sure they're diced fine.
-Hand-crush a good brand of whole peeled tomatoes. Shitty ones are treated and are too firm, those would have to be blended and ruin the texture of crushing by hand.
-Cut some fresh garlic, and fresh herbs. Basil and oregano are the basics, but rosemary, thyme, sage, tarragon, and whathaveyou work in smaller amounts.

Cooking:
-Melt butter, add a decent EVOO, and sweat your alliums stirring every so often. Change to low when they've sweated out and start to caramelize.
-If you're using more veg, add them after the onions are sweated, but keep at medium low until those veg are sweated as well, then low for a bit.
-Add garlic at different points in this process. Should also go without mention, but if you haven't used salt and pepper by now then what are you doing?
-Deglaze with wine.
-Crank it to medium, add more fat, and it's time to bloom the dry spices (oregano, basil, etc)
-Tomato paste and diced anchovies/fish sauce.
-Blend the roasted garlic with vodka. (I Know vodka sauce is a quick one, but just like using extra virgin olive oil, even if a lot of the subtle flavors get cooked out it never hurts to start with more flavor to begin with.)
-Can also add red wine and whatever into the blended mixture.
-In goes the mix
-In goes the tomatoes
-At least two or three hours simmer, adjust salt and spices.
-Add parmesan and fresh herbs about 20 minutes before finishing.
-Finish it off with more.

>Wa La!

[Anonymous No.12231688]

>>12231665
I bet you never made it even once, dumbass

[Anonymous No.12231689]

>>12231683
You can also use a bit of stock or paste, along with sugar (or just more wine), or umami tricks like worcestershire sauce, soy sauce, marmite etc. It doesn't really matter.

[Anonymous No.12231692]

>>12231689
f i s h s a u c e

[Anonymous No.12231700]

>>12231692
Yee yee, basically the same role as anchovies when cooked down.

[Anonymous No.12231753]

>>12231547
>garlic powder, onion powder,
you have to go back

[Anonymous No.12231898]

>>12231753
what's wrong with those?

[afatoldman No.12232364]

>>12231637
Sugar is added to cancel/balance the acidity of the tomatoes. But you’ve included carrot, which has plenty of sugar and should take care of that. You may not need both.

[Anonymous No.12232916]

>>12231599
>why celery
pleb detected

>>12231649
>>12231665
they're literally the base ingredients in a bolognese ragu, bet you make yours with soy milk

>>12231547
I start of mine like a standard ragu but I'm not a mommy loving italian faggot so I add creme fraiche because I like mine thicc (as in fat, otherwise I'd just use starchy pasta water) and chipotle (smoked japelanus) for flavour, mild heat and a touch of smokiness. I also add some 24% vinegar because I can as well as some really good dried thyme which has a citrus flavour to it.

[Anonymous No.12232921]

>>12231637
Don't listen to cu/ck/tards. If it tastes good use it

[Anonymous No.12232975]

>>12231547
>onion, too much garlic, carrot, celery
>beef, mince once thats done a little whole milk
>glass of white wine
>canned tomatoes, bell pepper, basil, bay leaf, oregano, too much black pepper, salt to taste

[Anonymous No.12233392]

>>12231637
I use brown sugar. just throw a little bit in to balance out some acid/sour from tomatoes.

[Anonymous No.12233542]

>>12231637
>>12231567
Sugar can hide the acidity

but even better, use wine to the the acid then sugar to fix the bitter aspect of the wine
not too much sugar

[Anonymous No.12233712]

You know they sell this stuff in jars, right?

[Anonymous No.12233800]

>>12231547
I'm a minimalist, but I'm using homecanned garden tomatoes and home grown spices, peppers and garlic so the ingredients shine.
>crush a quart of tomatoes with juices
>saute minced garlic in evoo on low heat a few minutes
>add fresh thyme, rosemary, pepper flakes for 1 minute
>add tomatoes
>turn up heat to simmer, add salt to taste and let simmer for 30 minutes.
I'll add some fresh basil to the finished dish if I have it growing. If not, fuck it, dry basil is sawdust.

[Anonymous No.12233808]

>>12233800
sounds good but no onions?

[Anonymous No.12233820]

>>12232916
Bolognese is not a tomato sauce, in fact traditionally tomato is a very small part of it, basically just an accent.

[Anonymous No.12233857]

>>12231547
just use Marco's recepie minus stock pot and with actual herbs

[Anonymous No.12233972]

>>12233808
If I'm going to end up browning meat and adding it to braise I use onion, but for just a straight marinara, no.

[Anonymous No.12234059]

>>12231637
Your friend is a moron.

[Anonymous No.12234339]

MEAT
RAGU

STILL THAT SHIT IN

EAT IT

[Anonymous No.12235536]

>>12231665
Get a load of this tard

[Anonymous No.12235687]

>>12231547

>>ground beef

You might as well just squat over the pot and take a dump in it.

>>ground beef

Jesus Christ

[Anonymous No.12235697]

>>12231547

Only recipes you will ever need for a proper Sunday Gravy.

https://youtu.be/-h6ToaL6Qg8

https://youtu.be/KSIrBt6G5yQ

https://youtu.be/pz2qAfRYlE0

https://youtu.be/8b4YKvRazvM

[Anonymous No.12235701]

>>12231683
based anchovy paste user

[Anonymous No.12236095]

>>12231547
>Cook down onion, carrot, celery
>Add ground beef
>Cook ground beef until it starts to get crispy and you have a nice fond
>Add minced garlic
>Deglaze with white wine
>Add tomato paste
>Add fresh thyme, rosemary, salt, pepper
>Add whole milk
>Cook for like 4 hours
>Add fresh parsley
>Wala

That's the roughly how I make it. Also OP, if you cook the vegetables down properly, it should be plenty sweet. You won't need sugar

[Anonymous No.12236129]

>>12233712
>says jar
>posts can

low effort bait. 3/10 for making me respond

[Anonymous No.12236143]

>>12235687
Kek

[Anonymous No.12236150]

>>12231547
Add a couple of tablespoons of porridge oats. The texture becomes velvety.

[Anonymous No.12236209]

>>12233820
who are you talking to?