spaghetti sauce

[Anonymous No.4885906]

What's your staple spaghetti sauce recipe? I'm using my grandmother's recipe, replaced the meatballs with italian sausages and veal. I deglaze the pan with a half cup of wine after I cook the meat, I've also a added a little ketchup to the recipe and some dried Porcini mushrooms, from Alton Brown's episode about spaghetti bolognese. I used to use a little MSG before I saw that Good Eats episode, porcini mushrooms have the same compound in them that enhances savoury flavors like MSG does.

[Anonymous No.4885916]

I only put meat in bolognese, really. The rest of the time, it's a pretty short list of ingredients and two hours cooking max.

[Anonymous No.4885920]

>>4885916
forgot to actually list the ingredients:
tomatoes (canned is fine tbh)
garlic
olive oil
carrot
basil
salt and pepper

no need to complicate it, it's just tomato gravy.

[Anonymous No.4885940]

>>4885906
carbonara
fresh egg yolks
cream (because I only use the yolks)
parmesan
mix it and toss over still warm cooked spaghetti
if I'm extra fancy, some ham or bacon bits I sauté crispy earlier

spaghetti with anything else is heresy
use another pasta for thick chunky/meaty sauces.

[Anonymous No.4886233]

>>4885940
you forgot copious amounts of black pepper, that is why it is called carbonara in the first place.

[Anonymous No.4886246]

>onions & peppers
>a can of beer
>a can of crushed tomato
>two spoons of tomato concentrate
>a bunch of fried soy or seitan mince
>for flavour: a bouillon cube, honey, allspice, cloves, cinnamon, sishuan pepper, salt, pepper
simmered for at least 2 hours.

>optional: bell pepper, mushroom, roasted eggplant and/or raw broccoli

[Anonymous No.4886264]

Can of chopped tomatoes
Onion
Garlic
Oil
Salt, pepper, and cayenne.

Saute onions in oil, lightly cook garlic before adding tomatoes, let it stand for a while. Then, mush the whole thing roughly with a potato masher or something, and season for taste.

That is just the base, and I add more things depending on what I'm going to use it for.

[Anonymous No.4886279]

>>4885920
this +onion and chili

[Anonymous No.4886283]

>>4886233
yeah, because salt&pepper is pretty much basic for so much I forget to mention it sometimes.
Of course, fresh ground black pepper, and a lot of it, just grind it into the egg/cream mixture

[Anonymous No.4886288]

>>4885906

>garlic and onion
>1-2 grated carrots
>4-5 sticks of diced celery
>1ltr beef stock
>1kg of mince (beef, pork or chicken)
>1 heaped teaspoon of oregano
>5 diced tomatoes

Cook onion and garlic
Add mince and cook
Add vegetables and stock
Let stock reduce until its how you like it

[Anonymous No.4886400]

I use ketchup

[Anonymous No.4886404]

tomatoes
mince
onion
garlic
seasoning
carrot
leftover wine if I have any.
Sometimes mushroom if I need to use it up.

[Anonymous No.4886412]

>>4885906
Tomatoes
Garlic (chopped and mixed in olive oil with parsley)
Meat (beef)
Red wine
Carrot
Basil/rosemary
salt and pepper
a bit of ground pepper and various vegetable seasoning in meat once it losses water

[Anonymous No.4886414]

>Ground beef or beef+pork combination
>Canned tomatoes
>Small can of tomato puree
>Onions
>Carrots
>Celery
>Bell pepper
>Salt + pepper
>Paprika
>Chili powder or actual chili, depends if I have them fresh
>Garlic
>Basil
>Oregano
>Caynenne
Also using chicken or beef broth

[Anonymous No.4886415]

>garlic
>mushrooms
>basil
>tomatos
>ketchup
>italian sausages

[Anonymous No.4886425]

for myself:
> heat olive oil in a pot
> chop half onion and add it to the pot
> add small bacon blocks
> add half of a chopped garlicthingie
> add minced meat
> add spices(oregano, pepper, basil, spicy italian mix I once bought in italy)
> chop up veggies(bell pepper, zucchini, eggplant, mushrooms, carrots, whatever you want) and add them(wait till the meat is nicely cooked)
> Add tomatopaste
> Add some red wine
> Add some water
> let it cook for half an hour till an hour
fuck yeah

[Anonymous No.4886432]

>>4885906
>porcini mushrooms have the same compound in them that enhances savoury flavors like MSG does
you mean they have MSG?

[Anonymous No.4886444]

>>4885906
If it's a meat sauce my go-to recipe is as follows:
>onion
>garlic
>tomato paste
>tomato sauce
>diced tomatoes (you can use the canned variety for convenience)
>93% lean beef
>dried herbs (usually roughly equal parts basil, oregano, and parsely)
>crushed red pepper
>little bit of sugar and olive oil

saute onions with oil until translucent, add in garlic and cook until before the garlic starts to brown

add in beef (you may need a little more oil since its lean beef), season with s&p and cook until brown

remove beef mixture, add a little bit of tomato paste and "sweat it out"

add in can of tomato sauce and diced tomatos, bring to a bubbly simmer (make sure you work that wooden spoon to scrape of the brown bits left over from the beef)

add in dried herbs. I usually do a small palmful of each for a smaller batch, and a larger handful for a big batch. less for the red pepper, but that's to taste depending on how spice you like it.

continue to simmer/reduce. add back in meat mixture. add small amounts of sugar and olive oil (to taste). adjust seasonings accordingly, maybe need more s&p (careful with the salt).

keep simmering and voila. you have a sauce. I find that one large can of tomato sauce, a smaller can of diced tomatos, and less than a pound of beef makes enough sauce for roughly one box of pasta. I normally make it in this portion because its enough for me to eat for the week. And its cheap as dirt.

You can substitute fresh herbs for the dried ones, but I would wait to add them until later in the simmering. Fresh herbs tend to lose flavor the longer you cook them, and visa versa for the dried ones.