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/ck/ - Food & Cooking

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File: 56 KB, 640x413, chef-boyardee-ravioli-ingredients-decoding-labels.jpg [View same] [iqdb] [saucenao] [google]
7610631 No.7610631 [Reply] [Original]

As a big fan og Italian food, I've made my own sauce over the years....however I think we can all agree that nothing tops the classic Chef Boyardee sauce recipe

No matter how much I study it and the labels I just cannot duplicate it, any tips on recreating this classic sunday gravy?

>> No.7610642

salt, red coloring, sugar

>> No.7610658

https://www.youtube.com/watch?v=wSFIdYcClrs

>> No.7610936

>>7610631
no you can't don't even try

>> No.7611441

Are you trying to make your dinner guests puke, anon? Because that's how you make your dinner guests puke.

>> No.7611447

>>7610631

yes, it's regular tomato sauce with added parmesan cheese and sugar, it's dead simple to recreate at home

>> No.7611451

>>7610936
+1

>> No.7611452

>>7610631
I agree their sauce is top tier and they have created what may be the pinnacle of Italian cooking.

>> No.7611520
File: 25 KB, 300x400, LasagnaJoes.jpg [View same] [iqdb] [saucenao] [google]
7611520

>>7610631
Not my favorite style, but a Sicilian American sauce would get you very close. Saute finely chopped red onion in olive oil until golden. Add tomato paste. When it changed color add tomato sauce. Season with salt, a very little bit of thyme, sugar and a tiny bit of red wine vinegar. That will ballpark the flavor.

Or if you're in Brooklyn you can just go to Joe's of Ave U. Their red sauce is straight up in the vein of Chef Boyardee. And the lasagna is all meat and red sauce (no ricotta or mozzarella, just peccorino on top) with green peas in it and a side of meatballs. Basically the meal you wish Chef Boyardee was.