08 October 2008

Hittin' the Sauce

photo of a kitten ruining a photo op.As I was checking my comments today, I noticed that several people (okay, 3) commented that they were wondering, "what about spaghetti sauce?" Well, I am here to tell you that spaghetti sauce is next on my hit-list.

We have between 40 and 50+ tomatoes that will be coming ripe by the weekend so, I have chosen Saturday as the day when I will make a huge batch of spaghetti sauce. You are probably asking yourself why you should care. However, this is the catch: I don't have any recipes that I want to use. When it comes to Alfredo Sauce, I have no problems and I can whip it up rather quickly. But when it comes to spaghetti sauce, I must say that I am stumped.

My last attempt did not go very well, mainly because the sauce came out tasting too acidic (yes, I should have added sugar) and the flavors were off. What I would like to do is ask any of you if you have any favorite recipes you would be willing to share. I plan on placing the sauce in quart-sized jars and freezing them. Since I am working on a scale which is larger then the usual recipe, just a list of ingredients would be fine and I can combine the ingredients to taste.

Also, I have noticed quite a few recipes which include hamburger and Italian sausage. Question: Since I am freezing the sauce, is it still alright to include the meat or should that be added at the time of service? Thanks for your help.

5 comments:

  1. Boy I wish my sister in law was still alive she had a fabulous recipe. but I don't think any of us have it.

    But I should think that you would add the meat at when after the freezing when you are actually preparing the meal.

    That's when I add mine with store bought sauces.

    I hope you get a good one!!:-))

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  2. Shinade: Thank you for your advice and thanks for stopping by. You have a great day, too:)

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  3. I never use sugar in my sauce. But what I do is start to saute some onions (minced) and then a bit of garlic. I add the tomatoes and simmer them for a few hours. Near the end, I add some oregano. If I have red wine, a splash of that goes in the last half hour or so, so the alcohol cooks out. If I don't have wine, I put in a bit of balsamic vinegar instead. I prefer the balsamic actually.
    To give you the idea of ratio: for 2 large cans of tomatoes, I'll use 1 medium to large onion and 2 cloves of garlic. I use dried oregano, and put in maybe 1 tbsp or so. I don't really measure. If the tomatoes are really acidic, Molto Mario recommends adding some minced carrot to sweeten it. I've never tried that.
    Good luck. Let me know how it turns out.

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  4. Da Old Man: Thank you very much for the information. I did not even think to saute the onions and garlic. Last time I just threw it in the pot with everything else. I like the idea of the balsamic vinegar as well. Carrots, we do have some left over from the soup, so I will also give this a try. I will let you know how it turns out. Thanks again.

    Ask Ms Recipe: Thank you very much for the award, I'll be right over to pick it up:)

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  5. I have a butterfly award for you. Congrats :)You can pick it up on my blog

    (Repaired bad link...comment originally posted on: October 9, 2008 4:27 PM)

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