Spaghetti Sauce

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Stendhal
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Spaghetti Sauce

Post by Stendhal »

Ingredients

2 pounds Ground Chuck
3 28 oz cans/boxes of quality Italian tomatoes or tomato puree, I like Pomi or San Marzano
Tablespoon or so of tomato paste
1 large onion
1 carrot
1 stalk of celery
olive oil
half of a bottle of pinot grigio or another type of dry white wine
fresh garlic
Worcestershire sauce or a single anchovy filet
Salt
Pepper
Italian seasoning
Fresh Basil
Parmesan cheese
1/2 cup of beef stock/or a tablespoon of Better than Bullion Beef stock concentrate

1. Season beef with salt and freshly ground black pepper. Brown the ground chuck on medium-high. Drain when browned.
2. Peal the onions and carrots and roughly chop the celery, place in a food processor with a 1/4 cup of olive or so and pulse until well blended.
3. Push beef to the side of the pan, saute veggie mix on medium for 5 to 7 minutes
4. Mix beef and veggie mix, push to the side of the saute pan
5. Add a tablespoon of tomato paste or two along with some garlic to the pan, and saute for 30 seconds or a minute or so. If using anchovy filet, crush in with garlic and tomato paste.
6. Mix everything together, dump in wine and beef stock. Scrape the bits off the pan.
7. Add tomatoes
8 Add Italian seasoning and salt and pepper to taste, add Worcestershire sauce if you did not use anchovy filet.
9. Simmer for three hours or so.
10. Check sauce for seasoning, then add 1/4 or so of grated Parmesan and a few stalks of fresh basil.
11. Cook pasta
12. Ladle a few ladles of sauce into pasta and mix to prevent sticking.
13. Enjoy.
Everything in moderation, including moderation

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oettinger
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Re: Spaghetti Sauce

Post by oettinger »

Interesting. As a child I had pasta at a friends place and thought it was weird to find chunks of carrot in it. I really thought it was just a stupid german thing. Also never heard of wine as an ingredient. I`ll defenitely try this in the future. Thanks
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scream ale
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Re: Spaghetti Sauce

Post by scream ale »

I use carrots when I make sauce with fresh tomatoes. It's a nice touch.

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Nausea
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Re: Spaghetti Sauce

Post by Nausea »

Hmm this sounds nice.

The only time I do cooking this elaborately, however, has been with a girlfriend. More fun that way.

Otherwise, I just buy whichever Newman's Own sounds best, where some of the money goes to charity!

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Rev. Dead Corpse
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Re: Spaghetti Sauce

Post by Rev. Dead Corpse »

Local butcher has an excellent fresh ground pork sausage billed as "Italian sausage" due to the basil/oregano/garlic in it.

Never tried the carrot/celery in a marinara... Great recipe. Thanks for sharing...
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Stendhal
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Re: Spaghetti Sauce

Post by Stendhal »

The carrots, celery, and onion are pureed in a food processor for the recipe, it helps give the sauce body and reduces the acidity in tomatoes. The celery/carrots are optional, I put them in about half of the time. The Italian sausage blend you mentioned would work well in the recipe.
Everything in moderation, including moderation

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Badfellow
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Re: Spaghetti Sauce

Post by Badfellow »

I dig it. Love the anchovy fillet. Don’t forget though, marjoram is your friend. Roasted fennel seed also adds a fine flavor to compliment the tomatoes and red wine. I also occasionally dabble in capers.
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oettinger
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Re: Spaghetti Sauce

Post by oettinger »

Badfellow wrote:
Tue Sep 27, 2022 5:13 pm
marjoram
The forgotten spice!
Strong italian taste
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