Spaghetti Sauce

Spaghetti Sauce

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  #11  
Old 05-02-2019, 12:52 PM
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BK001 BK001 is offline
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Quote:
Originally Posted by CFrance View Post
Sorry a BK, I didn't mean marinara. Sunday gravy is not marinara. It's much more complex.
Yes, I've been told that if it has meat in it, it's gravy and if it is just tomatoes, it is sauce.

Potato / Potahto

Regardless of what it's called, they are all delicious.
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  #12  
Old 05-02-2019, 01:02 PM
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Quote:
Originally Posted by BK001 View Post
Yes, I've been told that if it has meat in it, it's gravy and if it is just tomatoes, it is sauce.

Potato / Potahto

Regardless of what it's called, they are all delicious.
Yes! It's all good, and sometimes it's better.
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  #13  
Old 05-02-2019, 01:21 PM
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My favorite version of Marinara:

3-4 tbls Ex Virgin Olive oil
4-6 cloves garlic chopped
1 (28 ounce) can tomatoes, undrained (San Marzano are considered the best)
Lots of fresh Basil to taste
Salt and black pepper to taste
½ teaspoon oregano
Tiny dash of Red Pepper flakes
1 (16 ounce) package pasta or spaghetti of your choice.



In a bowl, squeeze tomatoes by hand. I like a chunky texture. Set aside.

Pour oil into a skillet to cover the bottom. Sauté garlic in oil until very very lightly browned - actually more like dark blonde - be careful not to burn.

Add tomatoes to garlic. Season with salt, black pepper and oregano. Bring to a boil and then immediately turn down heat to low. Simmer for 20 minutes -- don't overcook -- this is meant to be a quick sauce.

While sauce is cooking, prepare pasta. Bring large pot of salted water to a boil and then add pasta. Begin checking after 7 minutes and cook until firm but neither hard nor sticky.

Drain in a colander, return to pan and add a small amount of sauce to coat pasta to keep from clumping. Put into individual serving bowls and top with the Marinara.

Serve with a good grated cheese most use Parmigiana, I prefer Locatelli Romano cheese.

Enjoy.
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  #14  
Old 05-02-2019, 08:06 PM
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When I was a kid, my parents bought a set of encyclopedias for me, and they received a Life Magazine Picture Cookbook. It has recipes from some top restaurants of the late fifties. We love the book so much that we had it re-bound several years ago. This one from Mama Leone's in NYC is one of my favorites:

Ingredients:
2 medium tomatoes peeled and diced
4 cups tomato puree
1 lb ground beef
4 oz italian hard salami (diced into 1/2" squares)
1 beef marrow bone (optional)
1 cup chopped onion
1/2 cup olive oil
1/2 cup butter
2 minced garlic clove
6 bay leaves
1/2 cup chopped parsley (fresh)
2 tsp oregano
1/2 tsp ground allspice
crushed red pepper to taste
1 tsp salt
Freshly ground black pepper
(Dried herbs can be used, but fresh are better)
NOTE: I double the recipe and use 2-28 oz cans of puree and 1 28oz can of San Marzano tomatoes crushed by hand

Saute onion in olive oil and butter for 10 minutes, add garlic and bay leaves, cover and simmer for 10 minutes. Add beef and salami and saute for 10 minutes , stirring frequently.Add tomatoes and all other ingredients. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bone and bay leaves.
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