[LeRoySmith]

Originally Posted by ThirdOfFive

Added bonus is that Giada is pretty easy on the eyes.

Saying this is like saying the sun is bright. What a hottie.

[Pugchief]

Originally Posted by ThirdOfFive

Try this:

Food Network

Recipe on The Food Network by Giada. The complete recipe is there along with a step-by-step video of how to make it. Added bonus is that Giada is pretty easy on the eyes.

She may be pretty, but why would you want celery and carrots in your pasta sauce?

[bioman419]

Buy Rao's Cookbook.......my favorite go to. Jarred Marinara sauce good, but prefer home-cooked.

[Dr.SammieMD]

Originally Posted by bioman419

Buy Rao's Cookbook.......my favorite go to. Jarred Marinara sauce good, but prefer home-cooked.

Years ago, I saw Frank Pellegrino Sr. making Sunday gravy and he said the secret was to hand crush the San Marzano tomatoes. He always removed the top part where it attached to the stem.

[TheMosker-Behrs]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

If you can find a butcher that has marrow bones, roast them dry in the oven before throwing them into your sauce pot. They add a ton of meaty flavor! Another trick is to save the hard rind from your fresh Parmesan cheese, tossed into your freezer. When you're making a sauce, throw one or two of the rinds in there and they will release their deliciousness into the sauce. You can pull them out later or you can chew on them as a snack. As mentioned in other posts, for a standard meat sauce, it's important to brown your meat in the pan first to create the fond on the bottom. Over a medium-high heat, you can loosen the tastiness of that fond into the sauce by pouring in a small amount of acid and water, such as wine or even a splash of vinegar. Scrape the brown bits off the bottom and then add the rest of your ingredients. Good luck!

[Dr.SammieMD]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

Look online for Marcella Hazan's Bolognese sauce recipe. If you like that type of sauce, it's as good as it gets. It takes some time, but it freezes very well and you DON'T use a lot, just enough to coat the pasta.

[kkingston57]

Originally Posted by BrianL99

I'll be curious to hear answers, I've given up.

No matter how much time you take and how much you spend, I still can't make sauce that's better than some of the premium brands you can find at Supermarkets or Specialty stores.

My daughter, who eats out in Little Italy in Boston at least once a week, loves Rao's sauce. I prefer Victoria, Mezzeta or Michael's of Brooklyn ... Silver Palate in a pinch.

Agree and bet most cooks have the recipe int their head and will vary most of the time. Love the word pinch(what size is that)