SC's Spaghetti Sauce [RECIPE]

Like a thick meat sauce? Here's one I love to make when the weather starts to cool:

Ingredients you'll need
1 can (14 ozs) tomato sauce
2 cans (14 ozs each) stewed tomatoes
2 cans (14 ozs each) diced tomatoes
2 cans (14 ozs each) crushed tomatoes
1½ lbs chopped meat
1 lb sweet sausage
small jar of chopped garlic (4 TB)
sugar (3 TB)
basil leaves (to taste)
oregano (2 TB)
onion powder (2 TB)
Italian seasonings (2 TB)
Large pot
Frying pans



Directions
Combine all cans into pot and start cooking over a low flame. Brown the chopped meat and fully cook the sausage (over low heat) and when they're done dump into the sauce. Add all the spices and continue to cook over a low flame (just about simmering) for 3 hours. Stir occassionally.

I'm actually making spaghetti tonight, although I'm taking the lazy way about it and just dumping in pre-cooked meatballs. This recipe definetely sounds like a winner on a cold Saturday when I have 3 hours to cook and will welcome the heat from the kitchen. But, no wine in the ingredients?

Sounds good, sounds a little like my fiancee's.

She uses fresh garlic and onions though.

Here's a hint for those making sauce - add a chicken leg to the meat while you're browning it if you like a sweet sauce. Chicken and/or pork reduce the acidity.

That sauce sounds delicious, SC. Thanks for sharing!

I'll suggest it to my girlfriend the next time she makes spaghetti.

SC,

Can you subsitute fresh tomatoes straight from the garden for the can tomatoes?

Oh, and one other thing. You must take all the seeds out of the tomatoes (even the canned ones) because that makes it bitter. You have to put the tomatoes through a strainer.

Mig, of course, fresh are even better, but you need to cook them a bit first, and then run them through a foley strainer.

Is this an authentic family recipe or your own? I have my mother's version, and then my version, in my recipe(s) the garlic is not so prominant, and the sugar is not necessary if the tomatoes are not so acidic (in the old days canned tomatoes were VERY acidic, not so much anymore) and the fresh onions are a must... but thats just me, its whatever reminds you of home is what is important, I say, do it exactly as your mother, grandmother and/or family did to preserve the family recipe, then experiment on your own... for example my mother always used the bread crumbs from a can for the meatballs, but using fresh breadcrumbs just make the meatballs amazing... but when i want my mother's version, i make it her way

When you make meatballs, did you ever use milk instead of egg with the breadcrumbs?? I never did, but I have heard that.

SC - I noticed when looking over your list of ingredients that you use two 14 oz. cans of certain items. It might be easier to substitute one 28 oz. can instead (as well as being less expensive). Offhand, though, I don't know if the stewed tomatoes come in the larger cans, but the odds are they probably do.

Also, about the garlic: it is worth mentioning that the chopped garlic sold in jars is usually preserved in citric acid. This makes the garlic a lot more tart, IMO. The same quantity of freshly chopped garlic can be substituted if one doesn't mind doing a little mincing. (I only mince in the kitchen, BTW, and only when no one is around!)

And remember, folks, if anyone hasn't done this before, to drain the browned meats before you add them to the sauce. A slotted spoon and/or a wire mesh strainer are good to have around.

But, the recipe sounds great!

Signor V.

FWIW - anything other than freshly chopped garlic is crap, and not related to garlic any more. I put it in almost everything, and it has to be freshly chopped/sliced/whatever... otherwise, there's no point.

Packaged breadcrumbs are fine - that's how my mom made meatballs! So of course it's fine.

I don't like my sauce/gravy too "tomatoey", personally... I dislike the chunks... so pureeing may be in order in my take of the recipe...

Other than that, it sounds great...!

From the little I know about cooking, I DO know to strain the tomato seeds (so it won't be as bitter) but I don't do it... too much work... (Thats one reason I add an extra tablespoon of sugar).

Its a hit and miss recipe I developed myself over a few years. I used to add a half an onion (chopped up) and some braziole but I'm trying to watch my weight now.

Thanx for the chicken leg hint, SB.

Geoff and SV, I agree about the fresh garlic, but I'm too lazy to peel, crush, etc., so I simply use the jarred stuff.

Infamnia!

A pain in the ass, sure, but I like to slice the shit razor-thin like one of our favorite movies... and with less time, it's easily chopped... well, at least worth the time (IMHO)... I don't even like garlic crushers... I use a knife -- the most important part of prep!

Not if you use pudgy fingers to push the sausage into the pot (like Clemenza).

SC, your receipe is very similar to mine. However, I use tomato paste.

FWIW, I always use fresh garlic. There is nothing like the smell of the garlic & onion as you brown them off.

Now, my mother would use fresh tomatoes, and her own homegrown basil and make her own bread crumbs. I buy the jar basil seasoning, use tomato paste, and Italian seasoned bread crumbs (but add a little garlic, basil to them.)

And yes, do drain the meat after you brown it off. When I was young and new at cooking I didn't know to do that. You can imagine, I was disappointed in how greasy the sauce (or sugo as we call it) was. Also, one time, again as a newlywed and new at cooking, I invited another couple over for dinner. But....stupid me, only made a lb of pasta, meat, etc. It wasn't enough. I should have know better. But, that's how you learn. It didn't happen again. In my family, not having enough food is a disaster.

TIS

Anyone ever use braciole in their sauce along with the meatballs and sausage? My family would make the braciole with breadcrumbs, parsley, cheese and hard boiled eggs, deliscious believe it or not...

I used to all the time... I didn't do anything special with it, though.... just dump it into the sauce to let its flavor mix with the sauce.

A definite "must" for any sauce is to accompany it with some good bread. I prefer a crusty, light Italian bread with some olive oil. I'll add a few spices to the oil (basil, a little onion powder) and let it "sit" overnight and then dip the bread into it and then the sauce.

My mother makes braciole with pig skin as the meat. It is out of this world, plus it makes terrific sauce. It's getting harder and harder to find locally, though. Plus, you know it's just SO bad for you, but OMG it's delicious.

JRCX,

My grandmother and my mother would make it. I have never made it myself but would like to try. I remember they'd combine the cooked cut eggs, cheese, celery, breadcrumbs and other similar ingredients you posted rolled into a thin steak and tied with the cooking string and then cooked in the sauce (sugu).

However, as much as I have heard of braciole, I know it by another name, so am not quite certain it's the same. My family is Sicilian and perhaps it's slang I don't know. I can't even spell it for you because I don't speak (let alone write Italian). Sounded out it's Brewsh-a-lun-i. Anyway, that's what my family called it and I loved it.

TIS

Now thats what i call a sauce SC

Cut the crap....Where's Paulie?
Seriously, SC, that sounds great.

OK.... I'm gonna make another batch of my sauce tomorrow.

And for all you ball-busters, I bought some REAL garlic (and even a little garlic shredder).

My mom used to put pork neckbones in her tomato sauce, which gave it a nice sweet-and-smoky taste.
I don't work as hard as you do, SC. Instead, I have two choices for a thick sauce: Either start with a 28-oz can of tomato puree, or a same sized can of whole peeled or stewed tomatoes, using potato masher to break them up (if I want the "chunky" effect). Always fry two or three chopped cloves of garlic first. Then add 8-oz can of tomato sauce and small can of tomato paste. Use table wine and water to dilute to taste, and Marsala and sugar to balance out the acidity from the paste. Spices: 1 bay leaf, 1/2 oz. each of Italian seasoning, parsely, Herbes de Provence, oregano. I don't brown the meatballs before hand--I let them cook in the sauce. But I microwave the sausage for 2 minutes, then puncture them with a fork, before letting them cook in the sauce. Key is to let the whole she-bang simmer for hours, and to skim the fat from the surface.

OK... REALLY stupid question! I bought four things of garlic... each one of them has a bunch of "bulbs" in it (about 5 or 6 each). Is one of those "bulbs" considered a clove (or is the clove the whole bunch of bulbs combined)??

(Wow.... that fresh shit is GARRRRRLLLLICCCCC!!!!!)

All the little "things" bunched together are individual cloves, the sum of which make up a bulb.So if your recipe calls for 3 cloves, "crack" 3 off the bulb.

OK... thanx, pb. I used one whole garlic (about 5 cloves). (I'm making about 2 gallons).

That stuff is STROONNNNNNGGGGGG!!! (I wonder if it grows hair on your head).

Believe me, if it did, the way that I cook with it and eat it, I'd look like a Rastaman!



Fresh Garlic! Nothing like it! Adds a wonderful flavor to whatever you're cooking. Ummmmmmmm.

You should know that the taste that it adds to your food all depends on how you slice it or how big or small you dice it. The thinner you slice it the better. And if you dice it into very small chunks - pieces, it becmoes a bit more bitter when you cook it.

The "Goodfellas" way of thinly slicing it is the most effective when using it for a sauce/gravey. At least in my opinion it is.

To each his own, but for 2 gallons, I'd chop a few more cloves. But then, I guess it depends on how garlicy you want it. Sounds good though. I'll be making sauce for my lasagna for Christmas. I can smell the garlic browning now.

TIS

WTG, SC!!



Like TIS, I like a lot of garlic (problem is, people around me appreciate my love for garlic a little less than I do )

"It was a very good system."

"Hey Vinnie, don't put in too many un-jans..."

I'm making the lasagna now. I'm trying the no-need-to-cook noodles.

I gotta tell ya... the sauce came out GOOOD!

SC,

As I mentioned earlier, I'm afraid to try the no cook noodles (at least not on Christmas). I don't want to ruin the dinner). Anyway, tell me how they taste and if there is any difference whatsoever to cooked noodles.

I went to Italain market and bought imported lasagna noodles, but they do need to be cooked. Also, when I was in Michigan my uncle gave me Italian sausage he made, which I'll be cooking with my meatballs. I'm also thinking eggplant parm. I'm getting hungry.

As far as sauce goes, I find, for me, it took a few years and practice to get it where I'm satisfied. No what I mean? I think I've learned the right combinatin of basil, oregano, salt, sugar, etc.

TIS

You guys are cooking for Christmas already??

The no-(pre)cook lasagna noodles aren't bad -- I like them because they're not as thick as the normal ones, so more room for the good stuff. ...let alone a time-saver! Try'em for your next "non-critical" lasagna

Man, okay, so how do I work this...? I gotta be here, and on Long Island, AND Cally this Christmas! ...hmmm....!

Fresh from the oven:



Maybe a little too much sauce... one of my friends told me to add more sauce with these pre-cooked noodles.

The apartment smells awesome!!

Looks great SC. Personally I like it saucy. By the time it sets and if you heat up leftovers it's drier.

Geoff, I haven't started cooking. I just am purchasing the things I need. I won't cook it til Christmas.

TIS

TIS - The pre-cooked noodles weren't bad at all! They have the same taste and texture as the regular ones.

Perfect comfort food for whats gonna be a stormy night (tonight) and day tomorrow. Now all I have to do is clean up the mess.

Wow! That looks good.

WOW!! SC, please do me a favor and cut me a piece of that and freeze it for me then bring it to the next BB Weekend PLEASE!!!!!

Now I gotta compete, huh? lol Depending on where we'll be next year... Maybe I'll make my "famous" (or, "infamous") eggplant lasagna... which I only do every few years, mind you... it's that special...! Or my infamous chili - you decide!

Geoff,

I love eggplant and I love lasagna, but together? While you're adding layers, you add a layer of eggplant?? OR is it no noodles, but eggplant layered with the cheese? That sounds good. Then that's eggplant parm isn't it?

TIS

The eggplant is sliced really thin, TIS, so it fits w/ the noodles

That sounds pretty good!

I've had Chicken or Veal parm with eggplant in-between the chicken or veal and the cheese. I believe it's called Chicken Siciliana / Veal Siciliana.

But I've never had it with lasagna.

Have to try that one.

Geoff,

Do you fry/bake the eggplant before you layer and bake the lasagna? If not, does it make the sauce greasy? You don't bread it first do you? You're making me hungry for eggplant now.

TIS

TIS, yeah I lightly bread and fry it -- it's basically "eggplant parm lasagna"

My dad (his parents were off the boat) doesn't particularly like eggplant or anything "fancy" like that ( ) -- he didn't even realize he'd like ziti until a few years ago, like different shaped pastas taste any different from each other Anyway, we all love my mom's lasagna but one night I made mine and didn't tell my dad I made it, let alone there was eggplant in it. Halfway thru dinner my dad told my mom it was the best lasagna she ever made!! Luckily my mom wasn't offended as we got a good chuckle out of it

Ok, so at our next meet will you make some to share with us?

This conversation is getting me totally geared up to make my own lasagna for Christmas. My taste buds are ready.


TIS

That's what my wife wants to make for Christmas Day this year. Lasagna and a HORSERADISH CRUSTED PRIME RIB ROAST .

2 Cans Sclafani Crushed Tomatoes
1.5 Cans Cold Water
1 Can Tomato Paste
1/2 Chopped Onion
Cracked Black Pepper & Sea Salt

Meatballs: (1lb of meat should yield 11-13 meatballs)
50% chopped mixed veal/beef/pork meat
20% breadcrumbs
10% chopped parsley
10% grated parmasean cheese
10% chopped onions
Salt & Pepper

Heat pan of olive oil with whole garlic cloves till they brown (not burn), add your meatballs, deep dark brown all over, transfer to a plate with paper towels to absorb excess oil...

Once the sauce comes to a boil, carefully add in the meatballs, stir, once it boils again, lower the heat to a SIMMER and continue to stir every 15 mins for about 2.5 hours.

Damn! 3 years later, and no pic.

Making lasagna tomorrow with my friend Meredith, and wanted some pointers to make it fab. FoodTv.com I guess...

Take a look at last year's lasagna:

I'd eat that for breakfast.

Man, that looks good. I'm getting geared up, and will make meatballs and sausage, too. With garlic bread.

I am getting lazier and lazier about making pasta. I use to make it at least once a month. Now not so much. It does sound pretty good though.



TIS

After seeing Geoff's lasagna I have the urge to make some of my own. Gotta be a carb/winter thing.

If I do make it, I usually invite the family over. It doesn't pay for me to make a small batch, I'll make a lot and have everyone over to feast.

Btw, I can NOT make pasta/lasagna and omit the meatballs and or sausage. It just would not be complete without a platter of meat.


TIS

Freeze the leftovers. I make a pan and then cut the leftovers into portion-sized servings and freeze them. Just have to nuke 'em when you have the urge.

(My leftovers never last for more than a week ).

Damn!

Try as I might, I can never lurk around this forum without getting hungry.

Still have a decent amount of homemade tomato sauce in the fridge from last night.

I think my body has recovered the previous evening's infusion of garlic....

One thing for certain, even though garlic is said to have health benefits, I certainly don't "bounce back" from it like I used to in my younger days.

Or it might be that other infusion:

There's frozen chicken breasts in the freezer. Shrimp, too. All of which go quite nicely with the tomato sauce.

Hmmm... Man who has choice has troubles (as they say).

Gonna be a long night.

Signor V.

What, this little thing?



Along with...



So a plate looks like this?




Only took 3 hrs prep and another hour to cook 12 servings of lasagna, sauce, and 21 meatballs. A bit much for 2 people (we each had a serving, and 2 meatballs, and a couple strips of garlic bread that Meredith made -- and that was enough!)

Best friend stopped by later, and I sent him home with 4 servings, and I have plenty for tomorrow and the next day (and the next day!).


Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)

(I just HAD to add some minced onion and garlic!)

with

My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce

...two raw pork spareribs and two cooked (skinless) rotisserie chicken thighs??? THAT makes a sauce a "gravy"!

Of course I doctored it up a bit (shredded asiago with fresh herbs in the riccotta mix, for example; one layer ground beef, another layer ground sausage, etc), but for the most part stayed true to the recipes -- and it came out great! My ex-cook bff said it was the best Italian dish he's had in years!

Look the recipes over and alter how you see fit -- they're really good! (The lasagna I winged, tho; not that hard, just time-consuming)

Mmmmmm, that looks good!

I didn't quite get the layering showing, but, it was really good anyway. I'll be sick of it come Sunday I'm sure, tho.

Freeze some of it. It'll be great in a few weeks and you just have to nuke it.

Last Saturday night we had a surprise b-day party for one of my sis-in-laws. We had her best friend make the lasagna. It was the first time I ate it with sausage in it. OMG that was all I ate. I even brought some home with me. And yes she is Italian. I need to get her recipe.

Geoff, you did a great job. It looks so yummy. Come here and help me make it.

Geoff, it looks wonderfully delicious. What noodles did you use? I sometimes think the boxed are too thick and try to buy fresh, but they're tough to find.

LOVE pork and chicken in a sauce. They make it sweet.

I will never use the boxed ready to use noodles again. The lady who made the lasagna for my SIL's party used frozen noodles. She said they use those at the Italian restaurant they have. They were good.

SC and Geoff, you inspired me. I mixed up meatballs and made a big sauce. Although I'm only making pasta and no lasagna, the house smells so GOOD.

It's an Italian air freshener. I LOVE that smell about this time of year.

The meatballs and gravy were delicious, if I do say so myself. I also made some garlic bread, in memory of our friend.

Ya'll need to make a meatball and sauce air freshener and sell it.

I used no-boil noodles because they're nice and thin. I looked for fresh, but Pathmark didn't have any. I only had enough ingredients (fillings) for three or four layers of noodles -- next time I'll have to make it 5 or 6 since it was pretty flat. But delicious.

I wouldn't go much more than that. What did you put in between? I only use cheese in between. I'm not much of a meat lover in lasagna, but that's me. It's probably just what I'm used to. I only layer with sauce, ricotta and mozzarella.

As for my special touches to the recipes linked above:

Meatballs

I added 1 clove minced garlic, ~1/4 cup minced onions, <1/4 tsp crushed red pepper. Next time: more of each.

Used 9 slices of white bread (between the 8-10 called for), 1/3 cup grated cheese (between the 1/4-1/2 cup called for; next time I'll up to the 1/2 cup); 2 tsp salt; 1/2 tsp black pepper; and the ground beef (93% lean) closer to 2.25 lb.

Sauce

Used Tuttorossa brand crushed tomatoes; Cento brand for puree and paste. Two large, raw pork spareribs (ordered/cut right on the spot from the butcher) added right in, and 2 rotisserie chicken thighs (from the deli) with skin removed, and 10 slices pepperoni in cheesecloth for easy removal and discarded. I also deglazed (Step 11) with red wine instead of water. And only cooked it 2 hrs instead of 3, cuz quite a bit of the sauce was taken away for the lasagna.

Lasagna

I didn't post a recipe, but basically loosely followed it from the box of no-boil noodles. I added fresh basil and parsley used pre-grated asiago cheese to the ricotta mix. The beef layer was ~1lb ground beef plus sautéed garlic and onions. Sausage layer was just 2 sweet sausage patties broken up. Grated real romano shredded throughout. A bit of cheddar added to the top, then another .5 lb mozz melted on top at the end.

Next time, I'll double everything to make a nice and tall lasagna.

Going by memory, I think it was (from bottom-up):

Spray olive oil and a thin layer of sauce;
Noodles, ricotta mix, beef mix, perhaps some asiago and parm and mozz;
Little more sauce, noodles, ricotta mix, sausage layer;
More asiago/parm/mozz, bit more sauce, noodles;
Bit more sauce, more cheeses (lightly, including some cheddar);
Then baked, then .5 lb more mozz until melted.

Something like that

Assuming you are using a 9x13 pan (or something close), I use a lot more cheese than most recipes call for. The same for meat.

I'll usually use a large container of ricotta (2 pounds, I think), 1½ pounds mozzarella, about two pounds of browned chopped meat or sausage, about a quart of sauce and grated parmesan. That'll cover the height of the pan when using pre-cooked noodles.

My pan is 10" x 15" x 2" depth. I haven't made lasagna in years, so I'm still adjusting. More of everything next time!