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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Sicilian Babe]
#430206
08/30/07 11:31 PM
08/30/07 11:31 PM
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Joined: Apr 2006
Posts: 341 Caldwell, North Jersey
JRCX
SicilianCulture.com
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SicilianCulture.com
Capo
Joined: Apr 2006
Posts: 341
Caldwell, North Jersey
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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
"There are 2 types of people in the world, Italian, and those who wish they were Italian."
# # # JRCX
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Sicilian Babe]
#430238
08/31/07 02:24 AM
08/31/07 02:24 AM
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Joined: Jun 2004
Posts: 2,414 Bar Vitelli, Queens, NY
Signor Vitelli
Underboss
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Underboss
Joined: Jun 2004
Posts: 2,414
Bar Vitelli, Queens, NY
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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.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Signor Vitelli]
#430241
08/31/07 02:39 AM
08/31/07 02:39 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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...!
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#430246
08/31/07 03:19 AM
08/31/07 03:19 AM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
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Posts: 22,902
New York
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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.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#430249
08/31/07 03:25 AM
08/31/07 03:25 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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!
Last edited by J Geoff; 08/31/07 03:28 AM.
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#430273
08/31/07 08:30 AM
08/31/07 08:30 AM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#430454
09/01/07 12:23 AM
09/01/07 12:23 AM
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Joined: Apr 2006
Posts: 341 Caldwell, North Jersey
JRCX
SicilianCulture.com
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SicilianCulture.com
Capo
Joined: Apr 2006
Posts: 341
Caldwell, North Jersey
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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...
"There are 2 types of people in the world, Italian, and those who wish they were Italian."
# # # JRCX
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: JRCX]
#430485
09/01/07 05:37 AM
09/01/07 05:37 AM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
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OP
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Posts: 22,902
New York
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Anyone ever use braciole in their sauce along with the meatballs and sausage? 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.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: JRCX]
#430667
09/01/07 06:41 PM
09/01/07 06:41 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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... 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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#431898
09/06/07 12:22 PM
09/06/07 12:22 PM
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Joined: Feb 2005
Posts: 11,468 With Geary in Fredo's Brothel
dontomasso
Consigliere to the Stars
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Consigliere to the Stars
Joined: Feb 2005
Posts: 11,468
With Geary in Fredo's Brothel
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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.
Cut the crap....Where's Paulie? Seriously, SC, that sounds great.
"Io sono stanco, sono imbigliato, and I wan't everyone here to know, there ain't gonna be no trouble from me..Don Corleone..Cicc' a port!"
"I stood in the courtroom like a fool."
"I am Constanza: Lord of the idiots."
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457856
12/15/07 01:50 PM
12/15/07 01:50 PM
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Joined: Oct 2001
Posts: 19,512 AZ
Turnbull
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Joined: Oct 2001
Posts: 19,512
AZ
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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.
Ntra la porta tua lu sangu � sparsu, E nun me mporta si ce muoru accisu... E s'iddu muoru e vaju mparadisu Si nun ce truovo a ttia, mancu ce trasu.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Turnbull]
#457870
12/15/07 03:39 PM
12/15/07 03:39 PM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
Consigliere
Joined: Jul 2001
Posts: 22,902
New York
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Always fry two or three chopped cloves of garlic first. 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!!!!!)
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457884
12/15/07 06:44 PM
12/15/07 06:44 PM
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Joined: Aug 2001
Posts: 18,238 The Ravenite Social Club
Don Cardi
Caporegime
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Caporegime
Joined: Aug 2001
Posts: 18,238
The Ravenite Social Club
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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.
Don Cardi Five - ten years from now, they're gonna wish there was American Cosa Nostra. Five - ten years from now, they're gonna miss John Gotti.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457901
12/15/07 08:00 PM
12/15/07 08:00 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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). 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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457904
12/15/07 08:16 PM
12/15/07 08:16 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Don Cardi]
#457911
12/15/07 09:58 PM
12/15/07 09:58 PM
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Joined: Oct 2001
Posts: 19,512 AZ
Turnbull
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Joined: Oct 2001
Posts: 19,512
AZ
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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.
"It was a very good system." "Hey Vinnie, don't put in too many un-jans..."
Ntra la porta tua lu sangu � sparsu, E nun me mporta si ce muoru accisu... E s'iddu muoru e vaju mparadisu Si nun ce truovo a ttia, mancu ce trasu.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#457913
12/15/07 10:05 PM
12/15/07 10:05 PM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
Consigliere
Joined: Jul 2001
Posts: 22,902
New York
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I'll be making sauce for my lasagna for Christmas. I'm making the lasagna now. I'm trying the no-need-to-cook noodles. I gotta tell ya... the sauce came out GOOOD!
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457915
12/15/07 10:19 PM
12/15/07 10:19 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
Last edited by The Italian Stallionette; 12/15/07 10:23 PM.
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#457917
12/15/07 10:28 PM
12/15/07 10:28 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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....!
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#457921
12/15/07 10:45 PM
12/15/07 10:45 PM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
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Joined: Jul 2001
Posts: 22,902
New York
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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!!
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#457926
12/15/07 10:58 PM
12/15/07 10:58 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Mignon]
#457948
12/16/07 02:24 AM
12/16/07 02:24 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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!
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#457967
12/16/07 10:44 AM
12/16/07 10:44 AM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#458014
12/16/07 02:30 PM
12/16/07 02:30 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#458018
12/16/07 02:44 PM
12/16/07 02:44 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#477725
03/06/08 02:01 AM
03/06/08 02:01 AM
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Joined: Apr 2006
Posts: 341 Caldwell, North Jersey
JRCX
SicilianCulture.com
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SicilianCulture.com
Capo
Joined: Apr 2006
Posts: 341
Caldwell, North Jersey
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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.
"There are 2 types of people in the world, Italian, and those who wish they were Italian."
# # # JRCX
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#583792
10/22/10 01:11 AM
10/22/10 01:11 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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Fresh from the oven: 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...
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Mignon]
#583807
10/22/10 11:15 AM
10/22/10 11:15 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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Man, that looks good. I'm getting geared up, and will make meatballs and sausage, too. With garlic bread.
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#583838
10/22/10 08:54 PM
10/22/10 08:54 PM
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Joined: Apr 2002
Posts: 25,984 California
The Italian Stallionette
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Joined: Apr 2002
Posts: 25,984
California
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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
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: The Italian Stallionette]
#583844
10/22/10 09:16 PM
10/22/10 09:16 PM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
Consigliere
Joined: Jul 2001
Posts: 22,902
New York
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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. 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 ).
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#583848
10/22/10 09:41 PM
10/22/10 09:41 PM
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Joined: Jun 2004
Posts: 2,414 Bar Vitelli, Queens, NY
Signor Vitelli
Underboss
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Underboss
Joined: Jun 2004
Posts: 2,414
Bar Vitelli, Queens, NY
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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.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#583869
10/23/10 04:53 AM
10/23/10 04:53 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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After seeing Geoff's lasagna I have the urge to make some of my own. Gotta be a carb/winter thing. 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)
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#583871
10/23/10 05:54 AM
10/23/10 05:54 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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.
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Sicilian Babe]
#584030
10/24/10 07:27 PM
10/24/10 07:27 PM
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Joined: Jul 2001
Posts: 22,902 New York
SC
OP
Consigliere
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OP
Consigliere
Joined: Jul 2001
Posts: 22,902
New York
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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.
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#584038
10/24/10 10:09 PM
10/24/10 10:09 PM
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Joined: Oct 2003
Posts: 19,066 OH, VA, KY
Mignon
Mama Mig
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Mama Mig
Joined: Oct 2003
Posts: 19,066
OH, VA, KY
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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. Ya'll need to make a meatball and sauce air freshener and sell it.
Dylan Matthew Moran born 10/30/12
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Sicilian Babe]
#584044
10/24/10 11:26 PM
10/24/10 11:26 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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Geoff, it looks wonderfully delicious. What noodles did you use? 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 studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: J Geoff]
#584047
10/24/10 11:46 PM
10/24/10 11:46 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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As for my special touches to the recipes linked above: MeatballsI 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. SauceUsed 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. LasagnaI 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.
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: Sicilian Babe]
#584048
10/24/10 11:51 PM
10/24/10 11:51 PM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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I wouldn't go much more than that. What did you put in between? 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
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: SC's Spaghetti Sauce [RECIPE]
[Re: SC]
#584058
10/25/10 01:00 AM
10/25/10 01:00 AM
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Joined: Jul 2001
Posts: 31,285 New Jersey, USA
J Geoff
The Don
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The Don
Joined: Jul 2001
Posts: 31,285
New Jersey, USA
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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!
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey! lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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