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BS: Your best homemade pasta sauce ?

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Wesley S 12 Apr 10 - 08:37 PM
Janie 12 Apr 10 - 11:14 PM
Lox 12 Apr 10 - 11:26 PM
Lox 12 Apr 10 - 11:31 PM
mousethief 12 Apr 10 - 11:39 PM
open mike 13 Apr 10 - 03:14 AM
Ruth Archer 13 Apr 10 - 05:43 AM
Dave the Gnome 13 Apr 10 - 07:31 AM
Dave Hanson 13 Apr 10 - 07:38 AM
Lox 13 Apr 10 - 07:38 AM
VirginiaTam 13 Apr 10 - 10:41 AM
MMario 13 Apr 10 - 11:03 AM
Dave the Gnome 13 Apr 10 - 11:08 AM
Amos 13 Apr 10 - 11:25 AM
Maryrrf 13 Apr 10 - 11:52 AM
GUEST,Wesley S 13 Apr 10 - 08:26 PM
Sorcha 13 Apr 10 - 09:05 PM
VirginiaTam 14 Apr 10 - 01:46 PM
gnu 14 Apr 10 - 02:09 PM
Stilly River Sage 14 Apr 10 - 02:33 PM
GUEST 14 Apr 10 - 03:25 PM
Richard Bridge 14 Apr 10 - 06:57 PM
Janie 14 Apr 10 - 10:37 PM

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Subject: BS: Your best homemade pasta sauce ?
From: Wesley S
Date: 12 Apr 10 - 08:37 PM

OK Mudcooks - Now that I'm retired I'm tired of being lazy and using store bought pasta sauces. Do you make a good one because I've got a big family to feed and some of them are vegitarians.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Janie
Date: 12 Apr 10 - 11:14 PM

Hmmm. I don't tend to use recipes. (Sometimes brilliant, sometimes pretty bland). but any combo of veggies lightly sautéed with onion, loads of garlic and olive oil or a combo of olive oil and butter and then perhaps lightly steamed for stuff like broccoli, (just add a splash of water to the pan in which the saute is done, then cover for 2-3 minutes), served over pasta tossed with a very small amount of butter or olive oil, and generously sprinkled with a good hard, grated cheese is good. Very good if you also add sun-dried tomatoes. Any wine reduction sauce. Pesto. (Ruth Archer provided what sounds like a scrumptious arugula pesto recipe on another thread which I bookmarked - I hope - and will try to find. The Brits refer to arugula as rocket, and the thread title refers to Rocket, in case I can't find it and you want to search for yourself.

For a good fake meat sauce, simmer "Morning Star Griller" or prepare TVP (textured vegetable protein) and simmer in a home made marinara sauce. Add plenty of basil, oregano, garlic, sweet peppers, perhaps a little red wine, a pinch of sugar or a teaspoon of honey, and maybe a bay leaf to tomato sauce and simmer, then add the griller bits or TVP and let it simmer a bit longer.

My most simple and family favorite, which I think I have posted before, and apologize for being redundant - Heat half butter and half olive oil in heavy skillet over medium low heat until fragrant. Add a large, thinly sliced onion and 4 cloves chopped garlic and saute until tender. Add a generous amount of coarsly chopped Red Russian or Red Siberian Kale (other kales can be used, but the sweet, tender red russian/siberian kale varieties are particularly good with this.) Saute until tender, adding enough butter/olive oil, if needed to lightly coat kale leaves. May need to add a splash of water and lightly steam. Serve over angel hair pasta (the real fine, bird's nest thin pasta is best) that has been tossed with just enough warm olive oil/butter to lightly coat. sprinkle generously with grated romano or parm. cheese.

In my experience, always make a white wine or sherry reduction sauce for the white sauce used for an alfredo sauce, and use good cheese you grate yourself.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Lox
Date: 12 Apr 10 - 11:26 PM

You don't need to make a fuss.

Just caramelize some onions in a frying pan, and then throw in a load of juicy tomatoes that have been peeled seeded and chopped.

Add some salt and pepper, and some fresh Basil, and let thwe lot cook over a slow heat while you boil the pasta.

PS - If you have never peeled tomotoes before, then stop!

There is an easy way!

You boil a pan of water, and drop your tomatoes in and leave them for a minute or two (no more than that).

The idea is to make the skin puff up off the tomato flesh.

Then, if it hasn't burst already, you pierce the skin with a sharp knife, and it just falls off the tomato.

Then chop in half and scrape out the seeds.

I do this with a small teaspoon, but methods may vary.

When the pasta is boiled and strained, return it to the pan, and mix in the onion and tomato suce that has been cooking on a slow heat.

Serve with plenty of parmesan.

This takes 15 minutes.

1 onion and about 7 average size tomatoes makes sauce for two people.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Lox
Date: 12 Apr 10 - 11:31 PM

Alternatively, a simple carbonara takes even less time.

Boil your pasta, and as it boils, caramelize a chopped onion (finely chopped is better) in a frying pan.

Add a handful of chopped Pancetta or bacon to the onions when they are golden with a touch of brown.

stir on a high heat.

When the bacon is cooked (after a couple of minutes) turn the heat down and wait for the pasta to boil.

When the pasta has been boiled and strained, pour on the bacon and onion mix and stir it into the pasta well.

Then take a single egg, crack it open, and empty the contents over the pasta.

stir in thoroughly straight away while the pasta iis hot.

The egg is spread so thinly that it cooks on the pasta.

Ta-daaa

and don't forget the parmesan.


oh yes ... and the wine ...


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Subject: RE: BS: Your best homemade pasta sauce ?
From: mousethief
Date: 12 Apr 10 - 11:39 PM

Q&D Veggie sauce

Saute a yellow onion until it's soft. Salt. Add half a pound of mushrooms and continue to fry until the mushrooms are limp. Salt. Add a can of chopped up tomatoes, a big slop of wine, big tablespoon of capers, couple of smashed garlic cloves, ten kalamata olives cut into fourths, about a tablespoon of Thai fish sauce (optional), and whatever herbs you like (mostly I use the big bottle of (dried) "Italian Seasonings" which is, I believe, Thyme, Basil, and Oregano). Boil down to desired thickness stirring occasionally. If it gets too thick, add water (or wine) to revive it.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: open mike
Date: 13 Apr 10 - 03:14 AM

onions, esp. red ones, garlic,green peppers,mushrooms, & black olives -- all saute'd in olive oil...then add a splash of balsamic vinegar

and simmer these....then you can take ripe tomatoes and blend them up
and pour over and cook this all till thick...add parsley and basil near the end.

you can add chopped tofu to the veggies for some extra protein
and shredded parmesan on top with a dab of pesto .

yum.

also for lasagna, make a "soupy" tomatoe sauce...not too thick,
and layer sauce, noodles (uncooked), ricotta, and more sauce...and
bake. the noodles soften as they cook and no need to pre-boil them


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Ruth Archer
Date: 13 Apr 10 - 05:43 AM

the only problem with that rocket pesto recipe (which really is scrummy, and so easy) for vegetarians is that it contains anchovies. You'd have to probably increase the amount of fresh grated pecorino or parmesan, and make it a good, aged cheese, to compensate for the intense savoury punch that the anchovies give.

But if they do eat fish, I have another favourite Nigella recipe:

Crab and chilli linguine

I even use tinned white crabmeat and lazy chillis if I'm making this as a quick mid-week supper. It is ridiculously easy and very delicious. You can substitute rocket for the watercress and parsley. Or chuck some fresh basil leaves in. It's the perfect thing for eating in the garden with a glass of wine in the summer.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Dave the Gnome
Date: 13 Apr 10 - 07:31 AM

When you peel and de-seed tomatos what happens to the skins and seeds? Surely they must be a good source of fibre and can be used in some other recipe?

Only out of interest.

DeG


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Dave Hanson
Date: 13 Apr 10 - 07:38 AM

Tomato skins are totally indigestable, they pass through intact.

Dave H


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Lox
Date: 13 Apr 10 - 07:38 AM

Good question Dave - and one that has never crossed my mind ...

I suppose the skind could make compost, which could be used to grow the seeds ...

(In fact ... don't tell anyone ... often, I buy charry tomatoes or pomodorino tomatoes and don't bother peeling or seeding them, but just blitz about 30 of them in a blender and pour that over my onions ...)

Ahem ... yes ... what was I saying about fine dining? ...

Thats right, to make a nice bolognese, you do all the above but in a big pot instead of a frying pan - you just add one step - when the onions are golden brown, texture like sun etc, lob in a lump of mincemeat.

Keep frying till its all brown, then add the tomatoes and put a lid on the pot leaving it to bubkle for an hour or so MINIMUM to get the meat really nice and soft.

A bay leaf and plebty of Basil are of course essential.

BTW,

ALWAYS cook with SEA salt. Its stronger so you need less, it tastes nicer as it has a slightly sweet edge to it, and its better for your health.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: VirginiaTam
Date: 13 Apr 10 - 10:41 AM

Lots of diced garlic and bunch shallots chopped sauteed in extra virgin olive oil until very brown

add that plus one chopped sweet red pepper and chopped fresh basil leaves to 2 tins of Napolena diced tomatoes. sprinkle of brown sugar to cut acidity of toms.

one tablespoon of Oil & Vinegar bruschetta mix
Simmer low heat for 10 to 15 minutes.

Oil & Vinegar sweet balsamic vinegar to taste.

Let cool. Put in fridge or freezer. Use next day or week or month. Always leave at least 24 hours for best blend of flavours.

The sauce is fine over any kind of pasta. Fresh pasta is best. You can add steamed fresh veg like courgette, broccoli, green beans, carrots or meat or meat sub of your choice on the day.

To top use Italian hard cheeses from deli counter and grate yourself. For lasagne I prefer ricotta to bechamel sauce. Fresh (not shredded processed) mozzarella cubes are wonderful too.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: MMario
Date: 13 Apr 10 - 11:03 AM

If you compost your tomato skins and seeds make sure it is a good hot compost heap -

tomato seeds are notorious for sprouting from spread compost.

I'd say skip the tomato anyway. My grandmother consided most tomato sauces to be "lower class"; and only to be made when you needed to stretch the budget. The only exceptions were when the diced tomato was added at the very end and barely warmed, let alone cooked.

Janie's generic recipe is basic and has infinite variations.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Dave the Gnome
Date: 13 Apr 10 - 11:08 AM

Tomato skins are totally indigestable, they pass through intact.

Isn't that what most fibre does? Or am I missing something? I think the seeds are probably inedible too - The point of seeds in soft fruit is that they pass through undigested and then have their own manure in which to grow. Yum, yum:-)

I remember a disused sewage farm we used to play around when we were kids (It's amazing where we found our entertainment in the 50s and 60s!) It had tomatos growing wild. it was only years later that someone told me how they got there. Didn't put ne off tomatos...

Cheers

DeG


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Amos
Date: 13 Apr 10 - 11:25 AM

I dice tomato slices up fine, ditto onions, red and yellow, green peppers , celery, and any other suitable vegetables. I use ground beef, browned, mix all the veggies in, add a little red wine, and when it's all simmered add a jar of premade pasta sauce.

Pour over hot spaghetts and everybody happy!



A


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Maryrrf
Date: 13 Apr 10 - 11:52 AM

I don't bother peeling or deseeding the cooked tomatoes and have no problem. I froze lots of cherry and grape tomatoes from my garden last summer, and have them in zip lock bags. When I want pasta I boil it till it's done, empty it into the colander, splash some olive oil into the pot, and throw in handfuls of the cherry/grape tomatoes. Sometimes I'll also include chopped garlic and onions, occasionally peppers (also frozen from the garden). Cook the tomatoes in the olive oil on high heat, mash them and squash them a little. Then put the pasta back in and mix, ad salt, pepper and parmesan, toss, and eat! Oh you can also add ripe olives, capers, etc.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: GUEST,Wesley S
Date: 13 Apr 10 - 08:26 PM

Now I'm hungry. Thanks.....


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Sorcha
Date: 13 Apr 10 - 09:05 PM

ALFREDO!!

Yea, it's not very heart healthy! Butter, cream, parmesan, and a bit of 'cream cheese' if you are an Infidel!

I rather like a good Bolognese too...fry onions and garlic, add chopped (peeled and seeded) tomatoes, basil, oregano, celery seed powder, thyme, maybe rosemary if you have it...simmer....you can smoosh the chopped toms with a potato masher if you like.

Mario is correct...never ever BOIL a tomato sauce, or even simmer it too long. It will go bitter.

At the very end of the simmer time, add a dollop of either butter or olive oil to sweeten it a bit.


Celery seed powder....well, I guess you could use celery 'salt' but I prefer to buy celery seed and grind it to powder in the spice/coffee grinder.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: VirginiaTam
Date: 14 Apr 10 - 01:46 PM

white roux sauce with mint, petit pois, green beans and asparagus


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Subject: RE: BS: Your best homemade pasta sauce ?
From: gnu
Date: 14 Apr 10 - 02:09 PM

Sorcha... "Mario is correct...never ever BOIL a tomato sauce, or even simmer it too long. It will go bitter."

Sooo, that's what happened.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Stilly River Sage
Date: 14 Apr 10 - 02:33 PM

Wesley,

I'll skip to the bottom and post a link to the most fabulous recipe I discovered last summer when I had lots of tomatoes and eggplant and such in the garden. If you eat eggplant, you'll know that it is one of those vegetables that is so incredibly adaptable, but is one that is always cooked. I always peel it, and for preparation, I put the slices or pieces into a colander and sprinkle liberally with salt. After about 30 minutes I rinse it off and use the eggplant according to the recipe. (I don't do this for recipes where it is baked whole in the skin, like babaganoush).

In this instance, when you cook it this long it breaks down so that the chunks are mostly broken down and any that are detectable are not actually identifiable if you have anyone who thinks eggplant sounds like a strange vegetable.

The sauce that this recipe makes a wonderful rich tomato flavor, and works well in various dishes that you would use a marinara sauce in.

Lidia's Italy: Slow-Cooked Summer Tomato and Eggplant Sauce.

If you're short the fresh stuff you can go to Sam's Club or a restaurant supply place and buy one of those big cans of tomatoes, and pick up several pounds of eggplant at the store, along with the rest, and while I made this to can, you can also freeze it.

Slow-Cooked Summer Tomato and Eggplant Sauce

Makes about 3 quarts of sauce

5 pounds ripe plum tomatoes

3-1/2 pounds firm eggplants

1/2 cup extra-virgin olive oil

3 cups finely chopped onions, about 1-1/4 pounds

1/4 cup finely chopped garlic

2 teaspoons salt, plus more to taste

1/2 teaspoon peperoncino (or to your taste) [I used diced sweet banana pepper from my garden]

3 or 4 large branches fresh basil with leaves

Recommended Equipment:
A heavy duty saucepan or Dutch oven, 8-quart capacity or larger, with cover

Prepare the tomatoes for sauce. Trim and peel the eggplants.Cut them lengthwise in 3/4-inch wide slices, stack the slices and cut them into 3/4-inch wide strips, then chop into 3/4-inch chunks.

Following the procedures for "Initial Sauté" in the main recipe, stir together the oil, the onions and 1/2 teaspoon salt in the saucepan. Cook for 5 or 6 minutes, add the garlic and let it caramelize it in a "hot spot," then stir in a couple tablespoons of water and cook the onions and garlic together for a minute or two.   

Now pour the eggplant pieces into the pan, sprinkle on 1 teaspoon salt, and turn to coat the pieces with the oil and sautéed onion and garlic. Cook over low-medium heat, uncovered, stirring and turning the eggplant frequently. If the pan gets dry and the pieces start to brown, stir in several spoons of water; lower the heat if needed.      

Cook for 12 to 15 minutes or until the eggplant chunks are very soft, almost mushy, but still retain their shape. Pour in the prepared tomatoes and juices, rinse the tomato bowl with 2 or 3 cups water and pour it into the pan (the eggplant needs the additional liquid). Sprinkle on the remaining 1/2 teaspoon salt, the peperoncino and stir to blend everything together. Submerge the basil branches in the sauce, cover the pan and raise the heat to medium.   

When the sauce reaches the boil, lower the heat to keep an active simmer and cook, covered, for 40 minutes or so. The eggplant should now be broken down and melting into the tomatoes.

Uncover the pan and let the sauce bubble gently and gradually reduce. Stir carefully as it thickens, to make sure the eggplant doesn't stick to the pan bottom, lower the heat if necessary. Cook uncovered for a total of 45 minutes to an hour, until the sauce has the consistency you like, then turn off the heat. Pull out the basil before using, and store as in the main recipe.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: GUEST
Date: 14 Apr 10 - 03:25 PM

I was going to suggest an eggplant sauce, but was too lazy/busy to post the recipe. Mine is similar to SRS's. If you add greeen/red and squash (yellow or zucchini) you basically have ratatouille. I make lots of it when all the vegetables are fresh in summer, right out of the garden, and freeze the sauce in zip lock bags. Can be eaten over pasta, or rice, or just scooped up with pita bread. Or add chick peas for protein and serve it as a stew. It's delicious!


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Richard Bridge
Date: 14 Apr 10 - 06:57 PM

John Barden's arrabiata is very piquant.

My commando bol is almost nothing like real bolognese sauce but people seem to like it:

Chop an onion (red is nice)
Fry onion in a little extra virgin olive oil in a saucepan (heated, of course)
Add and fry about a pound of minced beef
Add basil (chopped), oregano (dried), chilli (chopped), and loads of garlic (crushed - about 4 nice fat cloves)
Add a pound of chopped tomatoes and a tube of tomato puree
A good slosh of red wine (one for the saucepan, one for the chef)
Stir
Add a dollop of paprika
Add a squirt of tomato ketchup (saves pfaffing about with salt and sugar)
Add a slosh of milk, a good shake of Lea and Perrins and a squirt of lemon juice
And a grind of black pepper to taste
Stir
More wine for the chef
Simmer for 20 minutes while staring at the ceiling and praying for inspiration about what you left out.

Serve over pasta (on hot plates) and consume with lots of red wine.


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Subject: RE: BS: Your best homemade pasta sauce ?
From: Janie
Date: 14 Apr 10 - 10:37 PM

Yumyum to all of you!


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