How do I save perfectly good spaghetti sauce?

[PhoenixOrion]

Don't get me wrong, I like my food spicy.

But not with spaghetti. I put too much black pepper powder into the meat/mushroom sauce.

I was thinking of adding a can of tomato paste and then dilute with water then add the other spices accordingly.

Any suggestions?

Correct forum this time.

 

[Mr Pickles]

Put milk in it.

 

[D1gger]

Add some red wine, and just a touch of sugar.

 

[ElFenix]

add beef and call it chili

 

[nakedfrog]

If it's perfectly good, why do you have to save it?

 

[K1052]

Add a can or two of diced tomatoes (depending on how sauce much you have)

 

[Eli]

Just make more sauce, with little to no spice in it.. and add it in?

 

[MaxDepth]

Nix the sugar.

How much sauce do you have, two cups, four cups? If you have more than a quart and half of sauce, I would:
- add half cup of sherry, the real stuff and not cooking sherry. If you are underage to buy it, then put in two tablespoons of olive oil.
- roast red and yellow peppers. dice them and put into the sauce. This is the substitute for the sugar idea.
- and yes, a can of tomato sauce is good too. If you like tomato, then also add a can of chopped peeled tomatoes, either plain or seasoned (green pepper and garlic)



To save it for another day - line a plastic container with saran wrap or any other cling wrap. Then pour the sauce into the container and freeze it. After it has frozen, pull it out of the container with the wrap coverering it. Then place a layer of wax paper around the wrap and then wrap that with a layer of aluminium foil. It should keep for the next six months in the freezer.

 

[Tiamat]

Add 2 shots of cognac (I prefer Remy VSOP) and a teaspoon of sugar. Add some garlic powder (quite a bit). More more sauce (add in tomatos and/or paste). If it goes slightly sour, add another half teaspoon of sugar.

I like to add bell peppers...

 

[randay]

eat it the way it is and just remember to go easy on the pepper next time. youre not gonna die from eating it just because its a bit spicier then you would like.

 

[Soundmanred]

Originally posted by: randay
eat it the way it is and just remember to go easy on the pepper next time. youre not gonna die from eating it just because its a bit spicier then you would like.

This guy would disagree.

 

[Nitemare]

dash of sugar and tomato paste

 

[TangoJuliet]

put a potato in it. it should absorb some of the spicy-ness.

 

[Leros]

Add some real spices to cover up your pathetic black pepper and eat it like a man.

 

[sandorski]

Originally posted by: Eli
Just make more sauce, with little to no spice in it.. and add it in?

Yup. Or just use the current sauce as the Base for a larger batch. Might need more Oregano, Basil, Italian Seasoning, Garlic, Bay Leaf, etc to make it Italianish, but diluting the Black Pepper is the best way to get rid of the "Hot".

BTW, using Black Pepper for "Heat" doesn't work so well. Black Peppers' flavour kinda ruins foods in that concentration, it's too pungent. Use crushed Chillis or even fresh Chillis in the future when you want Spiciness. Just be sure to fry the Chillis in the oil you prep the onions/meat in. Hot Oil brings the "Hot" out.

 

[PhoenixOrion]

Originally posted by: K1052
Add a can or two of diced tomatoes (depending on how sauce much you have)

Already had enough sauce so adding diced tomatoes and the sugar suggestion worked.

Thanks for all....good suggestions. maybe except for milk and potato.

Originally posted by: sandorski

Yup. Or just use the current sauce as the Base for a larger batch. Might need more Oregano, Basil, Italian Seasoning, Garlic, Bay Leaf, etc to make it Italianish, but diluting the Black Pepper is the best way to get rid of the "Hot".

BTW, using Black Pepper for "Heat" doesn't work so well. Black Peppers' flavour kinda ruins foods in that concentration, it's too pungent. Use crushed Chillis or even fresh Chillis in the future when you want Spiciness. Just be sure to fry the Chillis in the oil you prep the onions/meat in. Hot Oil brings the "Hot" out.

yep, it was my bad.....definitely agree to use crushed chili next time.

 

[jaedaliu]

can you just cook it longer to mellow out the heat? I know you can do that with chili peppers, not too sure about peppercorns.

 

[Duddy]

Originally posted by: MaxDepth
Nix the sugar.

How much sauce do you have, two cups, four cups? If you have more than a quart and half of sauce, I would:
- add half cup of sherry, the real stuff and not cooking sherry. If you are underage to buy it, then put in two tablespoons of olive oil.
- roast red and yellow peppers. dice them and put into the sauce. This is the substitute for the sugar idea.
- and yes, a can of tomato sauce is good too. If you like tomato, then also add a can of chopped peeled tomatoes, either plain or seasoned (green pepper and garlic)



To save it for another day - line a plastic container with saran wrap or any other cling wrap. Then pour the sauce into the container and freeze it. After it has frozen, pull it out of the container with the wrap coverering it. Then place a layer of wax paper around the wrap and then wrap that with a layer of aluminium foil. It should keep for the next six months in the freezer.

:thumbsup: Read my mind.

 

[Nitemare]

Originally posted by: Leros
Add some real spices to cover up your pathetic black pepper and eat it like a man.

yeah I usually use the canned tomatoes with jalopenas and add cayenne and red peppers to my spaghetti sauce...

 

[Duddy]

The secret to my sauce is to use fresh red peppers and heavy cream. I cook the peppers in and then blend the sauce. I mix the sauce with chicken and penne pasta. BAM!