• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

I'm trying to perfect my spaghetti sauce...

E

erikiksaz

Diamond Member
I've noticed that most places that serve pasta tend to have a relatively sweet-tasting and aromatic sauces.

So far i have the aroma down, but i can't crack the sweetness part. This is generally what i use:

2-3 cans stewed tomatoes
2 cans tomato paste (to thicken it up a bit)
1-2 teaspons basil/oregano
bay leaves
parmesan
mushrooms
green bell peppers
the meat (not going into details about that)
(i always forget about fresh garlic, i use garlic salt instead)

Anyways, the first thing i thought of was sugar, but i gave it a test run and it didn't get rid of the strong tomato taste. Was I using too little? I tried it on a sample (2 tablespoons of sauce) and sprinkled about half a teaspoon's worth over the thing, and I still had the overwhelming tomato.

Generally after adding in the ground beef and parmesan, it blends everything pretty nicely, but i still want the sauce to be somewhat sweet. what's wronnngg here? any suggestions?
 
Use more meat, a little thyme, and spread pepper on it while you cook. It will replace the tomato taste with a fuller, spicy flavor. Much better.

-OH, and ease up on the tomato paste, go with a can or can & a half.
 
Yes it does need sugar, probably more than you think.

At least that is how my great grandfather did it, he came from Sicily.
 
Originally posted by: feralkid
Olive oil.

Fresh garlic.

Fresh herbs.


Throw away the garlic salt and the dried herbs.


Now.
Click to expand...

Now that i've got to try. But i'll be damned, I didn't even know you could buy oregano and basil fresh. 😱
 
finely chopped fresh onions can help to sweeten it; onions get sweet when they are cooked.

is the "tomato" taste you are describing more of a tart taste? How long has the sauce been cooking?
 
Originally posted by: TechnoKid
finely chopped fresh onions can help to sweeten it; onions get sweet when they are cooked.

is the "tomato" taste you are describing more of a tart taste? How long has the sauce been cooking?
Click to expand...

Tart would be too strong a word to describe it. It's not exactly sour, just tomato-eee (hah, can't describe it any other way). The sauce usually gets cooked for about 2 hours from start to serving.

 
Originally posted by: erikiksaz

2 cans tomato paste (to thicken it up a bit)
Click to expand...

wtf? do you know how to cook TWO CANS of tomatoe paste? people usually use 2 tablespoons for a damn STEW pot you making a bit of sauce and using 2 cans? you idiot try using a tablespoon

edit: just to let you know.. the sweetness comes from RED peppers
 
Here's what I do. I can't give exact measurements because I eyeball it.

Meatballs:
1/2 ground beef 1/4 ground pork 1/4 ground veal
sauteed onions and garlic finely chopped
breadcrumbs
egg
parmesan
salt
oregano
ground black pepper
bake or fry until browned all over

Other meat:
beef spare ribs (cut into 3 in sections), sweet italian sausage -- brown in bottom of large pot.

Sauce:
2 big cans whole tomatoes, smooshed and seeds removed(VERY IMPORTANT)
2 small (real small, like 4 oz) plain tomato SAUCE
large spanish or vidalia onion, chopped and lightly sauteed to soften
garlic, chopped (6-8 cloves), chopped and sauteed to soften
green pepper, chopped
salt
parmesan
basil
oregano
sugar
olive oil

Throw all vegetables into pot with browned meat, cook down a little bit at medium heat, add meatballs. Cook on medium-low heat (slow simmer) until you can't stand the delicious smell and must eat (in my case, around 1.5-2 hours).
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top