Sunday, January 15, 2012

Spaghetti Sauce Search

Blessings Darlings!

Once upon a time, I used to make my own spaghetti sauce from scratch.  That was 30 years ago.  I've long since lost the recipe.

But our finances being as they are, I've got to go back to making that from scratch instead of buying even sale priced jarred sauce.  So we're trying on recipes.

This morning I made Alton Brown's Pantry Tomato Sauce.  Thick, layered flavors, zesty - too spicy for us to use on pasta for every-day use.  OTOH, we think it will rock in lasagna where we've found that most pasta sauces don't bring enough to the party.

This afternoon I made America's Test Kitchen's Quick Pasta sauce, from the Big Red "Family Cookbook".  That's a fine and simple recipe with a bright fresh flavor, but not as much layered flavor as I'd like.  I'd probably like wine added at the very least, and probably more basil and some oregano.  I think it will make a banging 'pink sauce', with the addition of some heavy cream.  If I could afford heavy cream.  And I wasn't on a diet.

I might mix the two sauces for our spaghetti dinner tonight as well as do the official comparison test.

Do y'all make your own spaghetti sauce? If so, is the recipe online?  Or do you buy jars?

Frondly, Fern

1 comment:

  1. This is the recipe MiLady uses for her spaghetti, from her mom. Hope it helps.

    1 lb. ground beef, browned
    1 can tomato paste
    2-3 cloves garlic or to taste (chopped)
    1 small onion, chopped
    Fresh oregano & Thyme
    Salt & pepper
    Olive Oil

    Saute onion & garlic in olive oil until soft. Add tomato paste & brown until tomato paste begins to turn a deep red, stirring frequently. Add water, oregano & thyme (leaves from several sprigs of each), salt & pepper, turn to low and cook 2-3 hours until sauce has cooked down to a thick rich sauce. Add browned meat & serve over pasta.