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Dumpin' jars of doctored up Ragu over some ground beef/pork sausage in a BOP just ain't cuttin' it anymore.
You guys got anything that would make Mamma Mia proud ?
TIA, Denny.
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Campfire Ranger
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If something on the internet makes you angry the odds are you're being manipulated
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Campfire Ranger
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I made one KamoGari posted a couple years ago in another forum. Very good, I'll see if I can find it, or maybe he can re-post it
~Molɔ̀ːn Labé Skýla~
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First, I feel sorry for anyone who eats ragu or prego or any if that store bought crap. Here's as easy as a good sauce is going to get.....or gravy as the NJ folks call it...
In a big stainless pot
Couple of tablespoons of GOOD olive oil
4-5 garlic cloves...minced
1 onion chopped
Fry these over medium heat until golden brown...not to fast and not to long
Add in 3-5 cans of crushed tomatoes fr a thicker sauce . Pur�e tomatoes for not so thick
SLOWLY bring to a boil (optional: small can of tomatoe paste...I use it)
After your reach a boil, add any meat that you have previously cooked...meatballs, sausage or braciole.....Ground beef if your Irish. Lol
Also after you reach boil, add a pinch of oregano, some fresh basil and a pinch of sugar
Reduce to a simmer for a couple of hours
After simmer add some more chopped basil and a little grated cheese...you are good to go at this point. Find a good imported pasta (DeCecco is great) and a good bread
Last edited by Adkstalker; 09/15/13.
Kiss your girlfriend where it smells.......take her to Jersey!
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Although mr Brown is an accomplished chef, he has not spent any time in an Italian kitchen. Lol
Kiss your girlfriend where it smells.......take her to Jersey!
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Campfire Ranger
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Although mr Brown is an accomplished chef, he has not spent any time in an Italian kitchen. Lol And when you watch that episode he says that. The result though is damn good.
If something on the internet makes you angry the odds are you're being manipulated
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Allen,Josetta will be here Tues. AM for a few days. I'll try to put it together.
Denny.
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Campfire Kahuna
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Campfire Kahuna
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Dumpin' jars of doctored up Ragu over some ground beef/pork sausage in a BOP just ain't cuttin' it anymore.
You guys got anything that would make Mamma Mia proud ?
TIA, Denny. Denny, do you want a simple marinara sauce, or a more full bodied Bolognese?
Sam......
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Sam, let's go with the Bolognese. I thought Marinara was for clams and such.
Denny.
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Campfire Kahuna
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ok. I'm gonna type this in from the cook book. The best Italian cook book I have used, or seen, is "Essentials of Classic Italian Cooking", by Marcella Hazan. I have, and have seen/used many guides, but hers is simply the best.
1 tablespoon Vegetable oil
3 tablespoons butter
1/2 cup chopped onion
2/3 cup chopped Celery
2/3 cup chopped Carrot
3/4 pound fatty ground chuck
salt to taste, along with fresh ground pepper
1 cup whole milk
Nutmeg
1 cup dry white wine
1 1/2 cans Italian plum tomatoes, crushed
1 1/4 pound cooked pasta
Fresh Parmigiano-Reggiano cheese
An enameled cast iron pot works best
put the oil, butter and onion in the pot. Turn the heat on medium. Cook and stir until the onion is translucent. Add the celery and carrot. Cook for about two minutes, stirring to coat the vegetables with oil.
Add the ground beef, some salt and some pepper. Crumble the meat with a fork, stir well. Cook until the meat has lost it's raw color.
Add the milk. Simmer gently, stirring frequently, until it has bubbled away. Grate in a little nutmeg. Stir.
Add the wine, and let it simmer until the wine evaporates. Add in the tomatoes and stir well. When the tomatoes begin to bubble, turn the heat down a little, so that the sauce cooks at the lowest heat. You want just a bubble or so, no more. Cook uncovered for three hours, or more. Stir occasionally. While the sauce cooks, you may find that it dries out a little. If so, add water, about half a cup at a time.
At the end, the sauce will be fairly dry. The fat should separate from the sauce. Check seasonings.
Toss the sauce with the cooked, drained pasta. Add a tablespoon of butter, and serve with the fresh grated cheese.
Sam......
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Pretty straightforward recipe, Sam. Thanks for posting.
I'll give it a go very soon.
Denny
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Just to keep it short here's the ingredients for my thick chunky meat sauce. 1 1/2 lbs ground beef 1/2 lb fresh ground pork 3 mild Italian sausages (cut in slices) 1 28 oz can whole tomatoes (drain and chop in thick chunks) 2 28 oz cans tomato sauce 1 16 oz can tomato sauce 1/2 of a small can tomato paste olive oil 1 1/2 med yellow onions (diced) 1 lb (+) mushrooms (half white and half brown is very good) cut in 1/8" slices a pinch of white sugar fresh chopped garlic (or garlic powder) 1 T oregano 1 T basil 2 T dried parsley salt black pepper 3 whole bay leaves 3/4 cup red wine dash of Worcestershire dash of Tapitio The basic recipe is something I learned from my dad (he learned how to make spaghetti sauce from real Italians in NYC) and that I've altered and refined over the years. It's an undertaking to make a pot of sauce but it's well worth the effort. 
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Gaining weight reading this thread.  Denny.
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If somebody wants to try my recipe I'll fill in the details.
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Campfire Tracker
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An Italian buddy of mine makes his sauce and puts a big hunk-o-pork butt in it to simmer all day. It's out of this world! I've been trying to get the recipe for five years!
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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~Molɔ̀ːn Labé Skýla~
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Campfire Ranger
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An Italian buddy of mine makes his sauce and puts a big hunk-o-pork butt in it to simmer all day. It's out of this world! I've been trying to get the recipe for five years!
Mike My dad's original recipe used rolled up seasoned flank steak to impart the "meat" flavor. There might have been some pork in there too. Instead of adding meat to the sauce he made meatballs that were added at the end. It's been a long time (45 years) since I helped my dad make gallons of "his" spaghetti sauce.
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Campfire Regular
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An Italian buddy of mine makes his sauce and puts a big hunk-o-pork butt in it to simmer all day. It's out of this world! I've been trying to get the recipe for five years!
Mike My dad's original recipe used rolled up seasoned flank steak to impart the "meat" flavor. Instead of adding meat to the sauce he made meatballs that were added at the end. Rolled up flank steak = Braciole. Meatballs,sausage, braciole or pork butt should go in during simmering to get the flavor....some of the meatballs will break up during stirring...which is what I like. I friggin hungry
Kiss your girlfriend where it smells.......take her to Jersey!
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Campfire Tracker
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You guys are friggen killing me!
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Ranger
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Rolled up flank steak = Braciole.
That's it. The way I remember my dad pronouncing it was ... braas-choule. Two syllables.
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