Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Spaghetti Meat Sauce Recipe ?

I'll have to try the pesto thing...sounds good. The idea must of never reached southern Italy..lol.

That's the only kind I ever make, and I do so according to the traditional recipe, but nowadays when a restaurant invites you to try their "pesto," they can mean just about anything. But, like you, I lean towards the traditional meaning of it.

I was razzinya. the Rinaldi is good for a quick store brand sauce. I have a couple made from scratch recipes from family and and old family friend that are very good but take a while to make. Anymore time is at a premium so those are made onlty in the winter.

I use Rinaldi, and just add ground beef, etc.

Simple way to get "not too bad" sauce.

Virgil B.

I wish I could advise the recipes for my buddy's meat and marinara sauces, but we make it in batches large enough for 200-300 people, never figured out how to downsize it. He also makes a nice lemony fetuccine sauce to go with them.

Tell us how you make it in large batches, then.

A good meat sauce is truly one of those things that does not demand strict adherence to a recipe.

Take your time, use ingredients that you like, and are fresh.

You're gonna have to try to fugg it up.

This right here.
Wife made sauce and pasta tonight. Pork she ground up herself from a shoulder roast on sale. Home grown maters and basil. Garlic, onions, and a good simmer on the stove, really is hard to make it wrong.

That hurt.

I went to all the trouble of posting the recipe that was passed down to me from my father, a recipe that I've refined over the last 35 + years, and now you guys say "just throw some stuff in a pot and cook it".

I appreciated your posting. A family recipe is something to cherish and enjoy.

Carry on, Sir.

Denny.

I've looked over the recipe and it's good to go.

If you want to use ground game meat instead of ground beef that's fine but add the ground pork. It doesn't have the same flavor without it.

The good thing about making a big pot of spaghetti sauce is freezes really well. It's just as good, if not better, thawed and reheated. I use quart (or gallon) zip-loc bags to freeze it in.

Dump the frozen sauce in sauce pan over med low heat, boil the water for fresh spaghetti noodles, and about the time the noodles are done the sauce is re-heated. In 20 minutes or so you can have full on spaghetti dinner with salad and garlic bread.

The only complaints I've ever had is from strange people that don't like mushrooms or tomatoes or Italian food in general. Everybody else loves it.

Don't forget the parmesan cheese!

Next thing you know, people will be posting that there is more than one way to effectively sharpen a knife!

You can approach cooking as casually as you like, but unless you know what the h*ll you're doing, you may not like the results.

If in doubt, whip the margarine out!

would you mind if i borrow that?

FWIW, margarine is a great substitute for olive oil.

It's really good on garlic bread too.

I like Imperial margarine. "It's fit for a King."

Borrow away, it was "you" anyway.

I think there might be some factions forming among the food prep guys...

From the man of men cooks, you have feelers?


"I just cook schit until it's done to my liking.

A cooking tempurature chronograph is for wussies.

GFY. grin"


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fish head

Member of the turdlike people

I've never use a chronograph to make spaghetti sauce.