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

BTW,

Your son is way too cute for words.

The hose, watering the inside of the house, ^^^ .

Thanks Fish. We didn't expect another one at this point in our life, ( he is #2, has one sister that started high school this year ) but wouldn't change anything.

there are times, when giving this crowd a recipe, is not unlike casting pearls before swine.

What the hell, it's Friday.

Fish-

Sorry about your feelers.

I will repost the family recipe:

Douche Bag Spaghetti Sauce ...

1 Cup Tomato Juice
1 Cup White Vinegar
1 Cup Hot Water

Word.

Every now and again I remind myself I ain't Boy R D!

I am Chef Boy R D!

Close enough anyway.






I have no problem cookin' up a pot of nasty tasting bland tomato sauce schit that's as good as fresh out of the can and ... microwaved.

Add some Velveeta, noodles, a can of Campbell's soup (your choice), bake at 350 for one hour, and you got a hot dish that kicks azz !!!

Tater tots, ya foo!

Ya can't have no Hot Dish with out tater tots.

I thought this was the cooking forum...geesh...

I made this on Saturday. The wife had to go to San Fransisco for a few days and I've been eating it for dinner. Pretty damn good. Really good on just a slice of sour dough.

I swapped out a pound of the beef with a pound of chicken Italian sausage. I also added the better part of a small can or tomato paste.

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1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired

In a large sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

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That's pretty much my buddy's recipe, leaving out the five ground herbs. He puts the veggies in a food processor.

chicken. Italian sausage? I'm gonna hurl.

Don't know where you're getting those from, Sam...if referring to the chicken stock, we don't use that.

Whatever...