Home Forums Hunting & Shooting Food, Cooking, and Game Preparation spaghetti sauce... onion treatment?

I have spent a lot of time on commercial fishing boats where a competition is always running about who makes the best sauce. One of the main divisors between camps is how the onion is treated in each recipe.

I'm in the camp of the chopped-up and fried onion being used as the base for the sauce, with browned sausage or meat.

The other camp cuts the onion into the flower shape that the Outback uses when they dip them in batter and deep-fat fry them. They put the onion in whole while the sauce is developing on the back of the stove and pull it out before serving and toss it...

Of course there are questions about just how much garlic you can get in one pot and what kind of sausage/meat combo. But it is easy to make and the left-overs become the base for a fine breakfast.... Eggs in Hell...

On the morning after, heat the left-over sauce in the same skillet it was left in overnight, out on deck. When the sauce is bubbling good, dig a hole in the sauce and break an egg into the cavity, do not stir!

When the egg is cooked to your satisfaction, scoop out the egg and a generous scoop of sauce. You can usually cook several eggs at once in a large skillet. Nothing like a good acidic breakfast to get the body rolling!
art

Stinky Deer, now you got me there I love spaghetti, but I have never made a decent sause in all my years of banging around in the kitchen. I guess I'm just a Prego kind of guy. I do make a very good dish that sort of resembles spaghetti. Try this one it's good for a change of pace. Use your favorite sause home made of otherwise.Obtain a pound of small shrimp, not canned or frozen if you can help it. No meat that dosn't swim is used in this dish. Slice up a small onion and an equal volume of mushrooms, store bought buttons. saute in olive oil until onions become transparent. translucent actually. pore in sause enough to make your meal, in my case usually about a qt. have your noodles ready. Make sause hot then add shrimp and remove from heat. Overcooking shrimp makes them crumble. plate up your noodles and dish up the sause over the top, sprinkle with hard cheese of your choise and chow down. MMMM MMMM GOOD.

Bullwnkl.

Boily
Come on now! A guy like you has to pressure-cook all of his seafood! <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Actually, that does sound good! Maybe some day I'll let you in on the secret to good sauce... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
art

Art you can try but I think I am Itialian challenged, my exwife was Itialian and could not even boil noodles. I do believe I have an aversion to most things Itialian now.

Bullwnkl.

Winkster - OK. First, Saute with the onion about 42 cloves of chopped garlic, celery, green pepper, then add the sauce, plus add a bunch of Italian seasoning, the mushrooms, 'bout a quarter cup of either red or white dry Italian wine or a smaller amount of sherry, bay leaf, salt and pepper, plus some water, cook (or "boil") for a half hour, then add the seafood of choice, or small portions of several varieties.

Mangia!!

Regards, sse