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Wed Dec 19, 2012, 05:12 PM

Any one else use cinnamon or nutmeg in red sauce for pasta?

I had forgotten how good it can be. Made a simple lunch - browned ground beef, store bought 'garlic and mushroom' spaghetti sauce with oregano and basil, shredded hard parmesan cheese. While simmering the meat/tomato sauce I tossed in some ground nutmeg. Stirred and let it set while I finished the rotini.

What a nice kind of smoky, savory addition to a run-of-the-mill lunch.

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Arrow 9 replies Author Time Post
Reply Any one else use cinnamon or nutmeg in red sauce for pasta? (Original post)
pinto Dec 2012 OP
CaliforniaPeggy Dec 2012 #1
me b zola Dec 2012 #8
fizzgig Dec 2012 #2
Warpy Dec 2012 #3
Glassunion Dec 2012 #4
TreasonousBastard Dec 2012 #5
SoapBox Dec 2012 #6
pinto Dec 2012 #7
Chellee Dec 2012 #9

Response to pinto (Original post)

Wed Dec 19, 2012, 05:16 PM

1. I routinely use a pinch of cinnamon in my spaghetti sauce.

The recipe calls for it; they say it brings out the sweetness in the meat.

Anyway, it tastes good!

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Response to CaliforniaPeggy (Reply #1)

Fri Dec 21, 2012, 02:15 PM

8. I do too!

I call it my Mediterranean spaghetti, it really is magical

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Response to pinto (Original post)

Wed Dec 19, 2012, 05:16 PM

2. i put cinnamon in my chili

but i've never thought to use it in my red sauce. i'll have to try it next time.

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Response to pinto (Original post)

Wed Dec 19, 2012, 05:27 PM

3. Cinnamon works.

Nutmeg tends to get lost unless you've cooked the mushrooms with it.

Allspice in the not-meat balls makes them taste almost meaty. So do finely minced raisins.

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Response to pinto (Original post)

Wed Dec 19, 2012, 07:10 PM

4. No... However

I do add nutmeg to my homemade pasta.

On edit: I do not make my own sauce. There is an Italian market around the corner from my house. Their sauce is in fact the best I have tasted outside of Italy. They are all homemade, and frozen on site by the owner's grandma and the owner's daughter. You can't compete with 4 generations of experience.

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Response to pinto (Original post)

Thu Dec 20, 2012, 12:44 AM

5. Many years ago a splendid Italian cook told me the secret to her sauce...

was a little cinnamon. Not enough to taste, but enough to excite the tomatoes.

I've been adding it ever since.

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Response to pinto (Original post)

Thu Dec 20, 2012, 03:36 PM

6. So speaking of nutmeg...

are folks using the jarred or does anyone actually use the nut and a "thingy" (I can't think of the name of the "thingy"...food plane? plain? grater maybe?

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Response to SoapBox (Reply #6)

Thu Dec 20, 2012, 06:23 PM

7. I just use store bought, ground nutmeg. The kitchen tool is a nut mill or grinder, I think. ??

I've never seen whole nutmegs for sale. I have a hand grinder but use it rarely. Works really well on whole pistachios, though.

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Response to SoapBox (Reply #6)

Fri Dec 21, 2012, 06:06 PM

9. I use whole nutmeg and a microplane.

I do use it in sauce if I'm using mushrooms. I also like it in cream sauces.

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