Cooking & Baking

A HERETIC I AM

(24,410 posts)

11. I agree with GoCubsGo, but not sure how this will work, based on what you said.....wine.

Reply to struggle4progress (Original post)

Wed Mar 13, 2013, 12:20 AM

Mar 2013

Add some Chianti to the sauce. Again, not sure how that would work for you, because as you said, "various different people will bring in pots of sauce".

Is there any way you can get the people to bring the sauces in just a bit earlier and put it all together? If so, adding a full bottle of Chianti (or any nice, dry red) for each 2 or 3 gallons of sauce will add color and probably stabilize the flavor, but you need some time for the alcohol to burn off a bit and for it to do its magic.

Also, consider adding ground pork to your meatballs. Pork does wonderful things for tomato based pasta sauce.

Either way, you have my respect. You have quite the task ahead of you.

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I gotta make a big messa spaghetti sauce in three weeks. Suggestions? [View all] struggle4progress Mar 2013 OP

As a carnivore married to a herbivore, I'd rethink the meat. Or at least make some meatless. Stinky The Clown Mar 2013 #1

Sadly, the facilities are inadequate for us to offer a choice of entree: there just isn't room struggle4progress Mar 2013 #3

Wheatberries would add texture, nutrition. Gormy Cuss Mar 2013 #2

Zucchini sounds like an excellent idea! I can get both texture and color from it! struggle4progress Mar 2013 #8

Cilantro? GoCubsGo Mar 2013 #4

I get good results with cilantro. Of course, I'm making gallons of sauce, with pounds of meat, struggle4progress Mar 2013 #7

I always use wine. I cringed at the cilantro too. Do you put egg and bread in meatballs? nt Laura PourMeADrink Mar 2013 #24

I only ever make meatballs as a way of cooking large quantities of meat, and then: struggle4progress Mar 2013 #25

actually like cilantro - just not Italian - of course, if you are shooting for Italian. Laura PourMeADrink Mar 2013 #27

Since it's going to be mixed with rubbishy stuff right out of a jar Warpy Mar 2013 #5

I love mushrooms, and I think they'd add a lot to this. But everytime we serve this spaghetti dinner struggle4progress Mar 2013 #9

Yeah, people are nuts. I'd just tell them to pick out the mushies Warpy Mar 2013 #10

Agreed. A HERETIC I AM Mar 2013 #12

That's what I've done when mushroom whiners were coming to dinner Warpy Mar 2013 #14

Yes, that's quite true in my experience. Maybe I should reduce a package of shrooms to tiny crumbs struggle4progress Mar 2013 #13

I have not read all of the posts, Jenoch Mar 2013 #34

It just takes too long to do 10 or 15 lbs of meat on the stove top, and it's too big a mess. struggle4progress Mar 2013 #35

I think the pressure Jenoch Mar 2013 #41

I don't have a large enough pressure cooker to do all the sauce easily struggle4progress Mar 2013 #42

If you are really cooking that much sauce Jenoch Mar 2013 #43

It sounds like you have "totally got this" already BillyJack Mar 2013 #6

I agree with GoCubsGo, but not sure how this will work, based on what you said.....wine. A HERETIC I AM Mar 2013 #11

OK. This is a bit dicey. Wine really does add good flavor. But if I use it: struggle4progress Mar 2013 #15

It probably isn't then. A HERETIC I AM Mar 2013 #16

I appreciate you taking the time to offer suggestions! struggle4progress Mar 2013 #17

Cinnamon is a secret ingredient in red sauces, soups.... TreasonousBastard Mar 2013 #18

yes. cinnamon. I have used it before - just a pinch is enough. I had always thought it was used Laura PourMeADrink Mar 2013 #28

Could be, but I got the idea from an Italian girlfriend's mother. TreasonousBastard Mar 2013 #29

really? Well, guess I was wrong. Adding it back in ! thanks Laura PourMeADrink Mar 2013 #30

In mine littlemissmartypants Mar 2013 #19

nutritious beans locks Mar 2013 #20

Sweet italian sausage for some of the meat. cbayer Mar 2013 #21

Add guardian Mar 2013 #22

what about a topping they can sprinkle on, to their own taste? grasswire Mar 2013 #23

I think the bell peppers would add color and "nutrition", but some foods... MiddleFingerMom Mar 2013 #26

Most important step is to jambo101 Mar 2013 #31

Cheap "tomato sauce" tends to be starchy and pink. I don't use it, myself, because struggle4progress Mar 2013 #32

The doing as it occurs struggle4progress Mar 2013 #33

Sliced sausage goes a long way for flavor. pinto Mar 2013 #36

I bought three pounds of sausage today, though I think I'll actually remove it struggle4progress Mar 2013 #37

Sounds great. (aside) Go easy on the cinnamon till you have a taste of the simmer. pinto Mar 2013 #38

I sometimes add various other warm spices that are very easy to overdo and that would ruin struggle4progress Mar 2013 #39

I keep it fairly basic BainsBane Mar 2013 #40

i'd keep it simple jambo101 Mar 2013 #44