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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:38 AM
Original message
Today I make my pasta sauce...The adventure begins
Edited on Mon Aug-21-06 10:44 AM by bicentennial_baby
Olive oil: Check
Garlic: Check
Onion: Check
Pepper: Check
2 cans San Marzano tomatoes: Check
Pork chops, defrosted: Check
Hot and Sweet Italian sausages: Check

On edit: also, Fresh Basil, Oregano, and bay leaf :)

Into the breach (sp?) I go!! If you don't hear from me by evening, call the Coast Guard, hehe :P

:)
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:49 AM
Response to Original message
1. Basil! you need basil!
You live in the land of good Italian sausage. For being such a great foodie area it's somewhat difficult to find good hot Italian sausage around here without going to North Beach or an Italian deli.

*on basil, if your tomatoes were packed with a sprig you'll be all set (discard the sprig, the flavor is in the tomatoes already.)




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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:50 AM
Response to Reply #1
2. Check my edit
:)
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:55 AM
Response to Reply #2
3. Phew! n/t
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datasuspect Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:58 AM
Response to Original message
4. pork and beef neckbones?
a pinch of sugar?

red wine?
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_testify_ Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:07 AM
Response to Original message
5. You need a little sugar!
Kills the acidity of the tomatoes, which will keep your loved ones (read: guinea pigs) from needing the plop-plop-fizz-fizz.

Otherwise, you look like you have everything under control. Don't forget to remove the bay leaf when its done! And let it simmer for a minimum of 3 hours.

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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:11 AM
Response to Reply #5
7. Yes, a bit of sugar as well
And I won't forget about the bay leaf...promise. :)

Thanks for the tips! :)
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_testify_ Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:14 AM
Response to Reply #7
9. No problem.
I spent a year making red sauce for a gourmet Italian deli, 50 gallons at a time!
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Sugar Smack Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:46 AM
Response to Reply #7
23. *KISS KISS* you...you foodie!
:* :bounce: :loveya:

I can smell it simmering from here :9 I would love to go take a nap in the afternoon on the couch and wake up to that smell!
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:50 AM
Response to Reply #23
26. Awww, thank you love
I'll let you know how it turns out...hehe :o

:loveya:
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LaraMN Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:10 AM
Response to Original message
6. Oh YUM!
I love pasta with spicy sausage! Based on the ingredients I have on hand, I think I'm making blt's for dinner. :puke:
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:12 AM
Response to Reply #6
8. Oh, BLTs are yummy
:9

Hi you! :hi:
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LaraMN Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:15 AM
Response to Reply #8
10. Hi Sweetcheeks!
How are things in the world of BB & the Sniffas? (Sounds like a band name.)

:bounce: :hi:
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:20 AM
Response to Reply #10
11. Things are good!
Skool starts in 2 weeks...nervous, but excited. :)

We've been having a good ol time this summer, socializing and having fun at the beach, playing frisbee, cooking up a storm...Good things :)

How are you and yours? :pals:
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LaraMN Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:23 AM
Response to Reply #11
12. Sounds like a fabulous use of your summer!
We're good. I go back to school in about two weeks, too. I'm looking forward to it; I'm about due for some mental exercise.
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Phillycat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:24 AM
Response to Original message
13. You need a can of tomato paste to thicken it up.
And don't put sugar in!

Regards,

A Sicilian.
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:25 AM
Response to Reply #13
14. Sugar, no sugar...
Well, which is it people?! :crazy:
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LeftyMom Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:43 AM
Response to Reply #14
19. no sugar
There's planty if you cook it slow (which is of course the only right way to do it) from the breakdown of the tomatoes.
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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:44 AM
Response to Reply #14
20. Don't put any sugar in the sauce
It's a terrible practice for mass consumption sauces, no good for home-size batches.

You'd never catch this Italian dead putting sugar into a tomato sauce. Ugh.

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_testify_ Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:27 AM
Response to Reply #13
15. Feh.
No sugar? Feh.

:)

Regards,

An Itrani.

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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:45 AM
Response to Reply #13
21. No tomato paste
It'll thicken through reduction.
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Phillycat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:46 AM
Response to Reply #21
22. LOL
This poor girl is going to be so confused...well, my grandmother always made it with the tomato paste even though she cooked it all day. And she was born and raised in Palermo.

We are in full agreement on the NO SUGAR thing though. :D
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:49 AM
Response to Reply #22
25. That would be me....confused
Now, I'm scared :scared:
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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:02 PM
Response to Reply #25
28. Don't put both basil and oregano
Use one or the other. Generally, oregano should be used primarily for sauces that will be put on a pizza, or chicken, etc. A good pasta sauce will skip oregano for basil. But the flavors work against each other, or at least the oregano will overpower the basil completely, so using both is a bit silly.
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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:00 PM
Response to Reply #22
27. Sicily
Edited on Mon Aug-21-06 12:00 PM by alcibiades_mystery
I thought you were talking about Italian sauce. :rofl:

Sorry, snobby Northern Italian here. You klnow we don't consider Sicily part of the country, right?

;-)
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Phillycat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:20 PM
Response to Reply #27
38. Ha!
Watch your kneecaps... ;-)
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:04 PM
Response to Reply #13
30. Brown Sugar...
So says Grandma Rosa. Aged 96. :hi: :P
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JitterbugPerfume Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:33 AM
Response to Original message
16.  NO SUGAR !!
:spank:
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Phillycat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:34 AM
Response to Reply #16
17. Thank you!
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:41 AM
Response to Reply #16
18. I give up!
Y'all say different things...I'll wing it, and we'll see how it goes... :)
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MissMillie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:46 AM
Response to Original message
24. red wine and mushrooms
and I use a little oregano too
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:03 PM
Response to Original message
29. brown sugar baby. Just a t. of it.
:hi: yummy!
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Magrittes Pipe Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:05 PM
Response to Original message
31. The answer to the sugar question:
TASTE THE FUCKING SAUCE!!!!

Some batches of tomatoes are sweeter than others, and good canned tomatoes will reflect the variety in the crops. TASTE the sauce, then if it needs suger, add a bit (I prefer honey). If it doesn't need sugar, don't add any.

Recipes are the bane of many a great cook. Taste your food. You'll know what it needs. ;)

BTW: I prefer marjoram to oregano in my sauce, but maybe that's just me....
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:10 PM
Response to Reply #31
32. Thank You
Good advice :)
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:11 PM
Response to Original message
33. Ok folks...I'm off.
We shall see what transpires...I'm a lil nervous now, after this wacky thread... :crazy:

But thank you all for your help...I think :P

:)
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:12 PM
Response to Reply #33
34. Don't forget!!! Brown Sugar!! If you don't use it I'm never talking to
you again! :P :hug: Have fun!
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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:15 PM
Response to Reply #34
35. Ugh...awful
Tomato sauces do not need sugar, much less brown sugar. Yuck.
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:17 PM
Response to Reply #35
36. Italian grandma makes the best! More for me.
Old recipe.
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alcibiades_mystery Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:19 PM
Response to Reply #36
37. Old don't make it good
;-)

Probably some Sicilian concoction or other.
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Phillycat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:20 PM
Response to Reply #37
39. Hey, whoa!
I ALREADY SAID NO SUGAR! :D
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:24 PM
Response to Reply #39
41. 1 t. of brown sugar.
SO SAYS GRANDMA ROSA...AND EVERYBODY MINDS GRANDMA ROSA OR SHE'LL BEAT YOUR ASS! :p
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ScreamingMeemie Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:22 PM
Response to Reply #37
40. Sure as shit does!
:D
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noonwitch Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 12:42 PM
Response to Original message
42. Sounds about right
I always add a couple of drops of hot sauce (Crystal, when I can find it) into the mix to spice it up a bit. I hope you bought the kind of tomatoes that are packed in puree, as opposed to juice. The puree makes for a thicker sauce.

In the summer, I use fresh tomatoes, though, and make it with canned tomatoes when it's winter and fresh tomatoes cost too much.

It takes longer with fresh tomatoes, and you have to peel them first, but either way, your house smells wonderful while you are making it.

Making tomato sauce is one of my favorite ways to spend a Saturday afternoon.
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Katina Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 01:14 PM
Response to Original message
43. I also add parmesaen cheese to the sauce
about 45 minutes before it's done to give it a rich buttery flavor.
Tomato sauce is a very personal thing, and it all depends on your personal taste. Sugar or not, basil AND oregano...or only one? I add parsley to my sauce in lieu of oregano. Just have fun with it...and enjoy.
BTW, I always think the sauce tastes better the second day.
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Beer Snob-50 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 01:17 PM
Response to Original message
44. a little red wine or sugar
cuts down on the acidity. also gives it a nice flavor. oh and remember, you can never have enough garlic.
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 02:29 PM
Response to Original message
45. Sauce is on!
I'm doing my thang, regardless of what the wacky Italianos say....smells like f'n heaven :9

We shall see :)
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