Confession Time: I use pasta sauce from a jar..............

[CrownPrinceBandar]

Does this make me a bad person?

[ablbodyed]

1. Only if you use as....

lubricant.

[CrownPrinceBandar]

7. You haven't been talking to any of my ex-girlfriends, have you?...

Because its all true.

[nothingshocksmeanymore]

2. Yes...your liberalism is going to fall off

[CrownPrinceBandar]

9. Maybe I can keep it in the empty sauce jar???

[wryter2000]

3. I do, too

I go for high quality jarred sauce. One thing I do sometimes is add a bit of homemade pesto. It really picks up the flavor.

[Jack_Dawson]

4. Is there someplace else it comes from?

:wtf:

[Taverner]

5. Yeah doesnt all pasta sauce come from those Safeway jars?

Actually I use Barilla - but I never keep them as is.

I add 2 lbs ground turkey breast, 2 cloves garlic, 1 red b pepper, 1 green b pepper, 1 onion and 1 zuccini squash to the mix.

Yummmmmmmmm

[Bunny]

8. Barilla Marinara is fantastic!

I usually leave it as is. It reminds me of the sauce my ex's mom used to make from scratch. Excellent stuff!

[ablbodyed]

13. Ah Italian Mothers-in-Law....

Glad he's an ex?

[Bunny]

20. Not really, no.

I'm not carrying any torches or anything, but he was a good guy. We outgrew each other and went our separate ways (no kids). His parents were never anything but kind and pleasant to me. His father was a dentist and liked my teeth!

Having said that, they weren't exactly thrilled when I came into the picture. I'm an Irish girl, and they firmly believed that people should stick to their own kind. His mother asked him (before he even met me) if he would ever consider marrying a white girl who had had sex with a black man! Little did they know.... :evilgrin:

They wanted him to marry some nice Italian girl from the hood, and I did not fit that bill!

And this is way too much information for a spaghetti sauce thread!!! :) :) :)

[Feanorcurufinwe]

15. No other jarred sauce comes close.

[MissRegina]

6. I Get Mine From a Can...

I think that means I'm cheap, cheap, cheap!

[Delano]

10. Who doesn't?

You should really try the pasta sauce in a can. It costs about half as much and tastes the same...

[Trajan]

11. Yes ... Yes it does ....

This is how I do tomato sauce now ...

1) add olive oil to skillet, and heat ...

2) add 'meat' (chicken, turkey italian sausage, turkey meatballs, ground turkey etc) .. and cook until HALF done and well browned ....

3) remove meat and drain ... add another tablespoon of olive oil, Garlic, onion, bell peppers - Saute in hot fond-oil skillet until 'sweated' .... add fresh chopped basil/oregano near end ...

4) deglaze skillet with red wine (or vodka iffin your so inclined (CAREFULLY: remove from flame when adding spirits, then tip to flame to burn off .. those flambeau's can light up yer eyebrows ... ))

5) reduce momentarily ... then reduce heat ...

6) add canned diced tomatoes ... 15 oz ...

7) add tomato paste ... mix in the pan, scraping the pan to incorporate fonds into sauce ... add some water to increase viscosity to desired thickness ... add more as needed ...

8) place meat back into sauce, add parmesian/romano, more basil, light crushed red pepper .. reduce heat and simmer until meat is fully cooked ....

Mmmmmmmmmm .... now all you need is pasta .....

yum ....

[nothingshocksmeanymore]

17. Really..how much more work is that than opening the jar?

:D

[Trajan]

18. lots ...

You have to work for your rewards ...

Is the entire meal self contained in that one jar ? ..

Pop it open, and guzzle it down ? ...

You have to do SOME work ...

(Pssst: I love to cook ... )

[nothingshocksmeanymore]

19. me too.....two things I LOVE to do

cook and f...

[Trajan]

21. ~waggles~ His eyebrows ...

BAD girl ...

More yummies ...

[Book Lover]

23. I will betray my people and give you a secret

Add a teaspoon to a tablespoon of white sugar after you have put in the paste and incorporated that in a bit.

As for the original post - if you are of recent italian ancestry (great-grandparents or lower came to America), yes, you are a very bad person and we all will gossip when we see you.

[Trajan]

25. It just so happens ...

My grandfather's name was 'Amado Luciano Rulli'

My family raised hell in the Greenpoint area in Brooklyn ...

I am far removed from that life now, but I still have some of the old ways burned into my core ...

I almost never use prepared sauces, but I will if in a pinch .... hell yes ...

As it is: the canned diced tomatoes and paste are decently priced, and we always have garlic, onion and bell peppers on hand ...

Its almost TOO easy ...

What gets me is: when my wife drinks the wine up .... I hate that ...

THAT is worth some gossip right there ...

[Book Lover]

27. Then I will confess

that we have one jar of Classico in the house at all times, in case of emergency pasta-making :-) Yep, it's easy to make teh sauce and freeze what you don't use. Gets better after you freeze it, too, most times.

My father always had (and still has) the gallon jug of Carlo Rossi wine always by his chair at the table, so we never run out :-)

[Nite Owl]

12. Hope it doesn't. I do

jars too. Aunt Millie's. Can be hard to get but it really tastes like homemade.

[supernova]

14. You evil, evil man...

You belong in the 9th Circle of Culinary Hell for that! :D

[CrownPrinceBandar]

16. I'm already there...........

the sauce is Ragu. I'm a bit skint this week.

[DrWeird]

22. Paul Newman makes decent sauce.

Cheap too, and if I'm not mistaken a portion of proceeds go to charity.

[bain_sidhe]

24. Gulp... me too! And not even the high-brow stuff...

Ragu Parmesan and Romano cheese. But it only comes in the big jar, which is too much for me and hubby, so only half of it gets used for spagetti -- the other half gets poured over chicken breasts and baked in the oven... served over rice and broccoli. So that's *kinda* high-brow, right? I mean, I even add extra parmesan and other spices and stuff... (true, the "other spices" is just the McCormick "Italian Seasoning" mixture, which is kinda low brow and not even freshly ground spices...) And I do season the rice... ok, just chicken bouillon powder and, yep, Italian Seasoning...

AH! Woe is me! My secret is out! I have a proletarian palatte! Oh, the humiliation! I must go hide my face now!

On the other hand, I can actually *spell* "bouillon". And "broccoli". So maybe all is not lost...

[slinkerwink]

26. no, it doesn't.....I make sure to use really good pasta sauce though

and I always add shredded pecorino cheese to the pasta when it's all done and plated.

I do make my own pasta sauce. Here's the recipe as follows:

8 roma tomatoes (sliced and then chopped)
6 sliced garlic cloves
one bunch basil
Olive oil
Butter
Farfalle pasta
Pecorino cheese (shredded)

Chop the tomatoes, garlic, and coarsely tear the basil. Put in two tablespoons olive oil, and about four pats of butter in the saucepan over med-hi heat. Add tomatoes and garlic. Stir for five minutes while the farfalle pasta is boiling. Add the basil leaves in the last three minutes of cooking. Drain pasta. Put pasta back in pan. Pour sauce all over the cooked pasta, and toss thoroughly.

Serve immediately with plenty of shaved or shredded pecorino cheese on top. It is to DIE for!