Rich Sauce for Pasta
- Thread starter Rose11
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First you have to grow some fresh tomatoes. Rome, Napoli, San Marzano or similar.
Then find some recipes.
A good stock helps, local butcher should have good chicken stock if needed. Also fresh herbs are aromatics(parsley, bay leafs, thyme and rosemary are nice also) and garlic a whole head of it halved skin on(fish out later). And carmalize the veg before stewing the veg and sauce together. Time is your friend you can add srock as needed to add liquid id it gets to thick but low and slow is best. Freezes well too. Fresh parm or grano padano and parsley if you want as garnish and your set. I predfer pasta that allows that sauce to stick or hide in the noodles. Rigatonni is my go to. Enjoy!Heavy cream
Also tomatoes are key as mentioned previously get italian tomatoes(canned or not) tomato paste adds depth also. If adding ground meat I prefer pork and beef instead of beef only sauces. Pork adds fat and flavour beef is rich and the mix is nice(1 part pork 2 parts beef/veal). And even vetter is veal vs beef. Enjoy. If adding mear brown the meat first! Then draina nd empty the meat(save a tsp or so of fst to add back) and then deglaze the pan and brown the veg in the fond of the meat......im making a bolongese n
Soon just thinking about it makes me hungry.
If meatless sauces and you want rich, think mushrooms or morrels or truffels.
Pls let us know how it turns out
Soon just thinking about it makes me hungry.
If meatless sauces and you want rich, think mushrooms or morrels or truffels.
Pls let us know how it turns out
This is the recipe I use, quite easy and gets great reviews. I use half ground beef and half recipe starter sausage meat.
tastesbetterfromscratch.com
Homemade Spaghetti Sauce - Tastes Better From Scratch
Easy homemade spaghetti sauce, using ingredients you probably already have in your pantry! This recipe is a family dinner staple!
tastesbetterfromscratch.com
Quality ingredients are key. San Marzano tomatoes ideally, but you decide based on budget. Tomato paste adds both body and depth of flavour. This guy shows you how to make an easy but good home made marinara sauce:
Also interesting is the taste test video he made of bottled sauces:
Also interesting is the taste test video he made of bottled sauces:
🫦
This sauce is my go to. It is rich and thick with great flavour (probably the spices in the sausage).
Turkey Sausage Pasta Sauce
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds Farm Boy Gobble Me Up turkey sausage (6 sausages), casings removed
1 (28-ounce) can good crushed tomatoes in tomato puree. (Mutti)
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1 tsp – 1tbl Red Pepper Flakes (depends how spicy you like it.)
Heat the olive oil in a large (10 to 12-inch) skillet or dutch oven. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, Red Pepper Flakes. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Turkey Sausage Pasta Sauce
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds Farm Boy Gobble Me Up turkey sausage (6 sausages), casings removed
1 (28-ounce) can good crushed tomatoes in tomato puree. (Mutti)
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1 tsp – 1tbl Red Pepper Flakes (depends how spicy you like it.)
Heat the olive oil in a large (10 to 12-inch) skillet or dutch oven. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, Red Pepper Flakes. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Heavy cream (not light or it will curdle) and tomato paste are your friend. I use a blend of pork and Italian sausage. Also some bold red wine but make sure to give it time to stew in or to reduce the acidity and ket the flavours mellow. I add fennel seed also.
This is my go-to lasagna recipe. Just make the meat sauce part of the recipe. What I like is the use of a small bit of fennel seed.
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
BD
https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
BD
Yes! Red wine is king,
And just before serving you finish the mix of sauce and pasta in a pan with a touch of butter. Like chefs do. Delicious.
Sometimes i like my sauce more comfort food commercial restaurant joints style
So i add tomato juice or V8 juice. With a touch of maple syrup to add sweetness. It’s a pure hit with my kids…I like the combo of Italian sausage and ground beef. A lot of italian sausage has fennel already in it so you won't need the fennel seed if you're using that. You can easily substitute ground turkey or chicken for the beef.
My suggestion to really make it "wow what is that?" is to add a bit of ground fresh nutmeg into the cheese mixture. Don't go heavy on it - a tsp at most.
This is not the connoisseur's version of a pasta sauce, but this is what I do. I use a jar of supermarket spaghetti sauce, add extra chopped lean beef, a clove of garlic and balance the acidity with a ( optional 1/4 teaspoon of basil ) sugar and salt. I add sliced cremini mushrooms 5 min. before serving and when mushrooms are cooked add 1/4 cup of Parmesan cheese and allow to blend into sauce.
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