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Heck with social distancing. Can I come over?Tonight will be chicken, deer sausage, and shrimp sausage jambalaya with a side of crispy Asian salad.
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Heck with social distancing. Can I come over?Tonight will be chicken, deer sausage, and shrimp sausage jambalaya with a side of crispy Asian salad.
I have managed to stock up five boxes spaghetti and have tons of meatballs in the freezer. In constant search of sauce. I think I need to get a really good homemade recipe. I know I’ve seen San Marzano recommended if you go canned tomatoes. Are fresh ones good enough yet to try?
I do Bolognese (meat sauce) and not meat balls and I like it zesty as shot - but my mom (not Italian) taught me to make it with cut up onions and green peppers, minced garlic, tomato sauce, tomato paste, fresh basil, a bunch of black pepper, and bay leaves. It was great, but a lot of work (and that’s half-assed compared to a real ‘home-made’ recipe).
But then I got lazy and experimented with sauces - I finally found one that works for me. I get the Bertolli organic basil and garlic one, and I add three bay leaves, and a bunch (like seriously a lot) of garlic powder and black pepper - but the end result is just about the same, and delicious . . . but so much less work. I don’t get the same flavor from any other jarred sauce - but it’s what I’m looking for.
I think finding a sauce that you can then improve on your kitchen is a really efficient way.
i like zesty. sounds like zeetes on steroids.I do Bolognese (meat sauce) and not meat balls and I like it zesty as shirt - but my mom (not Italian) taught me to make it with cut up onions and green peppers, minced garlic, tomato sauce, tomato paste, fresh basil, a bunch of black pepper, and bay leaves. It was great, but a lot of work (and that’s half-assed compared to a real ‘home-made’ recipe).
But then I got lazy and experimented with sauces - I finally found one that works for me. I get the Bertolli organic basil and garlic one, and I add three bay leaves, and a bunch (like seriously a lot) of garlic powder and black pepper - but the end result is just about the same, and delicious . . . but so much less work. I don’t get the same flavor from any other jarred sauce - but it’s what I’m looking for.
I think finding a sauce that you can then improve on in your kitchen is a really efficient way.
I do Bolognese (meat sauce) and not meat balls and I like it zesty as shirt - but my mom (not Italian) taught me to make it with cut up onions and green peppers, minced garlic, tomato sauce, tomato paste, fresh basil, a bunch of black pepper, and bay leaves. It was great, but a lot of work (and that’s half-assed compared to a real ‘home-made’ recipe).
But then I got lazy and experimented with sauces - I finally found one that works for me. I get the Bertolli organic basil and garlic one, and I add three bay leaves, and a bunch (like seriously a lot) of garlic powder and black pepper - but the end result is just about the same, and delicious . . . but so much less work. I don’t get the same flavor from any other jarred sauce - but it’s what I’m looking for.
I think finding a sauce that you can then improve on in your kitchen is a really efficient way.
I have managed to stock up five boxes spaghetti and have tons of meatballs in the freezer. In constant search of sauce. I think I need to get a really good homemade recipe. I know I’ve seen San Marzano recommended if you go canned tomatoes. Are fresh ones good enough yet to try?
I do Bolognese (meat sauce) and not meat balls and I like it zesty as shirt - but my mom (not Italian) taught me to make it with cut up onions and green peppers, minced garlic, tomato sauce, tomato paste, fresh basil, a bunch of black pepper, and bay leaves. It was great, but a lot of work (and that’s half-assed compared to a real ‘home-made’ recipe).
But then I got lazy and experimented with sauces - I finally found one that works for me. I get the Bertolli organic basil and garlic one, and I add three bay leaves, and a bunch (like seriously a lot) of garlic powder and black pepper - but the end result is just about the same, and delicious . . . but so much less work. I don’t get the same flavor from any other jarred sauce - but it’s what I’m looking for.
I think finding a sauce that you can then improve on in your kitchen is a really efficient way.
You know bolognese is more than just tomato/meat sauce, right?
Sure there's garlic and herbs and diced up vegetables and - I don't know, I'm using the term generally. If it's improper to call browned ground meet in a store-bought pasta sauce doctored up with garlic and herbs "Bolognese" I'll stop.
I don't ever actually call it that when I make it. I don't tell my kids "here's your Bolognese" - I say "here's your spaghetti" . . . though typically its on vermicelli or angel hair.
I'm not picking (maybe a little), but Bolognese has a certain creamy mouthfeel (Zack alluded to it) that sets it apart from just "meat sauce" or marianara. It comes from starting with some bacon or pancetta (so adding a nice bit of pork fat), simmering the meat in a considerable amount of wine, and finishing it with milk or cream. The fat and dairy also helps it adhere to the pasta in a really lovely way - which is why you will usually see it served with a wider noodle, like tagliatelle.
Nothing wrong with doctoring sauce out of a jar or a nice meat sauce, and I don't care if you want to call it Bolognese. But pull a few recipes off the the internet, and you will see what I'm talking about.
Yeah, apparently the real stuff uses cream and wine and fat noodles.
Honestly, I always just called it meat sauce but recently my kids have been eating meat sauce at restaurants (they used to just eat noodles) and they often call it Bolognese but when it comes, it just looks like meat sauce.
Which is a good segue into just how much range in quality there is with Italian restaurants - am I right? And you can never tell - some of them are just purely phoning it in, just sad. Our favorite place is very unassuming, it's in a strip shopping center. Decor' is cheesy and prices are modest. But the owner is the chef and he's in the kitchen every night. The waiters are Italian, like English-as-a-second-language, Italian. And the food is very consistent and tasty as hell.