Hot!“Secret” Ingredient in your Pasta Sauce

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aharste
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/08 09:02:01 (permalink)
about a tsp. of balsamic vinegar or red wine vinegar to brighten the taste
#31
BrooklynBill
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/10 17:31:21 (permalink)
Thank you All, for a great response and a list of fun things to try.

(And please forgive me if I omit anything) ----- We have -- Wine! and lots of love, plain medium hot country sausage, Red wine, but no tomato paste and no sugar, Vodka, San Marzarno tomatoes, No dried basil and no dried oregano. Fresh basil, sure, but not dried -- Trader Joe's canned plum tomatoes. A bit of bacon grease, anchovy’s, fennel seed ,balsamic vinegar, a little chopped pancetta , anise seed and powdered allspice, a little instant coffee or espresso, chilled butter, brown sugar .. white vinegar... worcestershire sauce -- Maple Syrup, crushed red pepper, chicken livers, fried tomato paste,
AND ---- PORK BUTT!!
Finally: More “secret” ingredients that I picked up playing around on Google – curry powder, nutmeg, Asian fish sauce, lemon juice and brandy!

Think I’ll try most of them.

And -- two ending thoughts also found on Google:
1) “There is no substitute for homemade Italian tomato sauce.”
2) “Nobody made sauce like your own mother made sauce!”

Bill
#32
Greyghost
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/10 18:02:36 (permalink)
I know of a woman who tried for years to duplicate her mother's killer sauce without success.
The recipe was written down and the woman knew every step by heart. She became convinced that there was a secret ingredient that she could not figure out...nothing tasted like mom's sauce.

She did finally figure out the "secret ingredient" in her mother's sauce. She remembered her mother constantly standing over the pot stirring the sauce as she...chain smoked...occasionally the ash from the cigarette would drop into the pot. Thus was the case of the secret ingredient solved.
#33
csacks
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/10 19:27:43 (permalink)
Grape Jelly. A couple of tablespoons. CraiG
#34
BrooklynBill
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/12 17:27:38 (permalink)
quote:
Originally posted by Greyghost

I know of a woman who tried for years to duplicate her mother's killer sauce without success.
The recipe was written down and the woman knew every step by heart. She became convinced that there was a secret ingredient that she could not figure out...nothing tasted like mom's sauce.

She did finally figure out the "secret ingredient" in her mother's sauce. She remembered her mother constantly standing over the pot stirring the sauce as she...chain smoked...occasionally the ash from the cigarette would drop into the pot. Thus was the case of the secret ingredient solved.


A great story, Greyghost!

Thank you.
Bill
#35
Pigiron
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/13 01:46:57 (permalink)
quote:
Originally posted by Tony Bad

Another good tip from Clemenza was to slice the garlic as thin as possible...almost allowing it to melt away while cooking.



No, no, no, no, NO! No self-respecting mob-film fan should EVER confuse Clemenza from The Godfather and Big Paulie Cicero from Goodfellas!
#36
Tony Bad
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RE: “Secret” Ingredient in your Pasta Sauce 2006/03/13 08:42:15 (permalink)
quote:
Originally posted by Pigiron

quote:
Originally posted by Tony Bad

Another good tip from Clemenza was to slice the garlic as thin as possible...almost allowing it to melt away while cooking.



No, no, no, no, NO! No self-respecting mob-film fan should EVER confuse Clemenza from The Godfather and Big Paulie Cicero from Goodfellas!


My sincere apologies You are, of course, correct! Clemenza had more of a ham fisted approach to cooking...what was I thinking??
#37
denverbeau
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 08:15:48 (permalink)

Pepperoni. Then take it out before serving.
Same idea as the sausage.
#38
sizz
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 10:54:34 (permalink)
a small can of anchovies .that's why it's called marinara sauce.
Marinaro, is the Italian word for sailor
People who don't like anchovies will dispel this and come up with some cockamamie story why they wouldn't put seafood in their sauce. ................... you know, like I don't like anchovies.... lol .........or, besides we are talking about spaghetti sauce not marinara sauce.
All kidding aside the anchovies disintegrate in the cooking sauce and leave that wonderful flavor that you all came to love in eating a Creaser salad or using the world's favorite anchovies based Lea & Perrins Worcestershire Sauce
#39
Adjudicator
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 11:59:18 (permalink)
Vodka
#40
enginecapt
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 13:41:26 (permalink)
It's hardly a secret, but chopped eggplant and celery.
#41
Donna Douglass
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 15:33:10 (permalink)
There are many things I don't understand, among them being: garlic powder, garlic salt and celery salt. Why not use fresh or roasted garlic,and fresh celery (leaves included)and plain salt? To my mind, there is just something articial about the powders and/or salts. Everything about home made spaghetti sauce should be fresh, fresh, fresh as can be, with the exception of tomatoes, which we all know are not always available or really good. In that case, only the very best canned variety is acceptable.

Donna
#42
Donna Douglass
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 15:34:35 (permalink)
Sorry for the typo, that's "artificial", not articial. Forgot to use the spell check features.

Donna
#43
Michael Hoffman
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/27 18:19:28 (permalink)
quote:
Originally posted by BrooklynBill


2) “Nobody made sauce like your own mother made sauce!”

Bill


Obviously, the person who said that must have tasted my mother's sauce. That the person actually lived long enough to say that does come as a surprise.
#44
John A
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/29 08:06:23 (permalink)
If I told it would no longer be a secret. [|)]

John
#45
abe_froeman
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RE: “Secret” Ingredient in your Pasta Sauce 2006/05/29 15:09:27 (permalink)
I add lime juice. Makes it tangy. A little sugar to cut the acidity (I'd do this before I started adding lime juice too- I like it a little sweet, but not too much) and crushed pepper flakes.
#46
greyhoundgrrl
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/01 14:03:27 (permalink)
I add a pinch of cinnamon and or nutmeg.
#47
PapaJoe8
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/01 14:38:05 (permalink)
Great thread! I want to try everything I haven't already. Here is my secret, although not for everyone, some will love it. Smoked oysters, one can w/ juice, per 32 0z. of sauce. Add them twords the end of cooking the sauce. Sometimes I pick out the oysters and serve them seperate. Adds a very unique flavor!
Joe
#48
arianej
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/02 15:11:59 (permalink)
I don't add sugar. If the tomatoes are very acidic, I add a pinch or so of baking soda, read that as a tip somewhere. It seems to help, either that or I'm hallucinating.

Otherwise, definitely some red wine, fennel seeds, and a 1/2-1 tsp. red pepper flakes.
#49
santacruz
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/02 15:21:18 (permalink)
Another vote for Anchovies....yea!
#50
WVHillbilly
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/02 15:31:05 (permalink)
Sorry, can't' tell you. It's a secret. . . handed down from the old Italian lady who lived next door when I was growing up and was my best friend's g'mother.
Can't tell you though.
#51
PapaJoe8
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/02 16:39:13 (permalink)
Shoot WV, thats no fair! Is it yall???? Hey, we wont tell anyone.
Joe
#52
John A
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/02 17:49:26 (permalink)
An old Italian lady (Sounds like my Sicilian Grandmother). Hmm, could it be homemade pasta to go in the sauce?

John
#53
NJeileen
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/22 17:03:55 (permalink)
I sometimes add some Pinot Grigio to my sauce.


#54
AndreaB
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/22 23:55:21 (permalink)
Fresh pressed garlic, Merlot, fresh basil, black pepper, and no overcooking the sauce or the pasta!

Andrea
#55
Twinwillow
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/23 00:29:57 (permalink)
Very happy to be the first on this thread to say they use ANCHOVIES !
About 2 or 3 filets or a about an inch and a half out of the tube.
I add the little critters while lightly sauteing the garlic. It just disolves in the sauce. You never actually taste it but, it makes all the difference in the world.
I promise, no one will say they can taste them.
Also, I try to use only canned tomato products WITHOUT citric acid!
San Marzano or otherwise.

Well, I (thought) I was the first Anchovy user.
#56
apronstrings
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/23 20:44:34 (permalink)
Several cans of San Marzano or TJ's plum tomatoes, some tomato paste,sliced garlic,onions,lots of red wine,red pepper flakes, fresh oregano. Sometimes a couple of anchovies to dissolve along with the garlic. Let sauce gently simmer for hours, just like they did back in Bensonhurst.
#57
offlady
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/25 05:02:20 (permalink)
We ordered spaghetti in Florence, Italy once, and it had liver in the sauce! Needless to say, we couldn't eat it.

I always add extra sugar in the sauce. And finely chopped up pimento.
#58
fabulousoyster
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/25 09:18:12 (permalink)
Sofrito Mix which includes Aji Dule and Recaito.
#59
doggydaddy
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/25 09:45:31 (permalink)


Some of the ingredients in my sauce will vary, but I will agree that a mirepoix plus garlic should be sauteed, then some inexpensive red wine added and reduced by a third. I am growing Roma tomatoes and basil right now in anticipation of my future sauce. Any extra tomatoes will be used to make sun-dried. When using fresh Roma's you should blanch and peel them to remove the skin.

While there seems to be some anti-paste factions here, a good puree can help to give some body. If you don't like that, one place I worked at would make a thin roux with olive oil that had rosemary and sage in it. That would be strained into the final sauce.

I will add crushed juniper berries to my meat sauce. It's odd, as here on the east coast EVERY restaurant has a vodka sauce, which to me does not make it anything special. Why order that at any restaurant?

I like sugar, but I think that Italians sort of frown on it. I like the suggestion of anchovies and I use that idea myself when making the red sauce for seafood pasta.

One thing I learned was while working as a sous chef at a very good kitchen. I made a 5 gallon pot of sauce and the chef came up. "Did you put any salt in this?" "Yes." I said assuredly. He tasted it and then grabed a handful of salt and tossed it in. It seemed like it was a lot, but when I tasted it, he was right. Don't be shy.
#60
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