Hot!“Secret” Ingredient in your Pasta Sauce

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offlady
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/26 14:05:41 (permalink)
Yes, salt does it! I was watching a chef do some cooking on tv a while ago, and he said chefs add lots of salt to a lot of foods for flavoring, more than we care to know. I used to be afraid to salt my cooking (trying to be healthy here), but noticed that when I salt my ingredients, it really makes a difference. I soak my chicken in salt water, and pretty much where ever. I know chefs also use a lot of butter in their sauces too, more than I would use in my home cooking. I'm not suÿÿÿÿf I want to increase my butter intake though.
#61
ertyu
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/29 20:55:06 (permalink)
honey
condensed milk


becase i like sweet things so much
#62
Willly
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RE: “Secret” Ingredient in your Pasta Sauce 2006/06/29 21:24:23 (permalink)
My first trick is use less garlic than you think you need. ONE CLOVE for three cans of San Marzano tomatoes. Half a large yellow onion. 1 small can of tomato past for each can of tomatoes.

Deeply brown an couple of pork chops and a 1 inch slice of beef shank in some extra virgin olive oil in a narrow but deep pot. Pull meat from pan. Add six MILD Italian pork sausages with no fennel (Salt and pepper only is best). Brown and pull from pan. Add garlic and SLOWLY brown. Add onion and saute until soft but NOT BROWNED. Add tomato paste and saute for a few minutes. Finally, using an immersion blender, roughly puree tomatoes in cans, and add to pot. Rinse each can wiith a bit of water and add to pot. Finally, add meat to pot and bring to a very slow simmer. Add one tablespoons of dried basil. Cook for about four hours, adding water if sauce gets too thick.

This is my Grandmother's recipe from Puglia. I cannot empasize enough that this should be a balanced sauce, without strong herbs -- adding oregano will make it taste like crummy pizza sauce. Just some good dried penne or linguini will make this the best pasta dinner you have ever had. We always ate the meat after the pasta and finally had a simple salad in the same bowl we had the pasta in...

(edit) Oh -- I forgot to add that I think wine makes the sauce taste much more like a stew than a pasta sauce.
#63
pcdiva
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RE: “Secret” Ingredient in your Pasta Sauce 2006/07/12 17:49:30 (permalink)
Mine is very Americanized, but I like it! frozen diced onions & green peppers thawed in the microwave or fridge. Ground beef & pork browned with the veg. Drain everything to lower fat if desired. Canned diced tomatoes, tomato sauce, 1 tsp sugar per can of tomato product. Worcestershire sauce, garlic, onion powder, Pampered Chef Italian Seasoning, big dash of tobasco sauce , lots of salt & pepper, dried oregano, Lots of drained canned mushrooms at the end. It's really good if it can simmer for a couple of hours, but pretty tasty right after everything has come together.

#64
rgp
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 16:55:22 (permalink)
1/2 bottle of Heinz chili sauce
#65
MellowRoast
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 17:40:11 (permalink)
Smoked paprika.
#66
Twinwillow
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 17:44:03 (permalink)
Tony Bad

[id="quote"]quote: Originally posted by Pigiron

[id="quote"]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??

 
"Hey Mikey, why don't you tell that nice girl you love her"?
#67
Twinwillow
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 17:48:59 (permalink)
csacks

Grape Jelly. A couple of tablespoons. CraiG

 

#68
MetroplexJim
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 19:21:22 (permalink)
rgp

1/2 bottle of Heinz chili sauce


1)  Welcome to Roadfood!
 
2)  Thank you for resurrecting a very interesting thread that had started - and ended - before I began reading and posting here.
 
3)  I occasionally enjoy Heinz Chili Sauce (or Benett's) on an otherwise naked burger, but never gave it a thought as a red sauce ingredient.  I will enjoy contemplating that, together with a number of other 'unconventional' suggestions above that caused a tingle in my taste buds. 
 
Again, thank you - and WELCOME.
#69
lleechef
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 19:33:31 (permalink)
MH says I make the best Bolognese sauce.  I don't have a secret.  I learned from my mother who learned from her mother........who learned from her mother. 
MJ
Do you suppose Augustine's Pizza has a secret pizza sauce? 
post edited by lleechef - 2014/03/21 19:46:59
#70
monkibonz
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/21 20:46:28 (permalink)
I make it like my italian grandmom and my mom did.
can of tomato paste, warm in a little oil
add crushed tomatoes 2 cans of water then add
pinch of oregano
pinch of cloves
pinch of nutmeg
some salt and pepper
piece of an onion
simmer all morning.
simple but oh so good and the house smells like heaven. We also added various meats to simmer depending on what we had. country ribs, chicken, beef and sausage. a special treat was a hard-boiled egg added to simmer with the "gravy".
 
#71
Foodbme
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 01:31:57 (permalink)
A couple Bay Leaves does the trick.
Also some fresh grated Parmesan Cheese.
#72
Twinwillow
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 07:58:39 (permalink)
lleechef

MH says I make the best Bolognese sauce.  I don't have a secret.  I learned from my mother who learned from her mother........who learned from her mother. 
  

 
Damn, I love a good Bolognese sauce!  It must be made with milk, though.
#73
leethebard
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 10:59:43 (permalink)
An old Italian trick: Add a large whole slightly pan seared potato to the sauce the last hour or so.It soaks up some of the acid...and tastes great. Along with sausage meatballs , a bracciole or two and a hunk of seared pork, maybe even lamb...it's one hell of a sauce...slow cooked of course, for hours. I'll echo the bay leaves...leave that out, and the gravy(not sauce) tastes wrong> Oh and please use San Marzano tomatoes FROM ITALY(not California) It is the volcanic soil that makes them the BEST tasting plum tomatoes on the planet!!!!! Of course,fresh basil, a bit of oregano, fresh pan seared onions and garlic before you add the tomatoes and spices. Let the raw gravy cook for about an hour before you add the meat...or keep cooking without meat for a marinara. My sicilian side of the family added a hard boiled egg...but our Napolitan side never does.....oh damn now I'm hungry and ready for our weekly sunday gravy!!!
#74
MetroplexJim
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 11:14:25 (permalink)
lleechef

MJ
Do you suppose Augustine's Pizza has a secret pizza sauce? 

 
(I thought I had let that cat out of the bag before). 

Nevertheless, here you go:
 
  • Sysco tomato paste,
  • New Castle (Neshannock Creek) water,
  • Sysco dried basil,
  • Sysco dried oregano,
  • Sysco garlic salt,
  • and lots of Sysco sugar.
Give it a good mix in the Hobart, (no need to cook), and load it into the pizza machine illustrated @ 1:20 into the video below:
 

 
 
 
 
#75
lleechef
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 11:27:50 (permalink)
MJ
That pizza sauce sounds.......um..........well.......interesting.    I can hardly wait for that slice of Augustine's. 
#76
Michael Hoffman
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 11:58:25 (permalink)
lleechef

MJ
That pizza sauce sounds.......um..........well.......interesting.    I can hardly wait for that slice of Augustine's. 

I'd sooner starve.

#77
Michael Hoffman
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 11:59:37 (permalink)
leethebard,
Now you have me salivating.
 
#78
MetroplexJim
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 12:37:07 (permalink)
lleechef

MJ
That pizza sauce sounds.......um..........well.......interesting.    I can hardly wait for that slice of Augustine's. 


And I can hardly wait for your professional opinion.
 
(And, I still cannot believe that you spent four years in New Wilmington and never had an Augustine's Pizza).
#79
MetroplexJim
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 12:43:50 (permalink)
Michael Hoffman

lleechef

MJ
That pizza sauce sounds.......um..........well.......interesting.    I can hardly wait for that slice of Augustine's. 

I'd sooner starve.


Don't prejudge.
 
For all my yukking it up about "The Official Pizza of PNC Park and Heinz Field" don't forget that we natives of Pittsburgh have a sardonic sense of humor, yet only kid the ones we love.  (Surely you know that by now!)
#80
lleechef
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 20:17:02 (permalink)
Yinzers definitely have a sense of humor.  Who else would eat pastrami on white bread with coleslaw, French fries and a nasty slice of tomato and think it was divine?
#81
Michael Hoffman
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/22 20:20:57 (permalink)
lleechef

Yinzers definitely have a sense of humor.  Who else would eat pastrami on white bread with coleslaw, French fries and a nasty slice of tomato and think it was divine?


Yeah! What a stupid sandwich.
 
I want another one. Maybe with an egg again, too.
#82
bartl
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/23 16:37:59 (permalink)
MellowRoast
Smoked paprika.

I'm going to have to try that. I get a very nice smoked paprika from Trader Joe's.
 
Bart
#83
Sneetch
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/30 14:20:21 (permalink)
White wine, grated carrots, and anchovies...
 
#84
drummagick
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/30 15:04:10 (permalink)
Something I only do very rarely
 
a good pinch of herbs de provence
 
you'd be surprised what a mere hint of lavender does to a spaghetti sauce
#85
MellowRoast
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/30 19:37:48 (permalink)
bartl

MellowRoast
Smoked paprika.

I'm going to have to try that. I get a very nice smoked paprika from Trader Joe's.

Bart


It's become my secret ingredient for lots of dishes.
#86
WarToad
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/31 13:53:53 (permalink)
Glad to see I'm not the only anchovy sneak in here.  Usually 2 fillets at the very begining and I give them a good mash.
#87
Adjudicator
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/31 19:22:01 (permalink)
Among others; fresh crushed rosemary and fennel seeds.
#88
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RE: “Secret” Ingredient in your Pasta Sauce 2014/03/31 20:18:39 (permalink)
My secret ingredient is anchovies. A couple of fillets sautéed in the EVOO and I use only San Marzano whole tomatoes. A good splash of red wine never hurts, either. I keep it as simple as possible.
#89
eruby
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/02 10:28:30 (permalink)
A good splash of Port.
#90
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