Hot!“Secret” Ingredient in your Pasta Sauce

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EdSails
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/02 12:29:11 (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?

 
I think there's a passage warning against that in the Old Testament. It's right under the one that prohibits pastrami and mayo. 
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EdSails
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/02 12:31:35 (permalink)
drummagick

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

 
I often do that too. It does adda a nice light touch of character to it. 
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Turtle66
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/02 14:00:32 (permalink)
My secret ingredient in my pasta sauce is "My Italian Mother In-Law" Hands down she makes the best Bolognese i have ever had. She makes lots and supplies family and friends with her heavenly,meaty succulent, dish licking good sauce. and almost always has a few pints in her freezer (for emergency situations)   

#93
bartl
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/05 11:37:59 (permalink)
EdSails
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?

I think there's a passage warning against that in the Old Testament. It's right under the one that prohibits pastrami and mayo. 
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Weatherman Tex Antoine (who became infamous for killing his career and almost single-handedly killing the "happy news" fad of the 1970's with an especially ill-timed rape joke on the air) said that he got the name "Tex" from going into a Jewish deli in New York and ordering a corned beef on white with mayonnaise.
 
Bart
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fishtaco
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/10 13:27:24 (permalink)
I do this thing where I make a fresh sauce of say meatballs. Freeze leftovers and then the next time I make a sauce of sausage, that gets added to the meatball sauce. And over time I might throw in a leftover pork chop, a chicken breast or pretty much anything else. Then one day heat it up and scarf it down. I even eat it sans pasta. I like it as sort of an SOS over a good crusty bread.  My old g/f called it the Never Ending Sauce.
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boyardee65
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/12 00:12:56 (permalink)
Well, I am surprised that I haven't posted on this thread yet. My "secret" ingredient for pasta sauce is simple. Fresh herbs instead of dried, added early and at presentation makes all the difference! A little Chianti or balsamic vinegar to give it depth as well. That's all...
 
David O.
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CCinNJ
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/12 10:30:28 (permalink)
Having only one sauce for pasta is akin to owning one handbag...or one pair of shoes.
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Mosca
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RE: “Secret” Ingredient in your Pasta Sauce 2014/04/12 19:58:59 (permalink)
A couple drops of balsamic vinegar, maybe two per quart of sauce.
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Typhus
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RE: “Secret” Ingredient in your Pasta Sauce 2015/05/24 00:49:04 (permalink)
Mortar and Pestle, just a bit of fennel seed.
Crushing the seed unlocks the true essence of the fennel, and is the true secret ingredient.
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edwmax
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RE: “Secret” Ingredient in your Pasta Sauce 2015/05/25 08:18:15 (permalink)
Tony Bad
quote:Originally posted by Jimeats

Not a secret but if I'm useing a canned tomato other than San Marzarno I add gratted carrots. Chow Jim
[id="quote"]

Rats...you swiped my answer

My Grandma said the carrot takes the acid out...but if I use good San Marzano tomatoes...especially the DOP cans...I don't bother with the carrots.







Leave the 'rats' out   ... upgrade to ground hamburger, then may be I'll eat with you   ...
Darn, another old thread resurrected  .....
post edited by edwmax - 2015/05/25 20:27:25
ThanksfortheCrepes
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RE: “Secret” Ingredient in your Pasta Sauce 2015/05/25 09:01:52 (permalink)
This has already been mentioned once by greyhoundgirl at post 47, but I like a little touch of cinnamon. Not enough that anyone can identify it, but it adds a special note.
 
I got this from a Greek braised chicken recipe I made once when I had everything to make chicken caccaitore  except green pepper. This recipe didn't have any peppers, but called for cinnamon sticks simmered in the gravy, and is quite delicious. It's in the rotation now.
 
I don't care for that much cinnamon flavor in a regular meat gravy or marinara, but a subtle hint is really good.
 
Fresh herbs as a garnish are always good, but I find that I like them chopped almost to fairy dust for pasta; otherwise they can disturb the smooth texture. 
mbrookes
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RE: “Secret” Ingredient in your Pasta Sauce 2015/05/25 17:57:27 (permalink)
This just reminded me....Does anyone remember the Andy Griffith Show that had Andy tasting everybody's spaghetti? They had all used a secret ingredient... the same one. It was (ready?) oregano.
ThanksfortheCrepes
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RE: “Secret” Ingredient in your Pasta Sauce 2015/05/26 07:07:05 (permalink)
mbrookes,
 
I remember that Andy Griffith episode well. Andy got roped into multiple dinner engagements because Barney screwed up messages he was supposed to relay. Everyone served spaghetti and he was ready to pop after trying to be polite and not hurt anyone's feelings.
 
Love that show. Reruns are still airing on one our local broadcast stations. I also own lots of episodes in VHS and DVD. Some are very cheap because the copyright was allowed to lapse.
 
BTW - The YMCA with the rooms for rent where Barney went on his vacations was modeled on the YMCA in Raleigh, NC. There ain't no Mt. Pilot (where the fictitious Y was located) in NC, but there is a Pilot Mountain. I worked at the Y in downtown Raleigh for 9 years. It wasn't as idyllic as was depicted in the show.
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