Any suggestions for home made spaghetti sauce?

[Goob]

I add mushrooms, thin slices of carrot and thin slices of zuchini to my sauce to help make it a bit healthier :duh: . And I aslo use the wheat noodles, the Barilla really doesnt taste diffrent like some of the others do.

Good luck and as long as you pay attention to what you are doing and dont forget about it you should be fine.

Wheat noodles do sound good! The paying attention to what I'm doing is the challenge! :duh:

[Alex's Mom]

Geez, Goob...talk about tempting fate!!

I always make mine from scratch, but don't use a recipe, so it's kinda whatever's on hand. I throw the ground beef (lots) into the pot with a bit of olive oil, then when it's partly cooked, I add onion, mushrooms, green peppers and any other assorted crunchy type veggies that might be available (zucchini, carrots, etc.), add a TON of garlic (I am Ukrainian, after all!!!), oregano, basil, dill, onion powder, salt (if wanted) and pepper, as well as a bit of cayenne pepper. Then throw in a good dollop of red wine and let it all simmer (note: on TOP of stove, not in it!!!!! ) for about 20 minutes. Then I add chopped tomatoes and let that percolate for a bit. Finally, I add tomato sauce, and a little bit of tomato paste (depends on how tomatoey you want it...me, not too much!) and let it simmer on low heat for a couple of hours, stirring occasionally so that it doesn't burn on the bottom. Turn it off, let it sit on top of the stove covered for a few hours (until cool) and you're good to go!

Or, as suggested...order out!! Good luck, and try not to incinerate anything, including you, Bryan and the dogs!

[Amanda]

Is anyone but me wondering

(1) why the oven is set at 500 degrees ("vaporize" temperature) in preparation for spaghetti sauce, which typically responds well to "simmering" (edit: okay, Barb saw that too... thanks Barb)

and (2) whether the OVEN should be on in the first place, since usually most "simmering" takes place on the stove burner...

??

Be Very Afraid.

Goob, please check all pots for disk drives before igniting them. Thanks.

I was asking myself the same questions.

You need a very big pot for sauce.

[ebmw1975]

So Umm how is it going? Please let us know that you are in one peice. I have a mental pic of you and your kitchen COVERED in tomatoes and would like reassurance that this is not so.

[Goob]

Total bust I couldn't peel the tomatoes and so I'm gonna make noodles and cover them in cheese and call it spaghetti even Bryan tried to help but no dice! House standing and oven is on 350 lol no it was a disaster!

[Patt]

Is anyone but me wondering

(1) why the oven is set at 500 degrees ("vaporize" temperature) in preparation for spaghetti sauce, which typically responds well to "simmering" (edit: okay, Barb saw that too... thanks Barb)

and (2) whether the OVEN should be on in the first place, since usually most "simmering" takes place on the stove burner...

??

Be Very Afraid.

I was wondering the same thing. What's the oven got to do with spaghetti sauce?

[Lisa]

I think to peel tomatoes you drop them in boiling water for a few second and then in cold water right away and the skin just peels away.

[Tex]

I have to tell you, I held my breath as I was reading this.....just waiting for the post from Goob that read something like "We're ok! I'm logging on from the hotel lobby because most of the house is gone, but we're alright!!!"

Dang Goob, don't scare me like this! I ain't gettin' any younger and my heart cannot take this kind of suspense!

Sorry your sauce didn't work......and John wonders why I don't even try to cook.....

[lotsadox]

Just buy the canned tomatoes. The sauce will taste fine and you don't have to mess with it.

[oceangirls]

I was wondering the same thing. What's the oven got to do with spaghetti sauce?

I briefly considered the remote possibility that she was planning to roast tomatoes, peppers, and garlic to puree to make the sauce with :liplick:, but then I realized at that level of culinary expertise, she wouldn't be asking us how to make sauce in the first place.

I like Ragu from the jar, myself.