2 x jars of pasta sauce, any one you like. I’m not at the homemade level yet!
1 x small jar anchovies
500g beef mince or Spanish chorizo sausage
1 tblsp oil
Basic Steps:
Cook the vegies in the oil, start with the capsicum/pepper, onion and olives then add the carrot, garlic and chillis once other veg is mostly cooked. Once all cooked, set veggies aside.
Cook mince or chorizo, once cooked add veggies, jars of pasta sauce, Italian herbs, ground pepper, anchovies (cut up with scissors) and mix together.
Add 1 cup of salted water from the water used to cook the pasta, stir and let simmer on low heat for 5 mins.
Serve on top of spag noodles, don’t mix together! I add about 50g of butter to the noodles to stop them sticking and for taste. Add grated parmesan and chili flakes to taste.
Sounds like you might be at the homemade level… Just buy canned tomatoes instead of the sauce, I think you might be surprised. The rest of your recipe is pretty complete.
I believe you would have to cook the tomatoes though as that’s the whole point of marinara and similar sauces. So canned tomatoes but simmer them for a while, maybe?
saute your meat first, add as many of your spices to it as you can (the oregano, the garlics, the basil, the aniseed (only use a pinch but this is the secret ingredient. i tried subbing fennel and it’ll work in a pinch, but aniseed is better). we usually use ground beef or hot italian sausage, whatever’s cheap. maybe add the garlic a little later in the saute so it doesn’t burn but the fats from the meat should protect it). here’s where i’d do the onion and butter if i was adding them (and my wife’s variation does and it’s great, but it’s not my version)
when the meat is browned, deglaze the pan with some red wine. (like what, a 1/4 cup? a splash? i don’t know. i’m not an expert. deglaze it). once that’s done, pour in your passata/tomato sauce.
add your bay leaf to the tomato, let the tomato sauce come up to a simmer. taste the sauce, adjust the spices. it’s about where you want it.
your salt should come from your pasta water. about halfway through boiling your pasta there should be enough starch in the water. that helps the sauce bind to the noodles better. add 1/4 to 1/2 of the pasta water to your sauce.
when your noodle is almost al dente but not quite, add the noodle to the sauce. let it finish cooking in the tomato sauce. it will cook slower and be easier to get to the perfect al dente
i think i didn’t forget anything but the measurements but you just figure out what those are with trial and error.
i like experimenting with peppers. my staple ground peppers are white, black, paprika and cayenne. i also always have red pepper flakes in every room in the house for pizzamergencies, so like which peppers we add is a mood thing. also been experimenting with using multiple types and preparations of garlic to see if i can get different depths of flavor from it.
Edit you know what I get asked how to cook this sauce often enough I really should save this somewhere
Plenty american recipes: 1 can of brand x prefab product, mix with 1 box of brand y prefab product, add brand z spice mix.
throw some parsley over it, and there you have a delicious homecooked meal!
Agree with the other poster, this looks fantastic, but swap out the pasta sauce for canned tomatoes, the juice and a bit of water and you’ll be golden. As it cooks it will thicken.
Also, look for a “product of Italy” on the label if you are in the US. They’ll cost about 20% more, but you’ll avoid all the preservative garbage that makes the sauce… icky.
i might disagree with you on being ready to do it by scratch. grab some passata or some cans of unseasoned tomato sauce to make it easy. premixed italian seasoning is just basil, oregano, garlic, salt, pepper. as long as you don’t oversalt you can pretty much just eyeball it
Thanks all for the positive comments!
The recipe I used last night was:
Basic Steps: Cook the vegies in the oil, start with the capsicum/pepper, onion and olives then add the carrot, garlic and chillis once other veg is mostly cooked. Once all cooked, set veggies aside.
Cook mince or chorizo, once cooked add veggies, jars of pasta sauce, Italian herbs, ground pepper, anchovies (cut up with scissors) and mix together.
Add 1 cup of salted water from the water used to cook the pasta, stir and let simmer on low heat for 5 mins.
Serve on top of spag noodles, don’t mix together! I add about 50g of butter to the noodles to stop them sticking and for taste. Add grated parmesan and chili flakes to taste.
Enjoy!
Sounds like you might be at the homemade level… Just buy canned tomatoes instead of the sauce, I think you might be surprised. The rest of your recipe is pretty complete.
I believe you would have to cook the tomatoes though as that’s the whole point of marinara and similar sauces. So canned tomatoes but simmer them for a while, maybe?
that’s pretty much grumpa’s recipe for a 10 minute sauce that no one believes i didn’t stew the tomatoes all day and then strain them
I usually add butter and half an onion (literally cut in half, I take it out at the end). I learned that from an old NYT recipe. Amazing flavor.
saute your meat first, add as many of your spices to it as you can (the oregano, the garlics, the basil, the aniseed (only use a pinch but this is the secret ingredient. i tried subbing fennel and it’ll work in a pinch, but aniseed is better). we usually use ground beef or hot italian sausage, whatever’s cheap. maybe add the garlic a little later in the saute so it doesn’t burn but the fats from the meat should protect it). here’s where i’d do the onion and butter if i was adding them (and my wife’s variation does and it’s great, but it’s not my version)
when the meat is browned, deglaze the pan with some red wine. (like what, a 1/4 cup? a splash? i don’t know. i’m not an expert. deglaze it). once that’s done, pour in your passata/tomato sauce.
add your bay leaf to the tomato, let the tomato sauce come up to a simmer. taste the sauce, adjust the spices. it’s about where you want it.
your salt should come from your pasta water. about halfway through boiling your pasta there should be enough starch in the water. that helps the sauce bind to the noodles better. add 1/4 to 1/2 of the pasta water to your sauce.
when your noodle is almost al dente but not quite, add the noodle to the sauce. let it finish cooking in the tomato sauce. it will cook slower and be easier to get to the perfect al dente
i think i didn’t forget anything but the measurements but you just figure out what those are with trial and error.
i like experimenting with peppers. my staple ground peppers are white, black, paprika and cayenne. i also always have red pepper flakes in every room in the house for pizzamergencies, so like which peppers we add is a mood thing. also been experimenting with using multiple types and preparations of garlic to see if i can get different depths of flavor from it.
Edit you know what I get asked how to cook this sauce often enough I really should save this somewhere
Oooh, thank you!
And I really like experimenting with peppers too! White pepper is currently my fave (can’t have chicken wings without it).
I like how white pepper disappears so we use it in our lemon butter
Plenty american recipes: 1 can of brand x prefab product, mix with 1 box of brand y prefab product, add brand z spice mix.
throw some parsley over it, and there you have a delicious homecooked meal!
A whole table of oil?!
Preferably a 12 seater
yeah that’s how you refer to them
not really, there is no standardized size of table for measurements like this
dammit i forgot where i was
Try using ground Italian sausage instead of hamburger sometime. Adds a lot more to the flavor profile.
Noice.
Agree with the other poster, this looks fantastic, but swap out the pasta sauce for canned tomatoes, the juice and a bit of water and you’ll be golden. As it cooks it will thicken.
Also, look for a “product of Italy” on the label if you are in the US. They’ll cost about 20% more, but you’ll avoid all the preservative garbage that makes the sauce… icky.
i might disagree with you on being ready to do it by scratch. grab some passata or some cans of unseasoned tomato sauce to make it easy. premixed italian seasoning is just basil, oregano, garlic, salt, pepper. as long as you don’t oversalt you can pretty much just eyeball it