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Red sauce/spaghetti sauce

spaghetti redsauce

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#1 spysee

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Posted 24 October 2014 - 09:18 PM

How can I kick my redsauce up a notch?

 

Right now I'm...

 

2 1/4 inch slices of white onion chopped then sauteed until it darkens

 

1 medium garlic clove minced and added to onions for about 2 minutes

 

then 1/2 can diced tomatoes + salt/pepper

 

I let that simmer for about 15-20 minutes then add about 1/4 tablespoon of parsley and cook for a couple more minutes

 

 

What can I do to kick it up a notch? Fresh oregano, basil? How much?

 

The next time I make it I'm planning on using some fresh roma tomatoes

 

 

Thanks for your time!

 

*edit* Don't feel bad to tell me to change what I'm already doing!


Edited by spysee, 24 October 2014 - 09:27 PM.

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#2 SL3

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Posted 24 October 2014 - 09:26 PM

Ask Essegi. 



#3 tctenten

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Posted 24 October 2014 - 09:52 PM

Many different was to prepare red sauce. For a basic "marinara" sauce it goes something like this....sauté garlic and onion in olive oil add tomatoes, canned or fresh, bring to a boil then simmer for at least 45 minutes to 1 hour. After it boils u can add any spices, basil is generally used the most. If you want to make a "gravy" (meat based), you would sauté your meats before you sautee the onion and garlic and I simmer a meat sauce for at least 2 hours. Either goes great with spaghetti, just depends on what you prefer. Both sets of my grandparents were from Italy and they each did thing differently. There really is no right or wrong, but rather what your tastes dictates. That being said, still look forward to Essegi's thoughts.

I'm happy to test it out on tctenten if you don't know!  :D


#4 SavinaRed

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Posted 25 October 2014 - 12:58 AM

I like to add 1 tbs of basil, 1 tbs parsley, 1 tsp oregano, 1/4 tsp thyme along with a tsp of fresh cracked pepper. Also I like to sauté along with the onion and garlic a bell pepper. The longer the sauce simmers the better it tastes. If you do not want meat in your sauce you can use 3-4 grated zucchini's and it will thicken up the sauce really nice. When I make it this way people cannot believe they are eating a spaghetti sauce with no meat. Another thing I like to add to the sauce while its cooking is a 1/4 - 1/2 cup of parmesan cheese.



#5 The Hot Pepper

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Posted 25 October 2014 - 01:10 AM

Your recipe is missing olive oil.

 

A good red sauce can be very basic, or it can be more complex, but always use olive oil. Canned San Marzanos, basil, garlic, olive oil, salt, pepper. Basic but delicious.

 

AND PEPPERS! :)

 

I know you sauteed some ingredients, but not sure what oil you used, and your sauce may be better if you do not saute ingredients. In my opinion garlic is best added fresh. And olive oil is best fresh, the citrusy, fresh taste can disappear with high heat. Seriously. Try starting with tomatoes. Add minced garlic, salt, and pepper. Simmer. Then basil and olive oil. Simmer a bit more. Done!

 

Peppers too of course. ;) Flakes work well.


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#6 Ashen

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Posted 25 October 2014 - 02:00 AM

A little alcohol, a splash of white wine ( stay away from anything oaked )or even just vodka  would open the tomato flavour up .  There are flavours in tomato that are alcohol soluble  but not water or fat soluble. 


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#7 spysee

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Posted 25 October 2014 - 02:42 AM

Thanks for the suggestions everyone! I appreciate it, and so will my grilled cheese that I like to dip in the stuff.. Don't judge till you try it!

 

Peppers too of course. ;) Flakes work well.

 

I forgot to mention it but I have been adding crushed red pepper. Would be a crime not to being a member here! Also I did do the onions in olive oil, I'll try finishing with a little bit next time too.


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#8 The Hot Pepper

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Posted 25 October 2014 - 01:13 PM

Yeah the evoo is the ticket it brings it all together, just don't cook it too much after you add it.

 

Also I usually do not use any dried herbs, like, basil, always use fresh, but... dried thyme can add a nice flavor, try it out.

 

Not big on oregano, it can really overpower.


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#9 PrimeTime

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Posted 25 October 2014 - 02:43 PM

finely minced and browned pepperoni, ftw!



#10 juanitos

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Posted 28 October 2014 - 09:52 AM

here's mine:

 

cook onion and garlic in evoo

add 1lb turkey or beef if you want (before onion browns)(optional)

add salt pepper and some pepper powder to season the meat (optional)

add 1 can tom paste

add 2 can fulls (from tom paste can) of water

stir and simmer a while

add half packet of spagetti seasoning

add basil, parsley, salt, pepper, tsp pepper powder/flakes of your choice

add tbsp balsamic vinegar (or more to taste)

stir and simmer a few more minutes


Edited by juanitos, 28 October 2014 - 09:56 AM.


#11 twiasp

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Posted 17 April 2016 - 02:33 AM

Honestly don't know my recipe since it is kinda just improvised everytime.  However it is something like this.... Brown meat, drain grease, put fresh garlic, dried thyme, dried oregeno, pepper flakes, black pepper, salt, bay leaves into pan to bloom the flavors (except the fresh basil), put in whole canned tomatoes (crushed before going in) with juices to deglaze all the beef goodness off the bottom of the pan (whole canned have more flavor than diced, and less metallic tasting), Add tomato paste and stir until it is blended, let simmer for at least an hour, taste....adjust salt if needed, if it has that canned metallic taste from the tomatoes add a very slight amount of sugar or brown sugar and it will tame it (careful with this or you will make your sauce overly sweet), add basil and let simmer for appx 15 mins to let the flavors come out, serve.

 

The long simmer helps with bringing all flavors out of your herbs.  Wine/liquor can also add another depth of flavor, but that is a different animal to deal with.  I personally drizzle quality evoo on the pasta when served vs using in the sauce.  I bet it tastes better for you the next day after sitting in the fridge overnight ;)






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