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| World's best pasta sauce | Login/Join |
Has Achieved Nirvana |
Marcella Hazan's recipe. I've never tried it.... https://getpocket.com/explore/...source=pocket-newtab
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| Foregoing Practicing to Post Minor Deity  |
I used to have her Italian cooking book. I bought a tattered copy in a cute bookstore in central New Jersey, and I have it to thank for bringing silverfish to my bookshelf. However. It’s a great book, and I do swear by her pasta al pesto. But there are hundreds of excellent Italian tomato sauce recipes; you can hardly go wrong. If you’re not a fan of lots of butter, for example, there are plenty of options. Luxuriating in late tomato season right here, right now.
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| knitterati Beatification Candidate  |
I’ve been meaning to try that, but the thought of butter in the sauce is off-putting. I mean, I get plenty of fat in my diet already…should I really add more? Is it worth it?
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| (self-titled) semi-posting lurker Minor Deity  |
Hmmm not so sure about onions… But I could see butter…
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Has Achieved Nirvana |
“Worlds Best”, you say? Onion infused canned tomatoes with butter? Might be good, but I don’t know that I’d qualify it as a proper pasta sauce, much less worlds best anything. With that much butter it might be a French interpretation. Mrs. Miller makes the best red sauce I’ve ever had anywhere, so much so that I never order red sauce in a restaurant. Even the sauces in Italy weren’t as good, IMHO. Hers is an Americanized version of the classic Italian meat gravy and it’s the one I like. I don’t make it because she makes it better. I don’t think it’s written down but I’ll see if I can get the recipe from her when I get home.
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| Has Achieved Nirvana |
Turns out it's from the 'net: World's best pasta sauce
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| Has Achieved Nirvana |
That looks great. Will definitely give it a try.
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| Foregoing Practicing to Post Minor Deity |
There’s a big Italian-American population where I live, and people buy fresh Roma tomatoes in season, in quantity, to make sauce. Canned are pretty good, but if you use fresh ones (with all the extra work involved) you will taste a difference. I suspect Hazan’s recipe was written at a time when those fresh tomatoes were harder to find outside of ethnic communities. Maybe.
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Minor Deity |
I've made it. Wasn't that impressed. I like Rao's jarred sauces and my Italian neighbor's Sunday gravy. When he makes a pot we are often lucky enough to get a jar.
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| Has Achieved Nirvana |
I grew up amongst Sicilians and their version of spaghetti sauce was more akin to what Steve posted. Our Italian neighbor's recipe included sweet Italian sausage and pork neck bones, but no ground beef. The bones add a ton of flavor but do fall apart and the little pieces that remain in the sauce can be a bit of a hazard. But damn, it was tasty.
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| (self-titled) semi-posting lurker Minor Deity |
That's closer to the way I make it (sans onions) -- for those of you who remember (correctly) that I generally don't cook, making my (Italian) grandma's sauce recipe, more recently lasagna, and a few other things (chocolate chip cookies) are the exceptions to that rule. I make it to taste and even when I get the kind of tomatoes I like, they differ from time to time (from harvest to harvest??) I have even been known to commit the biggest sin (gasp) and add sugar if those particular tomatoes call for it. I think the trick to good sauce is really simple: 1) make it yourself, 2) give the process enough time, 3) use really good ingredients. If you do all of those things, you'll get good results, even if your sauce doesn't taste like my sauce.
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Has Achieved Nirvana |
Had a Rachel Ray recipe that was quick and used fresh tomatoes. Will look for it. With a resident Italian I leave cooking Italian dishes to him.
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| Serial origamist Has Achieved Nirvana  |
People have made favorable comments about Rao's Marinara which Costco carries. We've tried some and it is good, but a bit oily.
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Has Achieved Nirvana |
I like Rao's as well. | |||
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| Serial origamist Has Achieved Nirvana |
I would say my cats ask for it by name. But I think they want tuna instead.
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