September 9th, 2008, 09:30 AM #11
Mines not too different the Bogeys recipe.
Cut up an onion and cook with some olive oil covered. When the onion becomes translucent add some garlic and cook another minute or two. Add a can/bottle of any spaghetti sauce(tons of good ones out there-avoid Prego or Ragu) and stir. Pour some Red Wine into the bottle and swish to remove the remaining sauce from the side of the jar and pour that into the sauce as well and then simmer.
Sometimes as well Ill take the filling out of italian sausage and saute that to render the grease. Cook until brown and remove. Drain the grease if needed and then repeat all of the above adding the sausage back into the sauce while simmering.
Its easy and never disappoints.
September 9th, 2008, 11:34 AM #12
My favorite spaghetti sauce...
They sell just the sauce and the prices are insanely low. I HIGHLY suggest trying it out. As I said, you can either buy the sauce and take it home, take a seat at the counter at the front entrance, or wait to be seated. There's a great ambiance in the restaurant and the food is spectacular.
I'll post my own recipes later...
... if I remember.
“Monsters are real, and ghosts are real too. They live inside us, and sometimes, they win.” ― Stephen King
September 10th, 2008, 01:28 AM #13
September 10th, 2008, 07:52 AM #14
About how much sauce do you add it to?
Originally Posted by \_==o IxxI
I usually cook up some onion, garlic, and some italian sausage (remove the casing) along with 2 jars of Newman's Own.
September 12th, 2008, 02:03 AM #15
September 16th, 2008, 01:38 AM #16
For a red sauce I like to add a little rum or whiskey instead of wine to it which i'm too lazy to make myself so I start with store bought stuff.
Half Beef and half ground pork for the main meat then I add some cubes of panchetta. Slab bacon works just fine too.
I also prefer to cook the pasta and the sauce together with a little olive oil for a little bit before serving instead of just pouring the sauce over the pasta. It concentrates the taste just that little bit more.
For a white cream sauce I'll add a bit of silver tequila or a white dry wine, Fontina, Asiago and Brie (triple creme) cheeses and before plating a few drops of truffle oil.
October 2nd, 2008, 09:38 PM #17
I like the one from the Spaghetti Factory, No sauce.... they call it, Mizithra cheese with browned butter noodles. cook the spagetti then let stand , in a sauce pan, add a table spoon of butter and heat til lightly browned, throw in your spagetti and cook noodles until warmed, grate over the top some fresh ricotta and romana cheeses, thats it,I love that stuff......
October 2nd, 2008, 10:47 PM #18
i do that at home with leftover spaghetti... but with grated parmesan, sometimes with freshly ground pepper and sea salt.
Originally Posted by Henry1515
October 4th, 2008, 10:41 PM #19
Here's a tip for your leftover pasta.
Brown 2tbs of butter in a large skillet over high heat. Be careful, butter goes from nutty brown to crap in milliseconds. Add 1tbs of high quality olive oil and immediately follow with a pound or so of leftover spaghetti. Toss to coat, then sprinkle in 2tbs of parmesean (freshly grated if possible). Eat it as is, or you can add any variation of garlic, basil, marjoram.
Personally, I like garlic and marjoram.