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Spaghetti Sauce - Is there anything decent outside of Prego?
Michael-AK
Registered User
User ID: 398286
09-13-2017 05:46 PM

Posts: 3,540



Post: #61
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
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The longer you cook tomatoes the heavier and darker the flavor. I don't care for that taste, but you can have it without that all day affair.

Cook two TBS of tomato paste in two TBS olive oil for 15 minutes over medium-low heat. Then add a half cup of red wine, herbs and crushed/chopped/strained/pureed tomatoes and bring to a simmer. No one will be able to tell that you didn't slave over a hot stove all day.

I prefer a much fresher sauce.

2 or 3 large garlic cloves minced

into 1 1/2 tbs good olive oil

let cook for a few minutes before adding fresh herbs.

6 rosemary needles
leaves from two sprigs of thyme
leaves from one sprig of basil
leaves from 3 sprigs of oregano

All chopped fine

2 minutes in the oil before adding tomatoes

[Image: 01-strained-1000.jpg__680x680_q85_crop_s...pscale.jpg]

Salt and pepper to taste.

If you want to add meat start cooking it now in another pan. Just barely cooked through, browned pork/beef. Do meatballs in the oven and check internal temp for readiness.

Simply pour it into the sauce and return to a simmer. Then it is done.

Turn off the heat, add the pasta and toss.
(This post was last modified: 09-13-2017 05:48 PM by Michael-AK.) Quote this message in a reply

Nix
lop guest
User ID: 430554
09-13-2017 05:51 PM

 



Post: #62
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Newmans own is a great sauce and their alfredo sauce is also amazing
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Michael-AK
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User ID: 398286
09-13-2017 05:58 PM

Posts: 3,540



Post: #63
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Nix  Wrote: (09-13-2017 05:51 PM)
Newmans own is a great sauce and their alfredo sauce is also amazing


http://www.newmansown.com/foods/cabernet...sta-sauce/

Ingredients:
Tomato Puree (Water, Tomato Paste, Citric Acid), ........




YICK!


If you want a good sauce in a jar look here:

[Image: 81ZRLSlrJBL._AC_UL320_SR164,320_.jpg]

[Image: 720.png]


And if you are still eating Prego!

Jptdknpa
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LoP Guest
lop guest
User ID: 408933
09-13-2017 05:59 PM

 



Post: #64
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Buy some tomato sauce in the large can and make it yourself! Its way better than anything else. Put in what you like and leave out what you do not like about it... simple as that.
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Michael-AK
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User ID: 398286
09-13-2017 06:01 PM

Posts: 3,540



Post: #65
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
LoP Guest  Wrote: (09-13-2017 05:59 PM)
Buy some tomato sauce in the large can and make it yourself! Its way better than anything else. Put in what you like and leave out what you do not like about it... simple as that.

Only if the cans contain imported tomatoes.
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MoonsMuse
Sapere aude..
User ID: 396860
09-13-2017 06:09 PM

Posts: 3,835



Post: #66
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Michael-AK  Wrote: (09-13-2017 05:46 PM)
The longer you cook tomatoes the heavier and darker the flavor. I don't care for that taste, but you can have it without that all day affair.

Cook two TBS of tomato paste in two TBS olive oil for 15 minutes over medium-low heat. Then add a half cup of red wine, herbs and crushed/chopped/strained/pureed tomatoes and bring to a simmer. No one will be able to tell that you didn't slave over a hot stove all day.

I prefer a much fresher sauce.

2 or 3 large garlic cloves minced

into 1 1/2 tbs good olive oil

let cook for a few minutes before adding fresh herbs.

6 rosemary needles
leaves from two sprigs of thyme
leaves from one sprig of basil
leaves from 3 sprigs of oregano

All chopped fine

2 minutes in the oil before adding tomatoes

[Image: 01-strained-1000.jpg__680x680_q85_crop_s...pscale.jpg]

Salt and pepper to taste.

If you want to add meat start cooking it now in another pan. Just barely cooked through, browned pork/beef. Do meatballs in the oven and check internal temp for readiness.

Simply pour it into the sauce and return to a simmer. Then it is done.

Turn off the heat, add the pasta and toss.
I never add meat when I initially make it because it's always to freeze or can. I know it's okay to can meat, like deer meat in aspic, but it doesn't seem safe to me.

I know what you mean by thick, dark sauce. I only use fresh tomatoes because for me it isn't homemade if you add something commercially made. And I never have trouble getting it the right thickness without using anything else.

Cooking on very low once your tomatoes turn into sauce combined with constant stirring prevents it from becoming overly dark and thick.

I typed up my recipe and instructions a few years ago because a lot of people wanted it. I didn't list all the herbs and spices though because that's what makes it 'my' sauce. chuckle

I make a lot of bread and when I make spaghetti or lasagna I slice a loaf of sourdough into thick slices and use it to make toasted garlic bread. Sometimes when someone's visiting and there isn't much time I take a small bag of sauce from the freezer and just use as a dip for the sauce. I don't like Italian food so I never eat it.

"I love the abstract, delicate, profound, vague, voluptuously wordless sensation of living ecstatically." ~Anais Nin

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Edel
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User ID: 398444
09-13-2017 06:17 PM

Posts: 61



Post: #67
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Mr ifnoc nli  Wrote: (09-13-2017 01:06 AM)
Lord DunLOP  Wrote: (09-13-2017 12:40 AM)
I figure you can't go wrong with Prego, but just to be adventurous I tried a jar of Classico
Four Cheese, I liked the label. That stuff wasn't sauce, it was soup, it's runnier Ragu. Now I'm wondering if I'm depriving myself of a better product due to my, why not, we'll call it ignorance. Seems I can no sooner judge a Sauce by its label, than a book by its cover.

If you have any expertise in this area please feel free to share, I may find I'm already going with the top of the line?

thx u 4 ur support.

Anything but Prego. Even Regu is better, and that's garbage.

Make your own. Then nothing is better.

agree

with fresh herbs from the garden

nothing like it in a store
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Shoo fly Pie
lop guest
User ID: 204121
09-13-2017 06:18 PM

 



Post: #68
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
LoP Guest  Wrote: (09-13-2017 01:04 AM)
No overtime you have to experiment. Try a different sauce every time. Amazing that some stuff is high dollar but dollar store on some items taste better.

Good luck!

chuckle

They got pepperoni in packaged slices there. But they come in different sizes. All for a buck. The bigger size is usually in the fridge next to that horrible cheese. I like chopping those up into bits to add flavor to any tomato sauce.

The A-1 knockoff sauce is another good spice too. Worcestershire and Tabasco too. Use it sparingly tho. That sh*t over powers big time.


chuckle
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MoonsMuse
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User ID: 396860
09-13-2017 06:29 PM

Posts: 3,835



Post: #69
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
From my recipe, since it was easy to just paste it here. Peeling the tomatoes (and basic sauce). You also peel peaches the same way

Basic Tomato Sauce

You will need:

2-large pots (1 for tomatoes and 1 for the sauce)
1- set of tongs (for removing tomatoes)
1-paring knife
1- large bowl full of ice water
10-20 ripe tomatoes

It's impossible to tell you an exact amount of tomatoes, you will have to judge. If you make too much sauce it can be refrigerated for up to a week

**Note: You can't peel tomatoes the same way you do apples.

*Fill a large pot 3/4 full of water and bring it to a full rolling boil.
*Have ice water ready in a large bowl
*Plop the tomatoes in the boiling water (4 at a time)
*Let them boil exactly 90 seconds
*Lift out with tongs and immediately place in ice water
*Leave in ice water for 2 minutes

The peel (skin) will basically slide right off. Sometimes you have to take a paring knife and get it started. Dig out the top stem part (and bottom stem part) with the point of the knife. Then dig out any imperfections in the tomato the same way you removed the stems. Place the peeled tomatoes in the second large pot. Repeat process until all are peeled.

Okay now we can make sauce.

You will need:

*1-hand potato masher (not a mixer, a masher, it has a handle and flat wavy aluminum end and can be found in the kitchen utensil section close to the slotted spoons and egg timers).

*1-wooden spoon ( I do not use metallic spoons when I cook, it alters the flavor especially when it's something acidic like tomatoes. The pot doesn't do that because of the heat)

Place the pot full of tomatoes on a medium high burner, do not add water, tomatoes only. Squish, squash, smash and stir the tomatoes with the potato masher. Don't let them boil, just get the pot hot while you are squishing them. Sometimes this takes around 30 minutes...you will see tomato sauce begin to appear.

Do not put them in a blender, you want a few small pieces of tomato in your sauce so just splat the potato masher down on the tomatoes and twist it from side to side if you have to, until you have tomato sauce. It won't be thick because it thickens as you cook it. (The water evaporates.) Put the lid on the pot turn the heat down on low and let simmer while you prepare the other ingredients. Stir frequently.

"I love the abstract, delicate, profound, vague, voluptuously wordless sensation of living ecstatically." ~Anais Nin

Journal
Photos
(This post was last modified: 09-13-2017 06:33 PM by MoonsMuse.) Quote this message in a reply
Gracie
Registered User
User ID: 397213
09-13-2017 06:33 PM

Posts: 7,375



Post: #70
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
SlowLoris  Wrote: (09-13-2017 12:45 AM)
Ach!!!

Prego is so full of sugar they should rename it Jam instead of spaghetti sauce.

Exactly. Sugar is the third ingredient listed on Prego nutritional labels.
Yuck, yuck.

Pasta is so filled with carbohydrates and unnecessary calories. I prefer substituting spaghetti squash in pasta recipes. Much more nutritional and fewer carbs and better for the waistline!


Spaghetti Squash Nutrition Facts
Calories and Health Benefits of Spaghetti Squash

By Barbie Cervoni, RD, CDE | Reviewed by a board-certified physician
Updated August 18, 2017

Spaghetti squash is often used as a substitute for pasta. It has a mild, slightly sweet flavor that is perfect for olive oil and tomato based sauces. When cooked, its flesh gets stringy, resembling the look of "spaghetti" and can be used as a lower carbohydrate, more nutrient dense version of traditional pasta dishes.


It is generally available all year, with peak season in October through March.

Spaghetti squash is low in calories, containing only 42 calories in one cup cooked. It also contains a small amount of carbohydrate, 10 grams, and a good amount of fiber, 2.2 grams or 9 percent of your daily needs. When substituting spaghetti squash for pasta you can save about 170 calories and 30 grams of carbohydrate in one cup serving!

https://www.verywell.com/calories-in-spa...ts-4119937
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LoP Guest
lop guest
User ID: 312782
09-14-2017 05:57 AM

 



Post: #71
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
MoonsMuse  Wrote: (09-13-2017 06:29 PM)
From my recipe, since it was easy to just paste it here. Peeling the tomatoes (and basic sauce). You also peel peaches the same way

Basic Tomato Sauce

You will need:

2-large pots (1 for tomatoes and 1 for the sauce)
1- set of tongs (for removing tomatoes)
1-paring knife
1- large bowl full of ice water
10-20 ripe tomatoes

It's impossible to tell you an exact amount of tomatoes, you will have to judge. If you make too much sauce it can be refrigerated for up to a week

**Note: You can't peel tomatoes the same way you do apples.

*Fill a large pot 3/4 full of water and bring it to a full rolling boil.
*Have ice water ready in a large bowl
*Plop the tomatoes in the boiling water (4 at a time)
*Let them boil exactly 90 seconds
*Lift out with tongs and immediately place in ice water
*Leave in ice water for 2 minutes

The peel (skin) will basically slide right off. Sometimes you have to take a paring knife and get it started. Dig out the top stem part (and bottom stem part) with the point of the knife. Then dig out any imperfections in the tomato the same way you removed the stems. Place the peeled tomatoes in the second large pot. Repeat process until all are peeled.

Okay now we can make sauce.

You will need:

*1-hand potato masher (not a mixer, a masher, it has a handle and flat wavy aluminum end and can be found in the kitchen utensil section close to the slotted spoons and egg timers).

*1-wooden spoon ( I do not use metallic spoons when I cook, it alters the flavor especially when it's something acidic like tomatoes. The pot doesn't do that because of the heat)

Place the pot full of tomatoes on a medium high burner, do not add water, tomatoes only. Squish, squash, smash and stir the tomatoes with the potato masher. Don't let them boil, just get the pot hot while you are squishing them. Sometimes this takes around 30 minutes...you will see tomato sauce begin to appear.

Do not put them in a blender, you want a few small pieces of tomato in your sauce so just splat the potato masher down on the tomatoes and twist it from side to side if you have to, until you have tomato sauce. It won't be thick because it thickens as you cook it. (The water evaporates.) Put the lid on the pot turn the heat down on low and let simmer while you prepare the other ingredients. Stir frequently.

Thank you for sharing your recipe MM, much appreciated Heartflowers
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Michael-AK
Registered User
User ID: 398286
09-14-2017 03:11 PM

Posts: 3,540



Post: #72
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Bump
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eatinmraw
lop guest
User ID: 423126
09-14-2017 04:18 PM

 



Post: #73
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Lord DunLOP  Wrote: (09-13-2017 12:40 AM)
I figure you can't go wrong with Prego, but just to be adventurous I tried a jar of Classico
Four Cheese, I liked the label. That stuff wasn't sauce, it was soup, it's runnier Ragu. Now I'm wondering if I'm depriving myself of a better product due to my, why not, we'll call it ignorance. Seems I can no sooner judge a Sauce by its label, than a book by its cover.

If you have any expertise in this area please feel free to share, I may find I'm already going with the top of the line?

thx u 4 ur support.

just get a couple big cans of crushed tomatoes. simmer them for quite a while with whatever italian spices you like in the sauce. i've found over the years that premade sauces give me gas and i'll fart up a storm every time i eat it.


YOU CAN DO IT!



Gghcdpop
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269346
Registered User
User ID: 430671
09-14-2017 04:32 PM

Posts: 4,809



Post: #74
RE: Spaghetti Sauce - Is there anything decent outside of Prego?
Classico Alfredo is good. And Ragu Old World but I haven't had it in years so it may have changed.

Trump is the First Estate, Second Estate, Third Estate, and Fourth Estate. In his hands lie the salvation of this nation.
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