Spaghetti Sauce

I'm bored with the spaghetti sauce I make. It never has the desired kick or flavor i'm desiring; and it just runs off the noodles. So, i need a new recipe for spaghetti sauce...a sauce that actually sticks to the pasta, has a great flavor, and a little kick.

Anybody got anything good?

 

i like to make a simple sauce.

heat a few tablespoons of olive oil, throw in some red pepper flakes (to taste) and some couple cloves of minced garlic. cook that for just a little bit -- like a minute or so, just make sure you don't burn the garlic. toss in a big can of diced tomatoes. let it cook for 5-10 minutes, then add some fresh chopped basil -- like a 1/4 cup or so -- and you're done.

 

are you using canned sauce?

if not, try it. It's probably better than what you're making if you're making from scratch but aren't happy with it. I can make scratch sauce, and usually enjoy making a huge pot once every few months and freeze most of it, but it's more convenient and easy to go canned most times unless I'm making something special.


From a standpoint of fixing your sauce as-is if it's a scratch sauce, tomato paste thickens. It also lacks the more refined sauce taste, so don't use too much. I use a little finely shredded carrot to cut some acid, but not much.

Generally, though, as much as anything the idea is what you're cooking with your sauce and spicing through. Try fresh garlic, onion if you're not. I always start with garlic and onion in a pan with olive oil, the freshness does help. If you dig mushrooms, throw in mushrooms. Some people like green peppers, whatever. It's your sauce, so you've gotta mess with it. Try variances of oregano, basil, and parsley. You can salt the sauce a little, but you don't want to do too much.
Also don't be afraid to change up what you're serving - it's not always spaghetti and meat sauce for everyone. Play with cuts of pasta, cheeses. I love cooking up a bacon-based sauce with rigatoni and sharp cheddar and lettng it mix or pecorino romano over a light sauce with mushrooms.


Chipshot's your guy for this, though, if you're just looking for "this is your recipe". He knows his stuff. For that purpose, are you looking for a meat sauce, a marinara, a pomodoro?

 

one version I've liked recently is ground chicken, diced onion carrot cellery and garlic, white wine, chicken stock, crushed tomatos and fresh basil

 

I make a killer sauce. Always start with Ragu Extra Chunky as a base. Takes all day...Sort of an excuse to drink...but it's damn good.

I'll try and put it down tomorrow...never really THOUGHT about the RECIPE before.

 

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

 

Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

 

a meat sauce is what i'm looking for. i've been using a mixture of sausage & hamburger. Never thought to use a canned sauce. I've been trying the jarred sauce like Ragu, Prego, & Brothers.

 

That sounds yummy, too.

 

same thing, or how I meant it anyway.

The meat doesn't sound like the problem, though you can mess with the mixture. With that, up the garlic and onion a bit, wait for the sauce to go in before you add oregano or basil.