I need a good sauce [Archive] - RonFez.net Messageboard

Tenbatsuzen

08-04-2006, 09:29 AM

I'm looking for a good pasta sauce. I'm looking with something that IS NOT SWEET.  I hate pasta sauce with too much sugar.  I want something that's savory. I've had Barilla's Red Pepper Arribiata, which is pretty good, but I'm looking for other suggestions, or hell, even a decent recipe.  Liz makes a great vodka sauce, but I need something red.

OGC

08-04-2006, 09:36 AM

Tenbatsuzen wrote: I'm looking for a good pasta sauce.I'm looking with something that IS NOT SWEET.  I hate pasta sauce with too much sugar.  I want something that's savory.I've had Barilla's Red Pepper Arribiata, which is pretty good, but I'm looking for other suggestions, or hell, even a decent recipe.  Liz makes a great vodka sauce, but I need something red.I can have my wife make up some for you . Nothing like being married to a real Italian.

narc

08-04-2006, 09:45 AM

You can never go wrong with cocktail sauce or ketchup!

angrymissy

08-04-2006, 09:46 AM

Patsy's marinara ($7/jar) or homemade and alter the amount of sugar.  Good recipes on allrecipes.com

Tenbatsuzen

08-04-2006, 09:48 AM

angrymissy wrote: Patsy's marinara ($7/jar) or homemade and alter the amount of sugar. Good recipes on allrecipes.com   Seven dollars for a jar of sauce?  Holy shit. I'll check out allrecipes.

A.J.

08-04-2006, 09:51 AM

richg0404 wrote: I can have my wife make up some for you . Nothing like being married to a real Italian.Or having an Italian mother and grandmother.When I was in college and desperate for a decent sauce, those Classicos weren't bad.  I don't know if they still make them or not.<img height="250" src="http://designarchives.aiga.org/img/media/3100_m.jpg" width="203" border="0" />

Jennitalia

08-04-2006, 09:54 AM

PhishHead

08-04-2006, 10:15 AM

I Love Classico Pasta Sauce for OTC sauce.  I always get the fire Roasted Tomato and Garlic flavor, defintely one of the better ones on the market.

Tenbatsuzen

08-04-2006, 10:17 AM

A.J. wrote: richg0404 wrote: I can have my wife make up some for you . Nothing like being married to a real Italian.Or having an Italian mother and grandmother.When I was in college and desperate for a decent sauce, those Classicos weren't bad. I don't know if they still make them or not.<img width="203" height="250" border="0" src="http://designarchives.aiga.org/img/media/3100_m.jpg" />   They were on sale this week, so I bought a few jars of those. The thing is, I love ragu's meat sauce.  I know it's a cheap shitty brand, but a lot of these fancy pants brands don't have that savory flavor that the ragu sauce has.   Emeril's sauce isn't that bad, but the salad dressing suck.

Dougie Brootal

08-04-2006, 10:23 AM

baby sauce?<img src="http://www.johnberman.com/pics/funny/spooge.gif" border="0" />

PhishHead

08-04-2006, 10:23 AM

<img src="http://www.classico.com/includes/shared/productViewer.asp?prodID=21&fileType=0&itemType=2" border="0" />Thats the one i always get.  They are rather pricey though.

suggums

08-04-2006, 10:32 AM

<img width="536" height="407" border="0" src="http://taylorsmarket.com/raossauce.jpg" />this stuff is expensive but its the chronic

TooCute

08-04-2006, 10:35 AM

There's barely anything premade in the stores that's not overly sweet. The
Victoria ones were good (I still think they make a better vodka sauce than I
do), but since Costco stopped carrying that brand, I only buy it if it's on sale
at the regular market for $2.99 or less. I bought a shitload of Rao's
marinara for $5 a bottle at some flea market, and it's really good.

It's almost tomato season. Make your own! Just start with peeled and
seeded tomatoes (roma are good because they're dense and pasty, but
another good one is campari - they're really really really sweet, naturally),
and start messing around with onion/garlic/herbs/balsamic vinegar/wine/
other veggies/sausage/beef/pork/anchovies, whatever - don't add sugar until
everything else is all cooked and stuff because tomatoes vary in sweetness
so much. I'm anti-tomato paste. Make sure you get an olive oil you like. I
like mine to be a little peppery. Tasting them all side by side at a place like
Fairway you can really see what a huge range of flavors there is in olive oils,
and which one you pick really does make a difference. Really, my favorite if I
want tomato sauce, though, is to just toss pasta with a few halved/quarterd
grape tomatoes (so tasty), garlic, olive oil and a minced clove or two of garlic
and some shaved parmesan (which, again, you need to try until you find
one you like... unfortunately my favorite is one that I get from my cousin
who lives in Bologna, but on the upside someone's visting her often enough
that I can get huge chunks of it with relatively good frequency).

Tomato sauce? Screw recipes. They're one thing where you DEFINITELY
don't need them! So hard to screw up!

SatCam

08-04-2006, 10:35 AM

my girlfriend makes a good sauce too

http://www.istockphoto.com/file_thumbview_approve/282288/2/Holliday___Seasonal___Vampire_Tea.jpg

HeyGuy

08-04-2006, 11:28 AM

There is nothing like homemade gravy (NJ italians call is gravy) But anyway, when I dont have my mother make me some and I want to eat a quick bowl of pasta I usually get Victoria. Victoria makes a really good vodka sauce that has a little spicy kick to it. I also think Vincents hot is a really good bottled sauce/gravy. Its spicy and not sweet.

Sheeplovr

08-04-2006, 11:39 AM

Ra-cyanide-gu

DJEvelEd

08-04-2006, 01:47 PM

Salsa De Vagabundo

Bulldogcakes

08-04-2006, 02:46 PM

angrymissy wrote: Patsy's marinara ($7/jar)  Yup, its Patsy's. The basic marinara is the best pasta sauce around. Most supermarkets carry it.  THe worlds simplest sauce to make yourself is the Aglio e Olio (Garlic and oil) Takes about 2 minutes  1) Crush and coursely dice a few cloves of galic (use more or less depending on how much you like garlic) 2) Put 4tbs extra virgin olive oil and 4 tbs butter in a skillet and brown the garlic 3) Toss in the pasta, add salt and pepper to taste and serve with shaved or shredded parmesan cheese For something a little more seasonal, chop up a few basil leaves and throw that in. Simple and delish

OGC

08-04-2006, 03:20 PM

CampoNJ wrote: There is nothing like homemade gravy (NJ italians call is gravy) .... Yeah, It took me years to get used to my wife clling it gravy. She tells me that I had a look of horror on my face when she first suggested "Macaroni and Gravy" for dinner.

HBox

08-04-2006, 03:22 PM

My Mom was born in italy. She makes her own sauce from scratch. It is awesome.

CovDiesel

08-04-2006, 03:44 PM

start off in your sauce pan browning a good amount of minced garlic, oregano, and basil in olive oil. Once garlic has changed color, pour in 2 cans of tuttorusso crushed tomatoes. If you can't find tuttorusso, either move to a state where self respecting Italians cook, or buy something comparable... crushed tomatoes. Allow the sauce to absorb the flavors of the garlic and other spices. Add ground black pepper and sugar to taste. Use a bagette or some italian bread to constantly taste the sauce as you cook it. For a more bitter taste, add red wine (I use about a cup of merlot). I splash tobasco sauce in my sauce to give it a lil kick. At this point, you would add any meat you have been browning in a pan or meat balls, pork, etc. Allow the sauce to cook for a long time. If you put meat in your sauce, it becomes gravy and at that point, you should allow your gravy to cook for an hour or longer. The longer you cook the gravy/sauce, the more the pot will work to bring the full taste of your ingredients to the sauce. If you refridgerate the sauce, it will taste better a few days from when you first cooked it because the ingredients will blend as they stay together. The garlic and spices are key. Without them, your sauce will taste like tomato soup. Don't be afraid to constantly taste your sauce as you are cooking... it should be over low heat and for a long time, so you'll be able to taste the sauce changing from minute to minute. The only way to make a sauce you'll love is to taste it as you are making it... I've made thousands of pots of sauce, but I taste them every time as I go... Low heat, spices, wine, meat... and lots of tasting... Good Luck. 

This message was edited by CovDiesel on 8-4-06 @ 7:45 PM

FUNKMAN

08-04-2006, 04:00 PM

HBox wrote: My Mom was born in italy. She makes her own sauce from scratch. It is awesome. as opposed to Satcam's girlfriend who makes it from crotch...    <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/smile.gif" border="0" />Ragu Marinara is my fav... When i make a pot of meatballs and sausage i'll mix the Ragu Traditional and the Marinara and just dump in a ton of garlic clovesThe Traditional you can get in big jars as a 3-pak at Sam's and save a fewTooCute wrote:Costco no longer carries Victorias Vodka Saucethey still sell the 2-paks at Sam's if there are any in the area...  good sauce as well!

Tenbatsuzen

08-04-2006, 04:05 PM

Lots of good info here.  Rather than inflating my post count by thanking everyone individually, I'll just send out a general thank you. I'll check out Patsy's and Victoria's sauces, as well. I'm surprised no one said Cento sauces.  Made from right here in Jersey.  Whoa whoa whoa

FUNKMAN

08-04-2006, 04:07 PM

Paul Newman's "Tomato And Basil"   also sweet but very tasty....

Keotok

08-04-2006, 04:49 PM

You might want to try Don Peppino if you can find it.  Very good,
and not at all sweet.  I add diced tomatos 'cause I don't think
it's chunky enough.

ADF

08-04-2006, 06:25 PM

The ones we sell at Williams-Sonoma are excellent, but expensive.  People who buy them (presumably not Italian), say their kids won't have anything else once they try them.

tele7

08-04-2006, 06:28 PM

suggums wrote: <img height="407" src="http://taylorsmarket.com/raossauce.jpg" width="536" border="0" />this stuff is expensive but its the chronic seconded.  it will run you about 7 bucks, but it's worth it.

pete_in_NJ

08-05-2006, 04:59 AM

CampoNJ wrote: There is nothing like homemade gravy (NJ italians call is gravy) But anyway, when I dont have my mother make me some and I want to eat a quick bowl of pasta I usually get Victoria. Victoria makes a really good vodka sauce that has a little spicy kick to it. I also think Vincents hot is a really good bottled sauce/gravy. Its spicy and not sweet. Yup, Gravy it is. Growing up ur family always referred to it as gravy too. I never understood why the jars in the store call it Sauce. I add a 1/4 stick of cut up pepperoni to my sauce and ad a 4 oz. can of button mushrooms to the pot when its done. Just like great grandma used to make! Being a fan of Good Eats (Food Tv show) i learned that is the recipe includes meat in it then it is actually a GRAVY . And what Italian cooks it without meat in it? None that i know of. I have a few tupperwears of gravy in my freezer left over . I'll defrost one tomorrow for dinner. Yes Dinner is about 2 o'clock on sunday for us NJ Italians too. LOL 

This message was edited by pete_in_NJ on 8-5-06 @ 9:04 AM

Thebazile78

08-05-2006, 01:20 PM

We're both avid Good Eats watchers. . .although it usually takes me 2 years to get up-to-date on newer ep's . . . I go to bed at 9:30pm.  In the vodka sauce, I've gotten finicky about which brand of crushed tomatoes I use, too. It's not Tuttoroso, as I've not been able to find the plain kind without spices and seasonings (I fear what it might do to the rest of my recipe), but that might be a good place to start for others.  As for fresh tomatoes in homemade sauce, I've heard differing opinions on different shows and from different recipes and cooks. Some cooks feel fresh tomatoes are too watery; others don't like the tinny taste of stuff from the can. And it's already tomato season; early ripening small varieties are at every farmstand. . .haven't you ever heard of Jersey Tomatoes? With all the family farms we have in this area, I'm sure we can find something.We already do the aglio-olio sauce with cavatelli and sometimes pennete, but even if I skimp a little on the oil and toss it really well, it tends to upset my stomach. Unless, of course, I add a good tablespoon of pepper flake. Too bad I'm the only one of us who'll eat puttanesca sauce. . .I have a good recipe I've been meaning to try for a while now!

FUNKMAN

08-05-2006, 02:37 PM

pete_in_NJ wrote:  CampoNJ wrote: There is nothing like homemade gravy (NJ italians call is gravy) But anyway, when I dont have my mother make me some and I want to eat a quick bowl of pasta I usually get Victoria. Victoria makes a really good vodka sauce that has a little spicy kick to it. I also think Vincents hot is a really good bottled sauce/gravy. Its spicy and not sweet.    Yup, Gravy it is. Growing up ur family always referred to it as gravy too. I never understood why the jars in the store call it Sauce. I add a 1/4 stick of cut up pepperoni to my sauce and ad a 4 oz. can of button mushrooms to the pot when its done. Just like great grandma used to make! Being a fan of Good Eats (Food Tv show) i learned that is the recipe includes meat in it then it is actually a GRAVY . And what Italian cooks it without meat in it? None that i know of.I have a few tupperwears of gravy in my freezer left over . I'll defrost one tomorrow for dinner. Yes Dinner is about 2 o'clock on sunday for us NJ Italians too. LOL    i remember my parents would by these cubes of beef and would call them "gravy meat"... after simmering in the gravy the meat would be so tender and flake apartthen my dad would slice up the pizza loaf and toast it in the toaster oven with some butter... Good Stuff!

Gvac

08-05-2006, 03:36 PM

A good buddy of mine is a pretty decent amateur chef.  It's a hobby of his and he and his wife travel the world and pick their destinations based on the cuisine.  His tomato sauce is the only one in the world that doesn't give me heartburn from hell.  Even my Sicilian mother and grandmother made sauce that hit my gut like battery acid, and the store bought stuff has the same result with me.I don't know what he does or how he prepares it, but I can eat gallons of the stuff with no ill effects.   Son of a bitch won't give me the recipe, though.

pete_in_NJ

08-05-2006, 03:49 PM

FUNKMAN wrote: pete_in_NJ wrote: CampoNJ wrote: There is nothing like homemade gravy (NJ italians call is gravy) But anyway, when I dont have my mother make me some and I want to eat a quick bowl of pasta I usually get Victoria. Victoria makes a really good vodka sauce that has a little spicy kick to it. I also think Vincents hot is a really good bottled sauce/gravy. Its spicy and not sweet. Yup, Gravy it is. Growing up ur family always referred to it as gravy too. I never understood why the jars in the store call it Sauce. I add a 1/4 stick of cut up pepperoni to my sauce and ad a 4 oz. can of button mushrooms to the pot when its done. Just like great grandma used to make! Being a fan of Good Eats (Food Tv show) i learned that is the recipe includes meat in it then it is actually a GRAVY . And what Italian cooks it without meat in it? None that i know of.I have a few tupperwears of gravy in my freezer left over . I'll defrost one tomorrow for dinner. Yes Dinner is about 2 o'clock on sunday for us NJ Italians too. LOL i remember my parents would by these cubes of beef and would call them "gravy meat"... after simmering in the gravy the meat would be so tender and flake apartthen my dad would slice up the pizza loaf and toast it in the toaster oven with some butter... Good Stuff! Ahh, Chuck beef for stew. I love cooking it in my crockpot . First i season it with sazon adobo seasoning then put it in the crock pot and cover it with about half of a 28 ounce can of crushed tomatoes, add a few bay leaves and let her go on low for about 7 or 8 hours. Remove meat with a slotted spoon pour all of the liquid into a medium pot with 1/4 cup of port wine & 1/4 cup of heavy cream and let it simmer for about 15 minutes. add meat to the pot and serve over egg noodles. 

This message was edited by pete_in_NJ on 8-5-06 @ 7:53 PM

drusilla

08-07-2006, 08:11 AM

telecaster7 wrote: suggums wrote: <img height="407" src="http://taylorsmarket.com/raossauce.jpg" width="536" border="0" />this stuff is expensive but its the chronic seconded.  it will run you about 7 bucks, but it's worth it.thirds.   they make a great fra diavolo as well.

Tenbatsuzen

08-07-2006, 08:15 AM

angrymissy wrote: Patsy's marinara ($7/jar) or homemade and alter the amount of sugar. Good recipes on allrecipes.com   I bought a jar last night.  We'll probably try it later this week. That Rao's shit is even more expensive.  8.50 a jar in Shop-Rite.  Jesus H. Christ, IT'S FUCKING TOMATOES.

ShelleBink

08-07-2006, 08:15 AM

<img width="351" height="263" border="0" src="http://shopuncleharrys.dukestores.duke.edu/images/spot%20042.jpg" /><img width="351" height="262" border="0" src="http://shopuncleharrys.dukestores.duke.edu/images/spaghetti%20sauce%20029.jpg" /> Newman's Own is fantastic... but nothing beats from scratch

narc

08-07-2006, 08:25 AM

I'm a fan of Rao's basil sauce myself. I'm not crazy about their arrabiata for whatever reason.

aceofspades7

08-07-2006, 09:26 AM

2 28 oz cans diced tomatoes 8-16 cloves garlic minced 2 t or T
crushed red pepper 2 T tomato paste 4-8 T olive
oil   Pulse tomatoes in food processor or blender a few
times   Cook garlic, red pepper, and tomato paste in olive oil for
2-4 minutes   Add tomatoes and cook uncovered for 20-30 minutes –
stirring occasionally   Add black pepper, salt, and fresh chopped
basil off heat.