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PearlJamChick
No one sings like you anymore.
Member since 7/10 9264 total posts
Name:
Petticoated Swashbuckler
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Red sauce. Share your technique/recipe.
I've made my own sauce for awhile now, and it's great but I'd like to change things up and see what other people add/do to their sauce.
What are your secrets?
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Posted 8/2/13 11:38 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
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Red sauce. Share your technique/recipe.
adding a tiny tiny bit of brown sugar & white wine........gives it a touch of sweet and a touch of sharp flavor
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| Posted 8/2/13 1:01 PM |
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Hofstra26
Love to Bake!
Member since 7/06 27915 total posts
Name:
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Re: Red sauce. Share your technique/recipe.
Crumbled, browned hot Italian sausage and red wine. Yummy. 
ETA - And lots of garlic and fresh basil
Message edited 8/2/2013 1:21:10 PM.
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| Posted 8/2/13 1:20 PM |
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2boys1girl
and one more girl on the way!
Member since 5/10 2954 total posts
Name:
D
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Red sauce. Share your technique/recipe.
Sugar and Red Wine
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| Posted 8/2/13 2:06 PM |
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ANR1211
My loves
Member since 2/11 2131 total posts
Name:
A
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Red sauce. Share your technique/recipe.
Red pepper flakes, LOTS of garlic, basil and a lot of red wine.
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| Posted 8/2/13 5:45 PM |
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YourMama
LIF Adult
Member since 4/11 913 total posts
Name:
YourMama
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Re: Red sauce. Share your technique/recipe.
My secret is shredded carrot. It cuts the acidity and adds sweetness without adding sugar
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| Posted 8/2/13 6:49 PM |
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RubyWoo
Complete.
Member since 1/11 1357 total posts
Name:
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Re: Red sauce. Share your technique/recipe.
Posted by ANR1211
Red pepper flakes, LOTS of garlic, basil and a lot of red wine.
This. I also add oregano because I love it. Or you could use Italian seasoning if you'd like. I use it sparingly if I do because I am not a fan of rosemary.
Sometimes I'll also throw in an onion, peeled and cut in half, a couple of peeled carrots and a couple of celery stalks. I leave them in while the sauce cooks/simmers and remove before serving. Adds a nice flavor and removes some acidity.
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| Posted 8/2/13 8:15 PM |
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MrsFrizzle
<3
Member since 9/09 4628 total posts
Name:
Kristin
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Re: Red sauce. Share your technique/recipe.
Posted by EatingMyVeggies
adding a tiny tiny bit of brown sugar & white wine........gives it a touch of sweet and a touch of sharp flavor
Putting sugar in sauce is a sin!!
Carrots or potatoes will add sweetness and the potatoes are really yummy to eat afterwards.
I like add some red pepper flakes to add a kick every now and then or using a lot of garlic to give it a nice bite.
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| Posted 8/3/13 12:52 PM |
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Serendipity
Summer!
Member since 4/07 7631 total posts
Name:
PrayingWishingHopingALOT
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Re: Red sauce. Share your technique/recipe.
Posted by Hofstra26
Crumbled, browned hot Italian sausage and red wine. Yummy.
ETA - And lots of garlic and fresh basil
This exactly!!'
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| Posted 8/3/13 1:57 PM |
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jlm2008
LIF Adult
Member since 1/10 5092 total posts
Name:
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Red sauce. Share your technique/recipe.
Wine! Whatever type of red I have around. Sometimes I also use a bit of shredded carrot. It cuts the acidity of the tomatoes ( sometimes they are more acidy then others) and gives it a little sweetness.
Message edited 8/3/2013 7:50:01 PM.
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| Posted 8/3/13 7:49 PM |
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ready2go
LIF Adult
Member since 1/08 2379 total posts
Name:
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Re: Red sauce. Share your technique/recipe.
For those of you that use shredded carrot, when do you add it in? Does it dissolve into the sauce, or will you see it in the finished sauce?
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| Posted 8/3/13 10:59 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Red sauce. Share your technique/recipe.
I Ike to add in a Parmesan rind towards the end. I save them in my freezer, so I just chuck them in sauces and soups when I remember.
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| Posted 8/4/13 4:06 AM |
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JME78
LIF Adult
Member since 11/09 3672 total posts
Name:
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Re: Red sauce. Share your technique/recipe.
Posted by YourMama
My secret is shredded carrot. It cuts the acidity and adds sweetness without adding sugar
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| Posted 8/4/13 4:15 PM |
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BriBri2u
L'amore vince sempre
Member since 5/05 9320 total posts
Name:
Mrs. B
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Re: Red sauce. Share your technique/recipe.
Posted by ready2go
For those of you that use shredded carrot, when do you add it in? Does it dissolve into the sauce, or will you see it in the finished sauce?
The first step to my sauce is sauteing carrot and onion.
I put them both in the chopper and chop until super fine. They dissolve in the cooking process.
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| Posted 8/5/13 9:15 AM |
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BriBri2u
L'amore vince sempre
Member since 5/05 9320 total posts
Name:
Mrs. B
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Re: Red sauce. Share your technique/recipe.
Posted by klingklang77
I Ike to add in a Parmesan rind towards the end. I save them in my freezer, so I just chuck them in sauces and soups when I remember.
My mom has always done this with her minestrone. My favorite part of eating it.
She was born and raised in Parma, Italy so she knows all about good parmigiano and that wasting ANY part of it is a complete sin 
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| Posted 8/5/13 9:17 AM |
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GinaR
LIF Adult
Member since 9/08 1976 total posts
Name:
Gina
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Re: Red sauce. Share your technique/recipe.
This is an easy one that I make, but the below one is better. But this is faster and easier.
2 cups whole, peeled, canned san marzano tomatoes, chopped, with their juices (about one 28-oz. can)
5 Tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
This is my favorite when I have all day to let it simmer or put it in the slow cooker.
1 28oz can san marzanos
1 15oz can tomato sauce
1 sm. can tomato paste
15oz water
crushed garlic
1/2 onion finely chopped
1-2 tablespoons evoo
fresh basil chopped
fresh parsly chopped
italian seasoning (I didn't realize I was out of dried oregano)
1-2 tablespoon sugar
1/2-1 teaspoon baking soda
crushed red pepper to taste
3 links of italian sausage removed from casing
frozen italian meatballs (or use fresh ones- Im lazy)
I used my slow cooker insert on the stove top and then set it to cook for 7 hours in the slow cooker.
Pour the tomato puree, water and tomato paste into a large stockpot. Add in the red pepper flakes, basil, oregano and sugar, then stir to combine. Bring to a boil over high heat. When the sauce reaches a boil, lower the heat to medium, and slowly add in the baking soda. (Don’t add it too fast, or the sauce will boil over).
After you’ve started the sauce, add the onion, garlic and oil to a frying pan. Sautee over medium heat until the onions are translucent and the garlic is fragrent. Add the onion and garlic to the sauce. I also added the sausage uncooked at this time. And the frozen meatballs. I then transferred the pot from the stove top to the slow cooker. Set it to low. I cooked it for 7 hours. I would do at least 5 hours. I have also done it on the stove top for 5 hrs simmering and it was just as good. I stirred it occasionaly. I dunno if you really need to with the slow cooker though.
Message edited 8/5/2013 11:43:12 AM.
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| Posted 8/5/13 11:41 AM |
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ThreeforTea
Girls just want to have fun..
Member since 5/12 7482 total posts
Name:
Mama
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Red sauce. Share your technique/recipe.
whole red pepper
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| Posted 8/5/13 1:28 PM |
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b2b777
LIF Adult
Member since 9/09 4474 total posts
Name:
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Red sauce. Share your technique/recipe.
in addition to the tomato... EVOO, onion peeled and sliced, red pepper, few cloves of garlic, oregano/basil. I rarely ever make just the sauce -- the flavor comes from the meat -- Italian spicy sausage and meat balls as they boil in the sauce! I agree with previous poster that sugar is the sauce is a sin :)
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| Posted 8/6/13 12:45 PM |
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