Maison Rustique
06-26-2007, 03:09 PM
- - (http://www.otwa.com/community/showthread.php?t=8322)
MelBay Sep-15-03 02:08 AM
I am having ~30 teenagers in my home Friday evening for the pre-Cross Country Meet Pasta Party.
I've done it before, but wasn't that thrilled with my sauce (kids didn't seem to mind it), so I was hoping someone here has a "to die for" spaghetti sauce recipe that will feed a small army of hungry, emaciated runners. One of my best friends is Italian, and her granny's sauce is the absolute best, but of course, there's no recipe. Nana just has it in her head and I don't feel like spending an entire day with her to learn how to make it. http://community.otwa.com/infopop/em...icon_smile.gif
I'd much rather print a recipe off a 'puter. Come on, share! http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...on_biggrin.gif Please! I make a mean meatball, I just need the sauce to go on it.
http://members.aol.com/melbayone/thread.gif
Melinda
toystover Sep-15-03 02:21 AM
Prego Three Cheese Spaghetti Sauce http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...icon_smile.gif
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toy stove collector extraordinaire...
"By the old wooden stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan
gman Sep-15-03 03:46 AM
How about this? http://community.otwa.com/infopop/em...on_biggrin.gif
http://www.craigadhesives.com/_borders/spaghettios.gif
MelBay Sep-15-03 03:48 AM
ROTFLMAO!!! No, I'm going to actually open cans of tomato sauce & paste and add my own spices, etc.
You guys crack me up!
http://members.aol.com/melbayone/thread.gif
Melinda
gman Sep-15-03 04:02 AM
There's bunch of spahetti sauce recipes here...
http://www.cooks.com/rec/search/0,1-...+sauce,FF.html
One ingredient I couldn't do without is sugar. I put in two teaspoons per jar.
hellcat Sep-15-03 04:27 AM
Hi Melinda! That sounds like fun! http://community.otwa.com/infopop/em...icon_smile.gif
I think my spaghetti sauce is pretty good, and most folks who eat it agree...so I'll share. Now this will make enough for 5-6 servings, so you'll need to bump it up a little.
1 lb. ground chuck
1 t. celery salt
1 chopped onion (med., yellow)
4 cloves garlic, finely chopped (you can use jarred (wet) garlic instead...2 teaspoons)
1 can whole tomatoes
1 can tomato sauce
1 can tomato paste (small can)
1 can sliced mushrooms (small can, optional)
oregano ('bout 1 t. of dried)
basil ('bout 1 t. of dried)
1 whole bay leaf
1 T. sugar
ground black pepper
Brown the ground chuck, over medium high (#6, if you've got that sort of stovetop burner dialer) heat, breaking up into crumbles/chunks. If you've got a HUGE amount of drippings, drain it off. Otherwise, just leave it and keep going. If you don't have much for drippings, supplement what you've got with a little olive oil. Saute the chopped onion and garlic in the pan with the beef, stirring regularly, about 4 minutes, until the onion is slightly translucent. While you're doing it, sprinkle in the celery salt. Add the can of whole tomatoes (do not drain) and while they're cooking, use the edge of your spoon to break them up. Add the tomato sauce and stir in. Add the tomato paste and stir to distribute it evenly in the sauce. Add the mushrooms (do not drain) if you're putting them in, and stir. Sprinkle and stir in the oregano and basil. Add the bay leaf. Add the sugar and stir in. Add ground pepper and stir in.
Reduce heat to very low and simmer for about 30 min. to 1 hour, stirring occasionally. Pick out the bay leaves prior to serving. While it's bubblin' away, make your garlic bread and your salad (use bagged greens, chunked-up roma tomatoes, a little bit of shredded parmasean cheese, you're all set), and cook your spaghetti.
For 30 hongry teenagers, I'd probably make about 5X of this recipe. And instead of 5 lb. of ground chuck, I'd probably use 3 lb. of ground chuck and 2 lb. of sweet italian sausage (removed from casings and cooked to crumble, just like the chuck).
Enjoy! http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
gabs-a-lot Sep-15-03 11:45 AM
hellcat...george is looking for you http://community.otwa.com/infopop/em...on_biggrin.gif
_____________________
jayne Sep-15-03 12:12 PM
I don't do spaghetti sauce, 'cause nothing I can make is any better than Classico.
However, if you're not determined on spaghetti (the thought of the clean up makes me shudder), I do have a great pasta salad dish that feeds an army.
jayne
Argh Sep-15-03 12:18 PM
The ONE thing you can do to greatly improve the taste of your sauce is to cook it in cast iron. When I first started making my own sauce, I couldn't figure out why my sauce was so anemic compared to my mom's....I was putting basically the same stuff in there. It was the pan! Once I started using a cast iron dutch oven, it finally tasted right. Plus, you don't HAVE to simmer it all day if you use cast iron, although I usually do.
There's nothing like garlic and onions wafting through the house at breakfast time. I have my family convinced that this is normal.
Argh
My web site
My eBay auctions
maison rustique Sep-15-03 02:11 PM
http://community.otwa.com/infopop/em.../icon_cool.gif
Deb
Maison Rustique
About Me
MelBay Sep-15-03 10:19 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> There's nothing like garlic and onions wafting through the house at breakfast time. I have my family convinced that this is normal.
<HR></BLOCKQUOTE>
That's just how I feel about making enchiladas and spanish rice. Gotta start it at 6:30 a.m. (at the latest!) to get the full enjoyment out of the whole process. http://community.otwa.com/infopop/em...on_biggrin.gif
Thanks everyone for the input. Now where the heck is that cast iron pot we use when we go camping.....
http://members.aol.com/melbayone/thread.gif
Melinda
cheryl Sep-15-03 10:30 PM
Now I'm hungry.
If you use Hellcats recipe I would suggest you skip the mushrooms. Alot of people don't like mushrooms & some have allergies to them. You don't want those cross country kids having upset tummies.
Maybe skip the meat too. Isn't the concept to do mega carbs the night before? ( maybe a little meat for flavor). Add tons of garlic bread thats good carb loading. YUM.
My Ebay auctions
All times are GMT -7. The time now is 02:08 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
MelBay Sep-15-03 02:08 AM
I am having ~30 teenagers in my home Friday evening for the pre-Cross Country Meet Pasta Party.
I've done it before, but wasn't that thrilled with my sauce (kids didn't seem to mind it), so I was hoping someone here has a "to die for" spaghetti sauce recipe that will feed a small army of hungry, emaciated runners. One of my best friends is Italian, and her granny's sauce is the absolute best, but of course, there's no recipe. Nana just has it in her head and I don't feel like spending an entire day with her to learn how to make it. http://community.otwa.com/infopop/em...icon_smile.gif
I'd much rather print a recipe off a 'puter. Come on, share! http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...on_biggrin.gif Please! I make a mean meatball, I just need the sauce to go on it.
http://members.aol.com/melbayone/thread.gif
Melinda
toystover Sep-15-03 02:21 AM
Prego Three Cheese Spaghetti Sauce http://community.otwa.com/infopop/em...on_biggrin.gif http://community.otwa.com/infopop/em...icon_smile.gif
Karen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toy stove collector extraordinaire...
"By the old wooden stove where our hats were hung,
Our words were told, our songs were sung..." ~ Bob Dylan
gman Sep-15-03 03:46 AM
How about this? http://community.otwa.com/infopop/em...on_biggrin.gif
http://www.craigadhesives.com/_borders/spaghettios.gif
MelBay Sep-15-03 03:48 AM
ROTFLMAO!!! No, I'm going to actually open cans of tomato sauce & paste and add my own spices, etc.
You guys crack me up!
http://members.aol.com/melbayone/thread.gif
Melinda
gman Sep-15-03 04:02 AM
There's bunch of spahetti sauce recipes here...
http://www.cooks.com/rec/search/0,1-...+sauce,FF.html
One ingredient I couldn't do without is sugar. I put in two teaspoons per jar.
hellcat Sep-15-03 04:27 AM
Hi Melinda! That sounds like fun! http://community.otwa.com/infopop/em...icon_smile.gif
I think my spaghetti sauce is pretty good, and most folks who eat it agree...so I'll share. Now this will make enough for 5-6 servings, so you'll need to bump it up a little.
1 lb. ground chuck
1 t. celery salt
1 chopped onion (med., yellow)
4 cloves garlic, finely chopped (you can use jarred (wet) garlic instead...2 teaspoons)
1 can whole tomatoes
1 can tomato sauce
1 can tomato paste (small can)
1 can sliced mushrooms (small can, optional)
oregano ('bout 1 t. of dried)
basil ('bout 1 t. of dried)
1 whole bay leaf
1 T. sugar
ground black pepper
Brown the ground chuck, over medium high (#6, if you've got that sort of stovetop burner dialer) heat, breaking up into crumbles/chunks. If you've got a HUGE amount of drippings, drain it off. Otherwise, just leave it and keep going. If you don't have much for drippings, supplement what you've got with a little olive oil. Saute the chopped onion and garlic in the pan with the beef, stirring regularly, about 4 minutes, until the onion is slightly translucent. While you're doing it, sprinkle in the celery salt. Add the can of whole tomatoes (do not drain) and while they're cooking, use the edge of your spoon to break them up. Add the tomato sauce and stir in. Add the tomato paste and stir to distribute it evenly in the sauce. Add the mushrooms (do not drain) if you're putting them in, and stir. Sprinkle and stir in the oregano and basil. Add the bay leaf. Add the sugar and stir in. Add ground pepper and stir in.
Reduce heat to very low and simmer for about 30 min. to 1 hour, stirring occasionally. Pick out the bay leaves prior to serving. While it's bubblin' away, make your garlic bread and your salad (use bagged greens, chunked-up roma tomatoes, a little bit of shredded parmasean cheese, you're all set), and cook your spaghetti.
For 30 hongry teenagers, I'd probably make about 5X of this recipe. And instead of 5 lb. of ground chuck, I'd probably use 3 lb. of ground chuck and 2 lb. of sweet italian sausage (removed from casings and cooked to crumble, just like the chuck).
Enjoy! http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
gabs-a-lot Sep-15-03 11:45 AM
hellcat...george is looking for you http://community.otwa.com/infopop/em...on_biggrin.gif
_____________________
jayne Sep-15-03 12:12 PM
I don't do spaghetti sauce, 'cause nothing I can make is any better than Classico.
However, if you're not determined on spaghetti (the thought of the clean up makes me shudder), I do have a great pasta salad dish that feeds an army.
jayne
Argh Sep-15-03 12:18 PM
The ONE thing you can do to greatly improve the taste of your sauce is to cook it in cast iron. When I first started making my own sauce, I couldn't figure out why my sauce was so anemic compared to my mom's....I was putting basically the same stuff in there. It was the pan! Once I started using a cast iron dutch oven, it finally tasted right. Plus, you don't HAVE to simmer it all day if you use cast iron, although I usually do.
There's nothing like garlic and onions wafting through the house at breakfast time. I have my family convinced that this is normal.
Argh
My web site
My eBay auctions
maison rustique Sep-15-03 02:11 PM
http://community.otwa.com/infopop/em.../icon_cool.gif
Deb
Maison Rustique
About Me
MelBay Sep-15-03 10:19 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> There's nothing like garlic and onions wafting through the house at breakfast time. I have my family convinced that this is normal.
<HR></BLOCKQUOTE>
That's just how I feel about making enchiladas and spanish rice. Gotta start it at 6:30 a.m. (at the latest!) to get the full enjoyment out of the whole process. http://community.otwa.com/infopop/em...on_biggrin.gif
Thanks everyone for the input. Now where the heck is that cast iron pot we use when we go camping.....
http://members.aol.com/melbayone/thread.gif
Melinda
cheryl Sep-15-03 10:30 PM
Now I'm hungry.
If you use Hellcats recipe I would suggest you skip the mushrooms. Alot of people don't like mushrooms & some have allergies to them. You don't want those cross country kids having upset tummies.
Maybe skip the meat too. Isn't the concept to do mega carbs the night before? ( maybe a little meat for flavor). Add tons of garlic bread thats good carb loading. YUM.
My Ebay auctions
All times are GMT -7. The time now is 02:08 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.