/ck/ - Food & Cooking

>>10409546

I find it's just easier to use canned tomatoes if not just canned sauce as a base. For me, I'll simmer garlic in olive oil then cook down two cans of stewed tomatoes for twenty minutes. Add in a ton of basil, oregano, bit of marjoram for sweetness, red pepper for heat. Done. Sometimes I'll use sausage fat instead of olive oil especially if I'm just using jarred sauce.

I'll just douse a pound of cooked pasta with butter and parm too.

>>10409546
sweat onions, garlic in olive oil
salt, tiny bit of thyme
add canned whole tomatos
some pork belly
let it simmer for a few hours
take out the meat
wala

>>10409558
and no basil in the sauce, add chopped fresh basil when you mix it with pasta you pig

>>10409546
>chop onions and garlic if i´m really fancy i´ll add a carrot and 1-2 cellery stalks
>sweat veggies on medium heat for a few minutes
>add whole peeled roma tomates, tomato paste and pureed tomatoes
>add a pinch of sugar, salt and pepper, some pepper flakes, a bay leaf

let simmer for as long as you like, or to desired consistency

Tablespoon of jarred minced garlic, heated a bit in a non-stick pan.

Then I add:

Can of crushed tomatoes
Dash of dried oregano
Dash of dried basil
Dash of splenda

Heat until very thick.

I know my sauce could be improved. But it's very cheap, and it's fat free and low carb.

Done.

>jarred garlic
stop

>>10409564
Terrible

Use anchovies. It's the only way to live.

>>10409551
Canned tomatoes are probably better, anyways. Whole and cooked down, crushed, canned cherry tomatoes with tomato paste added, tomato paste thinned out with water, there's lots of room to experiment.

>>10409596
garlic is garlic

>>10409610
You need to leave.

>>10409609

Well it's either that or take a few hours to cook a sauce that will be good but really just different. You can do amazing things with premade sauce. I like making sauce and plan on doing a recipe like my Dad used to make (fresh off the boat Italian) in a few weeks. It's an entire day of cooking.

But that's just for fun. For everyday comfort pasta it's rigatoni and my mom's fast sauce. Which is 2 cans of tomatoes and garlic simmered in oil.

Pasta wise I'll keep angel hair around so I can eat in like 10 minutes. Spaghetti sometimes but I find where it's at is in a good rigatoni or penne. If you make a good sauce finish either one al dente for five or ten mins. That's the best.

I fucking love raviolis but I can't make those. Just get store bought which is .. eh.

>>10409610
"no"

>throw ground meat in pot
>render that shit
>remove the fat
>throw in onions
>cook until soft
>add tomato typed thing
>thyme, oregano, pepper, bay leaves, pastified garlic
>simmer for a couple hours

Bolognese

>>10409572
also i forgot to mention that i use a high quality olive oil. this is a basic recipe that can adjusted for more fanciness and purposes for example: >deglaze the pan with a dry white wine
>add fresh chopped basil at the end
>add minced meat (pork/beef mix coarse ground) at the beginning
>etc.
basically the standart goes with everything sugo my italian grandma made (northern itally near lago di como)

>>10409608
Tried this recently and it really adds depth of flavour

2 white onions
2 cloves of garlic
2 cans of chunky tomatoes
tomatoe puree
olive oil
salt
pepper
sugar
big ass basil plant with a lot of stems

fry onions and garlic for a bit, add tomatoe puree and fry that off too until it kind of caramelizes.
Throw in your tomatoes and bring to a boil for a few seconds, take the stems of your basil, slap them a bit with the back end of your knife so they break and throw into the sauce.
Let it simmer on a low heat for like 1 hour or more. Add salt pepper sugar for seasoning, take out the basil stems, chop the basil leaves and throw them in the sauce before adding the pasta to the sauce. toss pasta in sauce with a dash of the cooking water from the pasta and its done.
Grate a bit of parmesan over it and smack some hand ripped basil leaves on it and even more done.(the amount of sugar you add depends on the tomatoes you use and how sweet or sour they are)

>onion and carrot soffritto with minimum amount possible of oil (olive)
>add tomato sauce
>add oregano and a tiny bit of salt (not too much, the pasta is already salted)
>heat at low fire until sauce boils and thickens
Great sauce ready in 5 minutes for my lonely poorfag dinner, prepared while pasta cooks itself. I prefer short pasta rather than spaghetti.

>>10409815
Every italian would kill your for that carrot.
I like it too though but I only use celeriac and carrots in bolognese not in some sugo tomato sauce.
What does /ck think of Arrabiata? tomato with olives and panchetta and a lot of chili.

>>10409546
I don't fucking know... fry some onions and garlic in oil, add minced meat (veal, pork, beef whatever)... fry it for a bit, add tomatoes and tomato paste. Add some herbs. Add some brown sugar.

Simmer it for fucking ages constantly tasting and adding seasoning and more herbs until delicious.

Don't burn it. Really hard one to fuck up OP.

>>10409891
>>10409546
Oh fuck I forgot. Grated carrot at the onion stage. Celery if you can handle it.

>>10409596
>>10409610
Get fucked you can get good jarred garlic. It's honestly rarely worth the effort of using fresh garlic in sauces especially.

>>10409891
Who the fuck manages to burn a watery sauce?

>>10409896
>fresh garlic
>effort

How fucking lazy do you have to be?

>>10409898
I've seen drunk retards burn the meat before the tomatoes etc are added.

So to answer your question: drunk retards.

>>10409901
fair enough.

>>10409900
There's a brand of good ass jarred garlic in Aus. Serious... one sec I'll grab a pic.

I use fresh shit if I'm roasting meat or marinading lamb. For a basic sauce I'll just used jarred.

>>10409904
*marinating

>>10409572
This is the objective correct answer. Only thing you're missing is a splash of red wine / lemon juice / some other acid.

>>10409896

It is always superior to use fresh garlic.

anyone here make hard boiled eggs from scratch?
how do you do your 'gs?
if you don't know how to make hard boiled eggs, you need to leave this board

>one onion, diced
>one green pepper, diced
>1 lb ground beef
>1 jar of prego meat sauce
>3 or 4 links of sausage, pig sliced

>>10410021
Wrong thread?

>>10410025
no, you're just a dimwit. but we knew that already, didn't we

>>10410023
>green pepper

The fuck does this mean?

>>10410029
Yeah you're right. Sorry. I get your joke now. I got caught up in actual pasta sauce and forgot how retarded OP was

>>10409546
Americana amatriciana:
I just eyeball the ingredients, so I don't know the measurements

Heat olive oil in a pot
Mince and saute onions and garlic
Cut up half a pack of thick bacon and add it, cook until safe to eat
Add in one of the big cans of crushed tomatoes and bring up to a simmer
Add spices except for salt:
-oregano
-basil
-pepper flakes (don't make it spicy, just so people can tell there's something)
Leave to simmer about 10-15 min while cooking pasta
Add about 14 cup of parmesian and stir until melted
salt to taste
Put on pasta and stir around

>>10410036

welcome to /ck/

Wtf every post in this thread refers to canned tomatoes
Do you even tomato
Do you even garden
Do you know how to remove the skins from tomatoes yourself and cook them down and use a foley mill to remove seeds
Where are your herbs fresh from the garden
This makes me so sad

>>10410365
tomatoes are only good for 2 weeks of the year
which is why you can them yourself

>>10410373
Maybe in fly over

>>10410373
Good job anon
but what is your climate where you get 2 weeks of tomatoes?
I eat them July-Oct and sometimes later
Do you grow only determinate tomatoes?

>>10410374
california tomatoes suck ballsacks tho

>>10410375
temperate
i was exaggerating they're probably good from mid july until late september

>>10410386
Right on. But seriously the thread is supposed to be sauce "from scratch" and I gather everyone else's canned diced or whole tomatoes come from the store. Plus the "scratch" sauces that involve a can of prego

I like to pick the green ones before first frost and let them ripen then sometimes we have a red garden tomato at Christmas (zone 7 here)

>>10409975
this is almost exactly what I do except i add some roasted red pepper and either a little red wine or some apple cider vinegar.

>>10409546
I do it like once or twice a year. There's a place at a farmers market where I can buy cases of tomatoes for like 12 bucks each. I start with four large pots and wind up with about 1.5 after reduction. The key in any reduction is not to over season too early, because it's becomes weaponized seasoning as it reduces. Taste a lot.

I don't make my own pasta, but I'll buy some fresh stuff rather than the dry stuff.

Whatever sauce I don't use for that dinner I bag and freeze for later meals, usually lasts me months.

>>10409546
Sweat minced onions and garlic. Add tomato paste. Pince for a few minutes to kill the acidity. Add salt, pepper, dried oregano and parsley. Add a bit of water, like 2cups. Stir to combine. Bring to a boil, let simmer 10 or so minutes. Add chopped fine fresh basil. Serve.

Remember to break your noodles in half.

>>10409609
unless it's the right season, canned tomatoes are the superior option

>>10411787
In Florida tomatoes grow all year, flyover.

>>10411806
yeah, and your tomatoes are shipped all over the place
they're shit

>>10409558
Throwing some tomato paste in with the garlic and onions gives a pretty nice roasted tomato taste/smells.

>>10411806
>florida
>not flyover

>>10411826
Yeah I guess that's why I can rattle off all the license plates from 50 states on a drive to the supermarket.

>>10411837
you can do that in any major city

Do you guys use butter when you make your sauce? I never knew it was a thing until some chick told me she does it and everyone loves it. I never tried it though.

>>10411940
Tried it once and my sauce felt "off". I'll stick to EVOO.

>>10411839
So you're assuming I'm in a major city? I just got back from New Orleans and I can tell you that no, you can't, and I can further that point by letting you know I was born and raised in New York.