| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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Take one medium onion, chop it fine, and sautee it in a sauce pan in about 4 TBspoons of good quality olive oil. (Note: amount of olive oil is a guess.) Chop one clove of garlic finely and stick in there. Sautee until clear. Throw in 1 med can of crushed tomatoes and 1 med can of tomato puree (if you like it thin) or 2 med cans of crushed tomatoes (if you like it thicker). Throw in a bunch of parsley, approx. 1 TBspoon of basil, and more oregano than basil. (Use your own discretion). Add a little bit of salt and pepper. Stick some raw sausage into which you've stuck a fork (to drain the juices) into the sauce. ADD TWO HEAPING TABLESPOONFULS OF SUGAR. Cook for an hour. Stir frequently. ***************************** Try this and tell me what you think. You may like yours better. That's not the point. I want you to tell me what you think of this sauce objectively -- comparing it to nothing else, what do you think? |
did i ever tell you that i've made several frittati(ae?) since getting your dad's recipe. if i did, i would've said something like they are the mutant outcast bastard children of his recipe, but that i'm so proud of the fact that i can flip it over in the pan without screwing it up that it makes up for it. |
My dad would be overjoyed that you are experimenting with his recipe. That's the whole beauty of the frittata - the recipe is just its skeleton. In fact, my dad never makes the same one twice unless we ask for something specific. Everything with him is an experiment. Cooking is his one creative outlet. |
i have sent your sauce recipe to someone so they will make it and invite me over for dinner to taste the results. have you still not gotten the package i sended you? |
i always sautee the onion, pepper and garlic first in roughly 2,3 tbl spoons of oil (im guessing). If im using ground beef in the sauce, i use the same pan i sauteed in to cook the meat, since its already seasoned. A trick I learned, surprisingly from the movie Goodfellas, is to slice the garlic thin enough, as thin as possible, so it practically melts in the sautee. In this case, I pan fried some turkey sausages, diced them up and put them in the sauce. I did it all minus the sugar and it was delic. i still havent tried the sugar method, but will soon. |
I'm going to make this sauce tomorrow so I can confirm its goodness. |
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remove, sautee the onion and garlic in the pork fat plus olive oil. delglaze the pan with a little red wine before adding the tomatoes. return the sausage at the point spider would add hers. always use fresh herbs. i add bell pepper and mushrooms, too. and everything is big chunks. big balls of sausage, big chunks of bell pepper. halved mushrooms. half dollars of onion. |
even dried, buying it fresh is better. |
I would probable cook the sausage first and then add to sauce to simmer to keep it from being too greasy. What kind of sausage? italian - i would imagine |
patrick- you can put fresh herbs in ziplocs and keep them in the freezer. they wilt, but they're quite similar to fresh for cooking. dried herbs and spices keep better in the freezer as well. |
My mom uses fresh herbs only, but I always use the dried ones because their flavor is more potent. [Today at work, this guy tried to joke with me about being a greasy Italian and failed.] |
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the aroma of fresh basil can reak the house up, it seems odd that dried would have more flavor. im probably going to hunker down and whip up some sort of tomato sauce/backed chicken dish tonight and watch a hockey game. i've been sick all weekend with some sort of virus, surviving on a steady diet of gatorade and mashed potatos, seeing as thats all i could keep down. my appetite is coming back and a recent trip to the store was made so we have some goodies on hand. |
Make it one small onion. Chop very fine. Two TEASPOONS of sugar. (A million apologies for my mistake.) A little (LITTLE) bit of wine. I made it this weekend and it was great, if I say so myself. I used turkey sausage for health and kept 4 links whole and stripped 3 links of their casing and threw in the smushed chunks. I also used one can of crushed tomatoes and one can of diced tomatoes, which worked out splendidly. I had the leftovers last night -- fabulous. Pasta is always best the second day, after the sauce has permeated the dough. |
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i did add the wine though. |
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