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Post by Carter Northcutt on Mar 14, 2007 7:58:47 GMT 12.75
I am looking for a really good homemade spaghetti sauce. Any Italians out there with a good recipe?
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Post by Paws on Mar 14, 2007 9:59:12 GMT 12.75
You want authentic or Americanized? You want red or white? You want meat or no meat? You want tastes good or looks pretty? I have over 600 sauce recipes and about thirty of them claim to be Italian pasta sauce recipes. However from memory I will provide as close as I can remember a recipe for a Filetto Sauce prepared for me by a USAF Major up at Fort Mead Maryland Medical Center. This particular Major is the spawn of a pair of Chefs and his sauce was magnificent. I would love to give him credit but can only remember his first name so Art! Ingredients 4 Tb Olive oil 1/8 ts Hot red-pepper flakes (pinch) 4 Garlic whole garlic heads 3 lb Very ripe plum tomatoes; coursely chopped 4 lg sweet red or Vidalia onions; finely chopped 1 1/2 ts Sea Salt 1/2 ts Sugar 1/2 ts black Pepper 1 lb Very thin (Like Angel Hair pasta) 2 ts Dry oregano chopped 2 ts Dry parsley chopped 2 Tb Dry basil chopped Directions In a pot, heat the oil, saute the garlic until soft. Add the onions and cook until soft. Stir in the salt, pepper, oregano, basil and red pepper flakes, blending well. Add the tomatoes and sugar, stirring them into the other ingredients until well mixed. Bring to a boil, then lower to a simmer and cook, uncovered, for about 35 minutes, stirring often. (The appeal of this dish is its lightness, so do not over cook and thicken.) When you can move a wooden spoon across the top of the sauce without leaving a watery trail, it is ready. It should be smooth and thick, but not heavy. Do not revert to other pasta sauce techniques and use either tomato paste or the crushed tomatoes that come in a can. This destroys the personality of Filetto Sauce. Toss at least a cup of the sauce with the hot pasta. Spoon generous amounts over individual servings and freeze the rest of the sauce. Pass the cheese at the table. Art passed Parmesan with a grater and shredded Romano Makes about 6 cups of sauce . Four very generous servings. I think Art tripled the recipe for our party and added three bottles of Chianti. He also poured a little EVOO on the pasta just before mixing the sauce. The directions for cooking I swiped off the web. This is authentic Italian and is absolutely delicious I guarantee!
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Post by Carter Northcutt on Mar 14, 2007 11:01:15 GMT 12.75
Thanks Phil, it looks like it would be good.
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Post by g8rhed on Mar 16, 2007 9:43:28 GMT 12.75
That sounds good. The garlic - is that 4 cloves of garlic or 4 whole bulbs?
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Post by Paws on Mar 16, 2007 10:35:43 GMT 12.75
Four whole heads. The entire thing is aromatics. Art sometimes uses as much as a half cup each of oregano and parsley together. Oh, by the way, the Olive oil he used was Extra Virgin and as green as grass. Very high quality and sufficient for a salad oil. Oh, hell, I left out the parsley!
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Post by g8rhed on Mar 17, 2007 3:24:39 GMT 12.75
That's great - I like lots of garlic. Printed this one out and we're definately goin' to try this one - as is first - and then try some large slices of portobello in it. (I promise I'll leave out the tofu! ;D )
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Post by Paws on Mar 27, 2007 7:49:54 GMT 12.75
So did you try it yet?
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Post by Two Tales on Mar 27, 2007 19:17:47 GMT 12.75
YEP and it was danged good...I left out the sugar as the basil and tomatos brought up the sweetness, along with the sweet reds that I used...came out quite nice..oh and I also used about 4# of mild/sweet Italian sausage ...didn't have any angle hair so I used medium sized ziti...them noodles hold the sauce real well
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