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Best Spaghetti Sauce

grip

grip

Slow 🅖 Hand
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After years of making my own authentic Marinara sauce from scratch with fresh garlic. I stumbled across something better.

Recipe: 1 Jar of regular Barilla Tomato Sauce and 1 jar of regular Ragu sauce, combined with 1.25 lbs of browned ground chuck, one jar of mushrooms, one tablespoon total of granulated garlic, Grillmates garlic & herb, oregano.. salt and pepper. Simmered for one hour.

The Barilla is a little too tart and the Ragu a little too sweet but together they make the perfect premade sauce. They have the onions and veggies you'd normally add.
 
From scratch, of course. Or Newman's Own.
 
grip said:
After years of making my own authentic Marinara sauce from scratch with fresh garlic. I stumbled across something better.

Recipe: 1 Jar of regular Barilla Tomato Sauce and 1 jar of regular Ragu sauce, combined with 1.25 lbs of browned ground chuck, one jar of mushrooms, one tablespoon total of granulated garlic, Grillmates garlic & herb, oregano.. salt and pepper. Simmered for one hour.

The Barilla is a little too tart and the Ragu a little too sweet but together they make the perfect premade sauce. They have the onions and veggies you'd normally add.
Click to expand...

Where is the vodka?
 
grip said:
After years of making my own authentic Marinara sauce from scratch with fresh garlic. I stumbled across something better.

Recipe: 1 Jar of regular Barilla Tomato Sauce and 1 jar of regular Ragu sauce, combined with 1.25 lbs of browned ground chuck, one jar of mushrooms, one tablespoon total of granulated garlic, Grillmates garlic & herb, oregano.. salt and pepper. Simmered for one hour.

The Barilla is a little too tart and the Ragu a little too sweet but together they make the perfect premade sauce. They have the onions and veggies you'd normally add.
Click to expand...

AAHHHHHHH WHAATAAAH YOO SAY??? YOU SAY RAGU????? VAFFANCULO!!!!!!

YOOO HAFFA TO USAH DAH FRESH TOMATOEEEES! SEI PAZZO????? <lurch shows grip the "italian saute">
 
grip said:
After years of making my own authentic Marinara sauce from scratch with fresh garlic. I stumbled across something better.

Recipe: 1 Jar of regular Barilla Tomato Sauce and 1 jar of regular Ragu sauce, combined with 1.25 lbs of browned ground chuck, one jar of mushrooms, one tablespoon total of granulated garlic, Grillmates garlic & herb, oregano.. salt and pepper. Simmered for one hour.

The Barilla is a little too tart and the Ragu a little too sweet but together they make the perfect premade sauce. They have the onions and veggies you'd normally add.
Click to expand...

I used to take a can of mixed vegetables, blender until smooth, and then incorporate into the Marinara sauce... A lighter color resulted.... It was for my daughters. I ruined them for real deep red Marinara sauce for many years but they aways ate their vegetables...
 
lurchadams said:
AAHHHHHHH WHAATAAAH YOO SAY??? YOU SAY RAGU????? VAFFANCULO!!!!!!

YOOO HAFFA TO USAH DAH FRESH TOMATOEEEES! SEI PAZZO????? <lurch shows grip the "italian saute">
Click to expand...

Try it Guido before you condemn it. I said I used to make the authentic variety with fresh toms, garlic and oregano.
 
grip said:
Try it Guido before you condemn it. I said I used to make the authentic variety with fresh toms, garlic and oregano.
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And I suppose your "fresh BBQ sauce" base is 2 78 cent bottles of heinz?

Dude, I'm sure your sauce is fine. I'm just yanking your chain.

Calmati, amico!
 
lurchadams said:
And I suppose your "fresh BBQ sauce" base is 2 78 cent bottles of heinz?

Dude, I'm sure your sauce is fine. I'm just yanking your chain.

Calmati, amico!
Click to expand...

My BBQ dry rub is home made but my liquid after sauce is Old #7 Jack Daniels.
 
Lurch's spicy marinara. This recipe was handed down to me, by me. After several experiments, this one is my fav.

2 lbs Italian Sausage
2 32 oz cans of tomato sauce
2 32 oz cans of whole peeled tomatoes (cause if you use chopped the tomatoes lose some of their flavor)
1 large, onion
As many ****ing cloves of garlic that you want, chopped fine
2 tblspns olive oil
2 tbspns Basil
2 tbspns Oregano
One tbspn Seasoning salt
1/4 cup Red wine vinegar
4 tbspns brown sugar
1 tbspn crushed, red pepper (optional)

Chop the onion into 1/8 in cubes

Pour olive oil in skillet and heat for 5 min on medium heat - dump in onions - stir constantly - dump in garlic - stir constantly until garlic and onions are translucent - then dump solution into your stewing pot - that's your base.

Pour tomato sauce into stewing pot

Chop whole peeled tomatoes into quarters and throw into stew pot

Reheat skillet, not discarding the remaining oil, garlic and onions.

Throw italian sausage into skillet, stir and chop until brown. Drain excess fat from sausage, then throw the sausage into the pot

Add vinegar, basil, oregano, seasoning salt, and brown sugar

Bring pot to boil on med heat - reduce heat to simmer and simmer sauce for at least 2 hours.

Serve with pasta and/or garlic bread
 
Last edited:
lurchadams said:
Lurch's spicy marinara. This recipe was handed down to me, by me. After several experiments, this one is my fav.

2 lbs Italian Sausage
2 32 oz cans of tomato sauce
2 32 oz cans of whole peeled tomatoes (cause if you use chopped the tomatoes lose some of their flavor)
1 large, onion
As many ****ing cloves of garlic that you want, chopped fine
2 tblspns olive oil
2 tbspns Basil
2 tbspns Oregano
One tbspn Seasoning salt
1/4 cup Red wine vinegar
4 tbspns brown sugar
1 tbspn crushed, red pepper (optional)

Chop the onion into 1/8 in cubes

Pour olive oil in skillet and heat for 5 min on medium heat - dump in onions - stir constantly - dump in garlic - stir constantly until garlic and onions are translucent - then dump solution into your stewing pot - that's your base.

Pour tomato sauce into stewing pot

Chop whole peeled tomatoes into quarters and throw into stew pot

Reheat skillet, not discarding the remaining oil, garlic and onions.

Throw italian sausage into skillet, stir and chop until brown. Drain excess fat from sausage, then throw the sausage into the pot

Add vinegar, basil, oregano, seasoning salt, and brown sugar

Bring pot to boil on med heat - reduce heat to simmer and simmer sauce for at least 2 hours.

Serve with pasta and/or garlic bread
Click to expand...

My mom made something very close to this sauce most of my life. And though it was a little better, only the informed taster can quantify whether it's worth the extra effort over my simple sauce. ;)
 
grip said:
My mom made something very close to this sauce most of my life. And though it was a little better, only the informed taster can quantify whether it's worth the extra effort over my simple sauce. ;)
Click to expand...

There are many good arguments for simple. Simple is good.
 
I used to make from scratch, but now rotate between three brands that I like, depends on which is on sale: Silver Palate, Rao's, and Lydia's. In a pinch, Trader Joe's has a decent Marinara for like $1.29....

When I started buying bottled sauce I was very interested in ingredients, and noticed that one sauce I liked, Emiril's has a lot of high fructose corn syrup. All of this is a matter of taste, but I found this helpful:

https://www.mamavation.com/food/spaghetti-sauce-whats-good-whats-not.html
 
lurchadams said:
Lurch's spicy marinara.
Click to expand...

Basically, my family's "Sunday gravy" recipe; creating all the goodness with the meats, onion and garlic then deglazing with Chianti or Sangiovese

lurchadams said:
... and brown sugar
Click to expand...

NO! No sugar. :) Infamnia.

lurchadams said:
Bring pot to boil on med heat - reduce heat to simmer and simmer sauce for at least 2 hours.
Click to expand...

It takes 4 or more hrs., lower than medium … then you don't need the sugar to eliminate the bitterness.

Mom always put a bay leaf … so I put a bay leaf; gotta find and remove the damn thing before serving.
 
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Irwin Corey said:
Basically, my family's "Sunday gravy" recipe; creating all the goodness with the meats, onion and garlic then deglazing with Chianti or Sangiovese



NO! No sugar. :) Infamnia.



It takes 4 or more hrs., lower than medium … then you don't need the sugar to eliminate the bitterness.

Mom always put a bay leaf … so I put a bay leaf; gotta find and remove the damn thing before serving.
Click to expand...
[emphasis added by bubba]

the sugar is necessary to offset the acidity of the tomatoes. not much is required
 
justabubba said:
[emphasis added by bubba]

the sugar is necessary to offset the acidity of the tomatoes. not much is required
Click to expand...

My Mom was a martyr, she had to "SLAVE" in the kitchen ALL DAY, the acidity can be cooked out but it takes time.

The difference is slight I'll admit but you can taste it. Sugar … adita! :)
 
I have yet to make true homemade sauce. I do not know why.

My favorite premade sauce is Newman's Sockarooni sauce. It's the best I've found. Of course, it gets doctored with peppers, onions, mushrooms and fresh basil, oregano, etc. But the flavor, even on its own, is the best, in my opinion, and I've tried most jarred sauces.

That being said, my favorite tomato-based sauce on pasta is hot tomato oil. My son still lives in Syracuse, and he sends us a Syracuse Crate every year. We get a jar of this, some Heinerwadel potatoes, Grandma Brown's baked beans, Gianelli Italian sausage, Dinosaur BBQ sauce, etc. But yeah, this tomato oil is bomb. You can get it from Amazon, too. Don't have to live in Syracuse. It's very light, with a slight tomato flavor, a little heat and a little oil.

hottomatooil.jpg
 
You've described a meat sauce. Always delicious. But for a true bolognese, it's Marcella Hazan or nothing.
 
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