My pasta sauce is boring......any ideas?
#1
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My pasta sauce is boring......any ideas?
Just finished making a pasta sauce for tonight's dinner. I make it as my wife says mine is better than hers. I always make it the same and although it's well received by those who have tried it.....for me it's becoming a bit boring. I admit I'm not a great pasta lover anyway.......maybe that's because of the sauce?
So....for a change how about sharing your favourite recipe so I can give it a try?
My sauce consists of.
Finely chopped onions,red pepper and garlic.fried off in some Virgin olive oil. I then add some red wine and reduce......a large jar of pulped tomatoes and some fresh oregano goes in to finish it off.
So....for a change how about sharing your favourite recipe so I can give it a try?
My sauce consists of.
Finely chopped onions,red pepper and garlic.fried off in some Virgin olive oil. I then add some red wine and reduce......a large jar of pulped tomatoes and some fresh oregano goes in to finish it off.
#3
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Firstly, you're probably not including enough garlic. Second, try a few added vegies - minced carrots and finely chopped celery add flavor. Seasoning? Supplement the oregano with a couple bay leaves and simmer longer. Other suggestions: marjoram, thyme, basil. And, how about some pancetta?
#4
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I like to add a bag of frozen peas to my sauce for the last 20 minutes of simmer. Also top generously with fresh grated or shaved Parmasean/Regianno cheese right off the block once pasta sauce is deployed atop pasta.
Enjoy!
Enjoy!
#6
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Definitely mirapoix, and a bay leaf.
finely chopped onion, carrot, celery, garlic, and red wine are a must. I'll generally add red bell pepper and grated mushrooms as well.
Just before serving I remove the bay leaf and take an immersion blender to it
Or there is the obvious answer... add bacon!
finely chopped onion, carrot, celery, garlic, and red wine are a must. I'll generally add red bell pepper and grated mushrooms as well.
Just before serving I remove the bay leaf and take an immersion blender to it
Or there is the obvious answer... add bacon!
#9
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What's a mirapoix?
I should have mentioned that we stay in the middle of the pampas so acquiring some of the ingredients mentioned isn't that easy without a 100 mile trip to Buenos Aires.
Any other recipes apart from the basic tomato sauce?
I should have mentioned that we stay in the middle of the pampas so acquiring some of the ingredients mentioned isn't that easy without a 100 mile trip to Buenos Aires.
Any other recipes apart from the basic tomato sauce?
#10
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Dice some good thick pancetta or guanciale (available at Italian markets) and add it your chopped red chili peppers. Let it sweat a little in the olive oil for awhile. Here is a good recipe: I often make this.
http://www.cook-italian.com/weblog/2...na-recipe.html
http://www.cook-italian.com/weblog/2...na-recipe.html
Last edited by obscure2k; Mar 27, 2011 at 5:31 pm Reason: Added recipe
#11
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You should check out this site - it's super helpful for cooking questions, and tons of other stuff:
http://LetMeGoogleThatForYou.com/?q=mirepoix
http://LetMeGoogleThatForYou.com/?q=mirepoix
#12
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Originally Posted by wikipedia
In French cuisine, a Mirepoix (pronounced /mɪərˈpwɑː/ meer-PWAH, French pronunciation: [miʁpwa]) is a combination of onions, carrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sauted with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.
Similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish.
Similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish.
Might I suggest a touch of hot sauce? I'm partial to Marie Sharp's habanero sauce.
#13
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#15
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For about 3 quarts of sauce I add 1 lb. ground turkey well browned and very finely crumbled and 1 lb. sauteed sliced mushrooms. De-glaze the frying pan with a small amount of red wine and add that. I also fire mine up with a generous amount of ground Thai chilis or similar, but it is too hot for many folks.