Quote Originally Posted by NawzDawg!!1!
I make my own tomato sauce that uses canned whole tomatoes (never use fresh unless you want to be cooking all day) carrots, onions, and, mushrooms, green pappers, garlic, and white wine (the cheapest chardonnay you can get works best). To season the sauce I use dried parsley, dried basil, dried oregano, and crushed red pepper.

1.) Strain all the juice and pick all the seeds out of the canned tomatoes. save the juice, discard the seeds.

2.) Take the juice from the tomatoes and add the dried herbs and simmer this down untill its at about a third of the volume. This will take a while, but you do the rest of the stuff while it simmers.

3.) Take the canned tomatoes and place them on a sheet pan under the broiler (yes, the broiler) untill the edges start to char. This will take maybe 10 - 15 minutes. Check on it every few mins. to be sure it doesn't start burning.

4.) chop up the veggies. Add a drizzle of olive oil to a skillet and sweat the veggies. A sweat is like a saute but the heat is lower. When the onions get clear take it off the heat.

5.) mix your broiled tomatoes, and your veggies with the reduced tomato juice. Let this reduce to the right consistency. If you like it chunky its good to go. If not you can put it in the blender.

If you want meat with the sauce:

1.) use equal proportions of the leanest ground beef you can get (for filler/texture), ground pork (for flavor), and ground lamb (yes lamb, also for flavor).

2.) after the veggies ad done, add your meat and saute untill browned.

3.) season your meat with garlic powder, onion salt, and black pepper.

Another big part about spaghetti is not overcooking the pasta. I like to use angel hair because it is thinner so its easier to twirl onto a fork and it thinner noodles hold sauce better.

Ranch + spaghetti = the not good

Cheese in a green can + spaghetti = the not good
That's what i like to hear! No seeds and stems, lol j/k Been getting myself motivated to go make some for the last 30 minutes and next thing i know there's already a thread on it, lolol.

One (1) can tomato sauce with "special" seasoning, minced garlic, and a lil chardonnay. I despise stewed tomato's...i don't know why but can't stand them -- i'll eat them if they are in something but i won't put energy towards making something with them in it. Maybe it has something to do with when i was 13 years old and planted 100 tomato plants (yeah 100!)...could only eat so much fresh tomato and canned the rest. I made $1,200 that summer selling them by the basket though!

Tonight the choice of meat is going to be italian sausage with a little extra seasoning. Hrmm...maybe i'll post a pic. I don't have any fresh parmesan though and don't feel like going to the store!!