MaggieD
DP Veteran
- Joined
- Jul 9, 2010
- Messages
- 43,244
- Reaction score
- 44,664
- Location
- Chicago Area
- Gender
- Female
- Political Leaning
- Moderate
1# Ground Beef; 1# Ground Pork; 1 chopped onion; 2 28-oz cans diced tomatoes w/juice; 2 6-oz cans tomato paste; 2 8-oz cans tomato sauce; 2 bay leaves; 5 garlic cloves chopped; 4 t dried oregano; 1-1/2 t salt; 4 t dried basil, 3 T brown sugar; 1 t dried thyme.
Brown meat and onion and drain. Recipe calls for doing in the crock pot 8-10 hours. I made it on the stove instead, cooked for about 2 hours. Ate the next day (always better that way).
I find ground meat gets cooked to DEATH in a crockpot. That's why I cooked it on the stove top.
(I actually bought 2# of meatloaf mix instead of the 1# each.)
This is a GREAT sauce. (Makes enough for 12 generous servings.) I split it in half and used each half with 1# of spaghetti.
Sounds great! God bless you for calling it sauce and not gravy. That drives me nuts!!!
Gravy is brown.
1# Ground Beef; 1# Ground Pork; 1 chopped onion; 2 28-oz cans diced tomatoes w/juice; 2 6-oz cans tomato paste; 2 8-oz cans tomato sauce; 2 bay leaves; 5 garlic cloves chopped; 4 t dried oregano; 1-1/2 t salt; 4 t dried basil, 3 T brown sugar; 1 t dried thyme.
Brown meat and onion and drain. Recipe calls for doing in the crock pot 8-10 hours. I made it on the stove instead, cooked for about 2 hours. Ate the next day (always better that way).
I find ground meat gets cooked to DEATH in a crockpot. That's why I cooked it on the stove top.
(I actually bought 2# of meatloaf mix instead of the 1# each.)
This is a GREAT sauce. (Makes enough for 12 generous servings.) I split it in half and used each half with 1# of spaghetti.
The combination of pork and beef is classic but NO sauce uses actual measurements. It's always "until it looks/smells/tastes right".
Aside from that, I'd recommend losing the brown sugar and adding red wine. I'd also recommend using cubed beef and pork instead of ground and, if you like, a little lamb.
Gravy is brown.
I wouldn't argue with any of those changes. I almost added the red wine, but decided to stick to the recipe the first time. Also wanted to use table sugar instead of brown, but didn't for the same reason. I always add sugar to my sauce recipes; otherwise I find it too acidic.
yes, but a pinch, not 3 TBS
and yes to the red wine addition
doesn't even have to be red ... if white is all that is available
"Justabubba" people have no right to weigh in on spaghetti sauce.
Canned? CANNED?!?
:scared:
I don't like adding sugar in tomato sauce, brown or otherwise,
A little sugar is magic in tomato sauce.
Exactly. Just as salt is added to sweet things as a flavor enhancement and not expected to add saltiness, so is sugar added to foods we don't expect to be sweet.
A little sugar is magic in tomato sauce.
I disagree. I know some folks of a certain age need to counter the acidity, but that is all I can taste if you add it in. To me it is like the raisins in A-1--that is all I can taste when I use it.
You young 'uns just don't know what's good for ya!
Get off my lawn!
And the acidity of tomatoes is a bit much. It's rather strange how just a bit of sugar neutralizes it. Making tomato sauce from scratch, it's easy to taste the difference before and after just a bit of sugar.
1# Ground Beef; 1# Ground Pork; 1 chopped onion; 2 28-oz cans diced tomatoes w/juice; 2 6-oz cans tomato paste; 2 8-oz cans tomato sauce; 2 bay leaves; 5 garlic cloves chopped; 4 t dried oregano; 1-1/2 t salt; 4 t dried basil, 3 T brown sugar; 1 t dried thyme.
Brown meat and onion and drain. Recipe calls for doing in the crock pot 8-10 hours. I made it on the stove instead, cooked for about 2 hours. Ate the next day (always better that way).
I find ground meat gets cooked to DEATH in a crockpot. That's why I cooked it on the stove top.
(I actually bought 2# of meatloaf mix instead of the 1# each.)
This is a GREAT sauce. (Makes enough for 12 generous servings.) I split it in half and used each half with 1# of spaghetti.
1# Ground Beef; 1# Ground Pork; 1 chopped onion; 2 28-oz cans diced tomatoes w/juice; 2 6-oz cans tomato paste; 2 8-oz cans tomato sauce; 2 bay leaves; 5 garlic cloves chopped; 4 t dried oregano; 1-1/2 t salt; 4 t dried basil, 3 T brown sugar; 1 t dried thyme.
Brown meat and onion and drain. Recipe calls for doing in the crock pot 8-10 hours. I made it on the stove instead, cooked for about 2 hours. Ate the next day (always better that way).
I find ground meat gets cooked to DEATH in a crockpot. That's why I cooked it on the stove top.
(I actually bought 2# of meatloaf mix instead of the 1# each.)
This is a GREAT sauce. (Makes enough for 12 generous servings.) I split it in half and used each half with 1# of spaghetti.
1# Ground Beef; 1# Ground Pork; 1 chopped onion; 2 28-oz cans diced tomatoes w/juice; 2 6-oz cans tomato paste; 2 8-oz cans tomato sauce; 2 bay leaves; 5 garlic cloves chopped; 4 t dried oregano; 1-1/2 t salt; 4 t dried basil, 3 T brown sugar; 1 t dried thyme.
Brown meat and onion and drain. Recipe calls for doing in the crock pot 8-10 hours. I made it on the stove instead, cooked for about 2 hours. Ate the next day (always better that way).
I find ground meat gets cooked to DEATH in a crockpot. That's why I cooked it on the stove top.
(I actually bought 2# of meatloaf mix instead of the 1# each.)
This is a GREAT sauce. (Makes enough for 12 generous servings.) I split it in half and used each half with 1# of spaghetti.
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