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Originally Posted by $5 submissions
Warchild, which herbs do you normally put in your spaghetti sauce?
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The real secret is that you must use at least two pans to make a proper spaghetti sauce.
Meats in one pan. I recommend half ground steak, half Chorisso sauge (Mild Italian sausage if you don't like spice) pork side rib (very small amount) and cured back bacon (again small ammount). Sautee with fresh Garlic, Onion, Salt, Pepper, Tobassco, Worcheshire (L&P specifically) and thyme. 1/2 to 1 full habanerro or equivelent Jalapeno pepper if desired.
Vegetables in another pot. Do not sautee before adding tomato pastes, cook to a "sweat". This means the vegetables are releasing their natural juices, but not cooked to a brown color at all. When the onions are almost transparent, your vegetables are properly prepared. With the vegetables use fresh garlic, salt, pepper, Basic, Garlic, Parsely and Thyme. Add fresh tomatoes and mushrooms about halfway through cooking vegetables.
After the two dishes are combined with tomato sauces, then add 2 dried bayleafs. Be careful to remove before serving, they're nasty when swallowed.