"Nancy Young" wrote in
:


"Joe Cilinceon" wrote

"Dan Abel" wrote

In article , Andy q wrote:

If I could only find "the magic ingredient" San Marzano tomatoes
called for.
Next time I'm in Italy, maybe!

It's available at many local stores, or by mail order (in the US).
Quite expensive, though. There have been many references to these
on this group in the last few years.

Yes they are more expensive than other types of tomatoes but well
worth it really. I think the last cans I picked up where about $2.50
for a 28 oz can. I generally buy about 4 to 6 at a time.

I grab them at the "C" word for 2.99 for 106 oz cans. Perfect
size for a pot of sauce.

nancy




I go for the chile sauce and grape jelly for a meatier flavour.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" wrote

"Nancy Young" wrote

I grab them at the "C" word for 2.99 for 106 oz cans. Perfect
size for a pot of sauce.

I go for the chile sauce and grape jelly for a meatier flavour.

I bet the women at work ran away from your meatball concoction.

nancy

wrote in message
ps.com...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html

Looks pretty much what I already make, but I don't put sausage in it. Or
the wine, any more.

"Nancy Young" wrote in
:


"hahabogus" wrote

"Nancy Young" wrote

I grab them at the "C" word for 2.99 for 106 oz cans. Perfect
size for a pot of sauce.

I go for the chile sauce and grape jelly for a meatier flavour.

I bet the women at work ran away from your meatball concoction.

nancy




They requested that I make it...


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Oh pshaw, on Fri 02 Nov 2007 08:46:47p, Nancy Young meant to say...


"hahabogus" wrote

"Nancy Young" wrote

I grab them at the "C" word for 2.99 for 106 oz cans. Perfect size
for a pot of sauce.

I go for the chile sauce and grape jelly for a meatier flavour.

I bet the women at work ran away from your meatball concoction.

nancy




Some folks really love that stuff, which proves there's no accounting for
taste. :-) Actually, I do rather like it when it's made with cranberry
sauce and chili sauce. Quite a different effect.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

Reality is nothing but a collective hunch.

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html



If you want a very hardy meat sauce you cannot go wrong with Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to 7
minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else the
sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.

Oh pshaw, on Sat 03 Nov 2007 02:17:21p, T meant to say...

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html



If you want a very hardy meat sauce you cannot go wrong with Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to 7
minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else the
sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.



Almost the way I make mine. Very tasty, indeed!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

It's lonely at the top, but you eat better.

On Nov 2, 1:07?pm, aem wrote:
On Nov 2, 7:59 am, Andy q wrote: said...

Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html

Make this instead:

http://www.leitesculinaria.com/recip...ara_sauce.html

Why? The OP gives a link to a recipe with ground beef and Italian
sausage, you give a link to a recipe that has no meat. How does yours
match the heading "hearty meat sauce"? -aem

Andy Meatus.


Hehehehe

"T" wrote in message
. ..
In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html



If you want a very hardy meat sauce you cannot go wrong with Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to 7
minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else the
sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.

I saved this to try later, thanks.

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 02:17:21p, T meant to say...

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html



If you want a very hardy meat sauce you cannot go wrong with Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to 7
minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else the
sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.



Almost the way I make mine. Very tasty, indeed!



How do you make yours? I'd be interested to see what the differences
are.

Oh pshaw, on Sat 03 Nov 2007 06:12:11p, T meant to say...

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 02:17:21p, T meant to say...

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...meat_sauce.htm
l



If you want a very hardy meat sauce you cannot go wrong with
Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to
7 minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else
the sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.



Almost the way I make mine. Very tasty, indeed!



How do you make yours? I'd be interested to see what the differences
are.


Not many differences, T. We share most of the same ingredients in
slightly different amounts.

This is my adaptation of a recipe I culled from Epicurious several years
ago. However, I use ground veal instead of ground beef, and I also use
pancetta. I use tomato paste, but no tomatoes. I use wine and water in
additional to the milk.

Probably the biggest difference in taste would be the addition of the
pancetta and white wine. I don't normally cook with wine, but I do like
it in this dish. Perceptably, my recipe probably comes off less tomatoey
and a bit creamier, due to the additional milk.

It might be interesting for me to add tomatoes to my recipe and eliminate
the water.

2 medium onions, finely chopped
4 celery ribs, finely chopped
3 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta, finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy
pot over moderate heat, stirring occasionally, until softened, about 5
minutes. Add pancetta, veal, and pork and cook over moderately high heat,
stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer,
covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper
and remove from heat.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

It's lonely at the top, but you eat better.

cybersleezy wrote:

"T" wrote in message
. ..
In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...eat_sauce.html



If you want a very hardy meat sauce you cannot go wrong with Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to 7
minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else the
sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.

I saved this to try later, thanks.


Well, it certainly beats that sleezy slumgullion that you call "good
chili"...

Honestly, that "chili" of yours wouldn't be fit to use as mortar in a brick
cow path...indistinguishable from cow patties in fact.


--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 06:12:11p, T meant to say...

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 02:17:21p, T meant to say...

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...meat_sauce.htm
l



If you want a very hardy meat sauce you cannot go wrong with
Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5 to
7 minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat. When
the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should also
take the 28oz can and fill with water and add to the mixture, else
the sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.



Almost the way I make mine. Very tasty, indeed!



How do you make yours? I'd be interested to see what the differences
are.


Not many differences, T. We share most of the same ingredients in
slightly different amounts.

This is my adaptation of a recipe I culled from Epicurious several years
ago. However, I use ground veal instead of ground beef, and I also use
pancetta. I use tomato paste, but no tomatoes. I use wine and water in
additional to the milk.

Probably the biggest difference in taste would be the addition of the
pancetta and white wine. I don't normally cook with wine, but I do like
it in this dish. Perceptably, my recipe probably comes off less tomatoey
and a bit creamier, due to the additional milk.

It might be interesting for me to add tomatoes to my recipe and eliminate
the water.

2 medium onions, finely chopped
4 celery ribs, finely chopped
3 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta, finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy
pot over moderate heat, stirring occasionally, until softened, about 5
minutes. Add pancetta, veal, and pork and cook over moderately high heat,
stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer,
covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper
and remove from heat.



Oh I'm most definitely going to have to try this one.

Thanks!

Oh pshaw, on Sat 03 Nov 2007 09:36:24p, T meant to say...

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 06:12:11p, T meant to say...

In article 4,
says...
Oh pshaw, on Sat 03 Nov 2007 02:17:21p, T meant to say...

In article om,
says...
Suitable for all kinds of pasta

http://www.associatedcontent.com/art...rty_meat_sauce.
htm l



If you want a very hardy meat sauce you cannot go wrong with
Bolognese.

I've forgotten where this came from but it's delicious:

1lb Ground Beef
1lb Ground Pork
3-4 Carrots chopped
3-4 Celery ribs chopped
1 Large Onion chopped
3 garlic cloves, chopped
1 28oz can of Ground, Peeled tomatoes
2 small cans of tomato paste
2 tbls extra virgin olive oil
1/2 cup milk
Salt and pepper to taste

Take chopped carrot, celery and onion and saute in large pan for 5
to 7 minutes.

Add chopped garlic and stir approximately 30 seconds.

Add meats in and use the back of the spoon to break up the meat.
When the meat is mostly browned, about ten minutes.

Add the milk and simmer for 3-4 minutes.

Stir in can of tomatoes and two cans of tomato paste. You should
also take the 28oz can and fill with water and add to the mixture,
else the sauce will be a bit too thick.

Cover and simmer for 45 minutes. Salt and pepper to taste.



Almost the way I make mine. Very tasty, indeed!



How do you make yours? I'd be interested to see what the differences
are.


Not many differences, T. We share most of the same ingredients in
slightly different amounts.

This is my adaptation of a recipe I culled from Epicurious several
years ago. However, I use ground veal instead of ground beef, and I
also use pancetta. I use tomato paste, but no tomatoes. I use wine
and water in additional to the milk.

Probably the biggest difference in taste would be the addition of the
pancetta and white wine. I don't normally cook with wine, but I do
like it in this dish. Perceptably, my recipe probably comes off less
tomatoey and a bit creamier, due to the additional milk.

It might be interesting for me to add tomatoes to my recipe and
eliminate the water.

2 medium onions, finely chopped
4 celery ribs, finely chopped
3 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta, finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy
pot over moderate heat, stirring occasionally, until softened, about 5
minutes. Add pancetta, veal, and pork and cook over moderately high
heat, stirring and breaking up lumps, until no longer pink, about 6
minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer,
covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and
pepper and remove from heat.



Oh I'm most definitely going to have to try this one.

Thanks!


You're very welcome. Enjoy! Let me know how you like it.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

It's lonely at the top, but you eat better.