koko > wrote:
>
> I usually make fresh quick sauces, especially Marcella Hazen's which
> is my go to sauce.
>
> Marcella Hazen's Tomato Sauce
> INGREDIENTS
> 2 cups tomatoes, in addition to their juices (for example, a 28-ounce
> can of San Marzano whole peeled tomatoes)
> 5 tablespoons butter
> 1 onion, peeled and cut in half
> Salt
>
> PREPARATION
> Combine the tomatoes, their juices, the butter and the onion halves in
> a saucepan. Add a pinch or two of salt.
> Place over medium heat and bring to a simmer. Cook, uncovered, for
> about 45 minutes. Stir occasionally, mashing any large pieces of
> tomato with a spoon. Add salt as needed.
> Discard the onion before tossing the sauce with pasta. This recipe
> makes enough sauce for a pound of pasta.
>
> That one and Puttanesca sauce are my go to sauces
> The other day I made a long slow simmer ragu sauce. I'll be sure and
> take the time to make this again, it is soooo thick, rich and
> wonderful. It makes enough for a few meals, some to share and some for
> the freezer MMmmmmmm
>
> http://www.kokoscornerblog.com/mycor...bolognese.html
> or
> http://tinyurl.com/zcsb9dx
>
> I use noodles made from sweet potato starch so they look a little
> weird but they are realy good.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

That is also my go-to meatless recipe. Lately I've been playing around by
using different butters to see how it affects the finished result. I also
noticed that the "original" recipe that appeared in the first edition calls
for 8 tbsps of butter and a tiny bit of sugar. I haven't tried it that way
yet, but it's on the menu for later this week.

--
jinx the minx