This is not published on my blog, so the links are just to Photobucket and
show the cooking.

http://i424.photobucket.com/albums/p...saucestart.jpg

Melt a generous amount of butter in a heavy frying pan. Sprinkle sparingly
with salt if you use sweet butter, which I do. Cut tomatoes in half and put
them cut side down in the butter. Leave to cook over very low heat until
cooked right through. At that point you can just lift the skins right off
the cooked tomato.

Taste and correct for salt. Mash lightly with a dinner fork. Scissor fresh
basil over the top and stir in. The sauce is made. I show it with a pat of
butter in the pan, but in reality I would add the butter to the individual
bowl of pasta sauced with this sauce. We don't use cheese with this
depending on the butter for a very particular taste of tomato and dairy.

http://i424.photobucket.com/albums/p...aucefinish.jpg

I would normally make this with the big round tomatoes that are much
juicier, but these were the ones my neighbor gave me yesterday, and they
worked, although I missed the bit of acid the others would have given. I
can't tell you how long it takes to make, although it isn't long, but you
don't have to do anything to is, so it's not much of a burden to make!

Marty wrote:

>> This is not published on my blog, so the links are just to
>> Photobucket and show the cooking.
>>
>> http://i424.photobucket.com/albums/p...saucestart.jpg
>>
>> Melt a generous amount of butter in a heavy frying pan. Sprinkle
>> sparingly with salt if you use sweet butter, which I do. Cut
>> tomatoes in half and put them cut side down in the butter. Leave to
>> cook over very low heat until cooked right through. At that point
>> you can just lift the skins right off the cooked tomato.
>>
>> Taste and correct for salt. Mash lightly with a dinner fork. Scissor
>> fresh basil over the top and stir in. The sauce is made. I
>> show it with a pat of butter in the pan, but in reality I would add
>> the butter to the individual bowl of pasta sauced with this sauce. We
>> don't use cheese with this depending on the butter for a very
>> particular taste of tomato and dairy.
>> http://i424.photobucket.com/albums/p...aucefinish.jpg
>>
>> I would normally make this with the big round tomatoes that are much
>> juicier, but these were the ones my neighbor gave me yesterday, and
>> they worked, although I missed the bit of acid the others would have
>> given. I can't tell you how long it takes to make, although it isn't
>> long, but you don't have to do anything to is, so it's not much of a
>> burden to make!
>
> I'm curious why you refer to it as cream sauce without any milk or cream,
> butter being mainly fat.

If cooked at low temperatures as described, the milk solids wouldn't brown,
and if you stir in cold butter at the end, the "mounting butter" effect
would give a creamy texture.

Bob

On Mon, 16 Aug 2010 14:28:57 -0700, "Bob Terwilliger"
> wrote:

> If cooked at low temperatures as described, the milk solids wouldn't brown,
> and if you stir in cold butter at the end, the "mounting butter" effect
> would give a creamy texture.

I do that on occasion to "cream" a wine sauce, and tried it once or
twice with a meat sauce.

--

Carrot cake counts as a serving of vegetables.

On Aug 16, 4:17*am, "Giusi" > wrote:
> This is not published on my blog, so the links are just to Photobucket and
> show the cooking.
>
> http://i424.photobucket.com/albums/p...omatocreamsauc...
>
> Melt a generous amount of butter in a heavy frying pan. *Sprinkle sparingly
> with salt if you use sweet butter, which I do. *Cut tomatoes in half and put
> them cut side down in the butter. *Leave to cook over very low heat until
> cooked right through. *At that point you can just lift the skins right off
> the cooked tomato.
>
> Taste and correct for salt. *Mash lightly with a dinner fork. *Scissor fresh
> basil over the top and stir in. *The sauce is made. *I show it with a pat of
> butter in the pan, but in reality I would add the butter to the individual
> bowl of pasta sauced with this sauce. *We don't use cheese with this
> depending on the butter for a very particular taste of tomato and dairy.
>
> http://i424.photobucket.com/albums/p...omatocreamsauc...
>
> I would normally make this with the big round tomatoes that are much
> juicier, but these were the ones my neighbor gave me yesterday, and they
> worked, although I missed the bit of acid the others would have given. I
> can't tell you how long it takes to make, although it isn't long, but you
> don't have to do anything to is, so it's not much of a burden to make!

Looks absolutely scrumptious. I'd be tempted to add a very small
amount of heavy cream too if I were throwing all dietary caution to
the winds.

On Mon, 16 Aug 2010 10:17:38 +0200, "Giusi" >
wrote:

>This is not published on my blog, so the links are just to Photobucket and
>show the cooking.
>
>http://i424.photobucket.com/albums/p...saucestart.jpg
>
>Melt a generous amount of butter in a heavy frying pan. Sprinkle sparingly
>with salt if you use sweet butter, which I do. Cut tomatoes in half and put
>them cut side down in the butter. Leave to cook over very low heat until
>cooked right through. At that point you can just lift the skins right off
>the cooked tomato.
>
>Taste and correct for salt. Mash lightly with a dinner fork. Scissor fresh
>basil over the top and stir in. The sauce is made. I show it with a pat of
>butter in the pan, but in reality I would add the butter to the individual
>bowl of pasta sauced with this sauce. We don't use cheese with this
>depending on the butter for a very particular taste of tomato and dairy.
>
>http://i424.photobucket.com/albums/p...aucefinish.jpg
>
>I would normally make this with the big round tomatoes that are much
>juicier, but these were the ones my neighbor gave me yesterday, and they
>worked, although I missed the bit of acid the others would have given. I
>can't tell you how long it takes to make, although it isn't long, but you
>don't have to do anything to is, so it's not much of a burden to make!
>
Wow, so simple and so beautiful.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 08/13/10
Watkins natural spices
www.apinchofspices.com

sf wrote:

>> I use butter sometimes, to thicken and give a silky texture, but
>> never thought of calling it cream sauce.

> OK, I'll give you that (me either)... but maybe Italians call it a
> cream sauce.

That would be called a "fresh tomato sauce", but if it gets creamy, and I
think it does, one could call it "creamY sauce". But after all this recipe
contains butter, which is made from cream, so "cream sauce"makes sense to
me.
--
Vilco
And the Family Stone

koko wrote:

>> I would normally make this with the big round tomatoes that are much
>> juicier, but these were the ones my neighbor gave me yesterday, and
>> they worked, although I missed the bit of acid the others would have
>> given. I can't tell you how long it takes to make, although it isn't
>> long, but you don't have to do anything to is, so it's not much of a
>> burden to make!

> Wow, so simple and so beautiful.

That's a singature of many italian pasta sauces: few ingredients,
semplicity.
And no sugar
--
Vilco
And the Family Stone

On Tue, 17 Aug 2010 10:47:15 +0200, "ViLco" > wrote:

>That's a singature of many italian pasta sauces: few ingredients,
>semplicity.

We need to see more recipes like that here.

>And no sugar

Not funny.

--
I love cooking with wine.
Sometimes I even put it in the food.

"ViLco" > ha scritto nel messaggio
> koko wrote:
>
>>> I would normally make this with the big round tomatoes that are much>>>
>>> juicier, but these were the ones my neighbor gave me yesterday, and
>>> they worked
>
>> Wow, so simple and so beautiful.
>
> That's a singature of many italian pasta sauces: few ingredients, >
> semplicity.
> And no sugar

I think it is a sign of most Italian food other than feast dishes, and as
you see, I am indoctrinated. Pork cooked in milk has pork, pork fat, milk,
onion and salt & pepper. 4 ingredients plus s&p. Turta has rice, spinach,
Parmigiano and butter plus s&p. Very few dishes have more than 6
ingredients IME.

"koko" > ha scritto nel messaggio
"Giusi" >
> wrote:

>>Melt a generous amount of butter in a heavy frying pan. Sprinkle
>>sparingly
>>with salt if you use sweet butter, which I do. Cut tomatoes in half and
>>put
>>them cut side down in the butter.
>>
> Wow, so simple and so beautiful.

I ate another fat tablespoon of this tonight on a little bit of pasta. It
has so much flavor!

sf wrote:

>> That's a singature of many italian pasta sauces: few ingredients,
>> semplicity.

> We need to see more recipes like that here.

I'll try posting some, as they come to mind

>> And no sugar

> Not funny.

Why?
--
Vilco
And the Family Stone

On Wed, 18 Aug 2010 09:55:59 +0200, "Giusi" >
wrote:

> There is
> even a usual tomato used which is a scalloped round affair.

My son in law brought over an "heirloom" tomato that was so delicious
it knocked my socks off. It was also "scalloped". Looking at
heirlooms on the net, I see it's called ribs.

http://www.tradewindsfruit.com/tomato_seeds.htm

This is interesting
http://www.seedfest.co.uk/resources/ugly-tomatoes.html

> I just translated and cooked it for you all.

Did you write it up? I haven't seen the article yet.


--

Carrot cake counts as a serving of vegetables.

On Wed, 18 Aug 2010 12:47:35 +0200, "ViLco" > wrote:

> sf wrote:
>
> >> That's a singature of many italian pasta sauces: few ingredients,
> >> semplicity.
>
> > We need to see more recipes like that here.
>
> I'll try posting some, as they come to mind

TY
>
> >> And no sugar
>
> > Not funny.
>
> Why?

A better question is why did you think it was funny?

--

Carrot cake counts as a serving of vegetables.

sf wrote:

>>>> And no sugar

>>> Not funny.

>> Why?

> A better question is why did you think it was funny?

Because sugar in a pasta sauce is so unusual in Italy that I find it funny.
Can you now answer my question?
--
Vilco
And the Family Stone

On Wed, 18 Aug 2010 16:37:55 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>>> And no sugar
>
> >>> Not funny.
>
> >> Why?
>
> > A better question is why did you think it was funny?
>
> Because sugar in a pasta sauce is so unusual in Italy that I find it funny.
> Can you now answer my question?

Because I don't ever put sugar in pasta sauce and know no one who
does.

--

Carrot cake counts as a serving of vegetables.

sf wrote:

>>>>>> And no sugar

>>>>> Not funny.

>>>> Why?

>>> A better question is why did you think it was funny?

>> Because sugar in a pasta sauce is so unusual in Italy that I find it
>> funny. Can you now answer my question?

> Because I don't ever put sugar in pasta sauce and know no one who
> does.

Then I see no rerasons for you to find that phrase "not funny". What's "not
funny" in it?
--
Vilco
And the Family Stone

On Wed, 18 Aug 2010 17:39:51 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>>>>> And no sugar
>
> >>>>> Not funny.
>
> >>>> Why?
>
> >>> A better question is why did you think it was funny?
>
> >> Because sugar in a pasta sauce is so unusual in Italy that I find it
> >> funny. Can you now answer my question?
>
> > Because I don't ever put sugar in pasta sauce and know no one who
> > does.
>
> Then I see no rerasons for you to find that phrase "not funny". What's "not
> funny" in it?

That you seem to think it's funny to say we put sugar in our tomato
sauce.

--

Carrot cake counts as a serving of vegetables.

"sf" > ha scritto nel messaggio
...
> On Wed, 18 Aug 2010 09:55:59 +0200, "Giusi" >
> wrote:
>
>> There is
>> even a usual tomato used which is a scalloped round affair.
>
> My son in law brought over an "heirloom" tomato that was so delicious
> it knocked my socks off. It was also "scalloped". Looking at
> heirlooms on the net, I see it's called ribs.
>
> http://www.tradewindsfruit.com/tomato_seeds.htm
>
> This is interesting
> http://www.seedfest.co.uk/resources/ugly-tomatoes.html
>
>> I just translated and cooked it for you all.
>
> Did you write it up? I haven't seen the article yet.

No, I did it years ago, but the photos were in Photopress and were destroyed
when the author disappeared and PP stopped working. So I made a tiny amount
again and posted just the photos.

On Aug 16, 1:17 am, "Giusi" > wrote:
......
> Melt a generous amount of butter in a heavy frying pan. Sprinkle sparingly
> with salt if you use sweet butter, which I do. Cut tomatoes in half and put
> them cut side down in the butter. Leave to cook over very low heat until
> cooked right through. At that point you can just lift the skins right off
> the cooked tomato.

This method was new to me and I tried it with some backyard tomatoes.
Worked beautifully. Thanks. -aem

sf wrote:

>> Then I see no rerasons for you to find that phrase "not funny".
>> What's "not funny" in it?

> That you seem to think it's funny to say we put sugar in our tomato
> sauce.

It's very simple: I've seen many recipes from the US, both written and
filmed on youtube, where sugar gets added to pasta sauces, and this is funny
to me. If you don't use sugar in your pasta sauces, then thumbs up to you!
--
Vilco
And the Family Stone

ViLco wrote:
> sf wrote:
>
>>> Then I see no rerasons for you to find that phrase "not funny".
>>> What's "not funny" in it?
>
>> That you seem to think it's funny to say we put sugar in our tomato
>> sauce.
>
> It's very simple: I've seen many recipes from the US, both written and
> filmed on youtube, where sugar gets added to pasta sauces, and this is funny
> to me. If you don't use sugar in your pasta sauces, then thumbs up to you!

What about adding a carrot for a bit of sweetness?

--
Jean B.

Jean B. wrote:

>> It's very simple: I've seen many recipes from the US, both written
>> and filmed on youtube, where sugar gets added to pasta sauces, and
>> this is funny to me. If you don't use sugar in your pasta sauces,
>> then thumbs up to you!

> What about adding a carrot for a bit of sweetness?

It's one of the base in a ragout' and I used it tons of times, but I have
never seen sugar added to any pasta sauce. The basic "soffritto" is just
carrot, celery and onion.
--
Vilco
And the Family Stone

ViLco wrote:
> Jean B. wrote:
>
>>> It's very simple: I've seen many recipes from the US, both written
>>> and filmed on youtube, where sugar gets added to pasta sauces, and
>>> this is funny to me. If you don't use sugar in your pasta sauces,
>>> then thumbs up to you!
>
>> What about adding a carrot for a bit of sweetness?
>
> It's one of the base in a ragout' and I used it tons of times, but I have
> never seen sugar added to any pasta sauce. The basic "soffritto" is just
> carrot, celery and onion.

I was thinking more of a whole carrot added to the sauce and later
removed. The Italian mother of a former male friend did this.
She also added some pork--ribs or a chop.

--
Jean B.

Jean B. wrote:

>>> What about adding a carrot for a bit of sweetness?

>> It's one of the base in a ragout' and I used it tons of times, but I
>> have never seen sugar added to any pasta sauce. The basic
>> "soffritto" is just carrot, celery and onion.

> I was thinking more of a whole carrot added to the sauce and later
> removed. The Italian mother of a former male friend did this.
> She also added some pork--ribs or a chop.

If she did this in a tomato based sauce, she probably is/was from southern
Italy, where ragout' is made with lots of tomato and pieces of meat. In
northern Italy, ragout is made with ground meat and contains very few
tomato.
I never heard of the whole carrot added and then removed, but it could very
well be a local use in some areas.
BTW, was that a pasta sauce? If so she probably removed the pork ribs/chops
also, before using the sauce to dress pasta.
--
Vilco
And the Family Stone

On Thu, 19 Aug 2010 08:47:31 -0400, "Jean B." > wrote:

> ViLco wrote:
> > sf wrote:
> >
> >>> Then I see no rerasons for you to find that phrase "not funny".
> >>> What's "not funny" in it?
> >
> >> That you seem to think it's funny to say we put sugar in our tomato
> >> sauce.
> >
> > It's very simple: I've seen many recipes from the US, both written and
> > filmed on youtube, where sugar gets added to pasta sauces, and this is funny
> > to me. If you don't use sugar in your pasta sauces, then thumbs up to you!
>
> What about adding a carrot for a bit of sweetness?

I have to say that the sweetest tomato sauce I've ever tasted had
carrot in it. Because of that, I never put carrot in mine.

--

Carrot cake counts as a serving of vegetables.

"sf" > wrote in message
...
> On Thu, 19 Aug 2010 08:47:31 -0400, "Jean B." > wrote:

>>
>> What about adding a carrot for a bit of sweetness?

> I have to say that the sweetest tomato sauce I've ever tasted had
> carrot in it. Because of that, I never put carrot in mine.

Harry D's famous tomato sauce had a carrot in it, emulsified in the
processor with onion, celery, garlic, oil and spices. I didn't much care for
it, but it was signature dish and is on the rfc website.

Felice

ViLco wrote:
> Jean B. wrote:
>
>>>> What about adding a carrot for a bit of sweetness?
>
>>> It's one of the base in a ragout' and I used it tons of times, but I
>>> have never seen sugar added to any pasta sauce. The basic
>>> "soffritto" is just carrot, celery and onion.
>
>> I was thinking more of a whole carrot added to the sauce and later
>> removed. The Italian mother of a former male friend did this.
>> She also added some pork--ribs or a chop.
>
> If she did this in a tomato based sauce, she probably is/was from southern
> Italy, where ragout' is made with lots of tomato and pieces of meat. In
> northern Italy, ragout is made with ground meat and contains very few
> tomato.
> I never heard of the whole carrot added and then removed, but it could very
> well be a local use in some areas.
> BTW, was that a pasta sauce? If so she probably removed the pork ribs/chops
> also, before using the sauce to dress pasta.

Yes, it was. The pork was, indeed, removed, but it seemed to make
the sauce tastier.

--
Jean B.

sf wrote:
> On Thu, 19 Aug 2010 08:47:31 -0400, "Jean B." > wrote:
>
>> ViLco wrote:
>>> sf wrote:
>>>
>>>>> Then I see no rerasons for you to find that phrase "not funny".
>>>>> What's "not funny" in it?
>>>> That you seem to think it's funny to say we put sugar in our tomato
>>>> sauce.
>>> It's very simple: I've seen many recipes from the US, both written and
>>> filmed on youtube, where sugar gets added to pasta sauces, and this is funny
>>> to me. If you don't use sugar in your pasta sauces, then thumbs up to you!
>> What about adding a carrot for a bit of sweetness?
>
> I have to say that the sweetest tomato sauce I've ever tasted had
> carrot in it. Because of that, I never put carrot in mine.
>
I don't recall her sauce be really sweet--and I like that approach
more than adding sugar!

--
Jean B.

In article >,
sf > wrote:

> On Wed, 18 Aug 2010 17:39:51 +0200, "ViLco" > wrote:
>
> > sf wrote:
> >
> > >>>>>> And no sugar
> >
> > >>>>> Not funny.
> >
> > >>>> Why?
> >
> > >>> A better question is why did you think it was funny?
> >
> > >> Because sugar in a pasta sauce is so unusual in Italy that I find it
> > >> funny. Can you now answer my question?
> >
> > > Because I don't ever put sugar in pasta sauce and know no one who
> > > does.
> >
> > Then I see no rerasons for you to find that phrase "not funny". What's "not
> > funny" in it?
>
> That you seem to think it's funny to say we put sugar in our tomato
> sauce.

Well, it *is* funny, and not in a nice way. Nearly every jarred pasta
sauce I've seen has *added* sugar, despite the fact that sugar is the
main component of tomatoes!

From the USDA database:

Tomatoes, red, ripe, raw, year round average
water 94.5%
sugar 2.63%

--
Dan Abel
Petaluma, California USA

On Fri, 20 Aug 2010 21:12:36 -0400, "Jean B." > wrote:

> sf wrote:
> > On Thu, 19 Aug 2010 08:47:31 -0400, "Jean B." > wrote:
> >
> >> ViLco wrote:
> >>> sf wrote:
> >>>
> >>>>> Then I see no rerasons for you to find that phrase "not funny".
> >>>>> What's "not funny" in it?
> >>>> That you seem to think it's funny to say we put sugar in our tomato
> >>>> sauce.
> >>> It's very simple: I've seen many recipes from the US, both written and
> >>> filmed on youtube, where sugar gets added to pasta sauces, and this is funny
> >>> to me. If you don't use sugar in your pasta sauces, then thumbs up to you!
> >> What about adding a carrot for a bit of sweetness?
> >
> > I have to say that the sweetest tomato sauce I've ever tasted had
> > carrot in it. Because of that, I never put carrot in mine.
> >
> I don't recall her sauce be really sweet--and I like that approach
> more than adding sugar!

I don't put sugar OR carrot in mine because I don't want a sweet
tomato sauce.

--

Carrot cake counts as a serving of vegetables.

On Sat, 21 Aug 2010 15:22:47 -0700, Dan Abel > wrote:

> Well, it *is* funny, and not in a nice way. Nearly every jarred pasta
> sauce I've seen has *added* sugar, despite the fact that sugar is the
> main component of tomatoes!

I can't discuss jarred tomato sauce because I have never used one. I
thought we were talking about what we make.

--

Carrot cake counts as a serving of vegetables.

sf wrote on Sun, 22 Aug 2010 10:09:41 -0700:

>> Well, it *is* funny, and not in a nice way. Nearly every
>> jarred pasta sauce I've seen has *added* sugar, despite the
>> fact that sugar is the main component of tomatoes!

> I can't discuss jarred tomato sauce because I have never used
> one. I thought we were talking about what we make.

Cooking for myself frequently, I use Trader Joe's Pizza sauce for a one
person helping of pizza and I think it is fine. The rest of the topping
is variable.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
sf > wrote:

> On Sat, 21 Aug 2010 15:22:47 -0700, Dan Abel > wrote:
>
> > Well, it *is* funny, and not in a nice way. Nearly every jarred pasta
> > sauce I've seen has *added* sugar, despite the fact that sugar is the
> > main component of tomatoes!
>
> I can't discuss jarred tomato sauce because I have never used one. I
> thought we were talking about what we make.

We were. And then the thread drifted. One of the reasons that people
in other parts of the world think that people in the US have sugar in
their pasta sauce is because it is so prevalent in commercial jarred
sauces.

Here's 55 recipes, search for pasta, sauce and sugar:

http://allrecipes.com/Search/Ingredi...e&SearchIn=h95
&Wanted1=sugar

The first recipe I looked at called for one pound of hamburger and 1/4
cup of sugar. The second, one pound of hamburger and 3/4 cup of sugar!

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> sf > wrote:
>
>> On Sat, 21 Aug 2010 15:22:47 -0700, Dan Abel > wrote:
>>
>>> Well, it *is* funny, and not in a nice way. Nearly every jarred pasta
>>> sauce I've seen has *added* sugar, despite the fact that sugar is the
>>> main component of tomatoes!
>> I can't discuss jarred tomato sauce because I have never used one. I
>> thought we were talking about what we make.
>
> We were. And then the thread drifted. One of the reasons that people
> in other parts of the world think that people in the US have sugar in
> their pasta sauce is because it is so prevalent in commercial jarred
> sauces.
>
> Here's 55 recipes, search for pasta, sauce and sugar:
>
> http://allrecipes.com/Search/Ingredi...e&SearchIn=h95
> &Wanted1=sugar
>
> The first recipe I looked at called for one pound of hamburger and 1/4
> cup of sugar. The second, one pound of hamburger and 3/4 cup of sugar!
>
Ugh!!!!

--
Jean B.

Jean B. wrote:

>> BTW, was that a pasta sauce? If so she probably removed the pork
>> ribs/chops also, before using the sauce to dress pasta.

> Yes, it was. The pork was, indeed, removed, but it seemed to make
> the sauce tastier.

And it did, indeed, it's what makes a tomato sauce a "rrau'", as they call
it in Napoli.
--
Vilco
And the Family Stone

On Mon, 23 Aug 2010 11:12:47 +0200, "ViLco" > wrote:

> Jean B. wrote:
>
> >> BTW, was that a pasta sauce? If so she probably removed the pork
> >> ribs/chops also, before using the sauce to dress pasta.
>
> > Yes, it was. The pork was, indeed, removed, but it seemed to make
> > the sauce tastier.
>
> And it did, indeed, it's what makes a tomato sauce a "rrau'", as they call
> it in Napoli.

How does this compare to what you know? I haven't "heard" about
adding sausage when using a hunk of pork, but maybe sausage is a nod
to Americans who expect meat *in* their gravy (and it's a way to add a
little fennel flavor too).

<http://www.heraldsun.com/view/full_story/4162951/article-Stop-and-smell-the-ragu--it-s-easy-to-make>


--

Never trust a dog to watch your food.

ViLco wrote:
> Jean B. wrote:
>
>>> BTW, was that a pasta sauce? If so she probably removed the pork
>>> ribs/chops also, before using the sauce to dress pasta.
>
>> Yes, it was. The pork was, indeed, removed, but it seemed to make
>> the sauce tastier.
>
> And it did, indeed, it's what makes a tomato sauce a "rrau'", as they call
> it in Napoli.

I'll have to look that up!

--
Jean B.

sf wrote:

>>> Yes, it was. The pork was, indeed, removed, but it seemed to make
>>> the sauce tastier.

>> And it did, indeed, it's what makes a tomato sauce a "rrau'", as
>> they call it in Napoli.

> How does this compare to what you know?

You mean the recipe you linked? I can't speak much because I'm from northern
Italy so no Napoli style rrau' here. I had it very few times, a couple of
times in Napoli and one at a friend's house. Rrau' is the exact opposite of
the ragu' I know, where ground meat is the base of the ragu' and (obviously)
remains in it. The rrau' from Napoli is all another thing, I myself find it
hard to call it ragu' and so I use theyr name for it: rrau'.
I stand by ragu', bolognese or emiliano, calling it bolognese if I stick
closely to the recipe and emiliano if I do it more freely.

> I haven't "heard" about adding sausage when using a hunk of pork, but
> maybe sausage is a nod to Americans who expect meat *in* their gravy

Sausages can be found in many southern italian ragu's, where they are used
whole and usually get removed, too, just as the pork pieces. It is not much
common, OTOH, in Napoli style rrau': as you say, the fact of using sausage
and shredding it in the sauce is probably a modification made to meet US
tastes. And mine, too, since I would terribly miss the meat in there!
There are also rrau' made with lamb or beef or goat... southern Italy is
full of variations of the same concept: chunks of meat in a lot of tomato,
cooked low and slow for hours and then the meat gets removed. The sauce goes
on pasta (first course, just after antipasto) and the meat is the second
course, along with vegetables and bread.

> (and it's a way to add a little fennel flavor too).

Probably. It greatly depends on the place where you a the northern third
of Italy uses almost only the plain pork + salt + pepper sausages, and while
you move southwards the sausages start to inherit many more ingredients,
such as fennel seeds, hot peppers, other herbs...

> http://www.heraldsun.com/view/full_s...s-easy-to-make

This is a quite true recipe, even if it carries a couple of evident
modifications: the thing that mostly strikes me as not very napoletan is the
butter, they usually go for olive oil. Since the author states that this
recipe is "very lousely based" on a neapolitan recipe, butter is probably
his own idea. The other variation is the sausage, not a standard in the
typical rrau'.
--
Vilco
And the Family Stone

On Tue, 24 Aug 2010 12:38:38 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>> Yes, it was. The pork was, indeed, removed, but it seemed to make
> >>> the sauce tastier.
>
> >> And it did, indeed, it's what makes a tomato sauce a "rrau'", as
> >> they call it in Napoli.
>
> > How does this compare to what you know?
>
> You mean the recipe you linked? I can't speak much because I'm from northern
> Italy so no Napoli style rrau' here. I had it very few times, a couple of
> times in Napoli and one at a friend's house. Rrau' is the exact opposite of
> the ragu' I know, where ground meat is the base of the ragu' and (obviously)
> remains in it. The rrau' from Napoli is all another thing, I myself find it
> hard to call it ragu' and so I use theyr name for it: rrau'.
> I stand by ragu', bolognese or emiliano, calling it bolognese if I stick
> closely to the recipe and emiliano if I do it more freely.

<snipping>

Thanks for your thoughtful reply, Vilco... I understand better now. I
have another question directed to you and Giusi but I'll make a
separate thread for it.

--

Never trust a dog to watch your food.