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

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

On Tue, 18 Oct 2016 10:44:48 -0500, jinx the minx
> wrote:

>koko > wrote:
>>
>> I usually make fresh quick sauces, especially Marcella Hazen's which
>> is my go to sauce.
>>
>> Marcella Hazen's Tomato Sauce
snippage
>> koko
>>
>
>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.

Do you add the sugar? I suppose depending on the tomatoes you use it
would make a difference. I use the San Marzano, I'll have to add a bit
the next time just out of curiosity.

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:
> On Tue, 18 Oct 2016 10:44:48 -0500, jinx the minx
> > wrote:
>
>> koko > wrote:
>>>
>>> I usually make fresh quick sauces, especially Marcella Hazen's which
>>> is my go to sauce.
>>>
>>> Marcella Hazen's Tomato Sauce
> snippage
>>> koko
>>>
>>
>> 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.
>
> Do you add the sugar? I suppose depending on the tomatoes you use it
> would make a difference. I use the San Marzano, I'll have to add a bit
> the next time just out of curiosity.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

No, I haven't tried it with the sugar yet, but I plan to later this week.
I only use the San Marzanos as well. I was happy to see them on sale
today for $2.99 a can. I stocked up.

--
jinx the minx

On Tue, 18 Oct 2016 19:11:47 -0500, jinx the minx
> wrote:

>koko > wrote:
>> On Tue, 18 Oct 2016 10:44:48 -0500, jinx the minx
>> > wrote:
>>
>>> koko > wrote:
>>>>
>>>> I usually make fresh quick sauces, especially Marcella Hazen's which
>>>> is my go to sauce.
>>>>
>>>> Marcella Hazen's Tomato Sauce
>> snippage
>>>> koko
>>>>
>>>
>>> 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.
>>
>> Do you add the sugar? I suppose depending on the tomatoes you use it
>> would make a difference. I use the San Marzano, I'll have to add a bit
>> the next time just out of curiosity.
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>
>No, I haven't tried it with the sugar yet, but I plan to later this week.
>I only use the San Marzanos as well. I was happy to see them on sale
>today for $2.99 a can. I stocked up.

Dang, that's a good score, I'd stock up too.

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
>
> 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

Very nice!

Cheri

On Tue, 18 Oct 2016 10:00:50 -0700, "Cheri" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> I usually make fresh quick sauces, especially Marcella Hazen's which
>> is my go to sauce.
snippage

>> 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
>
>Very nice!
>
>Cheri

Thank you, it does take a bit of planning but well worth it, and a bit
can go into the freezer for lazy days.

koko

--

Food is our common ground, a universal experience
James Beard