Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
thorski

any good spagetti sauce recipes?

28 posts in this topic

I love spagetti and I don't have any good sauce recipes!

Does anyone have some good spagetti sauce recipes they would like to share? I like a fairly thick sauce, not runny. Not too much stuff in it, but not just tomato sauce either.

mmmmmm, now I am getting hungry!

Share this post


Link to post
Share on other sites

I brown 1lb of ground pork with 1 med. onion, and a couple cloves of garlic. Sprinkle in a couple teaspoons of your fav brand of italion seasoning, and cover with classico tom & basil sauce. I let that simmer for a while and it is good to go.

I use the leftovers for mini pizzas too. Just slice some french bread butter and toast in the oven, cover with warm sauce and my fav cheese, and throw under the broiler to melt the cheese.

All good stuff, and much less time consuming than scratch tom sauce. Enjoy.

Share this post


Link to post
Share on other sites

My wife has a family recipe that is incredible. I don't even know what all goes in it, but I will tell you the meat in it are Ribs, Italian Sausage (not ground) & Peperoni Chunks. Oh man, I gotta have her make it again soon.

Share this post


Link to post
Share on other sites

I have an amazing one that I learned from my mom, but I made some changes and it is even better! Sorry can't give it up.

Just experiment and think outside the box, but remember not to over do it on the spices lol I used to do that.

Share this post


Link to post
Share on other sites

I too have a recipe that I cannot give out. It was given to me from a close friend who's 100% italian. It originally came from his great-great grandmother. Hand-made meatballs, and a sauce to die for. Original recipe served 50 people, so I had to break it down (that's a lot of meatballs!)

At thanksgiving, they don't eat turkey -- they have spaghetti. Now that's amore...

Share this post


Link to post
Share on other sites

My wifes family did the same thing on T-day. Her Dad came right from Italy.

Share this post


Link to post
Share on other sites

1 6lb 6oz can crushed tomato

1 6lb 6oz can tomato sauce

1 6lb 6oz can diced tomato

4 12oz can tomato paste

12 tsp. sugar

6 tsp. salt

4 green peppers chopped

2/3 oz.fresh Thyme

2/3 oz.fresh Basil

1 oz.fresh Oregano

1/2 oz.fresh Marjoram

5 large onions chopped

4 16oz. cans Mushrooms drained

2 Head of garlic peeled and chopped

Will make about 12 Quarts

Put in at least a 20 quart pot and simmer for 2to 3 hours

This is a recipe that I have been making now for about 10 years and everyone seems to like it a lot because of the great flavor the fresh ingredients add. I put the sauce in quart jars and vacuum seal them before freezing and fill to about a inch from the top to allow for expansion. I always stand them up in the freezer and have not had any crack the glass.

Share this post


Link to post
Share on other sites

1lb ground beef non lean. Either roll into meatballs or just brown with onions, salt and pepper. Remove meat after browning and capture and retain as much of the animal by product as you can in the pan. Now add a small amount of water to this along with some brown sugar, your choice of catchup and a splash of vinegar. Simmer and adjust to taste by adding more of said ingredients and spices. Be creative.

To thicken, add small amounts of corn starch until desired consistency.

This is a very simple bottom end middle class Scandinavian/European recipe ranging from the 1950's.grin

Oh, it is a family secrete so don't tell anyone. wink

Good Luck...

Share this post


Link to post
Share on other sites

My wife has a family recipe that is incredible. I don't even know what all goes in it, but I will tell you the meat in it are Ribs, Italian Sausage (not ground) & Peperoni Chunks. Oh man, I gotta have her make it again soon.

Ribs in the sauce. You got the real deal recipe there Sandman!

Share this post


Link to post
Share on other sites

Yea, it's pretty incredible. She won't even give me the recipe for fear I'll give it out. But it's awesome.

Share this post


Link to post
Share on other sites

I don't have a recipe but I'll be happy to share it!

Share this post


Link to post
Share on other sites

Yea, it's pretty incredible. She won't even give me the recipe for fear I'll give it out. But it's awesome.

My brothers girlfriend has a family recipe that I am very slowwwwwwwly getting bits and pieces out of her. Amazing how tight those Italians can be with these old recipes but after having her sauce I guess I can see why. I don't know any way better to explain it but there is something about the depth and "subtleness" that is unbelievable.

Share this post


Link to post
Share on other sites

You said it! Took me 15 years to get a hold of the one I have....it was worth the wait!

Share this post


Link to post
Share on other sites

Few reason for the tight lips.

In my family there is no recipe, you were shown how to make it so that is how it gets passed down. That being shown deal isn't a one time thing, it takes years of observation then an understanding on what and why its made that way. In the end you know what your trying to get for a finished product. When you got it down Papa will let you make the sauce. That means you have have the blessing to teach it. Oh, there are family members that try to make it but they don't get asked for a recipe by any Italians. They all know who makes it best and their kids will let them know that Punchy has the best sauce and they wish their dad could make it like his. That right there keeps the handed down sauce pure as you can't fool the kids.

I could give you a list of ingredients with directions but I can't explain how to adjust them because you will need to do that. Can't explain the consistency and how to get that by taking the lid off if need be. Can't tell you how to tell when its done by way of oil separation and it sits on top.

I'm not going to speak for all Italians families but the long line mine comes from isn't going to invest the time to show you only for you to end up making the slightest variation to the sauce. That would be almost as bad as you opening up my pot and sticking rosemary in the sauce. Lastly there are some that believe they have the best sause and think they could get rich off selling it, I know I do. smile

Share this post


Link to post
Share on other sites

i use ground venison in mine instead of regular beef, cant tell the difference in taste and its much better for you

Share this post


Link to post
Share on other sites

Lastly there are some that believe they have the best sause and think they could get rich off selling it, I know I do. smile

Well, let me know when you need a pitch man wink

Share this post


Link to post
Share on other sites

I would rather not have read any of this seeing as no one will give out their "Secret" recipe, but if you see some guy looking through the window while making spaghetti sauce dont be scared, thats just me taking notes lol.

Share this post


Link to post
Share on other sites

Frank,

Are you Punchy?

No I think he is wrestlely and if you don't believe me ask Steve Foss grin

Share this post


Link to post
Share on other sites

Few reason for the tight lips.

In my family there is no recipe, you were shown how to make it so that is how it gets passed down. That being shown deal isn't a one time thing, it takes years of observation then an understanding on what and why its made that way. In the end you know what your trying to get for a finished product. When you got it down Papa will let you make the sauce. That means you have have the blessing to teach it. Oh, there are family members that try to make it but they don't get asked for a recipe by any Italians. They all know who makes it best and their kids will let them know that Punchy has the best sauce and they wish their dad could make it like his. That right there keeps the handed down sauce pure as you can't fool the kids.

I could give you a list of ingredients with directions but I can't explain how to adjust them because you will need to do that. Can't explain the consistency and how to get that by taking the lid off if need be. Can't tell you how to tell when its done by way of oil separation and it sits on top.

I'm not going to speak for all Italians families but the long line mine comes from isn't going to invest the time to show you only for you to end up making the slightest variation to the sauce. That would be almost as bad as you opening up my pot and sticking rosemary in the sauce. Lastly there are some that believe they have the best sause and think they could get rich off selling it, I know I do. smile

Couldn't agree more . Well said. I give a basic recipe out that my family used to use in a pinch, but I will never disappoint my aunt mary and give out the family recipe.

Share this post


Link to post
Share on other sites

Traditional Spaghetti & Meatballs

Meatball Ingredients:

1lb. fresh ground Pork

2lbs. Fresh ground Chuck 85-93% Lean

3tbs. Dried Oregano

1 c. Fine bread crumbs (Progresso works)

1tsp. fresh cracked Pepper

1.tsp Garlic Powder

Sauce:

2-lbs. Pork ribs cut into single ribs(these are used for flavor primarily).

3-28Oz. cans crushed or pureed tomotoes

1-15 oz. can tomato paste

1-head of Garlic (Yes, 1-entire head, covers removed.

3-4 ozs. quality Olive Oil.

2-4 tbs. dried oregano (to taste)

Procedure:

in a very large deep (5-8 Qt.) heavy bottomed pan over med high heat, add olive oil and ribs, cook turning frequently and scraping the browned bits off the pan as you stir for appx. 15 minutes ,or unitl the ribs begin to leach juices from the marrow.

Reduce heat to med-low and add the crushed Garlic--yes all of it! Cook garlic for 3-4 minutes making sure it doesn't burn or it will get bitter.

Add crushed tomatoes and paste, stir well and reduce heat to simmer.

Next form your meatballs (I make 3" size) and brown them all over in a large non-stick pan. You'll have to turn them frequently to keep the shape and even browning. Drop them into your sauce as they are browned and they will continue to heat through while basking in your sauce for as many hours as you can stand before you cook the pasta and eat till you pass out.

You can eat the rib meat off the bones or strip it off into the sauce. This stuff gets batter the 2nd and 3rd. time you eat it as it ages. It freezes well too, so that's why the recipe is large--leftovers and a fair amount of work, so you may as well make a pile of it.

Share this post


Link to post
Share on other sites

Thanks for the recipe Chef! It sounds awesome and not too hard to make. I can't wait to try it.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    • Live link.   http://www.dnr.state.mn.us/features/webcams/falconcam/index.html      


    • BEFORE BEGINNING

      Before you begin, make sure you have a good strong battery and make sure it's charged up. If you have a bad or weak battery, you may want to replace it because if it doesn't crank good and strong, you are likely to get a low, inaccurate reading. Make sure your engine is warmed up to operating temperature(if possible). About 10 minutes of riding should do.

      First, take out the spark plug and thread in the adapter for the compression tester. Make sure you have the correct size adapter for your particular ATV. Slide your kill switch to the "off" position. Some ATVs won't crank over with the kill switch in the "off" position, so if yours is like this, then you will need to either unhook your ignition coil or ground the end of the spark plug wire to a good ground. You can use a jumper wire with alligator clips on each end to ground it. Next, make sure the throttle is in the wide open position. You can either hold the throttle lever with your thumb or you may be able to tape it or use a zip tie to fasten it to your handlebars to hold it in the wide open position. If you don't have the throttle in the wide open position, you will probably get too low of a reading. Also, if you are testing a newly rebuilt engine, the engine needs to have been run for, at least, 30 or 40 minutes or you will probably get too low of a reading.

      NOTE: Before you begin with the actual test, make sure the threaded adapter is screwed in good and isn't leaking any air out around it.

      ACTUAL TESTING

      With the throttle in the wide open position, push the start button and crank the engine over until the hand on the gauge stops moving. Each time the engine turns over the hand should raise a little more until it reaches the maximum compression of the engine. When it stops, that is your compression reading. This usually takes no more than 10 seconds. Try to avoid cranking an engine for more than 10 seconds at a time as this is hard on the starter and the battery. Now, push the relief valve on your compression gauge and that will reset the hand back to zero. It's a good ideal to repeat the test a couple or three times to make sure you get an accurate reading. On kick start models, it will be the same procedure, but obviously you will be kicking it over instead of using a start button. Worn piston rings and cylinder walls will increase the number of strokes it takes to reach the maximum reading. If you're kicking, it could possibly take as many as 10-20 kicks to get the highest reading.

      THE READING

      You will need to check your repair manual for your particular model for the correct compression specifications. See note below. Usually, an engine will run OK if it has at least 100 PSI of compression. Most engines will have somewhere between 100-250 and some as high as 300 PSI, depending on the engine. Sometimes they will run with under 100 PSI, but usually not very well. If you get a low reading, you can do a "wet test" to try to help determine the problem.

      If your reading is too high, then you probably have carbon built up on your piston and combustion chamber.

      NOTE: You may get a low reading on some engines because some engines have a decompressor assembly built into the camshaft. Check the service manual for your quad to see whether or not your quad has a decompressor assembly built into the cam.

      WET TEST

      If you got a low reading, pour about 1-2 teaspoons of clean motor oil down into the cylinder through the spark plug hole and do the compression test again. If your reading increases, then your rings or cylinder walls are probably worn. If your reading doesn't increase, then it's probably your valves. You could have a bent valve, you may have leaky valve seats, or your valve clearance may not be adjusted properly. Also, low compression can be caused by a blown head gasket.

      CAUSES OF LOW COMPRESSION

      *Worn piston rings or worn or damaged cylinder walls
      *Leaking valves
      *Valve clearance not properly set
      *Blown head gasket

      CAUSE OF HIGH COMPRESSION (stock engines)

      *Carbon buildup in combustion chamber and on piston

      NOTE: Compression testing is a good way to keep track or "gauge" the wear in your engine. When you first get your ATV or when you rebuild the engine in your ATV, you can do a compression test and then later on, you can do them periodically. This will help you determine the wear in your engine each time you do a compression test and will guide you in knowing when your engine needs rebuilding.

      This is about all I can think of. I hope I didn't leave anything out and I hope this helps everyone with their compression tests.
    • As dumb as this sounds how is this done?
    • Try a compression check. And make sure the choke is opening all the way.
    • They are not the best out their but for the price and your average person not too bad I guess, Its going to send lead to where its pointed. This is probably what is going to happen he is going to buy a package shoot it for awhile then start upgrading everything to how he wants it and it is going to end up costing way more than if he just built one himself how he wants it.  
    • Hello, well I convinced my brother in-law to pick up my buddies old 1980 185 although pretty sure he said it was bored out to a 200? Here is the deal it's been sitting for a solid 8 years. I know it ran fine before. Not the delema-----   It starts right up (he bought a new carb odd amazon) although it sounds like a jet with high rpms. Looked at the throttle cable that's fine. Floats are fine. So he plugged this hole in the air filter and got it to idle down although when he hit the gas wouldn't get any power. Read a few things online and they tell you to just bypass the filter box and all that so back to amazon we went to get one of those filters that mount right up to the carb and it's still the same issue..   I just haven't seen anything like this? Do you guys have any thoughts or tricks that we/he could try?! Thanks in advance
    • Hi Everyone,  I'm looking into buying my first true fish finder and I'm a little perplex with the mapping card situation.  I'm looking at Humminbird Helix 5's and 7's.  I'm drawn to the autochart feature.  From my understanding, you can record 8 hours of charting onto the internal storage, but, is there any native mapping included on the unit or do I absolutely have to get some sort of mapping chip, zerolines or lake master, or navionics?  Can I store data on a blank SD card?  I've been researching this a lot and haven't found any conclusive answers. Thanks everyone!
    • Saul Good, Man.....  LOL 
  • Our Sponsors