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  1. #1 Need patriots spaghetti sauce recipe. 
    PORCUS MAXIMUS Rockntractor's Avatar
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    All right Pat cough it up, I have 3 gallons of sauce cooking.

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    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
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  2. #2  
    CU Royalty JB's Avatar
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    Here.

    There's also something about pigs in that thread.
    Be Not Afraid.
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  3. #3  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by JB View Post
    Here.

    There's also something about pigs in that thread.
    Not enough spices.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  4. #4  
    PORCUS MAXIMUS Rockntractor's Avatar
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    I've got fresh lemon basil
    Parsley
    cilantro(very light)
    marjoram
    oregano
    ground celery seed
    onion
    garlic
    sage(very light)
    fennal
    various chopped fresh peppers
    4 gallons tomato sauce from fresh tomato's(seedless and skinless, I run them through a tomato machine)I'm going to add a little store bought paste to thicken it a little more but am cooking it down some now.
    smoked turula yeast salt
    1.5 pounds pork sausage
    I think I'll add 3 pounds more of FFA sausage


    Everything has been cooking slow for 12 hours, I'll can it this evening, it tastes pretty darn good now.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  5. #5  
    Power CUer NJCardFan's Avatar
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    I guarantee mine is better and it's simple as hell to make. You got 7 ingredients that shouldn't be in there. Here's the recipe I use that was passed down from ym dad and it was passed from his mother:

    Ingredients:

    1 lb garlic and provolone sausage(or any sausage you like)
    Olive oil twice around the bottom of the pot, about 4 tablespoons
    1 medium onion, chopped
    4 large garlic cloves, chopped or minced, your choice
    salt to taste
    black pepper to taste
    1 tbls dried oregano
    1 tbls dried parsley
    1 tbls dried basil
    1 tbls Italian seasoning
    1/4 tsp dried red pepper flakes
    1 28oz can of tomato puree
    1 28oz can of crushed tomatoes
    1 6oz can of tomato paste
    1/2 cup grated Parmesan cheese(or Romano, whatever you like)

    Now, in lieu of canned tomatoes you are free to use tomatoes you've canned yourself as I do.

    In a large pot over medium-high heat, put in olive oil, onions, garlic, sausage and seasonings, stirring occasionally, until the onion turns opaque and the sausage is browned. You can basically add any meat you like at this state except meatballs if you make them my way. Be careful not to scorch the garlic so pay attention to the heat and adjust accordingly. As soon as the onion is right, put in your tomatoes except for the paste. Once you see bubbles form on the gravy(it's gravy, not sauce), lower heat to low and add the paste and cheese. Cook on low for anywhere between 2 hours or all day. The longer you cook, the better and thicker it is.

    Meatballs:

    2 pounds of meatloaf mix(beef, pork, & veal)
    1 cup seasoned breadcrumbs
    1 egg, beaten
    salt & pepper to taste
    secret ingredient

    In a bowl mix all ingredients except the secret ingredient, that comes last. Do not over mix. After everything is well mixed, it's time for the secret ingredient. And that is a scoop of the gravy. Not too much because you don't want the meat mix too mushy. Just add enough to dampen it. This adds onion, garlic, and the other flavors to it. Now, here's the good part. Most people cook their meatballs first. I don't. Simply roll the meatballs and drop them directly into the gravy. Once fully cooked they will be the most moist meatballs you've ever had. Great for meatball sandwiches.

    As for pasta, use whatever you like. I use Barilla as IMO it's the best tasting on the market.
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  6. #6  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by NJCardFan View Post
    I guarantee mine is better and it's simple as hell to make. You got 7 ingredients that shouldn't be in there. Here's the recipe I use that was passed down from ym dad and it was passed from his mother:

    Ingredients:

    1 lb garlic and provolone sausage(or any sausage you like)
    Olive oil twice around the bottom of the pot, about 4 tablespoons
    1 medium onion, chopped
    4 large garlic cloves, chopped or minced, your choice
    salt to taste
    black pepper to taste
    1 tbls dried oregano
    1 tbls dried parsley
    1 tbls dried basil
    1 tbls Italian seasoning
    1/4 tsp dried red pepper flakes
    1 28oz can of tomato puree
    1 28oz can of crushed tomatoes
    1 6oz can of tomato paste
    1/2 cup grated Parmesan cheese(or Romano, whatever you like)

    Now, in lieu of canned tomatoes you are free to use tomatoes you've canned yourself as I do.

    In a large pot over medium-high heat, put in olive oil, onions, garlic, sausage and seasonings, stirring occasionally, until the onion turns opaque and the sausage is browned. You can basically add any meat you like at this state except meatballs if you make them my way. Be careful not to scorch the garlic so pay attention to the heat and adjust accordingly. As soon as the onion is right, put in your tomatoes except for the paste. Once you see bubbles form on the gravy(it's gravy, not sauce), lower heat to low and add the paste and cheese. Cook on low for anywhere between 2 hours or all day. The longer you cook, the better and thicker it is.

    Meatballs:

    2 pounds of meatloaf mix(beef, pork, & veal)
    1 cup seasoned breadcrumbs
    1 egg, beaten
    salt & pepper to taste
    secret ingredient

    In a bowl mix all ingredients except the secret ingredient, that comes last. Do not over mix. After everything is well mixed, it's time for the secret ingredient. And that is a scoop of the gravy. Not too much because you don't want the meat mix too mushy. Just add enough to dampen it. This adds onion, garlic, and the other flavors to it. Now, here's the good part. Most people cook their meatballs first. I don't. Simply roll the meatballs and drop them directly into the gravy. Once fully cooked they will be the most moist meatballs you've ever had. Great for meatball sandwiches.

    As for pasta, use whatever you like. I use Barilla as IMO it's the best tasting on the market.
    It looks delicious

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    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  7. #7  
    Senior Member Dori's Avatar
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    That looks very similar to mine. I also use the sauce in my lasagna.

    I use Italian sausage, less tomato puree and tomato sauce in place of tomato paste.
    I also use more oregano and add sliced mushrooms, if I have them.
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  8. #8  
    HR Corporate Scum patriot45's Avatar
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    Quote Originally Posted by Rockntractor View Post
    All right Pat cough it up, I have 3 gallons of sauce cooking.

    Sent from my XT1049 using Tapatalk
    All right! get cooking!!
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  9. #9  
    CU Royalty JB's Avatar
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    Quote Originally Posted by NJCardFan View Post
    Once you see bubbles form on the gravy(it's gravy, not sauce)...
    You lost me.

    Even if I was dating Miss Italy I would not call it gravy.
    Be Not Afraid.
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  10. #10  
    Power CUer NJCardFan's Avatar
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    Quote Originally Posted by JB View Post
    You lost me.

    Even if I was dating Miss Italy I would not call it gravy.
    Because you simply do not know better.
    The Obama Administration: Deny. Deflect. Blame.
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