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Old August 2, 2014   #1
Worth1
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Default One gallon of spaghetti sauce with meat.

Here you have it including a picture.
1teaspoon of fennel, oregano, white pepper, turmeric, tarragon and basil.
2 tablespoons of garlic powder, paprika, onion power.
About 1/4 cup of blue cheese, 2 tablespoons A1 sauce, 1 tablespoon of Worcestershire sauce.
One small glass of muscato on the left and a champagne flute of vermouth on the right.
1 pound of sweet Italian sausage and one pound of ground chuck will be added.
1 gallon of tomato puree.
Worth

IMG_201408027603.jpg
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Last edited by Worth1; August 2, 2014 at 11:59 PM. Reason: forgot to mention tarragon.
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Old August 2, 2014   #2
Worth1
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Finished product.
this is the first time I have ever measured this stuff.
The reason I did it is it dawned on me not all of us can just throw stuff together and make it work.
In my opinion it tastes just like the stuff I throw together.

I want to say that you cant taste any of the ingredients I put in the tomato puree.
You may get a hint of this or a whisper of that but nothing is overwhelming.
It wont be one of those deals where people will say, "well I can tell you put garlic in it".

I will brag a little here.
When people eat my food they say very wicked words describing the taste.
People that have no reason to be polite whatsoever.
They have no idea who cooked it and are totally shocked when they find out.

Give it a try here it is.
Worth

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Old August 2, 2014   #3
KarenO
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look delicious and I love blue cheese so that is an interesting idea, I have never tried it in pasta sauce.
K
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Old August 2, 2014   #4
Worth1
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Originally Posted by KarenO View Post
look delicious and I love blue cheese so that is an interesting idea, I have never tried it in pasta sauce.
K
Karen I knew someone would say something about the blue cheese.

I discovered many years ago that the addition of it helps with indigestion from store bought tomato sauce.
it has something to do with the enzymes in the blue cheese.
For years I suffered frome ungodly heartburn from eating tomato based pasta sauce.
The blue cheese mellows out the sauce.
The moscato adds sweetness and the vermouth gives it a kick.

And just so everyone knows I didn't forget to add salt, I dont use salt hardly at all.

The tomato puree and the Italian sausage already had some in it so why add more.

Worth
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Old August 2, 2014   #5
Father'sDaughter
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Quote:
Originally Posted by Worth1 View Post

And just so everyone knows I didn't forget to add salt, I dont use salt hardly at all.



The tomato puree and the Italian sausage already had some in it so why add more.



Worth

And don't forget about the salt from the blue cheese, A-1 and Worcestershire.

Very interesting additions... Might just have to give it a try someday.
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Old August 2, 2014   #6
kurt
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When we were poor we called it sgetti sauce(Pittsburghese)now that we have some extra bucs the wife moved on to calling it "gravy"Nice work,I will be adding some blue cheese to the gravy come mater season.
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Old August 2, 2014   #7
Farmette
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Sounds good. Sweet or dry vermouth?
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Old August 2, 2014   #8
Worth1
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Originally Posted by Farmvermoutte View Post
Sounds good. Sweet or dry vermouth?
Extra dry vermouth.

I had it with a small bowl of spaghetti today and will put the rest in one quart bags and freeze it.

I could have ate it till I felt and looked like a blimp but reasoning held me back.

Spaghetti with a good sauce tastes as good in the end as it does in the beginning.
The only thing that will make me stop eating is I either cant swallow or common sense.

Worth
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Last edited by Worth1; August 2, 2014 at 11:50 PM.
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