UNCLE ALAN'S dayum good spaghetti sauce..

[uncle Alan]

This recipe could be 50 + years old.

1 28 oz can crushed tomatoes

16 oz tomato catsup

2 tblsp oregano

1/2 tblsp Italian spices.

1/4 cup onion flakes

2 or 3 shots of hot sauce.

1 # lean hamburger


Pour ingredients in a heavy pot & bring to a low simmer.

Cook burger & add to mix. No need to drain.

Continue low simmer for an hour or so.

This seems to taste better with angel hair spaghetti noodles.



This is open to one's taste. Fresh onion & mushrooms may be added.WE & our friends & neighbors like the sweet,sour,slightly biting flavor.


This came from the Colonial Restaurant in Elizabeth City N.C.. It has been open since the '20's.
A family member gave me this recipe . " First you take 2 gallons of crushed tomatoes, 1 gallon of catsup , 1 bottle of Texas Pete......."

I was the mad scientist for about 3 attempts until we hit the right blend.It is a great cold weather dish . My chili is also very popular .



Uncle Alan [Poor man's gourmet ] :thumbup:

 

[Cindy Denning]

Uncle Alan, any type of ketchup? I'm thinking Heinz...am I wrong? Why aren't you draining your hambuger? Unless it's venison burger?

 

[uncle Alan]

Uncle Alan, any type of ketchup? I'm thinking Heinz...am I wrong? Why aren't you draining your hambuger? Unless it's venison burger?

Use store brands when cooking like this. I do not use Heinz [ politics ]or any premium products.After simmering all canned products taste the same.

Draining the meat is an option. I drain mine because too much grease ruins the taste . If you buy butchers lean , don't drain because you need a tad of grease

Uncle Alan .

 

[Cindy Denning]

Thanks Uncle Alan. I'll do the salad, french bread, and show you my new tap dance moves if you invite me to dinner.

 

[bladefixation2]

Have you tried adding garlic?

I make my own pasta sauce too

1 large onion (chopped), 4 cloves garlic (chopped), 1 liter (2 pints) sieved tomatos, 4tsp tomato concentrate paste, pinch of salt, 2-3 tablespoons dried basil, plenty of pepper, 2-3 tablespoons vegetable oil, sugar to taste.

Soften the onions and garlic in some oil (not the oil above, thats seperate), add in all of the other ingredients, bring to the boil, liquidize + eat

If it tastes sour, add more sugar, if it tastes bland add more basil, if it tastes like an aniseed ball you added too much basil!

 

[uncle Alan]

I laid out the basics & said they were open to motification. I do use garlic powder. The essence of the mix is to preserve the sweet [ketchup ] sour [tomato ] bitey [ Texas Pete] taste without overpowering it.
Son's wife is Italian & she makes excellent meatballs BUT , [get ready for this ] she uses a commercial sauce.Her meatballs are great but a lot of bother so I use the basics & the sauce is meaty enough. The sauce is quick & easy & simmering produces a tantalizing aroma while I surf the knife & gun forums.

We ate some last evening & gave the school teacher neighbor her todays lunch.This makes close to a gallon . Daughter & granddaughter coming from Atlanta [armpit of the South ] next week & we'll have pasta the first night. Then Rosemary will cook for a week [ biscuits from scratch,collards ,countrystyle steak,pork roast,etc.... ] & this old man'll sip iced tea & smoke in his office & relax. [ read garage ]

Good eatin' !

Uncle Alan

 

[Eric1115]

Here's the best spaghetti sauce I've ever tasted:

First, melt a couple T. of butter in the saucepan, then whisk a couple T. of flour in to make a paste. Then, about 1/4c. of beef stock, whisk again. Turn heat way down, add tomato sauce and drained canned tomatoes (28 oz sauce, 15 oz canned) and one small can of paste. Season to taste (oregano, plenty of basil, thyme, salt, pepper, dash of sugar). Chop one medium onion, fry in EVOO until carmellized, add to sauce. Mix oregano and 2 cloves garlic (pressed, chopped, whatever) in with ground beef, then brown, drain lightly, and add to sauce. I love green bell peppers and mushrooms in the sauce as well, but this makes for a great start.

I never would have believed the difference that the butter, flour, and stock makes to the sauce, but I'll never go back to the other way again.

Eric

 

[Cindy Denning]

Then Rosemary will cook for a week [ biscuits from scratch,collards ,countrystyle steak,pork roast,etc.... ] & this old man'll sip iced tea & smoke in his office & relax. [ read garage ]

Good eatin' !

Uncle Alan

I'm working up a big appetite for some home made Macaroni and Cheese ( a Baptist staple ) and vanilla pudding Uncle Alan.

 

[Nathan S]

Sorry Uncle Alan, but the idea of adding catsup to spaghetti sauce makes me cringe. Same thing for garlic powder. Real sauce needs real ingredients, and the best sauce is the simplest: garlic, extra virgin olive oil, tomatoes and a little salt.

 

[Cindy Denning]

Nathan, I don't know how to use garlic in cooking at all. Not the real garlic clove. In sauces I use a powdered kind but the other is a mystery to me. Can you put it in a sauce whole and get the flavor like that or dice it?

 

[Nathan S]

Nathan, I don't know how to use garlic in cooking at all. Not the real garlic clove. In sauces I use a powdered kind but the other is a mystery to me. Can you put it in a sauce whole and get the flavor like that or dice it?

You dice the garlic, brown it in a little extra virgin olive oil, and then add the tomatoes (fresh or canned) and a little salt. Simmer until most of the water has cooked out of the tomatoes (15 - 20 minutes). And then you have gen - u - wine Italian spaghetti sauce.

It's really, really easy to do.

There are lots of varieties, too. For example, some people use onions instead of garlic (I prefer garlic, because I find onions to be too sweet in tomato sauce). You can also add a little meat (sausage or a little bit of ground beef), though, personally, I prefer the meatless sauces.

Oh, and be careful not to over-cook the pasta. It should be taken out of the water while it's still slightly hard. Otherwise, your fine spaghetti dinner is going to turn out to be mush.

 

[soa]

Take 3 lugs (or one sloosh) of olive oil.
Heat.
Add two crushed and chopped cloves of garlic, fry till coloured lightly.
Add one large or two medium onions diced roughly, continue frying.
Add one sliced red/one sliced green pepper(bell?), continue frying.
Add 1/2 handful of sliced mushrooms, continue frying.
Take 1-1.5 lbs of minced beef (ground round? hamburger?) and brown in same pan. Add decent sized spoonfull of tomatoe concentrate/puree.
Add, couple of teaspoons oregano (here pronounced o-reh-gahn -o, rather than o-reGG-ano). Add spoonful of thyme.
Take 2 -3 tins of tomatoes (plum tomatoes - about 14 oz per can?). Blitz two of them with 3 birds-eye (hot) chillies. Roughly chop 3rd tin. Add with liquid to pan. Add further 1/2 handfull of mushrooms. Add two slooshes (OK, a glass and a half) of red wine. Simmer and reduce.

Cook pasta (sometimes spaghetti, but I prefer linguini). Drain. Add spoonful of tomato liquor from sauce. Toss. Grate nutmeg over.

Serve with parmesan, and much red wine. Garlic bread is nice to dip in the sauce, too. You can have a salad served with it, if you're a bit of a liberal.

 

[Cindy Denning]

For example, some people use onions instead of garlic (I prefer garlic, because I find onions to be too sweet in tomato sauce).

That is the problem! Your right about that and I'll try the garlic, one or 2 clove? say for a four serving size meal. Thanks!

 

[mycroftt]

Sorry Uncle Alan, but the idea of adding catsup to spaghetti sauce makes me cringe. Same thing for garlic powder. Real sauce needs real ingredients, and the best sauce is the simplest: garlic, extra virgin olive oil, tomatoes and a little salt.

I'm with Nathan on this one! My tomato sauce recipe starts with "Poke hole in garden soil with your finger, drop in two tomato seeds and cover about 1/2 inch deep..." ...but I like oregano, parsley, and basil in it too (and they come out of the herb garden.

 

[uncle Alan]

I'm working up a big appetite for some home made Macaroni and Cheese ( a Baptist staple ) and vanilla pudding Uncle Alan.

A sweet 'tater souffle 'ud be fittintoeat too. How 'bout thin slicin' cukes.marinating 'em with thin onion slices in a vinegar/sugar.water mixture overnight too ?
'Tater salad with mayo & mustard,onions,celery & a dash of black pepper ?
Beef steak 'maders wif basil & mayo.....
Girl, you've got my mouf a 'waterin ' !

Us Southerners do know good 'eatins, huh.Cindy ?

Uncle [ out for lunch ] Alan

 

[Nathan S]

That is the problem! Your right about that and I'll try the garlic, one or 2 clove? say for a four serving size meal. Thanks!

I like garlic, so I'd probably use 3 - 4 cloves for that size meal (or more if the cloves are small). That's just me, though.

 

[Danbo]

As much as it pains me to say this, I agree with Nathan.

Fresh goodies all the way for me. Home grown tomatoes, and garlic too(it's really easy to grow garlic).

 

[Nathan S]

As much as it pains me to say this, I agree with Nathan.

Ah, but if you ever get lucky enough to enjoy one of my spaghetti dinners, the word "pain" will disappear from your mind. We're talking pure pleasure, washed down with liberal quantities of fine red wine. :thumbup:

 

[silenthunterstudios]

I just read an article in the Baltimore Sun about lebanon bologne, my favorite lunchmeat (actually sweet lebanon bologne). One of the uses, I was suprised to find, is that chunks are cut up for spaghetti sauces, with ground beef etc. Anybody make their pasta with lebanon bologne sausage?

 

[silenthunterstudios]

As much as it pains me to say this, I agree with Nathan.

Fresh goodies all the way for me. Home grown tomatoes, and garlic too(it's really easy to grow garlic).

and a fresh loaf of italian bread, a glass of wine, and about two or three Prilosecs to start off the meal!


Whenever my mother or grandmother make their own homemade sauces, mmmhmmmm! My aunt, from New Jersey, makes a great sauce, although up there, it's called the gravy.