Members Bakershalfdozen Posted September 1, 2007 Members Share Posted September 1, 2007 Do you make your own? Doctor up somebody else's? Open up a jar/can? I use Hunts regular flavor and add ground beef and spicy sausage to it. Everybody here loves it so I guess that is what counts. :frog Quote Link to comment Share on other sites More sharing options...
Members pneu-engine Posted September 1, 2007 Members Share Posted September 1, 2007 Do you make your own? Doctor up somebody else's? Open up a jar/can? I use Hunts regular flavor and add ground beef and spicy sausage to it. Everybody here loves it so I guess that is what counts. :frog Yes indeedy. :Green I know your expertise with the culinary arts, Jess. I know that your "special sauce" would be exceptionally tasty. :thumb My wife, who is much better in the kitchen than I could ever hope to be, makes hers in the very same way as you do. She adds ground beef (lots of it, b/c she knows how much I like it ), mushrooms and cheeses, and simmers to marinate it in the crock-pot on low for a good long time. I make my own strange concoction with lots of weird stuff, and she will not touch it if I put bell peppers in it. If I leave those out she likes it quite well, however. I make mine from scratch and put in grape jelly, unsweetened applesauce, several completely finely-shredded carrots and other strange things. :Green Quote Link to comment Share on other sites More sharing options...
Members LAF Posted September 1, 2007 Members Share Posted September 1, 2007 I buy Rague or Prego or sometimes even Barrilla. Quote Link to comment Share on other sites More sharing options...
Members lettheredeemedsayso Posted September 1, 2007 Members Share Posted September 1, 2007 I make it. It takes awhile and cooks for several hours. If I am in a hurry then I will by some in a jar and doctor it up. Quote Link to comment Share on other sites More sharing options...
Members pneu-engine Posted September 1, 2007 Members Share Posted September 1, 2007 I make it. It takes awhile and cooks for several hours. That's what I do too. :Green I simmer it all night long and the shredded carrots are completely dissolved to nothing. The ten-quart kettle I cook it in loses about 3/4 of inch of liquid from the all-night cooking, but that's ok, it just makes it thicker and richer. :lol Quote Link to comment Share on other sites More sharing options...
Members Anon Posted September 1, 2007 Members Share Posted September 1, 2007 We get the Ragu from Sam's Club and add hamburger and make a big pot of it so there's leftovers for lunch the next day. :lol Course as the boys grow I doubt there will be leftovers...we have gone to having a big pot of it leftover to only having just enough for lunch. haha. Quote Link to comment Share on other sites More sharing options...
Members pneu-engine Posted September 1, 2007 Members Share Posted September 1, 2007 We get the Ragu from Sam's Club and add hamburger and make a big pot of it so there's leftovers for lunch the next day. :lol Course as the boys grow I doubt there will be leftovers...we have gone to having a big pot of it leftover to only having just enough for lunch. haha. HMMMMMMMMMMMMMM, with four boys growing into teenagers you'll need a huuuuuuge pot, something like my 12 quart kettle. I bought a set of 3 stock-pots from Heartland many years ago. They are 8 qt, 10 qt, and 12 qt. :lol They cost almost nothing, but are worth their weight in gold for what I use them for. :thumb Quote Link to comment Share on other sites More sharing options...
Members 777 Posted September 2, 2007 Members Share Posted September 2, 2007 I make it. It takes awhile and cooks for several hours. If I am in a hurry then I will by some in a jar and doctor it up. Exactly. The jar's for only if you're in a big hurry. Bring to a boil, and let is simmer on low for three hours (with a bay leaf). Everyone else seems to do this, too, but brown sugar is the key. :thumb Quote Link to comment Share on other sites More sharing options...
Members CJP56 Posted October 19, 2007 Members Share Posted October 19, 2007 My old Betty Crocker cookbook has a spaghetti sauce recipe that is to die for, but, I usually use sauce in a jar or can. I always used to buy Prego because it has a wonderful flavor, but there is something in it I am allergic to. It keeps me wide awake when I should be asleep, so, I buy Hunts. It is almost as rich tasting and it doesn't keep me awake. I use Hunts and put ground round in it and let it simmer for a while. Deeelicious. CJP56 Quote Link to comment Share on other sites More sharing options...
Members Lee-Anne Posted October 19, 2007 Members Share Posted October 19, 2007 My best friend in highschool was Italian. Try as i may I tried to replicate her mother's pasta sauce. She recently gave me her recipe and might I just say; it is to die for! My oldest son just loves Italian food and it has his BIG stamp of approval! :Green :Green :Green :Green Quote Link to comment Share on other sites More sharing options...
Members 88keys Posted October 19, 2007 Members Share Posted October 19, 2007 Course as the boys grow I doubt there will be leftovers...we have gone to having a big pot of it leftover to only having just enough for lunch. haha. HA HA - just you wait...... :eek Quote Link to comment Share on other sites More sharing options...
Members pneu-engine Posted October 19, 2007 Members Share Posted October 19, 2007 HA HA - just you wait...... That's a fact worthy of note. From having a big pot left-over --->>> just enough for lunch --->>> almost enough for lunch --->>> not near enough for lunch and, "Mom, what else is there for lunch???". :lol: Quote Link to comment Share on other sites More sharing options...
Members jchahl Posted October 19, 2007 Members Share Posted October 19, 2007 My best friend in highschool was Italian. Try as i may I tried to replicate her mother's pasta sauce. She recently gave me her recipe and might I just say; it is to die for! My oldest son just loves Italian food and it has his BIG stamp of approval! :Green :Green :Green :Green My grandmother was Italian. She taught my dad to cook (for the family catering business), then they both taught my mom to cook. So when it comes to Italian food, it's usually homemade. Quote Link to comment Share on other sites More sharing options...
Members LAF Posted October 19, 2007 Members Share Posted October 19, 2007 One time we had Sunday dinner at a Pastor's house ,the wife was Italian .She made Spagetti for us ,she used roast beef in the sauce . I had never had it that way it was different . Quote Link to comment Share on other sites More sharing options...
Administrators HappyChristian Posted October 19, 2007 Administrators Share Posted October 19, 2007 I usually will start with a jar of sauce, just for the thickness, and then I will add tomato sauce, onions, garlic, peppers and ground sirloin. Put it in a crock pot and let her cook all day. Mmmmmmm -pour it over some angel hair pasta, add some parmesan cheese and a slice of garlic toast. Nummy!!! When I don't have the extra tomato sauce, I just use two jars of sauce. Prego or Barilla are my sauces of choice. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.