/ck/ - Food & Cooking

>spaghetti sauce

>1 small onion

>2 garlic cloves

>3 beef tomatoes

>salt, pepper, basil

>olive oil

Chop onion and garlic, sutée in oil. Add chopped tomato, season to taste with salt, pepper and basil. Simmer on low heat for 20 minutes, purée if you must. Maybe melt a small piece of butter in the oil before sautéeing the onion and garlic.

Butter *

Ketchup

* I hear you can substitute spreads like Country Crock, or even oleomargarine.

/r/ the mama /ck/ spaghetti sauce recipe, haven't seen that video in forever

I haven't tried this myself, but I heard that simmering the whole tomato for a few hours and fishing the skin off with a fork does wonders for spaghetti sauce.

>>10536

>no red wine

>>10545

It's faster to just buy peeled tomatoes in cans. .

If I want a super fast spagetti sauce I just take a premade one(Napoli), add vinegar, basil, oregano, thyme, marjoram and a french spice mix.

Nothing beats a nice bolognese though.

2 Garlic cloves, 2 Shallots, 120g Carrots, 120g knob celery, 2 spoons of olive oill, 500g ground beef, 2 spoons of concentrated tomatoes, 150ml poultry fond(I use goose fond), 250ml sieved tomatoes(I use canned and skinned tomatoes instead, just cut them into 8 pieces and remove that part where the stem used to be), 2 twigs of thyme, 2 twigs of marjoram, 2 tomatoes, salt, pepper, sugar.

Dice the garlic, shallots, carrots and celery and stew for some time. Then add the ground beef and fry it until it's all grey and crumbly. Then add the concentrated tomatoes and roast everything for 3-5 minutes.

Add the fond so it evaporates quickly.

Then add the sieved tomatoes and let the water evaporate again(should take about 20 minutes). The longer it cooks the better, you can add water later anyway.

Next you cut the tomatoes skin crosswise and pour some boiling water over them. Peel them and cut into quarters. Take out the seeds and cut the tomato filets into small cubes.

Remove the thyme and marjoram from the twigs and chop them.

Then you add the tomatoes to the sauce.

Add salt pepper and a pinch of sugar.

Add the herbs as the last step.

Sweet BBQ sauce:

1 Bottle (40 oz, I think? I usually use the big costco sized bottles) ketchup

1c brown sugar

1/3c whiskey or bourbon

2c water

2tbsp garlic powder

1tsp paprika

1/2tsp cayenne pepper

1/2tsp black pepper

1/4 tsp cloves

Put all ingredients in a sauce pan, and simmer for 3-4 hours on low heat. Allow to cool, then put back in the bottle.

If you want the base, it's the ketchup, brown sugar, garlic, and water.

>>10782

> I usually use the big costco sized bottles) ketchup

Why not make your own ketchup?

>>10782

I think you need something smokey in there. I'd use some smoked paprika or smoked chili. I'd also add a some sherry vinegar add the end to balance the sweetness.

>>11975

Am i doing something wrong which makes screencaps on tomorrow theme fucked up?

>>10545

>>10722

Depending on the season it's sometimes even better to just use canned tomatoes. Fresh tomatoes aren't really worth buying unless they're in season which in the northern hemisphere is late july-early september at the latest.

>>10536

Would suggest frying celery, carrots and onions on a low heat for a while before adding tomatoes - those are pretty much essential in Italian tomato sauces.

-Warm oil in a pan, add pepper and pasta when it's boiled, add grated cheese.

-Simmer a clove of garlic and chili pepper (to taste) in oil, add pasta.

-Sweat a diced onion and carrot in oil, add half a kilo of meat (whichever you choose) and turn up the heat. Add half a litre of stock and let it simmer gently for at least an hour.

-Whisk some egg yolks (depending on how big they are) with grated cheese and pepper, bake thin slices of lardy meat, stir with freshly cooked pasta.

That's the basics for open pasta (as opposed to lasagne, tortellini or ravioli). You can add wine, tomatoes, Swiss cheese, mushrooms, veal tongue, duck meat, tarragon, parsley, chives or celery. Whatever. It's all been done 30 years ago.