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Help with my spaghetti sauce

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Joined: Apr 13, 2006

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Posted to Thread #30340 at 1:59 am on Jun 11, 2018

Got this recipe from Dianncy way back in 2007 and I finally got around to making it. I let it sit for a couple of days before serving it up. The final result when put on noodles was a little too watery. What can I do at this point to reduce the amount of water now that the recipe is completed and I have quite a bit left over, enough for another 8 or 9 meals?
Recipe below:




2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy )

2 medium cans of: diced tomatoes: 1st can: add into sauce while cooking, 2nd can: add to sauce when sauce is done

2 medium cans of: tomato paste: add equally, 2 tomato paste cans of water, blend in blender, liquefy

1 thick slice of onion, chop, blend in blender, liquefy. Don�t need to use entire thick slice of onion.

2 pounds ground sirloin *see below Step 2

1 package Italian sausage OR ( 1 package of pork chops)

Spices: (dried or fresh spices)

2 TABLESPOONS basil

1 TABLESPOON oregano

1 TABLESPOON garlic powder, OR 1 clove of garlic, minced

1 teaspoon rosemary

1 TABLESPOON olive oil

1/8 teaspoon black pepper

1 1/2 teaspoon salt

2 teaspoons red wine, OR red wine vinegar

2 TABLESPOONS brown sugar

Pinch red pepper


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