I am off to make a whole bunch, triple the recipe, of the above. It is so good.

http://www.nytimes.com/recipes/10151...ato-sauce.html

I am planning on doing bulk cooking the rest of this week. Tomorrow will be ground beef day and it works really well with ground beef, garlic, and herbs added to it for meat spaghetti sauce. Thursday will be chicken (picatta) day. Friday or Monday will be meat (stroganoff) day.

Has anyone made this sauce? I like it just the way it is, but am wondering if anyone has anything they add to it.


TIA
Nellie

On Tuesday, June 17, 2014 7:19:40 PM UTC-5, Nellie wrote:
> I am off to make a whole bunch, triple the recipe, of the above. It is so good.
>
>
>
> http://www.nytimes.com/recipes/10151...ato-sauce.html
>
>
>
> I am planning on doing bulk cooking the rest of this week. Tomorrow will be ground beef day and it works really well with ground beef, garlic, and herbs added to it for meat spaghetti sauce. Thursday will be chicken (picatta) day. Friday or Monday will be meat (stroganoff) day.
>
>
>
> Has anyone made this sauce? I like it just the way it is, but am wondering if anyone has anything they add to it.
>
Add bay leaf at minimum. The wasting of the onion is almost obscene. Use less onion, but use a garlic press to pulverize it.
>
> TIA
>
> Nellie

--Bryan

I've done the old NYT Cookbook Sauce Bolognese recipe, which has you brown prosciutto and onions in olive oil before you add the ground beef mixed with steeped dried mushrooms, canned tomatoes and tomato paste, and simmer it for two hours. It's very good, but nowadays it's hard to find plain dried mushrooms, which are much less expensive than the fancy varieties that you have to pay an arm and a leg for, and aren't right for the recipe. You also have to buy good prosciutto, as it makes a big difference.

I like your recipe, which is lighter. Thanks! I'll have to try it.

On Wednesday, June 18, 2014 1:34:11 PM UTC-7, Terrence Crimmins wrote:
> I've done the old NYT Cookbook Sauce Bolognese recipe, which has you brown prosciutto and onions in olive oil before you add the ground beef mixed with steeped dried mushrooms, canned tomatoes and tomato paste, and simmer it for two hours. It's very good, but nowadays it's hard to find plain dried mushrooms, which are much less expensive than the fancy varieties that you have to pay an arm and a leg for, and aren't right for the recipe. You also have to buy good prosciutto, as it makes a big difference.
>
>
>
> I like your recipe, which is lighter. Thanks! I'll have to try it.


Yes, do, it is very, very good and the beauty of it is its simplicity.

It's the butter that makes it, imo.

Nellie

On 6/17/2014 8:19 PM, Nellie wrote:
> I am off to make a whole bunch, triple the recipe, of the above. It is so good.
>
> http://www.nytimes.com/recipes/10151...ato-sauce.html
>
> I am planning on doing bulk cooking the rest of this week. Tomorrow will be ground beef day and it works really well with ground beef, garlic, and herbs added to it for meat spaghetti sauce. Thursday will be chicken (picatta) day. Friday or Monday will be meat (stroganoff) day.
>
> Has anyone made this sauce? I like it just the way it is, but am wondering if anyone has anything they add to it.
>
>
> TIA
> Nellie
>
>
I haven't tried it but I printed it to add to my recipes notebook.
Looks pretty simple, which I like. Thanks!

Jill

On 6/21/2014 9:51 AM, jmcquown wrote:
> On 6/17/2014 8:19 PM, Nellie wrote:
>> I am off to make a whole bunch, triple the recipe, of the above. It is
>> so good.
>>
>> http://www.nytimes.com/recipes/10151...ato-sauce.html
>>
>> I am planning on doing bulk cooking the rest of this week. Tomorrow
>> will be ground beef day and it works really well with ground beef,
>> garlic, and herbs added to it for meat spaghetti sauce. Thursday will
>> be chicken (picatta) day. Friday or Monday will be meat (stroganoff) day.
>>
>> Has anyone made this sauce? I like it just the way it is, but am
>> wondering if anyone has anything they add to it.
>>
>>
>> TIA
>> Nellie
>>
>>
> I haven't tried it but I printed it to add to my recipes notebook. Looks
> pretty simple, which I like. Thanks!
>

It seems essentially a Marinare sauce but could stand some garlic and I
would add oregano and a little vinegar.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 6/21/2014 10:10 AM, James Silverton wrote:
> On 6/21/2014 9:51 AM, jmcquown wrote:
>> On 6/17/2014 8:19 PM, Nellie wrote:
>>> I am off to make a whole bunch, triple the recipe, of the above. It is
>>> so good.
>>>
>>> http://www.nytimes.com/recipes/10151...ato-sauce.html
>>>
>>> I am planning on doing bulk cooking the rest of this week.
>>>
>>> Has anyone made this sauce? I like it just the way it is, but am
>>> wondering if anyone has anything they add to it.
>>>
>>>
>>> TIA
>>> Nellie
>>>
>>>
>> I haven't tried it but I printed it to add to my recipes notebook. Looks
>> pretty simple, which I like. Thanks!
>>
>
> It seems essentially a Marinare sauce but could stand some garlic and I
> would add oregano and a little vinegar.
>
>
I was going to suggest adding garlic.

Jill

On Tuesday, June 17, 2014 8:19:40 PM UTC-4, Nellie wrote:
> I am off to make a whole bunch, triple the recipe, of the above.

"This recipe has been revised to reflect the following corrections:

Correction: September 30, 2013

An earlier version of this recipe excluded two items from the ingredients lists. "

WTF is that? There are only three ingredients to begin with.

On 6/21/2014 7:37 PM, Christine Dabney wrote:
> On Sat, 21 Jun 2014 10:20:14 -0400, jmcquown >
> wrote:
>
>
>>>>> Has anyone made this sauce? I like it just the way it is, but am
>>>>> wondering if anyone has anything they add to it.
>>>>>
>>>>>
>>>>> TIA
>>>>> Nellie
>>>>>
>>>>>
>>>> I haven't tried it but I printed it to add to my recipes notebook. Looks
>>>> pretty simple, which I like. Thanks!
>>>>
>>>
>>> It seems essentially a Marinare sauce but could stand some garlic and I
>>> would add oregano and a little vinegar.
>>>
>>>
>> I was going to suggest adding garlic.
>>
>> Jill
>
> I would try it as written to begin with. It is pretty damned good as
> it is.... I personally wouldn't adulterate this sauce...
>
> Christine
>
I usually follow a recipe as written the first time. If, like Nellie
(formerly Julie P) I was making it in bulk for freezing I'd definitely
not make any changes. You can always add stuff later.

Jill

"jmcquown" > wrote in message
...
> On 6/21/2014 7:37 PM, Christine Dabney wrote:
>> On Sat, 21 Jun 2014 10:20:14 -0400, jmcquown >
>> wrote:
>>
>>
>>>>>> Has anyone made this sauce? I like it just the way it is, but am
>>>>>> wondering if anyone has anything they add to it.
>>>>>>
>>>>>>
>>>>>> TIA
>>>>>> Nellie
>>>>>>
>>>>>>
>>>>> I haven't tried it but I printed it to add to my recipes notebook.
>>>>> Looks
>>>>> pretty simple, which I like. Thanks!
>>>>>
>>>>
>>>> It seems essentially a Marinare sauce but could stand some garlic and I
>>>> would add oregano and a little vinegar.
>>>>
>>>>
>>> I was going to suggest adding garlic.
>>>
>>> Jill
>>
>> I would try it as written to begin with. It is pretty damned good as
>> it is.... I personally wouldn't adulterate this sauce...
>>
>> Christine
>>
> I usually follow a recipe as written the first time. If, like Nellie
> (formerly Julie P) I was making it in bulk for freezing I'd definitely not
> make any changes. You can always add stuff later.
>

If you would be making it in bulk for freezing without changing the recipe,
you would be opening canned tomatoes to freeze them. Yeah!