Hi everyone,
I'm embarassed to even be here because I'm a terrible cook. I mean I
can follow a recipe but it doesn't always taste good. I can't play
around with recipes on my own and improve them. And yes I like to eat
so I don't know what's wrong with me. But I bought some really nice hot
Italian sausage at Bristol Farms market and I have some simple recipes
from Barila and was wondering if there was some way to jazz up a
pre-made pasta sauce to make it taste better. One of the recipes uses
fresh basil but that's about it. Any ideas welcomed...TIA

- A dash of lemon juice if the sauce is too sweet
- A few red pepper flakes, then simmer a few minutes, taste, and add more if
you like.
- More oregano
- 1/2 leaf of fresh sage, minced very fine. Simmer and test.
- Add more fresh tomatoes, both regular ones, and cherry tomatoes, which are
often overlooked. They're sometimes more tangy, which adds a nice edge to
the sauce.
- Green/red/yellow bell peppers, cut to whatever size is appropriate for the
dish you're making.

Try some of the Newman's sauces, too.

> wrote in message
ups.com...
> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook. I mean I
> can follow a recipe but it doesn't always taste good. I can't play
> around with recipes on my own and improve them. And yes I like to eat
> so I don't know what's wrong with me. But I bought some really nice hot
> Italian sausage at Bristol Farms market and I have some simple recipes
> from Barila and was wondering if there was some way to jazz up a
> pre-made pasta sauce to make it taste better. One of the recipes uses
> fresh basil but that's about it. Any ideas welcomed...TIA
>

I like to make sauce with fresh italian sausage. I cut up some onions
and thinly slice (or mash to paste) some garlic. I brown onions with
the sausage and add the garlic part way through. Then pour in the
sauce. I usually use canned stewed tomatoes instead of comercial sauce.
I also add other things. Doug mentioned some very good ideas, but also
:

Mince a few olives to add to the sauce.

With the garlic, you can always throw in a few peeled, but not sliced
or smashed cloves. They will cook, and get mild, but not impart too
much garlic flavor. This way you can either fish them out at the end
for garlic bread, or smash them and stir them into the sauce if it
needs it.

Thinly slice some veggies
-zucchini
-carrots
-fennel
-peppers (hot if you like them)
-mushrooms
If you don't have lemon or lime, add a bit of vinegar or wine. Never
use cooking wine, always go with the real thing. Cheap table wine is
better than cooking wine.

Add some herbs. Add a lot. Fresh is prefered, but dried work as well. I
like basil, oregano, parsley, sage, and celery leaves. Usually not all
at the same time. I often add some at the beginning when I add the
tomatoes, and then add a bit again about 10 or 15 minutes before
serving.

If you have time to simmer the sauce a bit, add a sprinkle of fennel
seeds. With enough time, the flavor will mix and the seeds with soften.

You can thicken a sauce by adding tomato paste. Wait until almost ready
to serve before adding, because the sauce consistency may change while
cooking. Usually it thickens, but some veggies give off quite a bit of
water.

Freshly ground pepper is also a very good addition.

If you like beans, they can be added to the sauce.


Dean G.

> wrote in message
ups.com...
> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook. I mean I
> can follow a recipe but it doesn't always taste good. I can't play
> around with recipes on my own and improve them. And yes I like to eat
> so I don't know what's wrong with me. But I bought some really nice hot
> Italian sausage at Bristol Farms market and I have some simple recipes
> from Barila and was wondering if there was some way to jazz up a
> pre-made pasta sauce to make it taste better. One of the recipes uses
> fresh basil but that's about it. Any ideas welcomed...TIA

Hmmmm,

Interesting, lets see If you want to "jazz up" a bottled sauce several things
come to mind:

1. Start by heating some olive oil in a pan.
2. To the pan you can add:

Minced garlic
Minced onion
fresh or dried:
Oregano
Basil
Bay leaf
Italian herb mix
Dried red pepper flakes (careful if you're using hot sausages)

Sauté some or all of the above until the onion/garlic are soft. The add the
commercial sauce.

You can also "empty' one of the sausages and brown the meat then add the
garlic/onion and herbs.

If the sauce is too thin add a small can of tomato paste and some red wine to
thin the sauce to the consistency you want.

As always adjust the salt and pepper

Dimitri

wrote:
> [snip]
> wondering if there was some way to jazz up a
> pre-made pasta sauce to make it taste better. One of the recipes uses
> fresh basil but that's about it. Any ideas welcomed...TIA

Certainly cooking some onions and garlic would be a good start.
Crushed fennel seeds are good, but maybe your sausage already has some
fennel. The one essential that hasn't been mentioned yet is a good
splash of the hearty red wine that you plan to drink with the meal.
Put it in the pan after you've browned the sausage, onions and garlic,
and scrape the bottom of the pan to loosen any tasty bits that formed
there. Then add the tomato sauce. -aem

> wrote:

> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook. I mean I
> can follow a recipe but it doesn't always taste good. I can't play
> around with recipes on my own and improve them. And yes I like to eat
> so I don't know what's wrong with me. But I bought some really nice hot
> Italian sausage at Bristol Farms market and I have some simple recipes
> from Barila and was wondering if there was some way to jazz up a
> pre-made pasta sauce to make it taste better. One of the recipes uses
> fresh basil but that's about it. Any ideas welcomed...TIA
>

I used to like Frank Sinatra pasta sauce but sadly I think it's no longer
being made :-(

In any case here is his receipt, it's simple enough to make:


http://www.songsbysinatra.com/faq/faq_a.html

"What is Sinatra's recipe for a quick Italian tomato sauce?

Frank Sinatra revealed this family recipe for an Italian tomato sauce (or is
it a gravy?) to Philadelphia's (and Sounds of Sinatra) Sid Mark several
years ago. It is quite good, although you may want to add a pinch of sugar,
if you prefer a slightly milder sauce.

First you start with some olive oil and some garlic, four whole cloves. You
heat the oil and add the garlic. Puncture the garlic with an ordinary fork
so it exudes the flavor. When the garlic turns tan, turn off the oil and
throw it out. Save the oil.

Next you take two whole cans of the Italian plum tomatoes. Place the can in
the blender and count to a slow four. Put the tomatoes into a large sauce
pan. Add some basil, salt, pepper, oregano, and the oil. Bring the sauce to
a boil. Skim the oil that rises to the top. Dip a piece of bread in the
sauce testing to see when the sauce is finished. At the end you might want
to add from fresh parsley. And there you have it-a good pasta sauce."


--
Best
Greg

Speaking of Frank Sinatra, here is another of his favorite recipes:

Blue Eyes' Italian Chicken, Potato, and Onion Dish * A family
favorite!

2 (2- 2 1/2 pounds) chickens, cut up
salt to taste / olive oil (the measure is an inch less from the
bottle)
2 white onions, thinly sliced
8 large potatoes, quartered
black pepper to taste
2 tablespoons oregano
1 cup finely chopped parsley
Cook chicken in boiling salted water for about 30 minutes. While
chicken is cooking, pour 1 inch oil (look at the side of a standard
bottle of oil, the 1 inch measurement is the dept of oil used) into
24x18x2 inch baking pan. Remove chicken from water, blot dry with
paper towels; place in pan with the oil. Separate onion slices and
place on chicken. Add potatoes and season with salt and pepper. Stir
in oregano and parsley and mix thoroughly. Bake at 350 degrees,
stirring every 10 to 15 minutes, for 1 hour or until potatoes and
chicken are done. Serves 4.

--------
Chandell

"Chandell" > ha scritto nel messaggio
...
> Speaking of Frank Sinatra, here is another of his favorite recipes:
>
> Blue Eyes' Italian Chicken, Potato, and Onion Dish * A family
> favorite!

I save this because there is an italian chicken ))
Thank you!
Pandora

On 2005-09-09, > wrote:
> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook.

We all were at one time!

My favorite offtheshelf pasta sauce is Golden Grain Marinara Sauce. I
like it because it's been around since the invention of dirt and what
my mom used to use it when I was a kid. I add 1-2 small cans of
tomato sauce, leetle water, some sauted ground beef/pork w/
onions/garlic, and a couple of dashes of "Italian seasoning". If you
put'n on da dog, saute some fresh mushrooms with the
meat/onions/garlic and add sliced black olives when you put it to bed
to simmer. You can have "spuh-ghetts like mama uzed to make", inna
hour.

nb

> wrote in message
ups.com...
> Hi everyone,
> I'm embarassed to even be here because I'm a terrible cook. I mean I
> can follow a recipe but it doesn't always taste good.

Don't be embarassed! You probably just need experience and/or motivation.
Remember too that not all recipes make food that tastes good! There are a
lot of bad recipes out there!

For an inexperienced cook, the easiest way to begin to perk up a jarred
sauce is as follows. Start with a simple basic pasta sauce such as Ragu
"Original" or with mushrooms (use one of these only - nothing fancier!). It
doesn't make any difference if Ragu isn't the best purchased sauce or not.
It is perfect for this exercise. Place in a saucepan and add a table spoon
of a good extra-virgin olive oil, 1/2 tsp. garlic granules (or powder if
you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1 tsp.
each of dry basil and dry oregano), and 1/4 cup red wine (any kind you like
as long as it isn't too sweet or vermouth if you only have that). Stir and
heat until it comes to a simmer. Serve over pasta. Cooking the pasta to the
"al dente" point is important. Don't over cook it. If you use Parmesan
cheese, it is important to not use a pre-grated cheese. Imported Parmesan is
prefered, but there are also some excellent domestic "parmesans". Just make
sure that you grate it yourself. This is a perfect way to start learning how
to improve premade foods and improve recipes to suit your tastes. You might
not like the pasta sauce as I outlined it, (I think you will) but it will
give you a place to start adjusting things.

As for those sausages, serve them another way this time or use at a future
date in another pasta sauce. If you feel morally obligated to use them now
in your sauce <smile>, you can either serve them on the side or cook (and
drain well) the bloody things and slice them into meat ball size pieces to
add to the sauce.

Oh, and buy a good basic cook-book, preferably "Better Homes and Gardens New
Cook Book". It will guide you through most basics, some variations and is
very accurate with reliable recipes.

Good luck,

Charlie

"aem" > said:

> wrote:
> > [snip]
> > wondering if there was some way to jazz up a
> > pre-made pasta sauce to make it taste better. One of the recipes uses
> > fresh basil but that's about it. Any ideas welcomed...TIA
>
> Certainly cooking some onions and garlic would be a good start.
> Crushed fennel seeds are good, but maybe your sausage already has some
> fennel. The one essential that hasn't been mentioned yet is a good
> splash of the hearty red wine that you plan to drink with the meal.
> Put it in the pan after you've browned the sausage, onions and garlic,
> and scrape the bottom of the pan to loosen any tasty bits that formed
> there. Then add the tomato sauce. -aem

Wine is a wonderful addition. Also, shredded carrots. Here are two easy,
from-scratch recipes I like a lot:

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Damsel's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"


- - - - - - - - - - - - - - - - - - -

And here's my mom's:

* Exported from MasterCook *

Spaghetti Sauce

Recipe By :Pat Zastera
Serving Size : 1 Preparation Time :0:00
Categories : Meats/main

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 md Onion -- chopped
1 sm Carrot -- chopped
1 md Garlic clove -- chopped
1 md Celery stalk -- chopped
2 Parsley -- chopped
1/2 c Butter
4 tb Olive oil
4 tb Romano cheese
1 cn Tomato puree (20 oz.)

1. Heat olive oil and butter, cook chopped vegetables until onions are
very soft (about 10 minutes).

2. Add tomato and salt & pepper to taste: cook 20 minutes more.

3. Add cheese and serve.




- - - - - - - - - - - - - - - - - - -
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

Chandell wrote:

> Speaking of Frank Sinatra, here is another of his favorite recipes:
>
> Blue Eyes' Italian Chicken, Potato, and Onion Dish * A family
> favorite!
>
> 2 (2- 2 1/2 pounds) chickens, cut up
> salt to taste / olive oil (the measure is an inch less from the
> bottle)
> 2 white onions, thinly sliced
> 8 large potatoes, quartered
> black pepper to taste
> 2 tablespoons oregano
> 1 cup finely chopped parsley
> Cook chicken in boiling salted water for about 30 minutes. While
> chicken is cooking, pour 1 inch oil (look at the side of a standard
> bottle of oil, the 1 inch measurement is the dept of oil used) into
> 24x18x2 inch baking pan. Remove chicken from water, blot dry with
> paper towels; place in pan with the oil. Separate onion slices and
> place on chicken. Add potatoes and season with salt and pepper. Stir
> in oregano and parsley and mix thoroughly. Bake at 350 degrees,
> stirring every 10 to 15 minutes, for 1 hour or until potatoes and
> chicken are done. Serves 4.


And another (from the site I previously cited):

"What entre did Sinatra prepare with Dinah Shore?

The following recipe appeared on the rec.food.recipes newsgroup:

Frank Sinatra's Sausage and Peppers

From Dinah Shore's "Someone's in the Kitchen with Dinah" television show
(9/9/70)

1 lb. Hot Italian sausage
3 Tbsp. Olive oil
3 green peppers
3/4 cup red wine
Salt and pepper (optional / to taste)

Remove the stems and seeds from peppers can cut into large chucks. In
ovenproof baking dish, that can be used on the top of the stove, saute green
peppers in oil until they begin to soften. Sprinkle with a little salt. Lift
the green peppers out of the dish and set aside. Brown the sausages in the
same baking dish. When browned, add 3 / 4 cup red wine. Cover the pan with
foil and bake the sausages in wine in a 350 degree oven for 40 minutes.
(Ovens vary, so cook until the sausage is no longer pink.)
Uncover and add the sauteed green peppers. Bake for an additional 30 minutes
and serve in the same baking dish. Serves 4."

</>

>you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1 tsp.
>each of dry basil and dry oregano), and 1/4 cup red wine (any kind you like
>as long as it isn't too sweet or vermouth if you only have that).

Does the alcohol cook out of the red wine while cooking? Can someone
name a good cooking red wine?

Chandell

"Chandell" > wrote in message
...
>
> >you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1
tsp.
> >each of dry basil and dry oregano), and 1/4 cup red wine (any kind you
like
> >as long as it isn't too sweet or vermouth if you only have that).
>
> Does the alcohol cook out of the red wine while cooking? Can someone
> name a good cooking red wine?
>
> Chandell

The alcohol does not cook out. Never use a "cooking" wine! For the use I
mentioned, ANY red wine is fine as long as it isn't a very sweet wine (like
port). I don't know where you are, but here in Southern California,
inexpensive California "Burgundy" is a good choice.

Charlie