Was wondering if anyone had a recipe for making spaghetti sauce from home
canned tomatoes. We've had a very good growing year and I've got more
canned tomatoes than I know what to do with. I'd like to make some
spaghetti sauce from them. Thanks for any help.

Garrett Fulton

"gfulton" > wrote in message
...
> Was wondering if anyone had a recipe for making spaghetti sauce from home
> canned tomatoes. We've had a very good growing year and I've got more
> canned tomatoes than I know what to do with. I'd like to make some
> spaghetti sauce from them. Thanks for any help.
>
> Garrett Fulton

Literally thousands. What kind do you have in mind? The long cooked red
sauce of US kitchens is merely one of the many used here. The rule of thumb
is 10 minutes or 2 hours-- in between lies the acid.

"Judith Umbria" > wrote in message
news
>
> "gfulton" > wrote in message
> ...
> > Was wondering if anyone had a recipe for making spaghetti sauce from
home
> > canned tomatoes. We've had a very good growing year and I've got more
> > canned tomatoes than I know what to do with. I'd like to make some
> > spaghetti sauce from them. Thanks for any help.
> >
> > Garrett Fulton
>
> Literally thousands. What kind do you have in mind? The long cooked red
> sauce of US kitchens is merely one of the many used here. The rule of
thumb
> is 10 minutes or 2 hours-- in between lies the acid.
>
>

The long cooked one is what I had in mind. Something with plenty of spice.
Garlicy.

Garrett

"gfulton" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> news
> >
> > "gfulton" > wrote in message
> > ...
> > > Was wondering if anyone had a recipe for making spaghetti sauce from
> home
> > > canned tomatoes. We've had a very good growing year and I've got more
> > > canned tomatoes than I know what to do with. I'd like to make some
> > > spaghetti sauce from them. Thanks for any help.
> > >
> > > Garrett Fulton
> >
> > Literally thousands. What kind do you have in mind? The long cooked
red
> > sauce of US kitchens is merely one of the many used here. The rule of
> thumb
> > is 10 minutes or 2 hours-- in between lies the acid.
> >
> >
>
> The long cooked one is what I had in mind. Something with plenty of
spice.
> Garlicy.
>
> Garrett

Then Pugliese or Abruzzese or Calabrian. I will look something out for you.
The ragu, which is called Bolognese in the US is meaty but not spicy and
garlicky, although some is used.

"Judith Umbria" > wrote in message
...
>

snipped

> >
> > The long cooked one is what I had in mind. Something with plenty of
> spice.
> > Garlicy.
> >
> > Garrett
>
> Then Pugliese or Abruzzese or Calabrian. I will look something out for
you.
> The ragu, which is called Bolognese in the US is meaty but not spicy and
> garlicky, although some is used.
>
>

Sounds like you're well versed in this. Thanks for taking the time.

Garrett

--
"gfulton" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> ...
> >
>
> snipped
>
> > >
> > > The long cooked one is what I had in mind. Something with plenty of
> > spice.
> > > Garlicy.
> > >
> > > Garrett
> >
> > Then Pugliese or Abruzzese or Calabrian. I will look something out for
> you.
> > The ragu, which is called Bolognese in the US is meaty but not spicy and
> > garlicky, although some is used.
> >
> >
>
> Sounds like you're well versed in this. Thanks for taking the time.
>
> Garrett

I am still looking for strongly flavored sauces that include all your wants.
I found this so far:
Penne alla Pugliese
Ingredienti per 4 persone
400 g di penne, 800 g di broccolo , 1/2 litro di panna, 1 mazzetto di
maggiorana, 1 spicchio di aglio, 1 peperoncino rosso, 1/2 bicchiere di olio
, 6 cucchiai di pecorino grattugiato, sale e pepe.
Preparazione
Pasta, verdura, panna e pecorino: una combinazione di alimenti che, rende
queste penne piatto unico. Pulite, lavate e tagliate grossolanamente i
broccoli. Portate a ebollizione I'acqua per cuocere la pasta e buttate i
broccoli. Dopo 5 minuti buttate anche le penne. Nel frattempo fate rosolare
l'aglio schiacciato nell'olio con una forchetta, versate la panna, il
peperoncino sbriciolato e mescolate in continuazione. Quando la panna si è
un po' rappresa, unite la maggiorana e il pecorino. Se la salsa risultasse
molto densa, potete allungarla con l'acqua in cui sta cuocendo la pasta.
Scolate mollo delicatamente la pasta e i broccoli, versateli in una zuppiera
che avrete fatto scaldare precedentemente in forno a 50 gradi, condite con
la salsa mescolando lentamente e servite subito.


14 ounces of penne pasta
28 ounces of broccoli
1 pint of light or heavy cream
1 branch of marjoram or oregano
1 or more if inclined clove of garlic
1 or more small, dried red pepper
+- 2 Tbsp good olive oil
6 Tbsp grated pecorino aged cheese
salt and pepper.

Clean and roughly chop the broccoli. Bring to a boil a large quantity of
water for boiling the pasta, salted, and throw in the broccoli. After 5
minutes, throw in the penne. Meanwhile, lightly brown the chopped garlic in
the hot oil, then toss in the cream and the pepper, stirring constantly.
When the cream is slightly reduced, add the marjoram and the pecorino. If
the sauce becomes very dense, you can add some of the pasta cooking water.
Drain very caredully the pasta and broccoli (being careful not to get it
past VERY al dente) and put it into a bowl that you have warmed in a warm
oven. Dress it with the sauce, mixing lightly and serve immediately.

Ha ha! No tomatoes! But good food, nevertheless.
http://dirtpusher.blogspot.com/