Anyone here make pasta sauce?

This is my secret recipe I make at home when I cook (its quick dirty and simple). It ain't the best, nor is it the fanciest but it does and people seem to like it when they come back for more or ask me to give me the recipe for a couple of weeks till they give up all hope that I'd share.

So its a secret, keep it that way.

Recipe:

1 - 10oz can Condensed Tomato Soup
2 - 5.5oz cans Tomato Paste
Half a onion diced up but not too much.

The Spice mix ... I cover a 8" Sauce pan worth of it over the top.
Black Pepper
Oregano
Celery Salt (need to find normal Celery only powder however)
Minced Dried Onion

Turns out alright. And barely needs to be cooked other then to heat it up. Which is good because it gives me time to cut up a steak and cube it to put into the sauce to serve on top of the pasta.

Dimitri

Hey 'Mitri....you sneak a look into my recipe book mate.

My "Secret" Spag Bog Recipe is as follow:

Brown 500gm (1lb) minced Topside (Ground Beef) or meat of your choice in a pan
Drain off the excess fat
One regular (420g) size can of Big Red Tomato Soup, or Tomato Soup of your choice plus another half can of water
Finely dice one medium size onion and two cloves of garlic
Chop a handful (total) of fresh herbs - Oregano, Rosemary, Thyme, Garlic Chives and Parsley

Put the Tomato Soup, water, onion, garlic and Herbs into the browned mince meat

Simmer for about 20 minutes to reduce the water stirring occasionally

Boil enough water for the quantity of spaghetti or pasta you require
(Note: The sauce above serves 4 hearty serves or 6 smaller serves)
Add the spaghetti or pasta and cook to your desired consistency

To serve:

Place spaghetti or pasta on a plate and spoon over the required quantity of sauce. Spread grated cheese of your choice over the sauce. Enjoy.

Feel free to experiment with the additions in this sauce. The main flavour is the Tomato Soup and the minced meat. My family loves this, as does all of my grandkids, and anybody else who has tried it. I even have girls from my daughter's workplace asking for me to make it for them.

Cheers, Vince

Vince,

Neat. I didn't know anyone else used Tomato soup in their sauce.

Well I must admit the reason I add the Tomato paste as it lowers the flavor of the Soup, which most Tomato soups taste like ketchup to me. And it thickens it up a bit.

Still when I cook the steak bits, I only use butter instead of oil (I know I'm very sinful, and when I have had the chance to cook it for a Jewish friend I used olive oil). Anyways after I'm done cooking the steak I add the steak and the creamy butter/fat sauce into the pasta sauce as it gives it a little more flavor.

By the way Vince, I am scratching my head, it doesn't appear your sauce is much more then mine. And mine is only good for 2 people.

Dimitri

'Mitri wrote:

By the way Vince, I am scratching my head, it doesn't appear your sauce is much more then mine. And mine is only good for 2 people. :confused:

Mince, or Ground Meat as you guys call it, goes much further than steak pieces. Also, don't forget you have the spaghetti or pasta as well.

I don't mix it all through the spaghetti...I just spoon a couple of tablespoons of the meat sauce mix over the spaghetti and leave it at that. The serves aren't huge, but are enough to satisfy, unless you have a very big appetite.

Cheers, Vince

Vince wrote:

I don't mix it all through the spaghetti...I just spoon a couple of tablespoons of the meat sauce mix over the spaghetti and leave it at that. The serves aren't huge, but are enough to satisfy, unless you have a very big appetite

I add it on top as well I do not mix it, I'm just too used to pouring a cup to a cup and a half of meat sauce on about 3-4 of cups of pasta.

Dimitri

Dimitri,,,

If you can, find the tomatoe sauce made by a company called Contadina. Hands down this is the best and is no more pricey than the Hunts, DelMonte or any of the other bagain brands . You can tell the difference as soon as you open the can. It has a nice rich zest to it and is the backbone of many of my red sauces . Must go to the kitchen now and start cooking something and dry my chin ,,, Dave

Interesting.

Dimitri

I appreciate the concern which is been rose. The things need to be sorted out because it’s not about the individual but it can be with everyone.

Michaelroger85

Kentucky Drug Treatment Centers

Wow ! That's something unheard here that is using of tomato soup in a pasta sauce.
My favorite sauce is Basil Pesto Sauce Over Pasta
12 oz Linguine
1 1/4 c Chopped fresh basil packed
1/3 c Chicken stock or water
2 tb Roasted pine nuts
2 tb Parmesan cheese
3 tb Olive oil
1 ts Crushed garlic

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.

That sounds awesome Chris...one of my daughters likes to buy the sauce ready made in a bottle...but it just ain't the same mate.

I like the sound of your recipe mate...might just have to try it very soon.

Cheers, Vince

Dimitri wrote:

Anyone here make pasta sauce? This is my secret recipe I make at home when I cook (its quick dirty and simple). It ain't the best, nor is it the fanciest but it does and people seem to like it when they come back for more or ask me to give me the recipe for a couple of weeks till they give up all hope that I'd share. So its a secret, keep it that way. Recipe: 1 - 10oz can Condensed Tomato Soup 2 - 5.5oz cans Tomato Paste Half a onion diced up but not too much. The Spice mix ... I cover a 8" Sauce pan worth of it over the top. Black Pepper Oregano Celery Salt (need to find normal Celery only powder however) Minced Dried Onion Turns out alright. And barely needs to be cooked other then to heat it up. Which is good because it gives me time to cut up a steak and cube it to put into the sauce to serve on top of the pasta. Dimitri

Well its good but i would like to suggest you to add the paste of garlic and ginger with the tomato sauce. Also the add some pepper in it.

Ok lesseee now it's red, so it must have catsup, or lots of cayenne pepper, or no that would be too hot, maybe some paprika, no that tastes weird....blood...no...wine....nope...tomato soup?,....Hhhmmm yeah ok tomato soup, what else...maybe some herbs to make it taste like pizza or something, ok some nutmeg?...nope..cinnamon..nope...apple spice..no way..thyme...sage maybe give it a try....some sort of meat in there....ok I think anything would do for meat. Well just put it in a pot and boil it for a while....yeah that tastes like spaghetti...cool!! Sounds like a bachelor poker-night or something. Breakfast ok we could have fried eggs...lesseee now they're yellow and white....mustard and fried milk? fried cheeze?

Suz

Your crack me up Suz.

Cheers, Vince

Whatever sauce is on sale, plus 8 or 10 shakes of McCormack Montreal Steak spice and a pound of mixed meats.