I'm making spaghetti meat sauce for the first time, what am I in for? I was told that it is way better than store bought jarred sauce.
>>22070285If you know what you’re doing yeah
>>22070286I know how to cook and can follow directions
>>22070285there is one question you must answer before you do anything. how do you feel about tomato skins in your sauce?
>>22070302I don't particularly care but I am using peeled tomatoes.
>>22070290good boy
>>22070290then you'll be fine. it's easy to make.making a really great meat sauce takes a bit of practice and some things you might not find in recipes. stuff like browning your ingredients well and in batches, deglazing, reducing, building in flavour with stuff like parmesan rinds or anchovies, balancing the acidity of the tomatoes...but just focus on making a sauce at first, it's easy to make something at least comparable to store bought if not better.
>>22070285Store bought spaghetti sauces are literally poison loaded with sugar, salt, chemicals, and other bullshit.
>>22070285Is this the sauce anon from a few days ago? If so, just follow the recipes and advice from that thread. If not, still follow the recipes and advice from that thread.
>>22070330nope, watched a bunch of youtube videos and decided I'd give it a try.
Got it simmering right now, was told 3-4 hours with meat sauces.
>>22070337looks good so far. keep us posted
>>22070337that doesnt look like cast iron. best to throw it all out to be safe
>>22070318Yeah, sauces are one of those minutes-to-learn, lifetime-to-master kind of deals. Especially those involving sauces. There are just so many ways to crank the flavor up that noobs just aren't going to know. Gotta start somewhere though. Protip that is almost universally applicable: fuckin' tomato paste. Thank me later.
>>22070285>I was told that it is way better than store bought jarred sauce.Not if idiots on here are making it. Never ask for advice on here ever.
>>22070285>heat olive oil and butter in pan>chop onion and garlic, add to pan>sweat 'em a bit>put in pound of ground beef (burger meat)>brown beef>strain>open jar of sauce from store and pour it in the pan>add tiny bit of water to jar, place lid on, shake to loosen the rest of the sauce, dump in pan>add meat, onions, and garlic back to pan>sprinkle paprika across the top of the sauce>sprinkle a 2nd layer of paprika across the top of the sauce going across the lines of paprika you are sprinkled on the first layer>stir>simmer on medium low, stirring occasionally (you are reducing the sauce and cooking the water out)>when the sauce starts to look like it's thickening up and getting a deeper red color start pulling the sauce from the edge of the pan to the center (this forces the steam [moisture] to escape faster)>continue this method until the sauce is thickwa la.takes about 20-30 mins. and it will be the best jarred sauce you've ever eaten.see, jarred sauce is really good, but they add water to up the weight and sell you less product.just cook it down.
>>22070285>what am I in for?Good food for little effort
It's fine to use bought sauce as a base to add shit to. Just make sure it doesn't have sugar added. Nothing you can do will unfuck that. That may leave you with 0 options outside straight canned tomato.
>>22070349Turned out great better than any store bought sauce I have had. Think I will make a big batch and jar it.
>>22071461HmmYes and No.Unless you are cooking to earn a Michelin star, then I agree with using with using a jar sauce as a base, I do it quite often.The thing is with jarred sauces is that they lose flavour pretty quickly, even 15-20 minutes will sometimes kill it.You need to supplement it with additional herbs, etc. I do have a secret ingredient that I use for Italian type stuff that I might use tonight for a cook along but that depends on interest.
>>22070337I was going to say: if it's watery cook it down but it would seem your sauce is not in fact watery.
>>22071765It had already simmered for an hour when I took that pic, I covered and let it simmer another two hours after.
>>22071543>they lose flavour pretty quickly2 things.1. you spell flavor with a "u", that means you have no idea what flavor is.2. flavors don't just magically evaporate out of a sauce, anon. in fact, the longer you cook the sauce the more it gains flavor due to how physics works.so stop thinking like dogshit and stop lying.
>>22072403Certified cooklet. If you’ve made sauce before you know you can definitely overcook it. Tomatoes lose their bright and sweeter flavors the longer you cook them, turning more sour and dark. Too long and you get something close to savory tomato paste. Same with fresh herbs and other vegetables, cooking destroys volatiles and only certain flavors are preserved. So at what step you add ingredients in the long cooking process is important. Jarred sauce has everything thrown in it together and is often precooked, which makes it easy to overcook certain parts of it.
>22072403>you spell flavor with a "u", that means you have no idea what flavor is.
>>22072430>If you’ve made sauce before you know you can definitely overcook itovercooking doesn't remove flavor, it adds more.it might be undesired flavor, but it's still more flavor, not less.think better.>>22072430>Tomatoes lose their bright and sweeter flavors the longer you cook themthat's the point.pasta sauce is meant to be savory, not sweet.and you call me a cooklet.
>>22072403>>22072441nta, but you're retarded
>>22072441Seems like your cooklet tendencies are rooted in you being a tastelet. Unfortunately that’s something I can’t help you with.
>>22072430I get your point but tomatoes aren't something that you can typically 'overcook'. Many tasty sauces call for you to simmer tomatoes for extended periods of time (e.g ragu alla bolognese), it really just depends on the flavor you're looking for. Fresh herbs, black pepper and certain vegetables (frozen peas are underrated, try it out sometime) definitely should be added towards the end of the cooking process.
