Worth's homemade spaghetti sauce.

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worth1
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Worth's homemade spaghetti sauce.

#1

Post: # 58538Unread post worth1
Fri Dec 03, 2021 5:27 pm

Yep and a good one too.
Feel free to adjust as desired.
It will fill up a 12 inch cast iron skillet.

Dry and approximate.
Fennel 1/4 cup.
Black pepper tablespoon.
Paprika handful.
Turmeric tablespoon
Mexican oregano tablespoon
Allspice teaspoon
Cumin tablespoon.
MSG 1/4 teaspoon.
Garlic powder tablespoon.
Dried onion flakes tablespoon.
Thyme teaspoon.
Mexican oregano tablespoon.
Nutmeg teaspoon.
Chipotle powder 1 teaspoon.
Grind up in molcajete.

Wet.
Vermouth 1/3 cup.
Lea & Perrins 1/8 cup.
Cento tomato puree 28 ounces.
Water 28 ounces.
Raisn paste 1/2 cup.
Mix raisins with some of the hot sauce and crush in the molcajete.
Takes the place of sugar and adds tremendous flavor.
Wash molcajete with water and let dry.
NO SOAP!!!!!!



Meat 2 pounds ground chuck or your favorite cut.
Cook and chop till your delight in a covered kettle or cast iron skillet.
Add the dry and wet ingredients and simmer on stove until thick and tasty with cover on.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Spike
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Re: Worth's homemade spaghetti sauce.

#2

Post: # 58539Unread post Spike
Fri Dec 03, 2021 6:09 pm

Never heard of raisins in spaghetti sauce before but looks delicious!!
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Sue_CT
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Re: Worth's homemade spaghetti sauce.

#3

Post: # 58540Unread post Sue_CT
Fri Dec 03, 2021 6:41 pm

Def. not an Italian sauce, but looks good. Not a real big fan of fennel. Raisins are unique.

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Tormato
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Re: Worth's homemade spaghetti sauce.

#4

Post: # 58541Unread post Tormato
Fri Dec 03, 2021 7:04 pm

If there's not enough fennel, (I love it too) you can serve the sauce over black licorice whips. :roll:

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Shule
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Re: Worth's homemade spaghetti sauce.

#5

Post: # 58545Unread post Shule
Fri Dec 03, 2021 8:19 pm

Spike wrote: Fri Dec 03, 2021 6:09 pm Never heard of raisins in spaghetti sauce before but looks delicious!!
Raisins are great in spaghetti sauce! :) I blend them up in my own sauce (in the blender), sometimes, if it needs more sweetness. I've never tried raisin paste, though, but I imagine it's just mashed up raisins. (Another excellent thing people don't usually do is cook chives in their sauce; it adds a nice meat-like flavor if you add enough--but there's probably a limit on how many chives you want to eat in your meal.)
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worth1
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Re: Worth's homemade spaghetti sauce.

#6

Post: # 58570Unread post worth1
Sat Dec 04, 2021 8:27 am

A person would be surprised as to what raisins are used in.
Raisins are definitely used in a form of spaghetti sauce in southern Italy and Sicily.
There are also pepper based sauces too.
This isn't coming from the internet but my long time friend from Sicily.

We as a culture have always considered cheap sugar as a way of making things sweeter or to add a hint of sweetness to savory food.
In reality the sugar we use today at one time was only for the wealthy.

There was only one place in the world that could make the white gold and that secret was held buy what is called the Netherlands I think.
If you make a comparison of white sugar and a sweet dried fruit like raisins to sweeten or make a sauce tell me which is better.
I detest the idea of using white sugar in a tomato based sauce and every time I see someone do it l want to scream.
Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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Re: Worth's homemade spaghetti sauce.

#7

Post: # 58574Unread post Sue_CT
Sat Dec 04, 2021 8:55 am

Well I guess you better not watch me make sauce then. You have some rather extreme reactions to food and how it should be cooked it seems. I never make a sweet sauce at all. I do add one tablespoon of sugar to a large pot of sauce, supposededly to be to balance the acid of all those tomatoes. Don't know if it even matters if it is left out, but it was in the original recipe from my Mother that she got from a neighbor who made a sauce my young parents loved when I was but a wee baby and they were newly married and living in their first appartment. The neighbor gave them the recipe and I think she said it was from Italy but I may have made that up in my head. :lol: Anyway, I really don't like fennel except a little in sausage, and I think raisins are odd unless you are making a mexican sauce in which they use more fruit, like a mole sauce. But honestly, I almost never want to scream when someone doesn't cook the way I do. But I hope you enjoy your sauce. Other than the fennel, I bet its good.

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Re: Worth's homemade spaghetti sauce.

#8

Post: # 58578Unread post brownrexx
Sat Dec 04, 2021 9:22 am

I add a teaspoon of brown sugar to my spaghetti sauce and just use the Italian seasonings of basil and oregano. I only use cumin in Spanish dishes.

I don't really care for the idea of raisins but I think that I remember hearing that they are a component of A1 steak sauce and I like that.

It sounds like an interesting sauce but definitely not the traditional taste that I am used to. Tomatoes are the predominant flavor in my sauce. I use fresh ones from my garden and then freeze the sauce in quart jars for the Winter.

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worth1
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Re: Worth's homemade spaghetti sauce.

#9

Post: # 58579Unread post worth1
Sat Dec 04, 2021 9:26 am

Sue_CT wrote: Sat Dec 04, 2021 8:55 am Well I guess you better not watch me make sauce then. You have some rather extreme reactions to food and how it should be cooked it seems. I never make a sweet sauce at all. I do add one tablespoon of sugar to a large pot of sauce, supposededly to be to balance the acid of all those tomatoes. Don't know if it even matters if it is left out, but it was in the original recipe from my Mother that she got from a neighbor who made a sauce my young parents loved when I was but a wee baby and they were newly married and living in their first appartment. The neighbor gave them the recipe and I think she said it was from Italy but I may have made that up in my head. :lol: Anyway, I really don't like fennel except a little in sausage, and I think raisins are odd unless you are making a mexican sauce in which they use more fruit, like a mole sauce. But honestly, I almost never want to scream when someone doesn't cook the way I do. But I hope you enjoy your sauce. Other than the fennel, I bet its good.
Yes I do have extreme reactions but it is for my food not yours.
There are a lot of celebrity chefs that have the same reactions to food as well.
I'm not a celebrity but I have a right to an opinion and comment on it.
So consider it a dark tongue in cheek commentary like you would read in the food and wine section of the morning paper.
If memory serves me correctly I never said I was making an Italian sauce to begin with.
The title states "Worth's homemade spaghetti sauce".

Lastly a tablespoon of sugar to a large pot of tomato sauce is nothing.
Try a whole cup like I have seen and tasted and prepare to scream.
Especially if the pasta was made that morning and steamed for 10 hours.
It had no structure left and was reminiscent of kindergarten paste.
Then drop that syrupy goo they called spaghetti sauce on it.
That's what they made in the cafeteria at the BOC in Prudhoe Bay Alaska.
My Sicilian friend Joe would have tears in his eyes.
Italian night was the only night I would see him pick at his food and say it sucked.
I'm not exaggerating it really was that bad.
So it's like food PTSD for me when I see sugar go in sauce. :cry:
I also won't get in a jeep because I ended up with a double compound fracture from being in one. :shock:
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Tormato
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Re: Worth's homemade spaghetti sauce.

#10

Post: # 58584Unread post Tormato
Sat Dec 04, 2021 9:43 am

Worth,

Your sauce looks like a cross of chili and arrabbiata sauce.

I've seen a few recipes for sauce that consist of plum tomatoes, olive oil, basil and salt, that's it.

At a minimum I add garlic, marjoram, and a TBS of either maple syrup, honey or brown sugar, depending on what I have on hand. Onions and carrots can also be used to sweeten a sauce.

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worth1
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Re: Worth's homemade spaghetti sauce.

#11

Post: # 58586Unread post worth1
Sat Dec 04, 2021 10:10 am

Tormato wrote: Sat Dec 04, 2021 9:43 am Worth,

Your sauce looks like a cross of chili and arrabbiata sauce.

I've seen a few recipes for sauce that consist of plum tomatoes, olive oil, basil and salt, that's it.

At a minimum I add garlic, marjoram, and a TBS of either maple syrup, honey or brown sugar, depending on what I have on hand. Onions and carrots can also be used to sweeten a sauce.
Oddly enough I wasn't angry when I made the sauce. :lol:
One of the things my late wife made that everyone loved was a spaghetti sauce much like this one.
One of her ingredients was A1 Sauce and Worcestershire sauce.
Look at what A1 Sauce has in it.
Raisins!!!!!!!.

The sauce tastes nothing like chili.
Or at least Texas chili.
Or more accurately my chili.
The difference is mostly in the type of chile pepper used.
If I were to use the dreaded guajillo, ancho or other pungent pepper and more cumin it would taste like chili.
But I used sweet paprika.
A friend of mine that does chili cookoffs had a batch of his ingredients made up and they only put sweet paprika in it.
It was a great spaghetti sauce but not chili.
He didn't even place on that event. :lol:
This is why I love chilies and various types of paprika and have so many varieties and so much of it.
Has anyone not seen a Hungarian paprika market?
They make Mexico look like amateurs.
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Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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Re: Worth's homemade spaghetti sauce.

#12

Post: # 58591Unread post Sue_CT
Sat Dec 04, 2021 11:41 am

Commenting that it was not Italian is not a criticism, Worth. There are interesting sauces made all over the world and Italian is only one of them. It just happens to be the most common type of spaghetti sauce here. I tried Mole once and didn't care for it, although maybe it was just that one. It was supposed to be a "truly authentic" Mexican restaurant here. But I would not rule out that I would not like others. I am glad you don't scream at others food. It would scare me a bit if you did that while I was cooking. :lol: I have never had an arrabbiata sauce. It seemed to be to be some type of fusion between Mexican and Italian and who knows what else. The fennel certainly sounds Italian, although I don't know about its use in a tomato sauce. Anyway, its your sauce, you can put whatever you like. :) I just like to discuss interesting combinations and variations of food people come up with sometimes.

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Re: Worth's homemade spaghetti sauce.

#13

Post: # 58595Unread post worth1
Sat Dec 04, 2021 12:38 pm

@Sue_CT
Almost all the things I make are fusion food.
Drives traditionalist insane.
I think the Mexicans from Mexico are the worst.
That's not a Mexican taco its a white taco.
That's not carnitas.
That's not etc etc.
Even then they argue between themselves on what's traditional and not.
The south vs the north and so on.
The Great corn tortilla flour tortilla debate.
Flour is even called taco gringas or just gringa.
Not much of a fan of mole sauce myself but yet which one there are so many types and cooks with their own recipe.
Some will holler bloody devil at the thought of soy sauce in carne asada and others in Mexico use it all the time and have for many years.

I was told by one fool that real Texans don't eat anything but pinto beans.
I was chastised for eating white beans of any kind.
Be it lima or navy or any other bean but pinto.
To make matters worse he calls pinto beans red beans.
Pinto beans aren't red beans.
Then this ((((Real Texan)) proceeded to put huge amounts of ketchup in chili con carne.
Seriously!!!

Back to spaghetti sauce.
Seen more than a few that are ketchup based and people love it.
Not me but to each their own because they were raised on it and that's what they like.

Speaking of ketchup I saw a guy dump half a bottle on prime rib.
Then he complained about me putting black pepper on cantaloupe.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Re: Worth's homemade spaghetti sauce.

#14

Post: # 58597Unread post Tormato
Sat Dec 04, 2021 1:38 pm

Worth, hopefully you don't fuse spaghetti and...


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worth1
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Re: Worth's homemade spaghetti sauce.

#15

Post: # 58599Unread post worth1
Sat Dec 04, 2021 1:54 pm

Frigging gross.
Reminds me of my 2nd grade school teacher.
I knew her for years and we went to her place for spaghetti in my senior year.
She was drinking and having a good time and forgot to stir the spaghetti.
We had spaghetti logs and sauce.
Absolutely horrible.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Re: Worth's homemade spaghetti sauce.

#16

Post: # 58603Unread post Sue_CT
Sat Dec 04, 2021 5:41 pm

OMG I loved that show. I don't remember that episode but that was perfect! Thanks for the laugh, Tormato!

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