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#Post#: 4140--------------------------------------------------
Spaghetti
By: AJ Date: July 10, 2019, 10:28 pm
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Do ya do it? How?
I have to confess, I always use Ragu Garden Combination, except
I don't start with that.
First, I slice up some green onions and fresh garlic. Put about
a tablespoon of olive oil in the pot, Bring it to temp(where it
just barely smokes), then toss those in. While they are cooking,
I chop up some Glorys(small cherry tomatoes) and let them cook a
little bit with the onions and garlic.
Then in goes the Italian sausage. I get it close to cooked,
spoon up any grease on the surface, then I add a can of Italian
style stewed tomatoes. I let that stuff simmer together for
about 20 minutes. Then I pour in the Ragu, leave the pot on
simmer for about an hour.
Then I'm ready to cook the spaghetti. I refer thin spaghetti. I
drain it when it's done, but I don't rinse it. If you rinse it
or put oil in the water you're cooking it in, the sauce won't
adhere properly to the pasta.
#Post#: 4191--------------------------------------------------
Re: Spaghetti
By: guest11 Date: July 14, 2019, 3:28 pm
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The store Cindy works at sells high-grade ground beef and ground
pork. Nobody ever buys it. When it goes out of date, she brings
it home and we freeze it.
One pound of each, with seasonings---seasoned salt, garlic,
onion, a whiff of ground pepper powders. Fried up in a
cast-iron pan. Touch of olive oil.
Two quarts of home-canned tomatoes. Typically one of Amish Paste
and one of San Marzanos. Into the crock pot. Add some more dried
peppers, maybe some fresh-sliced Italian peppers, a touch of
oregano, thyme, basil, sage, rosemary.
I make our own pasta with a pasta roller. I have a skinny
spaghetti die. My dough recipe is 2/3 whole grain, 1/3
all-purpose flour. Flour, egg, water---that's all. NEVER use oil
or rinse.
Tons of parmesan and romano. HARD, grated.
Ciabatta rolls toasted with butter and garlic.
Fresh garden veggies.
Om NOM!
#Post#: 4192--------------------------------------------------
Re: Spaghetti
By: AJ Date: July 14, 2019, 3:53 pm
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[quote author=Danocoustic link=topic=430.msg4191#msg4191
date=1563136104]
The store Cindy works at sells high-grade ground beef and ground
pork. Nobody ever buys it. When it goes out of date, she brings
it home and we freeze it.
One pound of each, with seasonings---seasoned salt, garlic,
onion, a whiff of ground pepper powders. Fried up in a
cast-iron pan. Touch of olive oil.
Two quarts of home-canned tomatoes. Typically one of Amish Paste
and one of San Marzanos. Into the crock pot. Add some more dried
peppers, maybe some fresh-sliced Italian peppers, a touch of
oregano, thyme, basil, sage, rosemary.
I make our own pasta with a pasta roller. I have a skinny
spaghetti die. My dough recipe is 2/3 whole grain, 1/3
all-purpose flour. Flour, egg, water---that's all. NEVER use oil
or rinse.
Tons of parmesan and romano. HARD, grated.
Ciabatta rolls toasted with butter and garlic.
Fresh garden veggies.
Om NOM!
[/quote]
Sounds good! The idea of fresh pasta sounds really good.
#Post#: 4193--------------------------------------------------
Re: Spaghetti
By: guest11 Date: July 14, 2019, 4:06 pm
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[quote author=AJ link=topic=430.msg4192#msg4192 date=1563137620]
[quote author=Danocoustic link=topic=430.msg4191#msg4191
date=1563136104]
The store Cindy works at sells high-grade ground beef and ground
pork. Nobody ever buys it. When it goes out of date, she brings
it home and we freeze it.
One pound of each, with seasonings---seasoned salt, garlic,
onion, a whiff of ground pepper powders. Fried up in a
cast-iron pan. Touch of olive oil.
Two quarts of home-canned tomatoes. Typically one of Amish Paste
and one of San Marzanos. Into the crock pot. Add some more dried
peppers, maybe some fresh-sliced Italian peppers, a touch of
oregano, thyme, basil, sage, rosemary.
I make our own pasta with a pasta roller. I have a skinny
spaghetti die. My dough recipe is 2/3 whole grain, 1/3
all-purpose flour. Flour, egg, water---that's all. NEVER use oil
or rinse.
Tons of parmesan and romano. HARD, grated.
Ciabatta rolls toasted with butter and garlic.
Fresh garden veggies.
Om NOM!
[/quote]
Sounds good! The idea of fresh pasta sounds really good.
[/quote]I think I gave $10 in a yard sale for this roller and
three dies. All stainless steel. Been well worth it.
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