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Please Fave the Original Submission here.
...Seriously, just throw out your jarred spaghetti sauce right now :P
A great recipe from
!
Vrghr had been chatting with a NY friend about all sorts of pasta, and wuff was starting to crave an Italian dish as the conversation tweaked his appetite. Then wuffy got a text from his roomei: "Hey! Working late. Can you make Spaghetti tonight?"
Synchronicity! Kizmet! Karma? No matter! The answer was un-abashedly, YES!
Given the events, Vrghr wasn't about to pour something out of a bottle and add some boiled noodles to it! Nope! This was going to be a "from-scratch" sauce, with "real" San Marzano tomatoes, big, hearty chucks of sausage and mushrooms, a bit of peppery heat 'cause roomie enjoys food that "bites back" a little.
Wuff found he was out of red wine, so used the opportunity to pick up a nice $10 bottle of fruity, dry Italian, recommended by his favorite little corner liquor store proprietor. It really complemented the sauce and added some nice touches (not to mention was a nice glass for wuff to sip while preparing this! *grins*).
Though this recipe includes hot Italian sausage, Sriracha sauce, and Ancho pepper, it isn't a "5-alarm" flaming hot spicy sauce. It's more of a "Hey, Nice, you put some pepper in this!" warmth.
In the photo above, you can see all the big, hearty chunks of goodness cooking up in the pan before the tomatoes went aboard. This is more of a "rustic", feed the hungry furs, lumpy sauce than a gentle, silky concoction. Choose your pasta accordingly! It should be something that will stand up and cling to a thick, heavy sauce with lots of strong flavors. In other words, steer clear of the angle hair and similar pasta. *grin*
Some notes on a couple "less common" ingredients:
- Dried/Dehydrated Tomato powder. Not too common in the stores, but readily available on-line. This is simply dried and dehydrated tomatoes which are ground into fine powder. It is one of the STRONGEST pure tomato flavors you can find, since the process removes all that flavorless water. It is also SERIOUSLY "Hygroscopic": Means it will suck up every drop of water it can find, whether it is from the air during storage, or when mixed into a dish. Fantastic for thickening tomato-y sauces, but be prepared to add extra liquids to compensate. And be sure to keep the jar TIGHTLY covered in storage, or it will solidify into a red brick! *grins* This stuff isn't cheap, but it is extremely concentrated, so you get a LOT of use in a small package. Here's a link to one brand wuff uses: http://www.amazon.com/gp/product/B0.....po_sbs_dp_ss_1
- "Gourmet Garden" Italian Herb Paste. This is available in many markets, along with other similar items such as ginger paste, chili paste, garlic paste, etc. These are WONDERFUL when you can't get your paws on fresh herbs (or don't have the funds). They keep far longer than the fresh herb and they have very good flavors, very close to fresh. This mixture is a blend of mix of basil, oregano, parsley, thyme and rosemary. A tube cost $3.99 in wuff's market, which is far cheaper than buying a small bunch of each of the fresh herbs at the same market, at ~ $2-4 a bunch! Here's a look at the paste, if you're interested in these: http://www.gourmetgarden.com/en/pro.....rbs-stir-paste
- San Marzano Tomatoes. Wuff used Cento brand. This species of tomato is stronger, sweeter, and less acidic than the similar "Roma" types. Yup, these are definitely more expensive than the equivalent "market brand" stewed tomatoes. And you could make this sauce just as easily with the market brand. But there's "something" about these tomatoes that really screams "Italian sauce"! If you have the extra couple dollars on hand, pick up a can of these instead, and see if you think the difference is worth it.
Wuff and roomie absolutely LOVED this sauce! Vrghr (as usual) made a huge pot of this, and it was all gone the very next day. WONDERFUL flavors going on here, like nothing wuffy has ever poured out of a bottle. Total prep time was just about 90 minutes, and worth every minute.
Oh, and this would make a FANTASTIC sauce to put in your lasagna, but if you do, make sure the dice your mushrooms and break up the sausage links a little more. The huge chunks in this "as is", could make layering a lasagna a wee bit challenging.
Robust Sausage and Mushroom Spaghetti Sauce
Ingredients:
1 lb Sweet Italian Sausage links
½ lb Hot Italian Sausage links
5 strips thick-cut Bacon
2 medium Yellow Onions (3-4 Shallots would be better, if you have them!)
1 Sweet Red Bell Pepper
1 lb Baby Bellas (Crimini) Mushrooms, sliced
1 28oz can San Marzano peeled Italian Tomatoes
~½ C Beef Stock
½ C Italian Red Wine
1/3 C Half n Half (or Cream)
1 14oz can stewed Italian Style Tomatoes
3 Tbs dried/dehydrated Tomato Powder
2 Tbs Minced Garlic
2 Tbs dried Parsley
1 Tbs dried Basil
1 Tbs dried Oregano
3-4 Bay Leaves
2 tsp Ancho Chili Powder
2 tsp Gourmet Garden brand Italian Herb Paste
2 tsp Sriracha Sauce
2 tsp Brown Sugar
2 tsp ground Black Pepper
~ 1 ½ tsp Omnivore Salt
1 lb pasta (spaghetti) of choice
~ 1 Tbs cooking oil
~ 3 tsp Salt
~ 3 tsp Granulated Garlic
Directions:
(Prep: )
Chop the strips of bacon into 1 inch lengths.
Split the sausage casings and remove the meat. Cut into 1 inch lengths
Dice the onions and the red bell pepper.
Slice the "Baby Bella" (crimini) mushrooms.
(Sauce)
In a very large skillet or chef's pan, fry the chopped bacon for a minute over high heat, until it just starts releasing some grease.
Add the sausage chunks, and continue frying them all together until no pink is visible on any of the sausage, and the bacon is cooked, but not crisp.
Add the diced onions and red bell pepper, and the minced garlic. Cook until garlic starts to become fragrant and the onions are just starting to turn translucent.
Add the sliced mushrooms. Season the mixture with salt and pepper, and continue cooking everything together until the mushrooms give up their liquid and start to darken.
"Deglaze" this mixture with the red wine (a nice Italian version would be best). Cook until most of the liquids evaporate, or reduce to at least 1/3.
Add the San Marzano, crushing the tomatoes by hand as you put them in. Do the same for the stewed Italian Style tomatoes.
Add the minced garlic, dried parsley, dried basil, dried oregano, Bay leaves, Ancho Chili powder, Italian Herb Paste, and the Sriracha Sauce.
Stir everything together, reduce heat to medium high, and allow everything to come up to a light simmer and the flavors to blend.
Stir in the dehydrated tomato powder. Things will immediately begin to thicken up as the tomato powder drinks up all the available liquids while infusing the mix with fresh tomato flavors.
Stir in the beef broth gradually, until the sauce reaches your desired thickness. Leave it a little bit thicker than desired, as the Half n Half (Cream) will thin it out some too. If it is still too thick after adding the cream, you can still add more beef stock to thin it further.
Taste, and add brown sugar as necessary. Some tomatoes are sweeter than others. But a touch of the sugar will nicely complement the hot ingredients.
Let the sauce come back to a simmer. Then gradually stir in the half n half. If desired, thin further with a bit more beef stock.
(Pasta)
About 15 minutes before the sauce is done (around the point you mash in the tomatoes), put the pasta into the boiling water so it finishes just about the same time that the sauce is ready to go over it.
Bring ~4 quarts of water to a full, rolling boil in a large pot. Add the salt, garlic, and oil. Add the selected pasta and cook until just al dente. Drain, but do not rinse.
(Plate)
Dish this chunky, hearty sauce over a plate of pasta, and serve with some crusty garlic bread.
DEVOUR!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
...Seriously, just throw out your jarred spaghetti sauce right now :P
A great recipe from
!******************************Vrghr had been chatting with a NY friend about all sorts of pasta, and wuff was starting to crave an Italian dish as the conversation tweaked his appetite. Then wuffy got a text from his roomei: "Hey! Working late. Can you make Spaghetti tonight?"
Synchronicity! Kizmet! Karma? No matter! The answer was un-abashedly, YES!
Given the events, Vrghr wasn't about to pour something out of a bottle and add some boiled noodles to it! Nope! This was going to be a "from-scratch" sauce, with "real" San Marzano tomatoes, big, hearty chucks of sausage and mushrooms, a bit of peppery heat 'cause roomie enjoys food that "bites back" a little.
Wuff found he was out of red wine, so used the opportunity to pick up a nice $10 bottle of fruity, dry Italian, recommended by his favorite little corner liquor store proprietor. It really complemented the sauce and added some nice touches (not to mention was a nice glass for wuff to sip while preparing this! *grins*).
Though this recipe includes hot Italian sausage, Sriracha sauce, and Ancho pepper, it isn't a "5-alarm" flaming hot spicy sauce. It's more of a "Hey, Nice, you put some pepper in this!" warmth.
In the photo above, you can see all the big, hearty chunks of goodness cooking up in the pan before the tomatoes went aboard. This is more of a "rustic", feed the hungry furs, lumpy sauce than a gentle, silky concoction. Choose your pasta accordingly! It should be something that will stand up and cling to a thick, heavy sauce with lots of strong flavors. In other words, steer clear of the angle hair and similar pasta. *grin*
Some notes on a couple "less common" ingredients:
- Dried/Dehydrated Tomato powder. Not too common in the stores, but readily available on-line. This is simply dried and dehydrated tomatoes which are ground into fine powder. It is one of the STRONGEST pure tomato flavors you can find, since the process removes all that flavorless water. It is also SERIOUSLY "Hygroscopic": Means it will suck up every drop of water it can find, whether it is from the air during storage, or when mixed into a dish. Fantastic for thickening tomato-y sauces, but be prepared to add extra liquids to compensate. And be sure to keep the jar TIGHTLY covered in storage, or it will solidify into a red brick! *grins* This stuff isn't cheap, but it is extremely concentrated, so you get a LOT of use in a small package. Here's a link to one brand wuff uses: http://www.amazon.com/gp/product/B0.....po_sbs_dp_ss_1
- "Gourmet Garden" Italian Herb Paste. This is available in many markets, along with other similar items such as ginger paste, chili paste, garlic paste, etc. These are WONDERFUL when you can't get your paws on fresh herbs (or don't have the funds). They keep far longer than the fresh herb and they have very good flavors, very close to fresh. This mixture is a blend of mix of basil, oregano, parsley, thyme and rosemary. A tube cost $3.99 in wuff's market, which is far cheaper than buying a small bunch of each of the fresh herbs at the same market, at ~ $2-4 a bunch! Here's a look at the paste, if you're interested in these: http://www.gourmetgarden.com/en/pro.....rbs-stir-paste
- San Marzano Tomatoes. Wuff used Cento brand. This species of tomato is stronger, sweeter, and less acidic than the similar "Roma" types. Yup, these are definitely more expensive than the equivalent "market brand" stewed tomatoes. And you could make this sauce just as easily with the market brand. But there's "something" about these tomatoes that really screams "Italian sauce"! If you have the extra couple dollars on hand, pick up a can of these instead, and see if you think the difference is worth it.
Wuff and roomie absolutely LOVED this sauce! Vrghr (as usual) made a huge pot of this, and it was all gone the very next day. WONDERFUL flavors going on here, like nothing wuffy has ever poured out of a bottle. Total prep time was just about 90 minutes, and worth every minute.
Oh, and this would make a FANTASTIC sauce to put in your lasagna, but if you do, make sure the dice your mushrooms and break up the sausage links a little more. The huge chunks in this "as is", could make layering a lasagna a wee bit challenging.
Robust Sausage and Mushroom Spaghetti Sauce
Ingredients:
1 lb Sweet Italian Sausage links
½ lb Hot Italian Sausage links
5 strips thick-cut Bacon
2 medium Yellow Onions (3-4 Shallots would be better, if you have them!)
1 Sweet Red Bell Pepper
1 lb Baby Bellas (Crimini) Mushrooms, sliced
1 28oz can San Marzano peeled Italian Tomatoes
~½ C Beef Stock
½ C Italian Red Wine
1/3 C Half n Half (or Cream)
1 14oz can stewed Italian Style Tomatoes
3 Tbs dried/dehydrated Tomato Powder
2 Tbs Minced Garlic
2 Tbs dried Parsley
1 Tbs dried Basil
1 Tbs dried Oregano
3-4 Bay Leaves
2 tsp Ancho Chili Powder
2 tsp Gourmet Garden brand Italian Herb Paste
2 tsp Sriracha Sauce
2 tsp Brown Sugar
2 tsp ground Black Pepper
~ 1 ½ tsp Omnivore Salt
1 lb pasta (spaghetti) of choice
~ 1 Tbs cooking oil
~ 3 tsp Salt
~ 3 tsp Granulated Garlic
Directions:
(Prep: )
Chop the strips of bacon into 1 inch lengths.
Split the sausage casings and remove the meat. Cut into 1 inch lengths
Dice the onions and the red bell pepper.
Slice the "Baby Bella" (crimini) mushrooms.
(Sauce)
In a very large skillet or chef's pan, fry the chopped bacon for a minute over high heat, until it just starts releasing some grease.
Add the sausage chunks, and continue frying them all together until no pink is visible on any of the sausage, and the bacon is cooked, but not crisp.
Add the diced onions and red bell pepper, and the minced garlic. Cook until garlic starts to become fragrant and the onions are just starting to turn translucent.
Add the sliced mushrooms. Season the mixture with salt and pepper, and continue cooking everything together until the mushrooms give up their liquid and start to darken.
"Deglaze" this mixture with the red wine (a nice Italian version would be best). Cook until most of the liquids evaporate, or reduce to at least 1/3.
Add the San Marzano, crushing the tomatoes by hand as you put them in. Do the same for the stewed Italian Style tomatoes.
Add the minced garlic, dried parsley, dried basil, dried oregano, Bay leaves, Ancho Chili powder, Italian Herb Paste, and the Sriracha Sauce.
Stir everything together, reduce heat to medium high, and allow everything to come up to a light simmer and the flavors to blend.
Stir in the dehydrated tomato powder. Things will immediately begin to thicken up as the tomato powder drinks up all the available liquids while infusing the mix with fresh tomato flavors.
Stir in the beef broth gradually, until the sauce reaches your desired thickness. Leave it a little bit thicker than desired, as the Half n Half (Cream) will thin it out some too. If it is still too thick after adding the cream, you can still add more beef stock to thin it further.
Taste, and add brown sugar as necessary. Some tomatoes are sweeter than others. But a touch of the sugar will nicely complement the hot ingredients.
Let the sauce come back to a simmer. Then gradually stir in the half n half. If desired, thin further with a bit more beef stock.
(Pasta)
About 15 minutes before the sauce is done (around the point you mash in the tomatoes), put the pasta into the boiling water so it finishes just about the same time that the sauce is ready to go over it.
Bring ~4 quarts of water to a full, rolling boil in a large pot. Add the salt, garlic, and oil. Add the selected pasta and cook until just al dente. Drain, but do not rinse.
(Plate)
Dish this chunky, hearty sauce over a plate of pasta, and serve with some crusty garlic bread.
DEVOUR!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1142 x 1280px
File Size 476.4 kB
Comments