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Meaty Spaghetti Sauce

Reviewed: Jan. 10, 2012
This sauce made my husband eat pasta, which he is not fond of. I first made it for him 6 (?) years ago...he asks for it, but he picks the bits of veg out of it...go figure. My idea is that the veg should be diced, or even grated, cooked separately in some olive oil, so the flavors meld without the chucks of veg (excluding the mushrooms), unless, you like it chunky. The flavor is there, the technique could be changed. Next time, I will fine dice or grate the veg.
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3 users found this review helpful

Pan Fried Whole Trout

Reviewed: Jul. 5, 2009
I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor, and is as high in antioxidants as olive oil.
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12 users found this review helpful

Best Spaghetti Sauce in the World

Reviewed: Jun. 16, 2009
This recipe was a train wreck for me, perhaps because I did not use fresh tomatoes? I had home-made linguine I had to use(I could manage the pasta but not the sauce, go figure) and ended up putting the fresh basil over the warm pasta with olive oil and parm. That was brilliant. Except for the tomatoes, I followed the recipe to a T. I am not sure what went wrong, but it was inedible. Since I am in the minority, I must assume it was my error, however, I really think the vermouth and tomato are a bad match. Perhaps a sweeter vermouth vs. extra dry (which I used)?
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7 users found this review helpful

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