Spaghetti Sauce - Buffy Whitney Blog at Allrecipes.com - 79390

Buffy Whitney

Spaghetti Sauce 
 
Feb. 27, 2009 6:12 pm 
Updated: Mar. 1, 2009 8:37 am
While growing up, I was always under the impression that every family in my
neighborhood, Italian or otherwise, had their own spaghetti sauce recipe.
I think that is still true today.
I have learned to alter each recipe almost every batch according to what I have on hand and what is in season.
I love my Mother dearly and when she was alive and I can't help but feeling a bit disrespectful when I say that her recipe was not my favorite. Of course we goggled it up, we were hungry! The main ingredient in most of her recipes was always green bell pepper and she put a ton of it in her spaghetti sauce and everything else she would throw in a pot for a family with six kids to feed, today that is just not for me.
I have more than a few favorite sauce recipes and green bell pepper is not an ingredient in any of them.
Some of the best tips I ever got for sauce, or "gravy" as he called it, came from a wonderful Italian man I met through a friend more than 20 years ago named Sam Buccalo, he has since passed on but I will never forget the gems of truth he left with me about making the sauce. Always use fresh ingredients when possible and never be in a rush. Real Italian gravy must cook all day long. Raw Italian sausages added to the sauce will become tender and delicious when the sauce is done (hours later) and will give you a rich succulent  flavor. All in all, you must be patient and devote an entire day to the process. Well worth it in the end!
 
Comments
Feb. 27, 2009 9:38 pm
I completely agree with cooking your spaghetti sauce all day. One thing I usually do is cook just sauce with no meat. I must try cooking it with Italian sausage, although I'm not a big fan.
 
Feb. 28, 2009 5:25 am
I too believe that each family has their own gravy recipe, as well as share your 'torn' feelings about your mother's sauce. My dad (also departed) made homemade gravy from tomatoes and vegetables he grew himself, but it was always too thin for my tastes and turned me off to spaghetti for many years...pretty much until I started making my own gravy. I great gravy tip I learned from an Italian grandma is that Italians do not use sugar to remove the acidity from the tomatoes - they add a pinch of baking soda at the end of the cooking process. It works wonderfully, and I use it every time!
 
Mar. 1, 2009 8:37 am
I can't stand those spaguetti sauces from the grocery stores. I always make my own big batches, just plain spaguetti sauce and I freeze them in different containers. I have an extra freezer in my garage and it works perfect for my homemade frozen food.
 
 
 
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Buffy Ehlers Whitney

Home Town
Streator, Illinois, USA
Living In
Ottawa, Illinois, USA

Member Since
Dec. 2002

Cooking Level
Professional

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Gourmet

Hobbies
Gardening, Camping, Music, Painting/Drawing

Links
 
 
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About Me
I am a full time cook at Ottawa Township High School. I love allrecipes.com for giving us "Foodies" a place to gather. I have wonderful friends however, not many of them share this passion for food like the people I meet here. E-mail me: buffiona@msn.com
My favorite things to cook
I love to try new things, especially ethnic foods.
My favorite family cooking traditions
Thanksgiving of course and baking at Christmas.
My cooking triumphs
After 15 years I finally got an old family cookie recipe right this last year, the recipe went to the grave.
My cooking tragedies
Once while making a cheesecake using a blender (before the days of processors) I lost my grip on a wooden spoon while the blender was running and it made a perfect circle of batter bordering my entire kitchen. Ouch! I can't beleive I shared that.
 
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