Dad's pasta sauce, "How to from scratch" with pictures

[TMB]

At the fall cook out Turtel (KaHonu) reminded me of Dad's pasta sauce I posted a long time age.
Well with still being down with knee surgery I decided to make that sauce and take photos as I went.

Here is the basic sauce I made and yes it's that good, Dad learned when his Grandmother taught him this recipe many moons ago!!

See the recipe here.......http://www.letstalkbbq.com/index.php?topic=6140.0

You start by adding enough olive oil to the bottom of a good size pot then add garlic simmer on low till the garlic is staring to turn a very lite opaque (best I can think of) after 15 min's or so add the chopped onion and cook/simmer it till translucent about 15 more min's then turn up the heat add the ground chuck or whatever meat you will use brown it up real nice.  Add the tomatoe (crushed/bit's) to the pan stir the add the tomatoe paste (remove both sides of can really helps)  stir in then add salt, basil and sugar.

Simmer on low for a few good hrs and skim the fat off the top. You will do this 3 to 5 time during the simmering time. You can enjoy it the first day but much much much better if it sits for 3 days in the fridge

Enjoy,

Tommy

More pictures to come as it simmers

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[TMB]

It's been an hour since simmering and here is the first skimming of the top

I will do this atleast 4 more times since I used a 75/25 meat instead of 80/20

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[cookiecdcmk]

Tommy:  Your dad's recipe is good, but I can add a few twists to it.  Definitely use some fresh basil, and add some thyme and oregano.  I also use good chicken broth instead of any water, and let it simmer down slow.  A touch of sugar will also cut the tartness at the end of the cook.  Another good variation is to use sweet italian sausage and a pork steak(with bone) for the meat.

[sparky]

give me a bowl of that goodness and 1/2 a loaf of French bread plz.   

[TMB]

Tommy:  Your dad's recipe is good, but I can add a few twists to it.  Definitely use some fresh basil, and add some thyme and oregano.  I also use good chicken broth instead of any water, and let it simmer down slow.  A touch of sugar will also cut the tartness at the end of the cook.  Another good variation is to use sweet italian sausage and a pork steak(with bone) for the meat.

This is just the "meat sauce" as he called it.  He did use sausage (home made) for a real good flavor and cut down on the ground beef. 

Now it's your sauce as you make,  but for some reason Dad was real adamant about mixing oregano into a pasta sauce.  He said never use oregano in a pasta sauce but use it for veggies and meats. 
So like a good son I don't 

Pasta was not to taste like a pizza he said!  So I don't mix oregano in any sauce but pizza sauce.   

[teesquare]

I think I understand what your Dad was saying Tommy. Not that one way or the other is right or wrong....
But - if you use a strong herb in one item, but not another - it may give you the advantage of more distinct flavor "layering" in a dish.

Have done it both ways....it is just an individual thing I suppose....

[TentHunteR]

After talking with you about this at the Gathering. I'm glad you posted it! I want to give it a try.

I remember you stressing the importance of the garlic going in first, and that it should be simmered on very low heat, so it doesn't brown and turn biter. Is this correct?

As you told me, it must be a Sicilian thing. Ironically, just yesterday I saw this basic concept explained by Nick Stellino on his cooking show. He's Sicilian too, and I thought, "That's the way Tommy explained it!"

[sliding_billy]

Sounds delicious.

[TMB]

After talking with you about this at the Gathering. I'm glad you posted it! I want to give it a try.

I remember you stressing the importance of the garlic going in first, and that it should be simmered on very low heat, so it doesn't brown and turn biter. Is this correct?As you told me, it must be a Sicilian thing.
Ironically, just yesterday I saw this basic concept explained by Nick Stellino on his cooking show. He's Sicilian too, and I thought, "That's the way Tommy explained it!"

Yes, that is is one reason the other is to let the oils out of the garlic for better flavor. 

Dad was a very good cook and gave me directions for cooking which I try to stay with. Things like don't add water use something with flavor like wine, beer, chicken-beef stock.  Although I used water in this recipe I used it because there was so much fat in the beef the water helps out in mellowing the flavor of the fat.

I would like to hear from folkss who make this and hear what they changed   

[Pam Gould]

Tommy..I am gonna do it exactly the same the first time..then do how I like it later..how is your leg doing? I have a very,very sore arm for a while, then I got a cold..geezzz..stay well my friend. Pammie .☆´¯`•.¸¸. ི♥ྀ

[GusRobin]

Pasta was not to taste like a pizza he said!  So I don't mix oregano in any sauce but pizza sauce.

But if you put oregano in the pasta sauce but not the pizza sauce, then the pasta sauce would not taste like the pizza sauce. Just a smarta$$ thought. 

[TMB]

Well,  it's Sunday and dinner time! 3 days in the fridge and the sauce is ready to eat.
  Love this sauce and even put some in the freezer

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[TentHunteR]

Dang Tommy...

I can't wait to try this, but the three-day wait is going to be the hard part!  :'(

[Wing Commander]

You got me craving for pasta now. Thanks for sharing.