or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Spaghetti sauce recipe
New Posts  All Forums:Forum Nav:

Spaghetti sauce recipe

post #1 of 8
Thread Starter 
I am going to make eggplant parmesian and was thinking of using the allrecipes.com baked eggplant recipe instead of fried.

Any suggestions on a good spaghetti sauce recipe, not to hot or spicy as we are tender in the tummy in our house.

A better eggplant parmesian recipe would be welcome too if you have any ideas.

Thanks again for all your help people, I really appreciate it.
post #2 of 8
mind posting a link?

my personal favourite is this

2 table spoons garlic ginger paste
2 diced onion
2 small dice celery
1 finely grated carrot
canned (Whole or crushed)tomatoes 16 oz
1 can tomato paste
1/2 cup of sake mixed 1 table spoon sugar
1 table spoon soy sauce
a squirt ketchup
2 cup frozen tofu ham in cubes
1 tsp hot pepper paste ( brand: Wang) ( wont make this dish spicy since its just a tiny bit)
1 fresh lemon
2 table spoons dried oregano
2 table spoon dried parsley
1 table spoon basil

1) in a pot fry onion in medium for 5 minutes then add the celery and garlic ginger paste and cook for 3 more minutes
2) add sake , cook till it evaporates
3) add canned tomatoes and tomato paste ( if whole crush the tomatoes with a wooden spoon.
4) add soy , oregano , parsley, basil , hot pepper sauce and grated carrots and ketchup
5) let it simmer for 15 minutes then add tofu ham and cook for 5 more minutes
6) squeeze the lemon juice into it.

to make ginger garlic paste I just peel the garlic 3:2 ratio of garlic : ginger by weight. i roughly chop them up and throw it into a food processor and mince it up then I veggie oil into a small pot to top it up and cook for 2 minutes to temper it. store it in a container and add some more oil on top to cover it. can last in fridge for up to 2 weeks. This makes the oil infused with the garlic and ginger aswell.
post #3 of 8
Thread Starter 
Eggplant Parmesan II - All Recipes

Hope I sent the link right, I went with a jar of sauce for this first run as no time. Thanks for the recipe I will try it next time and let you know what I think.

I appreciate your help.

It is actually #1 version I am making here is the link for it.

Eggplant Parmesan I - All Recipes
post #4 of 8
You might want to try the recipe that heads this thread: http://www.cheftalk.com/forums/recip...y-paisans.html

It's easy, versatile, a very good sauce to master and have around, not too extreme in any way, but no ketchup.

post #5 of 8
My go-to sauce recipe is simple. Saute onion, celery, carrot, and garlic. Add a can of crushed tomatoes and and another pureed tomatoes. Simmer, add oregano and a whole bunch of basil toward the end. Salt and pepper to taste.
post #6 of 8
A little sugar in the sauce is a nice secret touch that I use.
post #7 of 8
I do that too when I'm making a meat sauce. I use brown sugar.
post #8 of 8
Do you use it because it cuts the acid in the sauce ? Because that is why I do ....

Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)

Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Spaghetti sauce recipe