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Spaghetti sauce recipe

post #1 of 8
Thread Starter 
I am going to make eggplant parmesian and was thinking of using the 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:

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
(168 photos)
Wine and Cheese
(62 photos)

Réalisé avec un soupçon d'amour.

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