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I choose hating your job in unconventional ways. (lemmy.world)
submitted 7 months ago by to c/lemmyshitpost@lemmy.world
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[–] 3 points 7 months ago (13 children)

It's not even good sauce. Pour a couple of big cans of crushed tomatoes over some browned ground beef/pork, add lots of garlic and Italian herbs, salt & pepper, a few oz of red wine, and let it simmer all day.

Add more or less meat, perhaps mushrooms. I like to put in chopped spinach at the beginning, to let it break up into micro pieces, and amp up the nutritional value, but it's not necessary.

It's super easy, and way better than any jarred sauce, and much cheaper.

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  • [–] 1 point 7 months ago (10 children)

    What would I change out if I can't eat meat? I love mushrooms, is that enough on its own?

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  • [–] 3 points 7 months ago (2 children)

    Oh, sure, you don't need meat at all, I sometimes just make a hearty mushroom sauce, and it's great.

    Put whatever you want in it, there are no rules. Yellow/orange/red peppers are nice. I hate green peppers, and onions, but if you like them, go nuts, just don't invite me for dinner.

    Some people put lots of veggies in, but they puree them first, so they dissolve better (and the kids will eat it without knowing, too, I suppose).

    Experimenting is half the fun of cooking. The other half is eating it.

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  • [–] 1 point 7 months ago (1 child)

    Without the meat should I just start with the crushed tomatoes and go from there?

    I like the idea of experimenting, another commenter mentioned using different types of mushrooms together as well.

    I guess I never really knew the simple part of how to start a sauce so thats why I'm trying to learn more here.

    Thank you for the advice I'm saving most of these comments.

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  • [–] 1 point 7 months ago

    Again, no rules, use what you like.

    I went through a period of using ground chicken or turkey, and I used ground beef for a long time. Now I use a combo of ground beef and pork. Ground beef is expensive, of course, but I get the ground pork in a 1 lb roll from Aldi, and it's usually less than $3. So the pork really fills out the meat portion, and adds a lot of flavor.

    Seasoning is important, and chefs talk about three levels of seasoning. First you season the olive oil in the pot as it heats up before before you toss in the meat. Then season the meat as it browns, then season it again when you add the crushed tomatoes.

    You will have to balance the seasoning a bunch of times after that, until it tastes right. If you feel like you're close to right, but you can't put a finger on it, you probably need to add more salt, or more garlic powder. Add in small amounts until it tastes right, and don't judge it right after you add them. Wait a few minutes for it to cook in, and then re-taste and evaluate.

    If you like a spicy or Arrabiata sauce, add lots of red pepper flakes and cayenne.

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  • [–] 1 point 7 months ago (2 children)

    Yeah yo for sure can, though you probably don’t need to simmer for as long with everything combined if it’s just mushrooms.

    I would do a variety for a bigger range of umami flavour, (et 3:1 cremini:shitake), then add a bit of msg, it’ll hit hard. MSG optional but it’ll hit hard.

    I think you can also fake mallard reaction (browning meat) but I don’t know how bc I’m not vegan.

    Worcestershire also could help, but idk if it’s vegan

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