Some cosmetic changes in preparation for larger site changes in the works.


REC: 4 dollar spaghetti sauce that tastes almost as good as 24 dollar sauce

Veteran Member
2406 posts
Joined: Dec 31, 2005


Posted to Thread #30419 at 2:19 am on Aug 2, 2018

The following is very basic and very good and make it just the way written below:

4 Dollar Spaghetti Sauce That Tastes Almost As Good As 24 Dollar Sauce

4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads; use your scale here)
2/3 cup extra-virgin olive oil
Two 28-ounce cans peeled Italian tomatoes with their juices
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving

In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.

A Proud "Master Food Preserver San Bernardino County" since 1996!

Other messages in this thread: