Quote:
Originally Posted by 99 pewtercoupe
OK, so my cooking skills extend as far as being able to boil water and throw pasta in and then heat up some jar sauce (Ragu normally)
What suggestions would you make for doctoring up the jar sauce?
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Heat oil, mince garlic, brown but do not burn. If burned start over. Burnt garlic is bitter and over powering. Brown hamburger and/or Italian sausage, caramelize (sauté in oil of choice) onions and/or bell peppers or add to browned meat. Dump in jar sauce. Add olive oil and herbs of choice. I also like sliced fresh mushrooms. Wife will add minced carrots for sweetness. Red pepper flakes maybe (arrabiata). Let sauce reduce (low simmer) for additional meat cooking/tenderness/desired consistency. Add tomato sauce and/or paste and/or pasta water to get desired consistency.
Cook pasta pre al dente and finish cooking in reducing sauce to coat every strand of spaghetti. Do not add oil to pasta water. Sauce won’t adhere. Salt pasta water liberally for flavoring pasta (optional). Save a ~cup of pasta water to loosen up thick sauce if needed. Don’t use too much salt/pepper. Can’t take it out but can always add.
Everything above is optional. Trial and error and experimentation. Suit to your own taste. Have fun!