primitive makes mistake with spaghetti sauce

[franksolich]

http://www.democraticunderground.com/115737312

Oh my.

You know, I'm really really busy in real life (but still logged on here), but again it's important to remind the cooking and baking primitives that franksolich is watching them like a hawk, on the alert for any seditious activities.  Treason's always the undercurrent in innocuous-looking cooking and baking threads.

rdharma (4,820 posts)    Mon Jan 13, 2014, 11:47 AM

Can this spaghetti sauce mistake be corrected?

In an attempt to use up some 6 oz. of tomato paste that I had, I added it to the marina sauce and turkey meatballs that I was making in a slow cooker. A big mistake! It came out tasting like tomato paste and lacks sweetness.
 
Is there anything I can add to it to counteract the strong tomato paste taste (after the fact).... or should I just write it off?

The primitive's first mistake was trying to combine tomatoes with.....turkey.

It's kind of like combining radish juice with bananas.

MyNameGoesHere (3,901 posts)    Mon Jan 13, 2014, 11:52 AM

1. Honey or brown sugar.

I suppose you mean it is real acid in taste? In the future try caramelizing some onions first so you can get some natural sweetness. Unless you don't use onions.. Adding white sugar is probably a bad idea, you are looking for caramel like flavour and white sugar will just make it sweet.

enough (7,433 posts)    Mon Jan 13, 2014, 12:11 PM

3. Caramelized onions is a great idea. Never would have thought of it.

You could also saute a bunch of grated carrots (or very finely chopped in food processor), which is another way to add some natural sweetness (and good color) to the sauce.

Oscarmonster13 (105 posts)    Mon Jan 13, 2014, 11:53 AM

2. well,

I have always used a couple tsp. of sugar to cut the acid of straight tomato paste/sauce...then maybe some seasonings like garlic or basil for flavor...but the sugar should make a big difference...

Fortinbras Armstrong (1,577 posts)    Mon Jan 13, 2014, 12:36 PM

4. Remember your high school chemistry classes

If the tomato sauce is too acidic, add some baking soda. Just a bit -- a quarter of a teaspoon is probably the maximum.

Trajan (16,241 posts)    Mon Jan 13, 2014, 01:05 PM

5. Personally ... I dislike sugar in tomato sauce

I never add it .. ever ... and I hate when I taste it ...

My recommendation? ... add more marinara sauce or diced tomatoes, and let it simmer and reduce ...

Arkansas Granny (15,641 posts)    Mon Jan 13, 2014, 01:23 PM

6. Maybe a little splash of balsamic vinegar?

grasswire (38,887 posts)    Mon Jan 13, 2014, 01:37 PM

7. tomato paste is very sweet, I think

But I might add some fresh chopped tomato and some chopped parsley or fresh spinach to the sauce. Also, a rind of parmesan might work.

^^^isn't aware that her guardians--her children, her grandchildren, her great-grandchildren, and her adult great-great-grandchildren--are contemplating putting Judy in the "home" with her two "aunties."

cbayer (127,103 posts)    Mon Jan 13, 2014, 01:42 PM

8. Next time buy the tomato paste in a tube.

After years of throwing away cans of tomato paste after just using a tablespoon or two, I finally discovered tomato paste in a tube.
 
It's great and you'll never make this mistake again.

rdharma (4,820 posts)    Mon Jan 13, 2014, 01:59 PM

9. Wow! Great recs! Thanks all!

MyNameGoesHere - natural sweetness
enough - natural sweetness (carrots)
Oscarmonster13 - cut the acid
Fortinbras Armstrong - too acidic
Trajan - dilute and add natural sweetness
Arkansas Granny - balsamic vinegar (sweet - my first thought to cut the bitter)

Thanks all!

I tried to combine the natural sweetness, less acidic ideas and a bit diluted.......came up with raw carrot juice.
 
Mixed it in with the remaining sauce, and it tastes quite good (cold).

I'll give you reports how it worked out when reheated later.

Thank-you all for your recs!

fizzgig (19,270 posts)    Mon Jan 13, 2014, 03:04 PM

10. good call on the carrot juice

i usually grate a bit of carrot into my red sauce to balance the acid.

PeaceNikki (20,266 posts)    Mon Jan 13, 2014, 05:00 PM

12. I do this, too!

Great way to sneak in extra v*****s as well!

Warpy (73,717 posts)   Mon Jan 13, 2014, 03:49 PM

11. You can add sweetness now in the form of sugar or brown sugar

Some ground fennel seeds will also help.

[Dori]

I never use tomato paste because of it's bitter taste.  I always use tomato sauce and I also do not like a sweet taste in Italian food.

[BattleHymn]

cbayer (127,103 posts)    Mon Jan 13, 2014, 01:42 PM

8. Next time buy the tomato paste in a tube.

Be honest, cbayer.  You buy tomato paste in a tube because you don't have the luxury of having enough room to store an entire can of tomato paste on that dinghy you live on.

[Skul]

I'm surprised nobody recommended pinto beans or Brussels sprouts. 

[BattleHymn]

My recommendation would be to throw out that whole mess to the outdoor cats, and start over.

Mrs. BH was fortunate in not inheriting her moonbat parents' inability to cook edible food, of which I am grateful. 

[BEG]

I always add sugar and salt (as well as other spices)  to spaghetti sauce (homemade), it's a must!  Never had a compliant yet.

[BattleHymn]

I always add sugar and salt (as well as other spices)  to spaghetti sauce (homemade), it's a must!  Never had a compliant yet.

That's how I like it, because my mother always added some brown sugar to her sauce. 

My wife thinks it's gross, so she makes my sauce separate. 

[BEG]

That's how I like it, because my mother always added some brown sugar to her sauce. 

My wife thinks it's gross, so she makes my sauce separate. 

I got the recipe from my mom who got it from an old italian neighbor we used to have when I was little (the recipe also has meatballs and are the BEST).

[BattleHymn]

I got the recipe from my mom who got it from an old italian neighbor we used to have when I was little (the recipe also has meatballs and are the BEST).

BEG if it wouldn't be too much trouble, could you please put that recipe up? 

I love spaghetti.   

[Purple Sage]

I'm surprised nobody recommended pinto beans or Brussels sprouts. 

Or even worse... KIDNEY BEANS!   

[Purple Sage]

I always add sugar and salt (as well as other spices)  to spaghetti sauce (homemade), it's a must!  Never had a compliant yet.

Same here.  A fistful does wonders for counterbalancing the acidity of the tomatoes.

[BEG]

BEG if it wouldn't be too much trouble, could you please put that recipe up?  

I love spaghetti.  

Sure thing    

Here is a picture of it when I made it not too long ago: It hadn't cooked down at this point yet.

 



Spaghetti and meatballs


Meatballs

2lbs ground beef

1C shredded Parmesan cheese

1 clove garlic or 2 tbsp minced garlic
(I use the refrigerated garlic in the jar and add more than is called for if I don't have fresh garlic on hand)

Salt
(it originally called for Accent which is MSG, I started off making it with salt but Accent makes a taste difference for the better. If you aren't MSG sensitive and don't mind it I highly suggest using it in the meatballs)

1C bread crumbs

1/4 C parsley (dried or fresh)

6 eggs

Sauce

2 large cans tomato paste

Salt (to taste)

Bay leaf (2 large or three small - take out of sauce before eating)

1 tsp cinnamon

1 tsp sugar

1/2 C shredded Parmesan cheese in the sauce

Fill (large pan) 2/3 full of water (I use 1 large plastic bottle of tomato juice instead ONLY Campbell's...you can taste the difference)

Directions

Meatballs:

mix eggs and everything else except the ground beef. I use a stand mixer.  Don't mix it too much, just enough to combind.  I then add the ground beef a little at a time and have my stand mixer on low. You can do it with your hands but let the ground beef sit out for a little while so your hands don't freeze.  I use an ice cream scoop to form the meatballs (I roll them in my hands a little too).  You can make them smaller obviously.  Originally you were suppose to brown in oil but I cover a cookie sheet with foil and spray a little Pam on the foil (make a little lip with the foil to catch the oil from the meatballs).  Brown in the oven (I set the oven to 400).  You only want to brown them, not cook them through.

Sauce:

While meatballs are browning combine all ingredients for the sauce. Make sure the tomato paste is fully stirred in. Add meatballs. Simmer all day (it will look a little watery at first). I sometimes add fresh mushrooms (I did in the batch I made today). Serve over mostaccioli or similar pasta like penne.

[BattleHymn]

Thanks so much.  I'm going to try my hand at it sometime this week.   

[BEG]

Thanks so much.  I'm going to try my hand at it sometime this week.   

Woo hoo 

[BattleHymn]

You're right on the Accent stuff. 

I've used it before in certain things, and prefer it over salt in certain recipes.

[BEG]

You're right on the Accent stuff. 

I've used it before in certain things, and prefer it over salt in certain recipes.

I'm always right, don't forget!

[GOBUCKS]

Simple directions even a DUmmy could follow:

1. Throw out that evil-tasting slime in your crockpot.

2. Buy a jar of Publix-brand spaghetti sauce. Add a shot of ketchup, some chopped onions, and a dash of Tony Chachere's.

3. Never again speak of "turkey meatballs".

Problem solved.

[JLO]

Wow, BEG, that looks absolutely delicious!

I don't quite know what this means though:

"Fill (large pan) 2/3 full of water (I use 1 large plastic bottle of tomato juice instead ONLY Campbell's...you can taste the difference)"

I'm anxious to try this recipe.   

[Carl]

enough (7,433 posts)    Mon Jan 13, 2014, 12:11 PM

3. Caramelized onions is a great idea. Never would have thought of it.

You could also saute a bunch of grated carrots (or very finely chopped in food processor), which is another way to add some natural sweetness (and good color) to the sauce.

You should be shot between the eyes.

[Dori]

Here is my recipe for spaghetti sauce

1 lb sweet Italian sausage
2 tbs chopped garlic
1 large onion chopped
1 large can crushed tomatoes
1 16 oz can of tomato sauce
1 16 oz can of water
3 tbs of dried oregano
2 tbs of dried basil
8 oz pkg of sliced mushrooms (optional)

Cook crumbled sausage in a dutch oven.  (I break it up as it cooks with a wisk).  Add garlic and onion, cook until onion is translucent.  Add rest of ingredients and mix well.  Bring to a boil then lower heat to a slow simmer.  Cook about 1 hr, until sauce reduces a little and thickens, stirring occasionally to prevent burning.

Spoon sauce over desired cooked pasta.  I also use this sauce for making lasagna.

[obumazombie]

Don't they have any homeless they can give their failed recipes to ?
Top of the muffin to you !

I am just trying to step up my game.

[BEG]

Wow, BEG, that looks absolutely delicious!

I don't quite know what this means though:

"Fill (large pan) 2/3 full of water (I use 1 large plastic bottle of tomato juice instead ONLY Campbell's...you can taste the difference)"

I'm anxious to try this recipe.   

See the Dutch oven I posted in the picture?  Use something at least that big. This is estimated, fill the pot 2/3rds full of water (along with the two LARGE tomato pastes).  I then use a whisk to make sure the tomato paste is totally incorporated with the water or tomato juice.

I happen to use tomato juice instead of water, I add water if I need it.  I use one large bottle of Campbell's tomato juice (I can taste the difference in brands). Simmer it literally all day and the sauce thickens as it simmers. Don't freak out if it looks watery at first. You need the top 3rd of the pot to add the meatballs (which flavor the sauce as it cooks) and mushrooms if you decide to add them.

 

[BattleHymn]

BEG,

Quick question:  Can the "simmer all day" bit be done using a crock pot, and not affect the taste? 

[thundley4]

I'm always right, don't forget!

I always add sugar and salt (as well as other spices)  to spaghetti sauce (homemade), it's a must!  Never had a compliant yet.

An always right poor speller. 

[BEG]

BEG,

Quick question:  Can the "simmer all day" bit be done using a crock pot, and not affect the taste? 

I have never used a crockpot for it but I don't know why it wouldn't.