Seriously, I’m embarrassed, but damnit, I sometimes like a can of Mac-a-Roni type pasta & meat sauce.
It’s tasty! Hit’s the spot from time to time. Sue me! :mad:
So how do I make it? Trust me, I can make a mean-ass tomato-ey pasta sauce from scratch. Don’t get pedantic with me; I grow my own tomatoes, green peppers and basil.
How do you make that really salty sweet processed-to-hell tomato sauce they use in the canned stuff we’re mostly supposed to serve to finicky kids?
It tastes a lot like tomato soup to me. (I like adding pasta to my tomato soup to the point where there’s too little liquid to call it a soup anymore.) Maybe tomato soup + ground beef and a little pan drippings?
Don’t forget to wave the oregano over it to make it “Italian” (actually sprinkling some in the sauce is optional).
I was thinking plain tomato soup would be the starting point, but just putting some meat and pasta in some tomato soup just wouldn’t be the same. There’s a certain something to the canned stuff. It’s more orange-colored, just for starters.
It’s probably a tomato paste based sauce. But I have no idea in hell how you would reproduce that artificial taste, or why you would want to?
It’s just basic tomato sauce, with a bunch of sugar and salt added. Puree your tomatoes, cook over medium heat to reduce, add a bit of basil and the Bad Stuff and Bob’s your uncle.
Or…you could make a real sauce that would taste better and be better for you. Your call.
Well, the artificial taste is good in its own way, and sometimes you just crave a certain thing. Sometimes I walk two miles (downhill, but two miles still) to get McDonalds. 
Thank you. That’s pretty much it. I KNOW it’s not haute cuisine, but it hits the spot now and then. I can make a (IMHO) great pasta sauce but it’s like, sometimes you just want a McMuffin and nothing else will do.
It has been more than 25 years since I even looked at a can of pasta like product, but I remember dimly that one of the ingredients was carrots, which may have accounted for the oddly orange color. I can’t find ingredients on line, which probably tells you something about the product, but you could check the label for them.
Here’s a recipe from the Recipe Secrets site:
Homemade Beefaroni
Serves 8
2 cups uncooked elbow macaroni
1 lb lean ground beef
2 cloves garlic, minced
1 medium onion, minced
2 cans condensed tomato soup
1 soup can water
2 t. sugar
Salt and pepper, to taste
Cook macaroni and drain. Brown together the ground beef, onion and garlic. Drain if needed. Mix in the soup, water and sugar to the beef mixture. Add the cooked macaroni and stir. Taste and add salt and pepper. Cook over medium heat for 15 minutes, stirring often.
I believe a great deal of that special flavor is due to the canning process. I think the high temperature canning process in a metal can is part of its intrinsic flavor and character and might not be duplicable in the home.
I just made this.
Not bad I guess, but it came out a bit too sugary, and was missing a certain degree tomatoey sour tartness. Maybe I should add a bit of citric acid or vinegar? I used regular elbow macaroni rather than those little ones they use.
Otherwise, it did lack a certain je ne sais quoi that may be what devilsknew surmises comes from the can itself.
Perfectly edible, but I’ll have to doctor it a bit, which is what I do with the canned stuff anyway. Can’t eat this stuff without at least adding hot sauce.
Ah! Beefaroni! I was trying to figure out what the OP was talking about.
In home made tomato sauce recipes, the sugar is intended to counter the tart tomato taste, so try using a bit less sugar maybe?