# Making spaghetti sauce **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2011, 9:28pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763 "2011-03-23T21:28:29Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [March 25, 2011, 5:52pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/21 "2011-03-25T17:52:15Z")
> [@pulykamell](#): > > The above post reminds me: drain the tomatoes for your sauce, otherwise it will end up too soupy. Keep a few small cans of tomato paste around in case you like your sauce on the thicker end of the spectrum. I wish more manufacturers would make [this toothpaste tube](http://www.amazon.com/Amore-Tomato-Paste-Concentrate/dp/B004D91MRE) style of tomato paste. I always find myself only needing part of a can of tomato paste, and the rest usually ends up rotting in the fridge by the time I get around to it again. I solved this by freezing it. If I have any leftover, I spoon it out and place it by spoonfuls into a snack-size ziplock bag. Next time I have some left over I put it in the same bag. If enough accumulates, I use the whole baggie. If I just need to thicken a small sauce, one tablespoon is enough. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 25, 2011, 5:53pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/22 "2011-03-25T17:53:55Z")
> [@Ellen\_Cherry](#): > > I solved this by freezing it. If I have any leftover, I spoon it out and place it by spoonfuls into a snack-size ziplock bag. Next time I have some left over I put it in the same bag. If enough accumulates, I use the whole baggie. If I just need to thicken a small sauce, one tablespoon is enough. :smack: Of course. I seem to freeze everything else. Why had it never occurred to me to freeze tomato paste? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 25, 2011, 7:38pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/23 "2011-03-25T19:38:05Z")
One of my favorites that doesn’t take forever: Olive oil Canned tomatoes Tomato paste diced onion bacon Fresh basil ground pepper Lightly brown the bacon and drain. Heat oil (or use the bacon fat) in a medium skillet. Add the onions and saute for about five minutes or so, until translucent. Add the tomatoes, some tomato paste, and the bacon. Stir, bring to bubble, reduce heat and cover. Cook for about one hour. Remove cover, serve over pasta. Add chopped fresh basil and a good grind of pepper. ---
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [March 25, 2011, 7:49pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/24 "2011-03-25T19:49:01Z")
These all sound good. Might as well add my own, which has been my signature sauce for more than 20 years. 1 pound ground beef 1 medium onion, cubed 1-2 cloves garlic, crushed 1 tbs EVOO 2 cans tomato paste 2.5 cans water 1 bay leaf 1/2 tsp rosemary Hot sauce to taste Salt & pepper to taste Splash of red wine Brown the onion and beef, brown the garlic in the olive oil, throw everything together, heat, and eat. ---
**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\ **Post date:** [March 25, 2011, 8:05pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/25 "2011-03-25T20:05:50Z")
All fresh ingredient spaghetti sauce: Tomatoes, peeled, diced and stewed for about 20 minutes. Add: Onion and garlic that has been sauteed in olive oil Fresh (as in just picked and chopped) oregano. Add mushrooms, sauteed peppers and whatever veg or meat you want, even carrots. Avoid “enhancers” such as msg, sugar, yeast extracts. They just cover the taste of less than wonderful veg. This will make a runny sauce. I have been known to cheat by adding tomato paste or by draining the stewed tomatoes and reducing the liquid (which more time-consuming but tastes better) to get a thicker sauce. Add a touch of fresh-cracked black pepper. OMG is this good. And it tastes like summer sunshine. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 25, 2011, 8:10pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/26 "2011-03-25T20:10:35Z")
> [@carnut](#): > > This will make a runny sauce. Do you de-seed your fresh saucing tomatoes? If you don’t, do, and this will help you with your runniness (and make for a better tasting sauce, IMHO). It’s also why Roma tomatoes are popular for saucing–they’re fleshy and contain minimal seeds and juice. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 25, 2011, 8:43pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/27 "2011-03-25T20:43:22Z")
Known in cooking classes as _concasse._ ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 25, 2011, 9:12pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/28 "2011-03-25T21:12:53Z")
> [@Chefguy](#): > > Known in cooking classes as _concasse._ I did not know that. Yay, a new word to add to my culinary vocabulary. ---
**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\ **Post date:** [March 25, 2011, 9:36pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/29 "2011-03-25T21:36:03Z")
I’ve never deseeded the tomatoes. I will have to give it a try. Thanks pulykamell! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 26, 2011, 12:18am UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/30 "2011-03-26T00:18:25Z")
> [@pulykamell](#): > > I did not know that. Yay, a new word to add to my culinary vocabulary. But you have to say it with a snooty nasal French accent. “Are ze tomates kohn-cah-SAY?” ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 26, 2011, 12:24am UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/31 "2011-03-26T00:24:16Z")
Tubed tomato paste is perfect, but stay away from the “sun-dried” version. That type blows. ---
**Author:** ![Helena\_Handbasket](https://avatars.discourse-cdn.com/v4/letter/h/e47c2d/32.png) [@Helena\_Handbasket](https://boards.straightdope.com/u/Helena_Handbasket)\ **Post date:** [March 26, 2011, 9:18pm UTC](https://boards.straightdope.com/t/making-spaghetti-sauce/575763/32 "2011-03-26T21:18:23Z")
A tip I’ve always done is to add just a dash of cinnamon to the sauce. You don’t want your sauce to _taste_ like cinnamon, but it gives it a cozy earthiness that I can’t really describe. A local _ristorante_ does the same thing… but my mom taught it to me years ago. [Previous page](https://boards.straightdope.com/t/making-spaghetti-sauce/575763.md?page=1)