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How I make pasta sauce

This is going to sound ridiculous, but I learned it from this scene in "The Godfather":



For "tomatoes" specifically use a 24-oz can of crushed tomatoes. For "sausages and meatballs" you can use sausages and meatballs (you can find some good turkey meatballs frozen, and I've used those) or you can just brown up a pound of ground meat with oregano, basil and more garlic. Oregano is particularly crucial to a good meat sauce, IMHO, and Clemenza needs a smack in the head for omitting it.

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( 6 comments — Leave a comment )
greytweed
Jan. 13th, 2009 02:12 am (UTC)
I love that scene.
garpu
Jan. 13th, 2009 02:39 am (UTC)
That's basically how my family made it. They never put oregano in, either.
prushrush
Jan. 13th, 2009 03:27 am (UTC)
I feel fail for never seeing any of the Godfather movies. =/
kishiriadgr
Jan. 13th, 2009 03:59 am (UTC)
I think only the first is required viewing. I own the 4-disc set but that's just me.
marphilly
Jan. 13th, 2009 04:01 am (UTC)
In South Philly, we call this "gravy." I'm unclear on how that started. My theory is because we cook the meatballs or sausage or whatever for a long time in the tomatoes.
kishiriadgr
Jan. 13th, 2009 04:11 am (UTC)
I've heard that about South Philly.
( 6 comments — Leave a comment )

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