... see below.

Frying Pan Spaghetti Sauce (okokok….Tomato Gravy)

I started making this as a way to have some decent spaghetti quick. (Keep in mind that it normally takes me a minimum of 4 hours some anything less is quick, lol) I also started making it when the cupboards were a little bare so all of these ingredients are not necessary… but they make it way better. You can substitute bracciola, pork or chicken for the chip steak, I am not a big fan of sausage in my sauces… I tend to feel that the sausage seasoning clashes with the spaghetti. Do not use Parmesan cheese… that stuff is horrible and the only people who like have not had real cheese to know the difference.

One big important thing that I wanted to say is that you can skip or alter the steps. For instance, In this I blended the tomatoes and tomato paste because of the pasta I used (which brings up another point, new paragraph)… usually I use a potato masher and after everything is cooking for about a half hour I mash it up real good, but what I do depends on the pasta.

The pasta. You HAFTA know what pasta you’re gonna have before you start this. IMHO wheat pasta should be fed to goats… it sucks. (As does anything else other than regular pasta… imho). DiCecco (if you can find it) is the best, San Giorgio is decent… the store brands are a last resort and should only be used with canned pasta sauce they’ll take the edge off a good sauce. Homemade pasta is unbeatable but takes time. The point with the pasta is that you have to match the pasta with the sauce… for instance a chunky sauce with leave thin spaghetti kinda plain because it won’t stick to it. Thin spaghetti soaks up a LOT of sauce so if you’re gonna use a number 8 or whatever, you better make enough sauce. Ravioli or shells (IMO) are the centerpiece so the sauce should be a little more mild than if you were going to have orette, spaghetti, fettuccini, fusilli, rigatoni, rotelli… etc. What I’m trying to say is make sure the sauce compliment the pasta and whoever is eating will enjoy it more.

Always rinse your olives, jarred peppers etc… they are packed in juice / oils that will totally take over your sauce… you REALLY don’t want that.

Anyway… here it is.

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Ingredients:
- 1 – 28 ounce can of Peeled Whole Tomatoes.
- 1 – 28 ounce can of Crushed Tomatoes
- 1 – Small (forgot to check size, I actually used ½ of a medium can this time, same thing) can of Tomato Paste
- 1 – Small jar of Roasted Red Peppers (About the size of a Coke can – I used half of it.) RINSE VERY WELL before using.
- 1 – Package of Chip Steak (had 3 slices in it… have no idea how much it weighed)
- 2 – Baseball sized Yellow Onions.
- 2 – Little cans if Sliced Olives (I actually used one can of small whole olives by mistake doesn’t matter though… you mash them up anyway.) RINSE WELL before using.
- 2 – LARGE tablespoons of Minced Garlic.
- 2-3 Table spoons of Sugar
- 1 Table spoon of Salt
- Olive Oil (Used regular, not virgin or extra virgin, but any kind of olive oil will work)
- ½ Teaspoon of Celery Seed
- ½ Teaspoon of Crushed Black Pepper
- 3 Heaping tablespoons of grated Locatelli cheese.
- Garlic Powder
- Onion Powder
Stuff:
- Large deep sided skillet
- Wooden Spoon / Spatula – (All good cooks have several of these )
- Blender
- Potato Masher

1. Dice onions up small… (I make mine about 1/8” x ¼” or so) put them in frying pan.
2. Take sliced olives; RINSE WELL… put them in frying pan.
3. Put frying pan on large burner, set to 2 or 3 for now… just warming stuff up while you’re finishing other stuff.

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4. Dress Chip Steak: Cut out all the fatty parts, arteries, etc. Dice into smallish pieces – I make mine about ½” by 1” or so…. Put into frying pan. (IF making Bracciola, don’t put into pan until you put bracciola in… you want them all to cook at the same time. Bracciola are those long things in figures 4 & 5.)
5. Give everything in frying pan a healthy dose of olive oil. Mine looked like this:

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures021.jpg
(Olives, Onions & Oil... low heat to get it going ~ 2-3 or so until you start putting the meat in... (heh).)


6. Turn heat up to about 5-6 maybe even 7 if you’re in a rush and be vigilant… this stuff burns easily… Once things start to juice up dump in the minced garlic and chopped up Roasted Red Peppers. You are cooking the stuff that takes the longest to cook first, so do the following steps while keeping an eye on this. When the onions are done you need to add tomatoes so that onions / olives / steaks don’t get overcooked. Onions will take the longest to cook, so you will have to turn the meat at least once… I flipped mine3 times. Olives… I have no idea when they’re “done” so don’t pay any attention to them.

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures028.jpg
(This is why this is such a great recipe... the hard to cook stuff cooks first.)


http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures030.jpg
(Heat up to 6-7... starting to brown)

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures035.jpg
(Getting ready to mash... peppers added)


7. Put can of peeled whole tomatoes and tomato paste in blender, blend thoroughly.
8. Once things start to get pretty well cooked, mash up the onions, olives and red peppers. The point is to crush the olives into little pieces.

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures040.jpg
(Mash well... olives should be little bits)


9. When onions / olive / meat are done, dump blended tomatoes and crushed tomatoes into pan and drop temp to 5 or so… let boil. This is a spaghetti boil not a water boil… just a couple of bubbles here and there… anything more and it’ll burn if you’re not very careful.

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures049.jpg
(Tomatoes in... drop temp to 4-5 and stir every couple of minutes - WATCH IT DOESN'T BURN.)

10. After about 10-20 minutes add the rest of the ingredients… I add ALL of this stuff based on a dusting. If I want my sauce sweeter to compliment raviolis of shells, I’ll give it 2 light dustings or a heavier dusting. Celery seed gives the sauce a little sweetness too. If you want Fra-Diavolo (hot) all it takes is black pepper or crushed red pepper (or whatever you want to use)… keep dusting and tasting till you get it where you want it.

http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures042.jpg

11. Sauce is done when you’re done messing with it. All the stuff that takes forever to cook was done a long time ago, and after about 30- 45 minutes of high heat cooking the tomatoes are done.

Welcome to the bottom of this ladder. I hope you find it most comfortable :p .

I waved my magic stick.....and its back....:crazy:

I waved my magic stick.....and its back....:crazy:
Probably has a different flavour now. ewwww.

I waved my magic stick.....and its back....:crazy:


^^^LAWL'Z

Jim/Earl.....Theres no room fer them kinda steaks in spaghetti....No matter how good it looks :p :crazy: ;) .

LOLS Jdove... I was staring at the bottom rung and had to redeem myself. And uh... STEAKS???? THAT'S BRACCIOLA YOU CLOWN, lol. Pork chops goes great and so does chicken... but if you've never had bracciola, you don't really know what eating is all about, lol.

This went with it too....
http://i313.photobucket.com/albums/ll376/Earlsfat/Miscellaneous/Pictures048.jpg

Thanks Wayne, I was pretty mad at myself for not realizing that deleting the first posts 86's the thread, lol.

LOLS Jdove... I was staring at the bottom rung and had to redeem myself. And uh... STEAKS???? THAT'S BRACCIOLA YOU CLOWN, lol. Pork chops goes great and so does chicken... but if you've never had bracciola, you don't really know what eating is all about, lol.

Yuk! And yer still down here with us bottom feeders...:D

Yuk!

WHAT?!?!?... You don't like Bracciola??? Then:


http://i313.photobucket.com/albums/ll376/Earlsfat/Funny/man-card.jpg

Bracciola is:
http://i313.photobucket.com/albums/ll376/Earlsfat/Funny/NomPanda.jpg

And if you don't think so... this is probably the equivalent of how yopu operate in a kitchen, lol:
http://i313.photobucket.com/albums/ll376/Earlsfat/Funny/15270.gif

BWAAAAAAAAAAAAAAAAAHAHAHAHAHAHAAA!