Lol, that's the best part of it.
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Lol, that's the best part of it.
In seventy years, I have had red sauces made by dozens of people, including Nonna Teresita Aiello, whose sauces made people swoon from gastronomic ecstasy. Alas. Her culinary masterpieces of tomatoes were wasted on me, though she never knew from any expression or word from me. Oh, but during dessert, the taste of her angel wings swept the horror of tomatoes from my mind.
Tomato, tomatoe ...
Yeah, it's a big world. Basically, marinara is vegetarian, and "tomato sauce" (or Sunday Gravy) had a meat base. Everything else riffs off that.
These are the basics, far from set in stone, with subtle variations depending on the joint:
Fra Diavolo: sauce + red pepper flakes
Arrabiata: sacue + hot peppers
Puttanesca (Whore's Stew): sauce + olives, capers, anchovies
Caccitore (Hunter's Style): sauce + onions, peppers
Pizziaola: sauce + onions, peppers, olives
Amarticiana: sauce + onions, pancetta
Cardinale: sauce + cream (and usually sausage)
It goes on an on. And that's just one color out of three, if you include brown sauces and butter sauces. But you can create hundreds of different sauces from the three bases and a basic set of proteins and vegetables. The footprint for an Italian commercial kitchen is about half the size of most other concepts. Tomatoes are very polarizing. Lots of love and hate. Tomato sauce, not so much. In my experience, I'd say maybe half the tomato haters extend the aversion to the sauce.
My mother never put onions in her sauce, and she always started with bones.
Onions cut the acidity. Veal bones, I hope with that, though beef/pork can work too. That's what we call the red lead. It's not always practical so I ghetto it with sausage and pork, deglaze and transfer, cook down vine with the onions and garlic. Its gets you 80% quality in 30 minutes as opposed to 8 hours.
My mother's sauce was pure heaven. An important element was growing and canning your own tomatoes.
An important element in Wyoming cooking is hunting and cleaning your own elk.
I say "your own" in a general sort of way. I don't hunt. I have people to do that for me. Husband, son, daughter-in-law, grandson... They also all cook. My contribution is fruit salad, cold tea, and dish duty. We also serve...
I say "your own" in a general sort of way. I don't hunt. I have people to do that for me. Husband, son, daughter-in-law, grandson... They also all cook. My contribution is fruit salad, cold tea, and dish duty. We also serve...
I have fond memories of fishing with my husband in the 1980s.
I like watching people fish.
Also from the 1980s I remember Peppermint Schnapps ...
Thankfully, it stayed in the 80s.
Oh God I can't believe I drank that stuff.
In October of 1979, someone broke into the bar at Rock River, Wyoming. The only things stolen were a couple of cartons of cigarettes and several bottles of peppermint schnaps.
The strange things one remembers.
The strange things one remembers.
I remember Goldschlager, too, with flakes of gold in it
Thanks, Homer.
Of course I know about pureed tomatoes, but I've never heard it called "red sauce" before. (Speaking of which, if Catriona's red sauce was just tomatoes, I can understand her distaste to it. But I can't believe anyone would make a sauce with only tomatoes). 
I add onions, diced carrots, garlic, mushrooms, red capsicum ... all the good things.
I'm not sure if my recipe has a name, though.
Happy 4th America.
Have a dog-friendly firework.
Have a dog-friendly firework.
A good day for hotdogs
We made bongs out those bottles back in the day. Dremel through the gold seal, glue in the stem and slide. Worked perfectly. We called in Bongschlager. Very clever, I know.
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