Do you make your own Spaghetti Sauce?

One more thing and then I'll be quiet - a long favorite baker of mine is Nancy Silverton, of the old Campanile in LA; she's the one who started La Brea bakery, which was early in the hearth bread business in the u.s. She's one of the owners (and minds) of the admired pizzeria Mozza -
http://www.pizzeriamozza.com/

I'm still planning to get into doing sourdough the way she does, or sort of the way she does. A friend of mine cooked her way through Silverton's first bread book, quite a while ago now, and damn, my friend made fantastic breads.

No sugar
No carrots
Not in Italian sauce.

I'll be back.
Joe(I know the secret )Nation

I forgot to ask...

Joe(Do you want the meat sauce or the veggie sauce?)Nation

Meat sauce! just like mama use to make

sausage right? Not hamburger.... right?

Joe(it takes more than one day)Nation

Mine cooked the sauce first then added the meatballs, ribs and bricole later. Make sure you tie up the bricole real good!

No i don't! I'll just by from the grocery stores.

I'm in love.

I 'make' my own, Vanessa, but almost all the ingredients are from cans or packages of dehydrated red peppers and onion. I won't insult the real foodies by giving the ingrediants. This week I used a half can of chili to go with a chili burger. The other half went into the spaghetti pot.

I can hear the agonized groans from everybody right now.

nuh unh

somedays that's just the right way to do things

So, where's Joe and his recipe?

Man approaches source of fire.



We eat together moderately often. I am poor, he pays. I take care of a dog we both love. It's a scene of forbearance sometimes, grace on both sides as we know we are different, and neither plan to just change. We could mock each other up the wazoo. That's too much work.

oh, sorry, this is about Roger and sauce.

our sauce is one developed by hunter gatherer communities. We gather only the finest plum tomatoes that have grown in our garden and then we gentky kill, parboil and freeze for winter saucapalooza days. (takes all day for a good "gravy")
We fire roast many veggies, barely fry the onions just till clear cause then they stay sweet and taste like onions.
hot sausages and dried mushrooms (besides taste, they sop up any separating gravy.

NEVER clams or seafood in a marinara, Only clam sauce is a butter/oil/garlic/onions/sherry and bacon sauce with fresh It parsley . Clams and clam juice are added and more sherry as to taste. then using a bit of file' powder to thicken (a trick I learned from Nawlins Talians). NO SAUCE HAS A RECIPE, it is an all day adventure of addition and counteraddition

I have no one own but you remind me as my mother would make some special sauce and we enjoyed it with some proud of my mom.