How do you make pasta sauce in your house?
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Date: October 26th, 2025 7:03 PM Author: Lemon foreskin church
I go in with the onion, finely diced, to fry in a little EVOO.
Once softened, I add about 5 cloves of garlic, but just for a minute.
Then it’s lean ground beef and maybe a link or two of hot Italian sausage, diced up. Then once browned, crushed tomatoes with tomato paste. Oregano, salt, black pepper, rosemary, thyme, dried parsley, and some sweet paprika.
(http://www.autoadmit.com/thread.php?thread_id=5790152&forum_id=2).#49377069) |
Date: October 26th, 2025 7:17 PM Author: confused giraffe headpube
I let the woman do it, you dumb faggot
men only do meat and breakfast
(http://www.autoadmit.com/thread.php?thread_id=5790152&forum_id=2).#49377108) |
Date: October 26th, 2025 7:43 PM Author: bat shit crazy sienna cruise ship jap
Great use of soft old tomatoes (usually cherries), garlic, mushrooms. Toss with salt and olive oil and bake spread out on a baking sheet at about 400 for 30m. Meanwhile make pasta. Add pasta to the baked tomatoes, mix and add fresh mozz on top. Bake another 5-6 m and it's done. Oh for the real cooking n00bs, you need to add salt to that past as well.
Sometimes I add something like throw kale on top and bake an extra minute or two or just add some fresh parsley. It's a really flexible recipe. You can definitely do it without mushrooms.
(http://www.autoadmit.com/thread.php?thread_id=5790152&forum_id=2).#49377198) |
Date: October 27th, 2025 2:02 PM Author: dj clue
cook a diced red onion in EVOO on medium heat until softened. Salt at this step.
Add a shitload of diced garlic (10 cloves or so) for about 30 seconds. More salt.
Add a 28-ounce can of whole peeled tomatoes (crushed tomnatoes have an over-ripe flavor imo). break the tomatoes up with your hands as you add them. cook for 10-20 more minutes and that's it
(http://www.autoadmit.com/thread.php?thread_id=5790152&forum_id=2).#49379192) |
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