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From: wildbill@ucbvax.ARPA (William J. Laubenheimer)
Newsgroups: net.cooks
Subject: Re: Spaghetti Sauce Recipes
Message-ID: <10418@ucbvax.ARPA>
Date: Wed, 18-Sep-85 00:51:36 EDT
Article-I.D.: ucbvax.10418
Posted: Wed Sep 18 00:51:36 1985
Date-Received: Wed, 18-Sep-85 12:08:41 EDT
References: <1140@cbdkc1.UUCP>
Reply-To: wildbill@ucbvax.UUCP (William J. Laubenheimer)
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Organization: University of California at Berkeley
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>Does anyone have any good spaghetti sauce receipes?

>						Cindy (cin@cbdkc1)

Spaghetti sauce is one of those things that falls into the same category as
hash or stew. Everybody has their own idea of what should go into the mix,
and how it should be seasoned; it all depends on what you like, something
of which I have no idea other than it's probably different from what I like.
Anyway, let me try to lay out in as broad a manner as possible how I do it.
I've tried this on a number of people, and they all seem to think it's pretty
good. This is just my version of the standard model, so don't expect any
unusual taste experiences you haven't had before. Forthwith, I present:

		UCBVAX!WILDBILL'S SPAGHETTI ALGORITHM

Two forms of classification are provided for the ingredients required. To
some extent these reflect my own personal preferences in spaghetti sauce,
although in most cases they should be valid for other people. These are:

DEGREE OF NECESSITY			DEGREE OF DESIRABILITY
Indicates how necessary to the		Indicates which form of an ingredient
product the ingredient is		is most desirable for best-tasting
					product
(5) Absolutely vital - don't omit	(+++) If you can get the ingredient
(4) A good idea - use it unless you	in this form, use it
simply hate the ingredient		(++) Pick some up if you happen to
(3) Should be included, but not		find it, but don't feel guilty if not
essential				(+) Better than the default form
(2) Put it in if you like it, leave
it out if you don't
(1) Won't be missed, but perfectly OK
to use if it's your favorite

Now for the list of possible ingredients. Most of the optional stuff has
been grouped into categories for inclusion at the appropriate point in
the recipe.

(4) MEAT - 1 to 2 pounds, depending on how meaty you like it.
	(2) Ground beef or (2) pork or (3) Italian sausage or (2) veal

(5) VEGETABLES - About 3 cups, more if you like.
	(5) Onions, fresh (+++), frozen (+) or dried if no alternative
	(4) Mushrooms, fresh (++) or canned
	(2) Green or red peppers, fresh (++) or frozen
	(2) Celery
	(1) Olives
	I suppose there are other things that would work here, but I can
usually use up my vegetable quota without too much difficulty on these.

(5) SEASONINGS - to taste
	(5) Garlic, fresh (+++), pre-chopped (+), or powder,
	(5) Salt, (5) Black Pepper
	(4) Oregano, fresh (+) or dried, (4) Bay leaf [crumble if you like
	it stronger, leave whole and fish out later if you don't]
	(3) Basil, fresh (++) or dried, (3) Paprika or cayenne, (3) more
	garlic
	(2) Rosemary, (2) most anything else lurking in your spice cabinet
	that you think would taste good in spaghetti sauce
	(1) Dried hot peppers, (1) still more garlic (enough to eliminate the
	vampire problem in your corner of Transylvania)

OK, now let's put it together:

In a pot or coverable skillet big enough to hold the finished product, put
a tablespoon or two of (4) oil (e.g., imported(+++) or domestic (++) olive
oil or vegetable oil). Throw in the VEGETABLES, plus the garlic if you are
using the fresh stuff, and saute until the onions are limp and translucent.
Add the MEAT, and continue cooking until it is thoroughly browned. Remove
most of the excess fat at this point. Add 6-10 chopped fresh (++) tomatoes,
depending on size, or 1 28-oz. can of tomatoes. If you don't want to or can't
wait a long time, add a 12-oz. can of tomato sauce or a 6-oz. can of tomato
paste plus a can of water or (2) red wine (burgundy is good, as are most
Italian reds - you can take a little off the top of the bottle you are going to
drink at dinner). Otherwise add a couple of extra tomatoes and toss in
some wine if you like.

Heat the whole mess up until it starts to bubble, throw in the SEASONINGS,
mix well, and reduce to a simmer. Cover it and cook for an hour or so if you
used tomato paste, or transfer to a slow cooker and cook on LOW for 8 hours
or thereabouts. If you happen to be in the vicinity, stir it every once in
a while. Just before you dump the pasta in to cook, taste and correct the
seasonings, and grate in a little (2) Parmesan cheese if desired.

Serves at least 4 hungry people, or 6-8 not-so-hungry people. For one person
(like me), makes 2 dinner servings plus a lunch serving now, and one
more dinner serving and one more lunch serving to put in the freezer.
Freezes very well.

-----------------------------

About the only thing you have to watch is not to cook it at too hot a
temperature. If it looks like the tomatoes are beginning to turn orange,
it's too hot - turn it down some. If you don't the tomatoes will turn
orange, and the resulting sauce, although still quite edible, neither
looks nor tastes as good. I have an electric skillet which simmers at
a very good temperature to avoid this problem.

                                        Bill Laubenheimer
----------------------------------------UC-Berkeley Computer Science
     ...Killjoy went that-a-way--->     ucbvax!wildbill


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