Thursday, April 24, 2008

ToDo -- July -- Spaghetti sauce with Cabernet

ToDo: "Jo Mama's World Famous Spaghetti Recipe | Recipezaar

I'm a big fan of spaghetti sauce but my culinary tendencies in this area have been curtailed by the dirth of decent 'spaghetti' ingredients.

This recipe is on my todo list for July when I bring my family to Canada for a visit with the Canadian grandparents.

Making spaghetti in Korea sucks, for example, if you go to the Paris Baugette (bakery shop) on the corner in a medium sized town in Korea you won't find any baugettes for gosh sakes-- well, okay, they do have garlic baguettes but that just isn't the same! And Parmesan, real parmesan in it's pure ungrated unprocessed wedge or wheel form is practically impossible to find (except at Costco). Olives, except for the canned black type (which only belong in salads) are unfindable. Sausages are available but they don't tend toward the spicy and are decidedly German in origin. Tomato sauce and paste can only be found in illicit shops that deal in the army base black market supply chain and the tomatoes here are too sour to make a decent sauce on their own.

Wine, is available but you have to trudge down to an E-mart or a Homever (formerly Carrefoure) to find anything but that nasty sweet Korean 'wine'.

I love to put wine in my sauce because it adds a richness that makes the essence of spaghetti sauce for me. If you go to a restaurant around here (Korea) and also in the Philippines you will more than likely find wieners and ketchup are the main ingredients -- KETCHUP!

Anyway, I've had varying degrees of success with my sauces these days because of different substitutions I make. I can't always find a Cabarnet Sauvignon and I've never been able to find either the canned paste or canned sauce that seems so essential.

# 2 lbs Italian sausage, casings removed (mild or hot)
# 1 small onion, chopped (optional)
# 3-4 garlic clove, minced
# 1 (28 ounce) can diced tomato
# 2 (6 ounce) cans tomato paste
# 2 (15 ounce) cans tomato sauce
# 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
# 3 teaspoons basil (dried of course, I wish I could find a reliable source of this fresh!)
# 2 teaspoons dried parsley flakes
# 1 1/2 teaspoons brown sugar
# 1 teaspoon salt
# 1/4-1/2 teaspoon crushed red pepper flakes
# 1/4 teaspoon fresh coarse ground black pepper
# 1/4 cup red wine (a good cabernet!)
# 1 lb thin spaghetti
# parmesan cheese


In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Stir well and barely bring to a boil.

Stir in red wine

Simmer on low, stirring frequently for an hour

Cook spaghetti noodles and serve

recipe from:

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