Subj : Red Gravy was: Salad
To : Dave Drum
From : Ruth Haffly
Date : Sat Aug 16 2025 04:33 pm
Hi Dave,
DD> I, bOTOH, use them often enough to keep them handy. I like to add some
DD> "zip" to many of the things I cook. Including my red spaghetti sauce.
RH> Steve's Italian side comes thru on the red sauce that I make, from my
RH> MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water;
RH> teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
RH> half (or 1 teaspoon) of black pepper. That was her basic; I'll add
RH> either crushed tomatoes or tomato sauce, increase the herbs, cut the
RH> salt down to a quarter to half teaspoon and use fresh garlic if I have
RH> it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
RH> but keep an eye on it, may need to add a bit more water so it doesn't
RH> get too thick if you do) hours, stirring occaisionally. Steve will add
RH> red pepper at the table but the sauce is made without it. Sauce can be
RH> used for all types of pasta and, if cooked down to thick (make sure it
RH> doesn't burn!) as pizza sauce.
DD> I can-and have - do my own red pasta or pizza sauce. I learned early
DD> on from my mother that spaghetti sauce is an *all day* deal. Even with
DD> short cuts it takes more time than I care to spend these days.
I'm home most days so can do it while multi tasking with laundry,
sewing, reading the paper (on line) or whatever else needs doing. Made
in quantity, it freezes well.
DD> Especially as I am mostly cooking for one. So I buya jus of
Onofrio's DD> (probably not to DD> be had in your range of territory)
or Rao's. Or one of the not so DD> premium brands like Bertolli or
Classico and "tart it up" to my taste.
We bought some Rao's this spring at Sam's Club to take on our bug road
trip. Ended up not using it then but did, once we got home. I added some
extra herbs/spicing for the pasta sauce but we've used it right out of
the jar for quick pizzas. It is a "will buy again". When we were up in
VT a few years ago, Steve and I shopped and cooked for our mission team.
I had a nasty case of bronchitis so he did the initial shopping at
Hanniford's, a northeast grocery chain. We usually do spaghetti for the
first team meal so I told him to buy a jar of sauce and we'd doctor it
up. He bought their (IIRC) classic sauce, don't know if he added
anything but it was pretty good. I think we brought a jar home with us.
(G)
DD> 8<----- EDIT ----->8
DD> Here's a can opener soup you can serve Steve and 7 others:
RH> Looks like it can't decide if it wants to be vegetable beef soup or
RH> chili. (G) Decades ago, when I was a Brownie Scout, our troop had a
DD> Can't be chilli. No chilli spice or cumin.
RH> No, but it could be added to your version for a sort of chili.
DD> Maybe an East Coast chilli - certainly nothing I would call chilli.
RH> I've seen all kinds of wierd combinations passed off as chili,
RH> including one with sausage and pineapple.
DD> As have I .... sigh
DD> ... "Hard work should be rewarded by good food." -- Ken Follett
RH> He's one of my favorite authors.
DD> My favourites are Heinlein, Lamour, Asimov, and lately James Lee
DD> Burke.
RH> Mine include Michener, Barbara Taylor Bradford, Alison Wier and
RH> Philippa Gregory. First 2 aren't writing any more but have books out
RH> I've yet to read. Last 2, my older daughter got me reading when she
RH> loaned me a Wier book.
DD> None of the first three I named are above ground any longer so their
DD> output is severely restricted. But I have read everything they have
DD> published with the exception of Dr. Asimov's biochemistry treatises.
DD> If you enjoy cops 'n' robbers books that are well written or just well
DD> written/plotted/presented stories I do recommend James Lee Burke
My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about
Henry VIII and relatives.
