Growing up and to this day,my siblings and I are often asked (like most Italian-Americans) why our pasta is so good. Our non-Italian friends could never get the same “goodness”at their own house. The answer was a simple,“we’re Italian.”and it sort of ended there. Fast forward to college where my house mates would purchase jarred tomato sauce at the grocery store to my disapproval and then to my surprise and outrage,they would LIKE IT! I of course would mumble,“che schifo”under my breathe. Brands like “Ragu”and “Prego”are not much different than a bottle of ketchup….. not to mention that as you probably know,“Prego”means “you’re welcome”. You’re welcome???? for what?! For ruining my pasta?
So while I was making sauce yesterday,I thought about it….. what’s the secret? I’ll tell you the secret. Some people add their own “this”and others add “that”and they swear by it. I have no doubt it’s a great sauce but the real secret is in the photo.
A- The tomato sauce is jarred every summer from local ripe tomatoes (nothing added,no preservatives…. just tomatoes)
B –The sausage was homemade the other day.
Try getting that at the grocery store.
It not the ingredients…. everyone knows what goes into a red sauce and if you don’t,you can easily find out by going online or reading a recipe book. It’s the quality of the ingredients that counts. Here in New England,you can find local,ripe tomatoes in late summer…period. The tomatoes you find at the grocery store this time of year came from far far away and when they left,they weren’t red (hope that’s not a surprise to anyone.) So if you have quality ingredients where you’re from…. beato te! and go out and make yourself a great sauce. Buon appetito!
PS- My “this”is a chicken bullion cube. Give it a try. What’s your this or that?
I like the garden tomatoes,but I roast them first. This is my “summer sauce”. But my Sunday sauce is from San Marzano tomatoes imported from Italy. The REAL ones! Expensive,but the best.
Also we call it macaroni,not pasta haha.
And what is the true secret ingredient in all Italian tomato sauces? Love,of course!
Chicken bouillon cube? Ok. I’ll try it!
Maryann –you are sooo good!!!
Hey Joe,surely you didn’t make that sausage! Did you?
As for tomato sauce,well Maryann said it all,first you’ve got to have the passion. It’s one of those simple,wonderful things that makes Italy one of the greatest food cultures in the world. There are bars all over Italy where the old guys are debating this very thing,right now,with love and passion,they really care and that’s what make it great.
My little ‘extra’is either a bay leaf or a good grating of nutmeg. Ciao
Unfortunately we can’t get those fresh tomatoes so like Maryann I rely on san marzano tomatoes imported too or just a tin of good old de cecco pomodorini!!
Maryann,you’re right…Italians have a love affair with food:)
Cherrye –yes,my aunt in Lamazia taught me that one.
Amanda,we (with dad) did make the sausage…better yet,sopressata weekend is coming up:) my favorite! By the way,the old guys at the bar are debating many things…don’t you love it!?
Lorraine –I’ve seen some of your dishes (yum!). I think you’ll be ok with or without the fresh tomatoes:) By the way,congrats on the award!!
You are so right –it is the quality of the ingredients.
It’s not just for the sauce,either. Back in the UK,I used to make my own sauce and then serve it with cheap pasta.
Italian man would say,‘Good,but the pasta is horrible’. If we went shopping together,he’d fill the basket with ‘De Cecco’which cost much more than the price I’d usually have paid.
When he wasn’t there,I’d switch back to cheaper brands to save money –he ALWAYS noticed the difference. (Luckily,I can now too.) A good quality pasta is also more ‘forgiving’. If it’s ‘al dente’it’s great,but if you slightly overcook it it’s still very good.
I bow to your sausage making skill Joe,that’s amazing.
Wow! You made the sausage? Great job,kiddo!
Thanks Maryann. I can’t take full credit yet. I’m still in training:) Dad is the Master.
I miss a good ol’gelato on a hot summer day. I know that gelato is available here,but it’s just not the same.
And yep…guilty as charged…I am (was) the Dr. Pepper lover. I quit that habit. I also missed cheddar cheese (my husband is from Wisconsin) when I lived in Bologna. It’s hard to make nachos or tacos without it!
I am going to try your boullion cube!
One last thing I miss…talking about food to restaurant servers/cooks. You just don’t have that same experience at local restaurants in the US. More often than not,servers have no idea what’s in the dish they are serving…nor do they really care.
Oh,and I also miss my early days in Italy when the chef walked out of the kitchen to see which crazy foreign person was actually ordering spaghetti bolognese!
ME,of course…I didn’t know any better!
Don’t forget the basil!! I have to have fresh basil in my sauce,whether its a fresh sauce made from tomatoes in the garden,or a can of San Marzano,( which btw I love!!) Even though their pricey,not a bit of acid! delicious,and worth every penny!