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Topic: Matt: any recommended recipes for a meatless pasta sauce?
beckyderp !LiptondPyg started this discussion 8 years ago#71,430
I'm hoping to make a decent-sized batch to use with pasta, manicotti, and perhaps as a pizza sauce (for which I'd probably add a bit extra Italian seasoning). I tend to like chunkier sauces with a lot of garlic and onion. I have a good Malbec on hand, a giant Spanish onion, fresh garlic, various spices, and various canned tomatoes (paste/diced/crushed), but I can go to the store also, I will probably want to add mushroom... any ideas?
Anonymous B joined in and replied with this 8 years ago, 5 minutes later[^][v]#858,853
Maybe Lipton Soup can help
Meta joined in and replied with this 8 years ago, 24 seconds later, 6 minutes after the original post[^][v]#858,854
SPAGHETTI & MEATBALLS
Recipe serves: 6 | Prep Time 15 min | Cook Time 20 min
Ingredients
1 1/2 lbs. ground beef
1/4 cup plain dry bread crumbs
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 jar (1 lb. 8 oz.) pasta sauce
12 ounces spaghetti , cooked and drained
Directions
Combine ground beef, bread crumbs Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix and in medium bowl; shape into 12 meatballs.
Bring sauce to a boil over medium-high heat in large saucepan. Gently stir in uncooked meatballs. Reduce heat to low and simmer, covered, until meatballs start to become firm, about 5 minutes. Turn meatballs gently, then simmer, stirring occasionally, until done, about 15 minutes. Serve over hot spaghetti.
Look for the names sirloin, chuck and round on packages of extra lean ground beef. These names indicate the ground beef is made from a single cut, not a mix.
Svet !jzYkdX7lIw joined in and replied with this 8 years ago, 1 hour later, 1 hour after the original post[^][v]#858,887
I make a pesto sauce with a bit of cream. Add in sun dried & sun blushed tomatoes and plenty of garlic.
Anonymous E joined in and replied with this 8 years ago, 2 hours later, 4 hours after the original post[^][v]#858,922
Why would you need a recipe for that.
Fry the garlic and aromatics. Break down the tomato by hand after it’s chunked. Add basil thyme and/or oregano once things are reduced a bit.
If you have a good tomato just try to complement it. Using a bit of sugar or acid to balance towards the end helps consistency.
Don’t use mushrooms.
16bitch !BMhSp1fpyA joined in and replied with this 8 years ago, 8 minutes later, 4 hours after the original post[^][v]#858,923
Just don't add meat.
Anonymous G joined in and replied with this 8 years ago, 9 minutes later, 4 hours after the original post[^][v]#858,931
@858,922 (E)
I came here to post that, but you said it. I couldn't have said it better.