Oil and spaghetti sauce

[JohnnyO]

I posted this on another site I belong to, in attempt to find a good analogy to correct some misinformation by one of the "all oil is the same" people. I ended up being the de facto oil expert as a result of what I've learned here.

"I sorta look at oil like spaghetti sauce. There is a jar of Ragu, and there is my homemade. Both can be called spaghetti sauce, but mine starts out with better stuff and gets better additives. Any SL-rated oil will meet the minimum SAE SL requirements, but some oils are still better than others.

If I eat Ragu I will die, just like my truck will die if it gets anything less than Mobil 1."

Thought I'd share.

 

[moribundman]

And going to Iffy Lube is akin to having dinner at The Olive Garden. Both will get your order wrong!

 

[GROUCHO MARX]

Jeez, I was looking forward to a spaghetti sauce recipe!

 

[JohnnyO]

quote:

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Originally posted by GROUCHO MARX:
Jeez, I was looking forward to a spaghetti sauce recipe!

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In order, I also cook this in a cast iron pot.
Melt:
1/4 cup olive oil
1 stick Fleichsman's margarine

Add:
3 cloves garlic, crushed
2 tbs oregano
1 tbs basil
1 tbs sugar
1 tbs parsley
2 tsp salt
1 tsp pepper
2 tsp onion powder
1 cup red wine (I like plain Cribari, it gives good flavor)
1 cup beef or chicken stock (I use salt-free bullion)
2 small or 1 large can tomato paste
2 large cans Hunts Crushed Tomatoes Packed In Puree (this is my secret ingredient)
1 bay leaf (remove when done)
1 peeled whole carrot (remove when done, it absorbs the bitterness)

Simmer on low heat 2 to 4 hours, stir occasionally but be careful not to stir up any that's burned onto the bottom of the pot.

Stir in some Parmesean cheese with about 1/2 hour to go.

I freeze the extra.

 

[GROUCHO MARX]

Well, I'll get around to it someday Johnny. Thanks.

 

[medic]

I think you need to add some more garlic to that recipe. You can never have too much garlic

 

[JohnnyO]

Sorta depends how big the garlic cloves are. Get a Zyliss garlic press, it's really good.

 

[Pablo]

Yeah, where's the garlic?

Not to hack anyone's favorite...but a whole stick of margarine?

 

[JohnnyO]

quote:

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Originally posted by Pablo:
but a whole stick of margarine?

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Helps the sauce stick to the pasta better. I'm Italian, I know this stuff. If you just use olive oil the sauce runs off the pasta and leaves a film on top. Some people like that, I don't.

 

[Pablo]

I happen to be Italian and you Americans put way too much sauce on your pasta.

Margarine and no garlic? My grandfather is spinning. I'm thinking you you know some stuff.

I use some butter, btw.

 

[JohnnyO]

quote:

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Originally posted by Pablo:
Margarine and no garlic?

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Whaaat? I use garlic. The real stuff.

I'm in charge of the family sauce these days although my dad still makes better meatballs than I do.

 

[Pablo]

quote:

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Whaaat? I use garlic.

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3 cloves?

Hardly any, almost no garlic

Funny thing is - we do the carrot thing too!