Because the boys did not have baseball games this weekend (Memorial Day) I had more time than usual today. That meant finally following through on my promise to Deb to make sauce.

(Note: real Italian sauce cannot be made in less than 10 hours)

So I have had a gigantic (5-6 gallon) pot (also a requirement!) cooking slowly on the stove since about 9AM. We will enjoy it tomorrow with a guest after church.

Mmmmmmmmmmmmmmmmm!!

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Fred Greco
Senior Pastor, Christ Church PCA (Katy, TX)
Christ Church Blog

"The heart is the main thing in true religion...It is the hinge and turning-point in the condition of man's soul. If the heart is alive to God and quickened by the Spirit, the man is a living Christian. If the heart is dead and has not the Spirit, the man is dead before God." (J.C. Ryle)

10 hours?

__________________
Martin - Reformed
Husband to the most godly, honorable and loyal wife Line
Searching for a Church
Webpage www.5solas.dk
Free Online Reformed Seminary - http://www.tnars.net
Soli Deo Gloria

Fred, being born of Sicilian descent I concur. Sauce is a labor of love. The longer it steeps the better.

__________________
Bill Brown
Elder
Reformed Baptist
Maryland

Click to get: Board Rules -- Signature Requirements -- Suggestions?
Visit my BLOG Theology for the Rest of Us

I trust that the fine workers at the Prego factory spent at least 10 hours on my spaghetti sauce.

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Nathan Tyler
Reformed Baptist
University of Toronto (Student: Hons. B.A. in Philosophy)
Ontario, Canada

1689'er

http://nathantyler.wordpress.com

Blasphemy. Repent or you will be consigned to Chef Boyardee forever.

True 'dat!!

I know, that is not very long, but remember I said minimum. It will likely wind up cooking about 12-14, unless I decide to let it simmer overnight.

My wife, whose Italian ancestry must be traced back to Noah before returning to Italia (unless there's a missing tribe or some such that links with her later), makes a wonderful sauce. She spends a couple of days getting it just right. Buon appetito!

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For the Glory of our King,
Joe Johnson
Slave of Christ, husband, father, Preacherboy at Cornerstone Community Church, Escanaba, MI. and TMS graduate. Personal website - SoundLife.org

I do not know, and I do not say, that a person cannot believe in Revelation and in evolution, too, for a man may believe that which is infinitely wise and also that which is only asinine. ~ CHS

Well, if you need some fresh oregano, I've got about a bushel that I just cut for drying. Smells pretty good right now in the back yard.

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Raymond Victor Bottomly
Providence Reformed Baptist Church, Tacoma, WA

Click to get: Board Rules -- Signature Requirements -- Suggestions?

Sounds like a man after my own heart and tastes. The last time I made sauce (for the calzones) it was 18 hours. 10 is a bit shy, but will do in a pinch.

Theognome

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Bill Cunningham
Covenant Reformed Church, URC
Kansas City
There are three kinds of people- those who can count, and those who can't.

I like to think of myself as a self-made spagetti sauce chef but I would like to learn from the best. Here is how I make my spagetti sauce, tell me if I am doing anything wrong.

1. Brown the meat (hamburger or Italian sausage or both)
2. Add sliced garlic, lots of them, never too many, and jalepeno peppers and/or other assorted spicy peppers, my wifes Korean and we all like our sauce spicy.
3. Throw meat, garlic and peppers into large pot.
4. Dice onion, mushrooms, zuchinni etc. and stir-fry with olive oil then throw into large pot with meat.
5. Dice tomatoes, stir-fry and add to large pot also.
6. Add some dark red wine.
7. Simmer for a few hours, I know, this is blasphemy.
8. Add fresh basil, oregano, thyme if available, I usually have a herb garden but didn't have time to put it in this year. Splash with some good quality olive oil just before serving.

How would you do it differently?

Also, I have the means to make noodles but have not tried my hand at it yet, so a good noodle dough recipe would be appreciated.

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David Morrow
Faith Community Church
Kansas City, MO
http://presupposetheism.blogspot.com

You know, there must be some axiomatic correlation between good sauce in Italian / Sicilian cooking and barbecue. They both take good ingredients, a lot of time, skill, and most of all love in their preparation. Poor facsimiles are attempted in most restaurants and sadly most people do not get to experience the sublime joy of a properly prepared meal.

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We shall not adjust our Bible to the age; but before we have done with it, by God's grace, we shall adjust the age to the Bible. - Charles Haddon Spurgeon

Lawrence Underwood, Jr.
Pastor - Providence Family Fellowship / Mobile, Alabama
1644/46 LBC
My Blog - Imprimis

Sauce (often called "gravy" or even just "marinara") is typically better the second time you serve the same pot. After the initial partaking, put the pot in the fridge, heat it up again in a couple days, very tasty.

-----Added 5/29/2009 at 04:47:49 EST-----

To be fair. Italian and Sicilian are not really the same thing. We Sicilians allow ourselves to be called "Italian" by our American brethren (but not "EYEtalian"...them are fighting words) because it's taxing to explain the difference constantly.

But for those who care, Sicily is an Island with a unique history and cultural background that provide a separate identity for Sicilians. Yes it's part of Italy proper, but her people are not really the same. The red sauces and fish additives is very Sicilian while the white (alfredo) sauces are more the Northern, mainland variety.

Sicilians, by the way, are also well noted for their family values, creativity, and shall we say, organizational skills...they make offers that cannot be refused.

Northern Italians are a more European, fair complected lot. Nothing wrong with those things...just not the same as Sicilians.

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Tony Felich
Pastor, Redeemer Presbyterian Church (PCA)
Overland Park, Kansas
www.redeemer-pca.org
blog: http://reepicheep-ajf.blogspot.com

Another way to put it-

The Moors conquered Sicily, not Italy.

Theognome

Please don't think that I was equating Italy and Sicily. I know there are big differences. But, there is a great deal of influence going in both directions in the gastronomic realm. My sister was a missionary in Fierenze for several years and I learned a great deal from here about the areas. Fascinating place. Almost as fascinating as the South!

YES more than 10 hours, i love it when my mom and grandma make the Sauce. They put things in it that my wife is like WHA?

HA.

I'm Italian too Fred, just not as much as you.

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Rev. Andrew J. Barnes
Husband of Dena
Father of Oliver
Master of Bruce
Pastor of Tchula Presbyterian Church

What can I say, I like blogs!

As an update on this thread, I can testify that the sauce was delicious!

__________________
Evie B.
New Members Class, RPCNA, Cambridge, Massachusetts

Remember not the former things, nor consider the things of old. Behold, I am doing a new thing; now it springs forth, do you not perceive it? I will make a way in the wilderness and rivers in the desert. -- Isaiah 43:18-19 (ESV)

The sauce was good, but the company was better!

Another way to put it-

The Moors conquered Sicily, not Italy.

Theognome[/QUOTE]

Great, thanks.

Be looking for a horse head in your bed some time soon...