Do you put ground meat in your spaghetti sauce? (shrimp, soup, crock pot)
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I make my own sauce, (in large batches and freeze it in portions), and never put meat into it.That way if I want to use it for something meatless or a fish dish, it doesn't have meat in it. (Sometimes I'll even add a can of tuna to sauce for a meal over pasta. I don't think that would taste good if it also had meat in it.) However, I usually make a separate pot of meatballs in sauce at the same time, which I also divide up and freeze. (Homemade, raw meatballs, cooked in the sauce.) Sometimes I'll add meat to the sauce the meatballs cook in (i.e. sausage), other times not.
Always ground beef, always mushrooms, always veggies, and sometimes italian sausage. I've also done the true Italian Grandma style with other meats in there, but I really like the ground beef best. Lots of it.
Depends. On meatless Mondays, if I do spaghetti, I obviously don't. But if I do 'spaghetti' on other days, I do add ground beef. I call it 'spaghetti bolognese' though. This could be the wrong term completely, but that's how I distinguish it in my head! haha
I have a large pot of gravy (red sauce) on the stove right now. 6 lbs crushed, Imported tomatoes, pork/veal/beef meatballs (fried first), hot & sweet Italian sausage, pork Brachole, & fresh pork bones. Lots of fresh basil, garlic, & onion. When the plum tomatoes are ripe in August I will be making my gravy (sauce) with them. Nothing beats Jersey tomatoes & wish I was there to pick up a bushel or two.
I will occasionally brown some bulk Italian sausage and add that to sauce, but mostly, I prefer marinara sans meat of any kind mixed in. I do not ever do ground beef in spaghetti sauce. It was my mom's default (pretty standard of rural farm wives not particularly schooled in what constitutes Italian or Italian-American style cuisine), but I never liked it. Esp. since it was more meat than marinara. Most farmers put their feet down at an entree not being super meat-heavy, so I'm sure that plays a role.
Re: "Gravy" = pasta sauce...that was new to me, until living with an Italian-American man hailing from NY. Even he notes that the term is fairly old school, even among NY/NJ Italian-Americans...his read is that it's kind of stereotypical, working class terminology that is getting pretty watered down in many circles. Whereas his grandparents said it, none of his generation really does. He laughed the first time I asked him about it, and wanted to know where I, an Irish-German farm kid from the midwest, had ever even heard it.
I will occasionally brown some bulk Italian sausage and add that to sauce, but mostly, I prefer marinara sans meat of any kind mixed in. I do not ever do ground beef in spaghetti sauce. It was my mom's default (pretty standard of rural farm wives not particularly schooled in what constitutes Italian or Italian-American style cuisine), but I never liked it. Esp. since it was more meat than marinara. Most farmers put their feet down at an entree not being super meat-heavy, so I'm sure that plays a role.
Re: "Gravy" = pasta sauce...that was new to me, until living with an Italian-American man hailing from NY. Even he notes that the term is fairly old school, even among NY/NJ Italian-Americans...his read is that it's kind of stereotypical, working class terminology that is getting pretty watered down in many circles. Whereas his grandparents said it, none of his generation really does. He laughed the first time I asked him about it, and wanted to know where I, an Irish-German farm kid from the midwest, had ever even heard it.
To me spaghetti sauce or gravy ( I learned gravy on this forum!! ) is a heavy meaty sauce with a tomato base, and marinara is a thinner, lighter meatless sauce.
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