My delicious marinara sauce and meatballs

What is the recipe OP? Inquiring minds want to know… You kind of left us hanging.

Anyone who cooks who is worth his salt can do this well.

Here they are:

Marinara Sauce

1/4 cup extra virgin olive oil (a good one)

1/4 pound diced pancetta

2 large yellow onions, cut into 1/4" dice

kosher salt

4 large garlic cloves, smashed and chopped

4 (28-ounce) cans Italian plum San Marzano tomatoes

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Coat a large (unheated) saucepan with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes.

Add the onions, season generously with kosher sat, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Do NOT let the garlic come even close to burning or you will have to start over.

Pass the tomatoes through a food mill (or if you have to, use a food processor or blender). Be sure to pass all of the pulp through the holes leaving only the stems, seeds, and skin. Also, be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot and rinse out one of the tomato cans with water and add the water to the pot (just one can of water—about 2 to 3 cups). Season generously with salt and taste it. Tomatoes take a lot of salt.

Cook the sauce gently for 3 hours, stirring occasionally (do not let the bottom catch and burn!). The sauce should have a lazy bubble—not quite a simmer. Be sure to taste along the way and add salt as needed.

Meatball recipe to come....

Ooooh, this should be good.

Not only your recipe, OP, but the arguments to come.

Where is the meatball recipe?

And no basil or oregano in the marinara?

Why even call it marinara?

My Meatball Recipe

Extra Virgin Olive Oil (a good one)

1 large yellow onion, 1/4" dice

Kosher salt

2 cloves of garlic, smashed and chopped

Pinch of crushed red pepper flakes

1/2 pound ground beef (80 or 85% lean)

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup of freshly grated Parmigiano-Reggiano

1/4 cup finely chopped fresh Italian parsley leaves

1 cup Italian seasoned breadcrumbs

1/2 cup of water

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Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with kosher salt and cook for 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper flakes and sauté for another 1 to 2 minutes. Don't burn the garlic! Turn off the heat and allow to cool.

In a large bowl combine the meats, eggs, Parmigiano, parsley, and bread crumbs. Mix it together with your clean hands. Add the room temperature onion mixture and season generously with kosher salt. Squish some more. Add the water and do one more really good squish. The mixture should be quite wet.

Make a mini hamburger size patty and cook it in a sauté pan. Taste it. It should taste delicious. If it doesn't, it is probably missing salt. Add more. Keep making mini patties, cooking them, and tasting them until it tastes perfect.

Preheat oven to 350 degrees.

Make the meatballs in whatever size you like. I prefer to make them slightly larger than a golf ball.

Coat a large stick-free sauté pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Then place them on a cookie sheet (I cover mine with parchment paper) and bake them in the preheated oven for 15 minutes.

Add them to the marinara sauce and let them gently and slowly bubble away with the sauce.

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I also usually brown some sweet Italian sausages (with fennel) and add them to the sauce. And, my family is fond of purchasing a lamb shank or a lamb steak or chop, browning it off and also adding that to the sauce. It's quite nice, but you certainly do not have to do that.

Please let me know if you make these recipes and be honest in your assessment.

Thanks!

[quote] And no basil or oregano in the marinara?

No, that's why I did not include it in the recipe.

I got some nice balls shoved into my mouth, forced fed you could say, after I presented the lovely repast.

Thank goodness the neighbors didn't see!

[quote]Add them to the marinara sauce and let them gently and slowly bubble away with the sauce.

For how long?

[quote] I got some nice balls shoved into my mouth, forced fed you could say, after I presented the lovely repast. Thank goodness the neighbors didn't see!

----

Needless to say, this was not written by me.

it was long! about seven inches, after I was finished with the balls I went to work on his meat.

oh, were you talking about the recipe?

[quote]Make a mini hamburger size patty and cook it in a sauté pan. Taste it. It should taste delicious.

Waste of meat. Just taste the mix.

[quote] For how long?

For as long as the marinara is cooking. The meatballs will be fully cooked when you remove them from the oven, so you are not "cooking" them in the sauce...you are just allowing their flavors to blend. If they are in the sauce for a couple of hours, that's great. I usually make the marinara sauce first, and let it bubble away as I make the meatballs. When you remove the meatballs from the oven, just carefully place them in the pot with the sauce.

I like my sauce to gently simmer for 3 or 4 hours.

[quote]Waste of meat. Just taste the mix.

i tasted all of the meat, every inch! waste not, want not!

R7, the meatball recipe sounds mostly legit, but I think you would need more than 1/2 c. water (which I'd sub out for milk)?

[quote] Waste of meat. Just taste the mix.

Be my guest. I want to taste it once cooked. Flavors change with heat.

I also really don't want to be eating raw hamburger, veal, and pork.

Marinara does not have meat. I'm sure it's delicious with pancetta, but don't call it marinara.

R18 - Tante Grazie!

[quote] the meatball recipe sounds mostly legit, but I think you would need more than 1/2 c. water (which I'd sub out for milk)?

You absolutely do not need more than 1/2 cup of water. This mixture will be very wet with just the 1/2 cup. You can use milk, but I prefer using water.

Marcella Hazan was known to add Jimmy Dean sausage to her meatball recipe!

I don't cook marinara nearly as long, and it doesn't contain all those ingredients. It's not a meat sauce.

I pulse a can of 28 oz. whole tomatoes, slice four cloves of garlic, have on hand a sprig of basil and a pinch of pepperoncino. Then I heat 1/4 c. olive oil in a saute pan (low sides), add the garlic, then the tomatoes and about 1/2 c. water (I swoosh the water in the empty tomato can).

I cook that for around 20 minutes, and add the basil to cook for 10 more minutes. You can add oregano with the pepperoncino. I don't like oregano, but maybe you do.

Greg, your sauce sounds very good, but it is not marinara.

And milk? No.

[quote] And milk? No.

Soaking breadcrumbs in milk is common and standard for polpette (meatballs).

My mistake, r23. I thought we were still discussing the sauce. Sorry. Milk for polpette? Mi piace molto.

The classic marinara is basically tomatoes (crushed), garlic (sliced), and dried red pepper (or something similar, just a bit). You adapt it a bit to make a puttanesca (add olives, anchovies and cook with a dente pasta to finish)

Just try these recipes and let me know if you like them.

[quote]Marcella Hazan was known to add Jimmy Dean sausage to her meatball recipe!

That doesn't surprise me.

[quote] Soaking breadcrumbs in milk is common and standard for polpette (meatballs).

Yes, it's called a panade.

[quote]I also really don't want to be eating raw hamburger, veal, and pork.

As long as you're buying it in the developed world it shouldn't hurt you.

R22 has it all correct, (excluding the milk part). And he even does "a sciaaguat'," rinsing the can and adding to the pan.

[quote]I pulse a can of 28 oz. whole tomatoes,

Greg's method with food mill is better. The seeds will discolour the tomatoes.

The food mill is better if you want to drag the sucker out. The seeds could impart a slight bitterness to the sauce but the seeds will not noticeably discolor the tomatoes. Seriously.

Where does one find ground veal these days? It's hard to even find non-ground veal.

Pancetta? Your ingredient list and cooking this for 3 hours (!) shows that you know little about how to make a classic marinara.

Call it "sugo di cipolla e pancetta "

30 - 40 minutes cooking time is fine.

Serve the fried meatballs as a second course. Do them Tuscan style with a light breadcrumb coating. Slightly flattened to cook more evenly.

You're welcome.

[quote] Greg's method with food mill is better. The seeds will discolour the tomatoes.

The seeds are the problem flavor-wise, the skin also but less of a problem. Tomato seeds have tannins and other compounds that aren't particularly pleasant inside, when they get cracked open they release these flavors into your puree. The skins can be bitter as well, especially when you puree them, some varieties more than others. Another reason the food mill is preferable is because when you use a blender or food processor, the air that gets incorporated into the tomatoes turns then pink.

[quote] Do them Tuscan style with a light breadcrumb coating. Slightly flattened to cook more evenly.

That looks delicious. Thank you for the recommendation—I will definitely try this.

[quote] Where does one find ground veal these days? It's hard to even find non-ground veal.

I can find ground veal in my local supermarket (Shaw's, Stop & Shop, or Whole Foods).

R35 All true.

The food mill separates the seeds, skin, stem part and it leaves a pure result you can't get with a hand mixer. And it's true about the color.

Since I'm usually too lazy to get out the food mill, I buy peeled tomatoes, scoop out the seeds best I can and cut out the stem part. And then mash with a fork. It's a more rustic sauce but it's fine with me.

It all sounds good Greg!

Is anyone really going to make Greg's sauce and meatballs? Who is Greg anyway?

Spaghetti and meatballs is an American invention.

[quote] Spaghetti and meatballs is an American invention.

Yes, thanks, Karen. Most of us realize this. But it doesn't mean that meatballs (polpette) are not an Italian dish. Italians just don't serve them with spaghetti.

What Greg is writing about is not "spaghetti and meatballs."

I often serve my polpette and sauce atop creamy polenta. Or I sometimes serve just polpette on a plate with freshly grated Parmigiano-Reggiano as a first course, with no pasta in sight.

You should all taste my pork cutlets!

[quote]I often serve my polpette and sauce atop creamy polenta.

Yum.

I need a little sugar in that sauce.

R44 Bust out your cutlet recipe already, Greg, or Pete, or whatever your name is... stop being such a tease during my cocktail hour! I love a good schnitzel with a squeeze of lemon, or Heinz 57.

I expected Greg to be put through the food mill for having meat in his marinara. Mildly disappointed.

R48 We like meat here; so it's okay.

[quote]I don’t care what the Italians say

Sometimes tomatoes can be too acidic. Sneaking in a dash of sugar happens but don't tell anybody. Or believe it are not, baking soda..

I can vouch for these recipes, they are pretty close to my (Sicilian) family's. We don't put bacon in the tomato sauce; it will taste better, but, really, who needs the extra fat?

If you want to make 'quick' meatballs, you can mix ground beef & mild Italian sausage. A little breadcrumbs soaked in milk & parsley, if you have them.

R50 Adding a peeled carrot to the sauce while it's cooking also removes too much acidity. Just take it out when the sauce is done. We like to eat it! Yummy after cooking in the sauce!

I'll make the sauce r40, I agree it's not a marinara but it sounds good. Not sure about the meatballs, I've never had luck with meatballs simmering for hours like he suggests, they just fall apart.

Nothing tastes as good as skinny feels.

R94 is Kate Moss's stretched out printed T-shirt from the 90s. There's a few stains on him that have accumulated over the years as well....you know hard it is to remove stains from sickness.

There is nothing special about this save the fact you call a tomato sauce a marinara. How very American...and wrong.

R52 carrot adds sweetness, it does not remove acidity.

OP is posting bullshit. He's trying to get you to waste your money.

You cook midwest white, OP.

R57 Try again. Carrots are loaded with natural sugar, which removes acidity from tomato sauce.

Bullshit R60

Sugar adds sweet it is does not remove acidity.

This recipe sounds good but I've always added a bit of oregano, basil and marjoram to my spaghetti sauce? To me it would be a'missing a that a Italiana tasta!

R60 How about you look it up (Google is your friend) and then come back and stand corrected.

R60 HERE. I meant the above comment to go to R61.

I simply adore when Greg posts his culinary delights. They all sound utterly devine. Thanks bud..

I invited Devine but he declined the invitation, the bitch!

R66.. Lol

Wikipedia definition of marinara sauce.

[quote]Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.[1][2] It can include the addition of capers, olives, spices, and a dash of wine as possible ingredients in its many variations.[3][4] This sauce is widely used in Italian-American cuisine, which has diverged from its Old World origins.[5]

[quote]In Italy, alla marinara refers to a sauce made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies; it is used for spaghetti and vermicelli, but also with meat or fish.[6] This is not to be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood.[7] In Italy, a pasta sauce including seafood is more commonly called alla pescatora.[6]

The wiki article is wrong. "Marinara" in Italy has seafood in it. What we call "marinara" in the US is called "pomodoro" in Italy. When you add capers, olives, and anchovies, you've made puttanesca.

[quote]"Marinara" in Italy has seafood in it.

Yes, that can be called marinara. Although it's usually referred to as sugu ai frutti di mare.

But marina is mostly just tomato, oregano garlic...

^sugo

It sounds delicious.

I purchase an entire pork loin when it's on sale and then I slice it into scallopini then I freeze them in packages of six. It's a very economical thing to do.

Here's how I cook them:

Set up three stations—

1. Flour seasoned with a bit of smoked paprika, kosher salt, and pepper

2. Beaten eggs, seasoned with kosher sat and pepper

3. Italian bread crumbs combined with some panko, grated Parmigiano-Reggiano, and grated Pecorino Romano

Trim and dry the pork cutlets. Season both sides with kosher salt and freshly ground black pepper.

Dredge them in the seasoned flour—tapping off the excess. Then dip them in the beaten eggs. Then coat them with the bread crumb/panko mixture — pressing the crumbs into both sides with the palm of your hand.

Heat 2 Tablespoons of light olive oil or canola oil in a sauté pan until shimmering. Add the cutlets but do not crowd the pan.

Saute on both sides until golden brown. Remove from the pan and place on a paper towel lined tray in order to absorb the extra oil.

When all have been sautéed, place them on a parchment lined sheet pan. Using a tablespoon, spoon some tomato sauce (ideally from my above recipe) on each cutlet. Don't put so much that they are swimming in the sauce—just enough to coat the top. It should not spill over the sides.

Sprinkle each cutlet with some grated Parmigiano-Reggiano.

Top each cutlet with a slice of Provolone cheese. Then top each one again with a smallish piece of fresh mozzarella. Sprinkle with some Parmigiano-Reggiano.

Place tray in a preheated 375 degree oven and leave it there until the cheese melts (this might take ten minutes). When the cheese has melted, remove the tray and preheat the broiler.

When the broiler is hot, place the pan under the broiler and keep watch, removing the pan when the cheese has browned nicely but not too much.

Serve this over your favorite pasta that has been sauced in the pot (in other words, never spoon sauce over unsauced pasta on the plate). Add a spoonful of sauce atop the cutlet if you like (but not too much). Sprinkle with Parmigiano-Reggiano, perhaps a little Italian parsley, and serve.

This is inexpensive, easy, and absolutely delicious. Be sure to season every step of the way and you will be rewarded with a sublime dinner.

[quote] You cook midwest white, OP.

I don't think so, but thanks for coming.

[quote] I simply adore when Greg posts his culinary delights. They all sound utterly devine. Thanks bud..

Thank you! xo

[quote] OP is posting bullshit. He's trying to get you to waste your money.

Oh really? Care to say more?

If you want to taste some really good sauce (sugo), try my recipe. If you want to taste some delicious and tender meatballs, try my recipe. If you want to taste some delicious pork cutlets parmigiana, follow my instructions.

Don't let the many disgruntled people out here deter you. I promise you'll be glad you did.

Did you know that spaghetti bolognese in Italy does not exist?

Spaghetti bolognese does not exist, according to the mayor of Bologna, Italy. Although the dish is supposed to hail from the city, the mayor says this is in fact "fake news." The meat-based sauce Italians actually eat is called ragù and is rarely served with spaghetti.

Yes, I did know that. I still love it, however.

It's not called sauce. It's called Sunday gravy, or red gravy.

Don't the Bolognese eat sugo (bolognese) with tagliatelle or use it to make lasagne? I thought Spaghetti Bolognese was a London dish, like Chicken Tikka Masala.

Tagliatelle is the classic pasta to save with Bolognese.

But go over to Tuscany and you'll see spaghetti, penne, rigatoni also eaten with meat sauce.

Marinara sauce does not include meat so the OP recipe inclusion of pancetta is bogus.

More red sauce wars...

Does it come with a nice oversized side of Italian sausage? If it’s a small portion, I’ll be disappointed.

To decrease acidity in tomato sauce for each cup of the tomato sauce, add 1/4 teaspoon of baking soda. You can add a little more if it doesn’t do it for you.

How would this marinara pair with some crispy polenta?

[quote] It's not called sauce. It's called Sunday gravy, or red gravy.

So funny...you say that and then you link to an article that calls it "sauce" over and over.

I was always told that calling it "gravy" was low class.

[quote] How would this marinara pair with some crispy polenta?

Perfectly. Give it a try!

OP--I skipped all of the responses just to let you know I will be trying your recipes out. It's going to take a while (and, probably by that time, this thread will not be very current, but I promise an honest response.)

tomorrow I'm doing a delightful thing that I've had with friends on my terrace before.

I like to make it - You'll need 2 packages of THICK chicken breasts

a few slices of prosciutto

a Full bag of fresh spinach

an 8 oz package of fresh sliced mushrooms

1 envelope Lipton Recipe Secret's Savory Herb and Garlic salt

1 C White Wine

2 C Olive oil

8 oz shredded mozzarella

ritz crackers

PREPARATION

Preheat oven to 325 Spray a 13/9" pan with Pam. Put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper. Top with mushrooms. Whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) Bake for 30 minutes, top with cheese and bake for 5 minutes more.

It's so FANCY

I like Tuscan ragu served with tagliatelle pasta.

I love the tagliatelle but when I made that sauce all the cats in the Back Bay meowed all night

Needless to say, I did not write R91. That recipe sounds like complete shit. I would neither prepare nor eat that.

Nor did I write R93.

[quote] OP--I skipped all of the responses just to let you know I will be trying your recipes out. It's going to take a while (and, probably by that time, this thread will not be very current, but I promise an honest response.)

Hi Akbar! I'm happy to hear that you'll try them out. I will look forward to hearing an honest report from you.

[quote]How would this marinara pair with some crispy polenta?

Kiss my grits!

Greg 91

I am so going to try that fancy chicken thing !

R80, that recipe looks terrible. Green bell peppers have no place in a sauce/sugo or in meatballs. Just terrible.

it looks FANCY

[quote] I am so going to try that fancy chicken thing !

I would advise that you don't. It sounds like cafeteria food.

Italians also make quick meat sauces.

Few cook things today that take three hours.

Basically: You saute finely chopped onion, carrot and celery. Then add the meat. Saute briefly. Maybe a splash of white wine. Add tomato. Let simmer for 30-40 minutes.

make some Bell Peppers!

I think we have a new DL segment and as a leading troll, I will not allow you to ruin this wonderful resource! You fuck this up and right wing articles galore!

[quote] Few cook things today that take three hours.

When I prepare demi-glace, I simmer my bones and aromatics for 12 hours. Three hours is nothing. Good things require time and patience.

Fast things require money and glamour

[quote] I think we have a new DL segment and as a leading troll, I will not allow you to ruin this wonderful resource! You fuck this up and right wing articles galore!

I don't follow...

The tastiest pasta sauce I've ever had is also the most simple to make. The recipe is from Marcella Hazan. It's beyond delicious.

Chef John has that “pinch of baking soda” tip in his pizza sauce recipe, and I hate it. I tried it once, and it totally ruined the flavor-was so pissed.

I do like to add a splash of Burgundy to tomato sauces per his suggestion, though. It gives them a very subtle darkness I quite enjoy.

I prefer Pappardelle or thick Bronze did cut Rigatoni with a Ragu or Sugo.

This Lipton's shite recipe, with its Ritz crackers, Prosciutto, Kosher salt, cheese, etc needs a diuretic for dessert.

I know the real Greg/Boston Pete wouldn't post such a recipe.

Fact: Once American DLers start carrying on about marinara and meatball recipes, check the fuck out. These queens know shit about cooking. Pancetta in a marinara?!?! Are you fucking kidding me? Marinara is vegetarian. It’s tomatoes, garlic, onions, olive oil, light seasonings. Period. Go home with your giambotta.

Too much salt for me. If you're used to this much salt, you won't mind or notice it, otherwise it's all you will taste.

All I do is salt!

R112, maybe Greg had Covid and lost his sense of taste. It's too salty for me too, adding at each step.

Greg, you remind me of somebody. Did you use to post on theperfectworld.us?

I used to but then it became so blazé, I had to give it up

Ok, fauxGreg

If ur in Vegas the Wynn buffet serves penne with frank sinatras mother’s meatballs! Unforgettable

Greg, since you have so many impersonators, why don't you authenticate your name?

[quote]Tagliatelle is the classic pasta to save with Bolognese.

Pappardelle isn't it?

(R91) this recipe lists ritz crackers in the ingredients but does not mention them in the directions ?

[quote]To decrease acidity in tomato sauce for each cup of the tomato sauce, add 1/4 teaspoon of baking soda.

Oh boy, no, not that much, not ever. For a large pot of probably 10-12 cups, I use 1/8th of a teaspoon at most, maybe 1/16th. More than that and the sauce gets flat and loses flavor.

I use an eight of a teaspoon for my enema solution - works like a charm!

[quote] I use an eight of a teaspoon for my enema solution - works like a charm!

Again, not me.

Cooks Illustrated has this to say with regard to sugar vs baking soda:

An important factor in achieving great tomato flavor is balancing acidity and sweetness. Too much of either can leave you with a tomato sauce that tastes one-dimensional. Adding baking soda will change the pH of tomato sauce, making it less acidic. Generally, we balance tomato sauce acidity by adding a bit of sugar. While sugar can’t neutralize acidity in the same way that baking soda can, it does change our perception of other tastes.

We made a giant batch of our Quick Tomato Sauce recipe, divided it into 3-cup samples, and spiked some with either sugar or baking soda. The sample enhanced with just ¼ teaspoon of sugar tasted bright, balanced, and more intense in tomato flavor, while the sample with an equal amount of baking soda was deemed flat and solely sweet. When we scaled back the baking soda to 1/8 teaspoon, tasters found it closer to the sugar-adjusted sauce but still not as complex.

Bottom Line: We will continue to reach for sugar (add ¼ teaspoon at a time until the desired flavor is reached) to balance our sauces and enhance their complexity.

And FindAnyAnswer.com says:

Adding baking soda will change the pH of tomato sauce, making it less acidic. Some recipes call for adding baking soda to make a sauce less acidic. We've found that adding sugar does a better job of mellowing acidity and maintaining the sauce's complexity.

[quote] maybe Greg had Covid and lost his sense of taste. It's too salty for me too, adding at each step. Greg, you remind me of somebody. Did you use to post on theperfectworld.us?

I have not lost my sense of taste and I have not had COVID.

How do you know it's too salty for you? If you salt appropriately each step of the way, you will wind up with a delicious finished product (all other things being equal). You can't just salt at the table and have your food taste good. And remember, kosher salt is less salty than table salt, so be sure to use kosher salt when cooking.

[quote] Fact: Once American DLers start carrying on about marinara and meatball recipes, check the fuck out. These queens know shit about cooking. Pancetta in a marinara?!?! Are you fucking kidding me? Marinara is vegetarian. It’s tomatoes, garlic, onions, olive oil, light seasonings. Period. Go home with your giambotta.

This queen knows quite a lot about cooking. Pancetta in a marinara? Yes, that's right.

[quote]I have not lost my sense of taste and I have not had COVID.

that's what all the queens say

THIS is the way you make a delicious sauce, discerning cooks will know

2/3 cup good quality extra virgin olive oil

Pinch of green pepper flakes

8 crushed garlic cloves

1 cup chopped onion (optional)

1 teaspoon fresh chopped oregano, divided, or one teaspoon dried

1 tablespoon chopped fresh basil, divided, or ½ 1tablespoon dried

1 teaspoon fresh chopped mint, divided

2 sugar cubes

1 teaspoon salt

2 teaspoons freshly ground black pepper

2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes

1 cup freshly grated Parmesano Reggiano cheese

2 tablespoons unsalted butter

INSTRUCTIONS:

Before you begin, pour your two cans of tomatoes into a bowl and smash with your hand. Don’t break them up too small, you want large chunks.

In a medium heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.

Remove the pan from the burner and place a heat diffuser over the burner. Turn on high. Place the pot over the heat diffuser and add the tomatoes. Turn burner high and stir until they start to boil. vigorously Then reduce to simmer, partially cover and simmer 80 minutes.

After 80 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve with grace and tagliatelle

R129 is not me. And his recipe for sauce containing mint and sugar cubes sounds revolting.

Not to get too off topic, but I just came here to vent a bit. I made a huge batch of stuffed cabbage this morning which is currently in the oven and just now realized I forgot to put the freaking rice in the filling.

Why does the salt have to be Kosher?

we need some RICE

Yes, R132 -- and what has to be done to it in order to make it Kosher? Does it have to be slaughtered a certain way?

"What is kosher salt?"

Also, Real Greg, if you're actually BostonPete, why don't you use that name?

I post as BostonPete when I'm feeling fancy

For whatever reason, I've never had luck with using sugar to cut the acidity. I agree with the article above that 1/8 tsp. of baking soda is too much, the person earlier who suggested 1/4 tsp. per cup of tomato sauce is wrong, you'll ruin your sauce if you do that. Use just a pinch.

R131, can you serve it on a platter over rice?

[quote] Why does the salt have to be Kosher?

Kosher salt is less salty and is easier to sprinkle over food. Because the salt crystals are larger, it is easier to control. If you imagine sparkling meat with table salt, you can see that you would end up using much more than if you were using kosher salt.

It's Delicious to use yummy salt! I use it all over the Back Bay!

[quote] Not to get too off topic, but I just came here to vent a bit. I made a huge batch of stuffed cabbage this morning which is currently in the oven and just now realized I forgot to put the freaking rice in the filling.

That's too bad. I agree with R138—just serve the cabbage over a platter of rice.

[quote] It's Delicious to use yummy salt! I use it all over the Back Bay!

What's your problem?

What are you Looking at?

There's always at least one nutter who goes after named or authenticated trolls, R142. Since some people have said they like your posts, I suspect it's a troll who's upset that you're getting attention. I'd suggest authenticating with a red name of some sort and then just ignoring the guy who is pretending to be you.

Is she still around, R144? How old must she be by now?

I thought Davida and Greg were the same

I am Greg and don't know who Davida is. There are some idiots out here impersonating me, but any discerning person will know when it's me and when it is not me.

[quote]The tastiest pasta sauce I've ever had is also the most simple to make. The recipe is from Marcella Hazan. It's beyond delicious.

R108 Thanks for the link. I'm going to try that recipe tomorrow. Three ingredients and it looks wonderful. Can't wait to taste it.

R147 (whatever your name is), you must be a newcomer if you don't know who Davida is.

I AM a newcomer and have no idea who Davida is.

[quote] (whatever your name is), you must be a newcomer if you don't know who Davida is.

I told you, my name is Greg. Don't you read? I've been on Datalounge since 1995.

Italians use sugar to offset the acidity of tomatoes, not baking soda. I'm glad to see that Cooks Illustrated tested both and found that sugar was better than baking soda.

White people need to stop changing our Italian recipes. Next thing you know, they'll be adding mayonnaise to the sauce.

Greg, come on now. You're BostonPete and you're the guy who starts threads like "My Mother Keeps Shitting in the Car." You're NOT NEW.

Also, your "marinara" is basically just a Giada recipe.

[quote] Greg, come on now. You're BostonPete and you're the guy who starts threads like "My Mother Keeps Shitting in the Car." You're NOT NEW.

I never said I was new. I've been on Datalounge since 1995.

[quote]There are some idiots out here impersonating me, but any discerning person will know when it's me and when it is not me.

why would that be of anyone's concern?

r149, I've been on here since 1995,a nd I only read threads posted by myself, so why on earth would I know who these Other posters are?

[quote] why would that be of anyone's concern?

I have no idea. But apparently it is of great concern to certain people.

like you, you posted that

[quote] I've been on here since 1995,a nd I only read threads posted by myself, so why on earth would I know who these Other posters are?

Another imposter.

[quote] like you, you posted that

Not sure what this means?

r147 is greg or an imposter? if greg then greg is much more interested in her identity than anything she posts otherwise

I love this thread! Two other DL threads have been started this morning referring to it. I feel like I'm sitting at the 'popular kids' table.

it must mean that Gawker is Coming Back!

[quote] I love this thread! Two other DL threads have been started this morning referring to it. I feel like I'm sitting at the 'popular kids' table.

I am Greg, I like to cook and share some of my favorite recipes, I like to entertain and share my thoughts on entertaining.

Not sure why people are impersonating me and causing trouble.

after all my July 4th bash on my terrace was a WONDERFUL event, everyone was AMAZED, why would anyone want trouble?

[quote] after all my July 4th bash on my terrace was a WONDERFUL event, everyone was AMAZED, why would anyone want trouble?

I don't have a terrace, I have a roof deck in fashionable Back Bay. One wouldn't be able to see the fireworks display from a terrace. I am high above the street. My Independence Day dinner was indeed wonderful. Though people were not amazed. Amazement would indicate surprise and I can tell you that after doing this for the past twenty+ years, no one was surprised or amazed. My guests know that they are attending a party where not even the smallest detail is overlooked.

My guests are provided with FULL service treatment, after all, it's in fashionable Back Bay!

[quote] My guests are provided with FULL service treatment, after all, it's in fashionable Back Bay!

How desperate you must be. Yes, my guests are treated like very important people. I take good care to see that they are comfortable, happy, and entertained.

R161, there's a local politician in my city who always says "I'm not sure what you mean" when someone accuses him of some transgression. He lives in CA, not Boston, but you remind me of him -- gay (though closeted), his parents came to America from Italy (though I don't know whether he purports to cook), lies a lot .

greg is a closet lesbian in Bakersfield

[quote] —know what I mean?

No, I can't say that I do. When someone writes something as incoherent as "like you, you posted that" — I simply do not know what that means. Just like I have no idea what you're getting at. Do you think that I am a politician in CA rather than a non-politician in Boston? And the fact that his parents are from Italy means what exactly? You seem pretty dumb. You know what I mean?

Marinara is not a meat sauce. Everyone knows this, including OP, who is an obvious troll from the very first post. Coming to DL with any recipe and claiming it's better than anyone else's is already a "shots fired" type of thing. To go on to list said recipe and reveal it to be profoundly wrong is a hackneyed troll move from 2004.

Get better at spotting these trolls. They're painfully obvious.

"Greg" and his pancetta sauce are now blocked.

A little Metamucil should help with that r174.

R172, you profess to know so much about Italian cooking, I wonder if perhaps your ancestors are from Italy? Though I suppose your heritage might be at least partly French, where haricots verts come from.

My ancestral home is in Fabulous

R129

Why do Americans think that a tomato sauce needs to be cooked for so long?

A tomato sauce is meant to taste fresh and light.

A long cooking time is fine if you need to cook down meat with it, like a Bolognese. But otherwise, an Italian tomato sauce is quick.

The rule of thumb: the sauce is done when the tomato separates from the oil and the oil is tinged orange from the tomato. That's when your sauce is done. 20 to 30 minutes. 40 at most.

Don't use a pot.

Tomato sauce is made in a pan. A nice wide pan. The "soffritto" and tomatoes cook quicker and after you drain the pasta, it goes into the pan to be tossed with the sauce.. This combines the pasta with the sauce. You don't pour the sauce over the pasta. The pasta portions are served immediately from the pan. Pasta does not sit on the table waiting to be served.

And why do Americans always feel the need to junk things up: basil + oregano+mint. Close one and make it about that.

Two sugar cubes? Gross.

And NEVER add parmesan to a tomato sauce. What's the point? It just gets stringy.

Ideally you should grate a chunk of parmesan over each serving. If you have pre-grated cheese use that but don't add it to the sauce.

Americans get Italian cuisine wrong. For the most part, it's surprising quick, easy and minimal. It depends on fresh quality ingredients.

I get EVERYTHING right, absolutely everything, especially when entertaining on my roof deck

[quote] you profess to know so much about Italian cooking, I wonder if perhaps your ancestors are from Italy? Though I suppose your heritage might be at least partly French, where haricots verts come from.

I don't really profess to know so much about Italian cooking. When did I make such a profession? Yes, some of my ancestors are from Italy.

And do you really think that because someone prepares or mentions haricots verts, they must be partly French? I like tacos but that doesn't make me Mexican.

Some of you are really not very smart. That is obvious today

[quote] Marinara is not a meat sauce.

No, it is not. Thank you for stating what is obvious and what has been stated multiple times by many different people.

You make it sound as though there is pancetta floating in the sauce in big chunks. The fact is, my Italian grandmother always started sauce with salt pork. You never see it or chew it because it simply renders as you cook it and gives flavor to the sauce. The same is true with pancetta. The small amount is diced and then renders. In the end, this sauce is perfectly smooth. You would never see any pancetta, let alone bite it. It simply adds flavor.

Comparing my recipe to Bolognese is absurd. Like so many out here today.

[quote] Marinara is not a meat sauce. Everyone knows this, including OP, who is an obvious troll from the very first post. Coming to DL with any recipe and claiming it's better than anyone else's is already a "shots fired" type of thing. To go on to list said recipe and reveal it to be profoundly wrong is a hackneyed troll move from 2004. Get better at spotting these trolls. They're painfully obvious.

Yes, marinara is not a meat sauce. That's why I don't have meat in my sauce. The pancetta renders (same as using salt pork).

"Shots fired" is hilarious. I like sharing recipes and people often appreciate it. "Shots fired" -- so funny.

"Profoundly wrong" — wow. I never knew that my delicious sauce recipe could cause such strong feelings! Try to settle down.

What happened in 2004? You really need to take some medicine for your anxiety!

You sound like such a fun person!

[quote] marinara is not a meat sauce. That's why I don't have meat in my sauce.

Uh...pork is meat.

{quote}The pancetta renders

No, it does not . The fat may dissolve but the meat does not.

Actually what you've made is an ersatz "Amatriciana".

The Amatriciana is generally guanciale, tomato, pecorino, olive oil, a slash of white wine, a bit of hot pepper and sometimes onion.

If guanciale is unavailable you can substitute with pancetta.

Traditionally it is served with bucatini.

25 minutes cooking time.

[quote]marinara is not a meat sauce. That's why I don't have meat in my sauce.

Uh...pork is meat.

[quote]The pancetta renders

No, it does not . The fat may dissolve but the meat does not.

Actually what you've made is an ersatz "Amatriciana".

The Amatriciana is generally guanciale, tomato, pecorino, olive oil, a splash of white wine, a bit of hot pepper and sometimes onion.

If guanciale is unavailable you can substitute with pancetta.

Traditionally it is served with bucatini.

25 minutes cooking time.

I can't believe we're this far along and no has mentioned the correct way to drain pasta.

Sounds delicious, OP. Might I suggest a dollop of A1 steak sauce?

....

[quote]No, it does not . The fat may dissolve but the meat does not. Actually what you've made is an ersatz "Amatriciana".

don't bother, "Greg" who is more likely "peg" from years of lore, is only too happy to simply post tripe without any reproach; humorless, friendless and feckless she needs to be put on "ignore"

Whatever else can be said about Greg, he certainly displays no sense of humor.

[quote]I can't believe we're this far along and no has mentioned the correct way to drain pasta.

OK, here goes:

Pasta is drained in a "scolapasta".

If you're dealing with delicate pasta like ravioli or gnocchi which can break, you might use a slotted or wire spoon.

There could be an instance were you want the pasta to be particularly wet or it's a delicate egg pasta, one might use a tong or something like that but it's rare. In that case the pasta is fished out of the boiling water and placed directly in the pan with the sauce.

The real Greg seems like a good egg. The impostors I don't quite get. One could just as easily mock a post with lointless bitchery by putting the closure in quotes, or otherwise make it clear he wasn't usurping the actual identity of the OP.

In my estimation, this is a very personal form of trolling, as the OP then feels obligated to state he didn't make the posts. I'm not sure how many are on this thread, but one dedicated cunt posted thirty or more remarks. Go get fucked you cunt.

R191, he doesn't strike me as a good egg. He's a humorless braggart who can't just say "Here's my recipe, everyone loves it, hope you do too" but must add "it's better than any others you've ever had". He praises his menus and cooking and parties rather than just describing them -- he pretty much took credit for the July 4 fireworks show and the symphony's performance. I realize that his kind of showing off is rooted in insecurity and lack of self esteem, so I do feel sorry for him but I still don't enjoy his company.

He seems a terrible person, domineering and “us and them” in mentality. And this forum has never been a place for those who can’t stand being poked fun at. “Greg” deserves a place where he can lord over and be admired by many fans. DL is not at all the environment.

[quote]I realize that his kind of showing off is rooted in insecurity and lack of self esteem, so I do feel sorry for him but I still don't enjoy his company.

Online it is impossible to tell, nefarious or insecure? i can’t say. But he’s precisely the individual I’d never invite to a party

R192 You're most certainly welcome to your opinion of him. I took his pridefullness more as a schtick stylistically, as in over the top superlatives, and super superlatives. I also have two Tri-State Italian blokes as friends who love to cook (one professionally) and they all go on like Greg in that fashion. Whatever we like or don't like about Greg, it doesn't excuse the impostors; I hope you're not one of them.

His meatball recipe is almost identical to a Sicilian friend's grandmother's recipe. My friend puts a wee bit of fresh mint, and Pecorino. The sauce sounds good as well, even if not technically what one thinks of when the idea of Marinara is conjured.

I think his recipes sound more than decent, and I really love the cooks on DL who share there recipes and love of food. Perhaps don't take him so seriously arrogant.

R195, Greg says that his recipe is better than your friend's grandma's recipe without even knowing that your friend and his grandma exist. You may think that Greg's just speaking grandiosely for the fun of it, but he doesn't seem to be in on his own joke when someone calls him on it. I have Italian friends too and I'm used to exaggeration for effect, so I know the difference between that and braggadocio.

Forgot to say that I'm not one of the impersonators, R195.

R196 Again, you're welcome to your opinion. I usually think we do sometimes come across quite differently to different people here. It's rather one dimensional, simply reading typed words though, isn't it? We don't have the added benefit of inflection, a sarcastic tone, or body language and facial expressions. I suppose for me reading Greg, I hear and see my Italian-American mates, or even Nick Stellino. To be fair, you may have read more of Greg's others threads, or Boston Pete's, or whatever he calls himself in other threads.

Funny thing about that mint, one doesn't really taste it, but I notice the meatballs are not as good when I omit it. The meatball friend happens to be a she, who came to NYC at sixteen from Palermo. All her family's recipes are authentic, or traditional Sicilian. Funny thing, she and her mum are quite humble about their food. The men I find are like proud peacocks when it comes to their cooking!

R197 Glad of that. That particular flavour of incessant trolling leaves a sour aftertaste in my mouth. It's one thing altogether different to tell a poster you find him arrogant or tedious in one reply. Perhaps even two are acceptable, one direct, one mockingly. But geez Louise, over twenty or thirty shows a real competition of sorts, and insecurity.

My mother, grandmother, great-aunt and great-grandmother are turning furiously in their graves at the lack of basil and oregano in a marinara sauce recipe.

Also seems like not nearly enough garlic.

R200 I like a Bay leaf or two, and powdered fennel, ground up from whole seed. I'm British without any Italian ancestry, so what would I know! I'm not claiming anything here. I find the Basil to be a bit off tasting, whether added as dried, or fresh added to the tomatoes when tinned. I don't care much for it cooked at all really. Best as a fresh garnish before serving. My Italian friends claim Oregano has no place in a Marinara. I like it in pizza sauce, and as a topping. So many regional preferences/styles, as well as expats' evolved traditions. Diversity is good. I do like a good bit of fresh garlic as well.

I grew up surrounded by Italian immigrants and got used to copious amounts of garlic in everything. But then I started meeting lots of Korean immigrants and was surprised to find that they use even more garlic than Italians do. No complaints from me -- it's always a pleasure to be invited to meals at any of their homes.

My mother would load up her homemade spaghetti sauce with smashed garlic. A whole clove would end up on your plate and she'd say, "Eat it! It's good for you."

This was in the '80s. Now we have studies that show how good garlic is for your heart, blood pressure, and immune system.

How about that, R203 -- Mom was right!

[quote]You may think that Greg's just speaking grandiosely for the fun of it, but he doesn't seem to be in on his own joke when someone calls him on it.

On the DL this is unforgivable

R205, taking oneself too seriously, aka having a stick up one's ass, is never a popular look.

[quote]—be sure to brush your teeth afterward

And your tongue.

mamma mia

[quote] I grew up surrounded by Italian immigrants and got used to copious amounts of garlic in everything. But then I started meeting lots of Korean immigrants and was surprised to find that they use even more garlic than Italians do. No complaints from me -- it's always a pleasure to be invited to meals at any of their homes.

I have to say that I don't like using excessive amounts of garlic when I cook. I also sometimes like to just smash the clove and add it to the oil (if I'm sautéing something and then remove it afterwards.

I think that Italians have a reputation of using lots of garlic. I don't think they use it as much or in as large a quantity as we think they do.

[quote] Greg says that his recipe is better than your friend's grandma's recipe without even knowing that your friend and his grandma exist. You may think that Greg's just speaking grandiosely for the fun of it, but he doesn't seem to be in on his own joke when someone calls him on it. I have Italian friends too and I'm used to exaggeration for effect, so I know the difference between that and braggadocio.

Oh, had I known that people on Datalounge had friends and grandmas, I would choose my words more carefully. Apologies extended to all friends and grandmas.

I really do not possess a sense of humor, which is why I'm not in on my own jokes.

You have Italian friends? How progressive you are. All Italians love to exaggerate. Everyone knows that.

You sound super serious. People must really like you. Or else they think you are a tiresome little bitch.

I bet they think R196 is a tiresome little bitch.

[quote] I really do not possess a sense of humor, which is why I'm not in on my own jokes.

Well, admission is the first step to enlightenment.

Until then, be gone, tiresome old whore

[quote] Until then, be gone, tiresome old whore

You may find me tiresome but I'm not an old whore.

Have a nice day!

So interesting....all I've done is shared some really delicious recipes for my sauce and meatballs. And so many old cranks out here have turned me into the enemy. So funny....

I guess people prefer posts about fucking card-carrying Communists.

I still like you, Greg. I have since your Fourth of July party. Your recipe is not for marinara, but I'll bet I'd like it. As someone else posted, it reminds me of Amatriciana, though that's not a sauce you cook for long, either. I wish you'd get an orange name, so we could recognize Fake Greg. He's not always immediately distinguishable from you.

[quote]And so many old cranks out here have turned me into the enemy. So funny....

what the mother fuck are you doing on the Datalounge? it's not recipe lounge? ever heard of the pasta draining thread? the bread in the refrigerator thread? tearing apart people on account of their mores in the kitchen has a HUGE history here on the Datalounge, to be unwire of that log is to not only be humorless, condescending but blitheringly unaware. you're getting what you deserve

[quote] ever heard of the pasta draining thread? the bread in the refrigerator thread? tearing apart people on account of their mores in the kitchen has a HUGE history here on the Datalounge, to be unwire of that log is to not only be humorless, condescending but blitheringly unaware. you're getting what you deserve

Yes, I have heard of the pasta draining thread.

No, I have not heard of the bread in the refrigerator thread.

You'll have to explain to me why being unaware of a log is to be humorless and condescending—let alone blitheringly unaware.

I don't see this in the Datalounge Constitution. If I am unaware of something that means I'm humorless and condescending? Sounds like the pot calling the kettle black if you ask me.

Are you in charge? If so, I beg your pardon. If not, I think you should get lost.

By the way, the bread in the refrigerator thread sounds positively fascinating. Please tell me more about it.

Are we pro or con keeping bread in the refrigerator? I am on tenterhooks waiting to learn more about this.

[quote] I still like you, Greg. I have since your Fourth of July party. Your recipe is not for marinara, but I'll bet I'd like it. As someone else posted, it reminds me of Amatriciana, though that's not a sauce you cook for long, either. I wish you'd get an orange name, so we could recognize Fake Greg. He's not always immediately distinguishable from you.

Thank you for saying that. I will looking into getting an "orange name."

Fake Greg uses all caps sometimes and I never would. Fake Greg also writes like a child in primary school.

Among the many DL traditions of which Greg professes to be unaware is Davida, though he says he's been here since 1995. Greg must be narcoleptic.

[quote] Among the many DL traditions of which Greg professes to be unaware is Davida, though he says he's been here since 1995. Greg must be narcoleptic.

I started reading Datalounge in 1995 but have gone through periods when I haven't followed it closely. Sometimes the change in format and design caused me to lose interest.

I am not narcoleptic.

I am honored by your interest in me.

Narcoleptic and autistic

The honor is self-imagined

Greg is the cunt who just started a thread about “mint and cheese! Who can believe it!” And no one reading the thread had any fucking clue what she was going on about. We had no context, but to her the whole of The DL is her terroir, why wouldn’t you fucking read her mind?

Especially since Greg is so special, R224. Just ask him.

Did he just hear about Halloumi?

greg invented it, like all great things

And his recipes for it are better than your grandmother's beloved family recipes -- just ask him.

or don't, he'll volunteer the information on his own

You're right, R229. What I dislike about Greg is his boasting -- it was fun (for a while) when Cassius Clay did it, but you've got to be young and cute and actually The Greatest!!! in order to get away with it.

Now watch: Greg's going to say that he doesn't know who that Clay guy is, even though Greg's been reading DL since 1995.

[quote] And his recipes for it are better than your grandmother's beloved family recipes -- just ask him.

They are. Just a fact. They're also better than my grandmother's "beloved family recipes."

[quote] Now watch: Greg's going to say that he doesn't know who that Clay guy is, even though Greg's been reading DL since 1995.

Cassius Clay? Are you serious? I'm not sure what knowledge of Cassius Clay has to do with "reading DL since 1995."

One thing is for certain, back in the earlier days of DL there were not as many people of low intellect posting. I'm talking about you!

[quote] Greg is the cunt who just started a thread about “mint and cheese! Who can believe it!” And no one reading the thread had any fucking clue what she was going on about. We had no context, but to her the whole of The DL is her terroir, why wouldn’t you fucking read her mind?

No, I started no thread about "mint and cheese! Who can believe it!" Sorry to disappoint.

I did start a thread about the addition of mint to a marinara sauce. I have linked to it below.

I'm sorry you are so intellectually challenged. Have a nice day!

Die in a grease fire, Greg(or peg)

The person who was starting a new thread every time Greg said something over here is the person who was also pretending to be Greg on this thread, apparently.

If it's not Greg with a second account trying to stir stuff up, it's one of our trolls jealous that this new character Greg is getting attention.

[quote] Die in a grease fire, Greg(or peg)

Wow. What an unexpected response from a Datalounger. So creative and so friendly!

Have you thought about getting dressed today?

Have you thought about your new version of salmonella you’re serving your “guests”?

[quote] If it's not Greg with a second account trying to stir stuff up, it's one of our trolls jealous that this new character Greg is getting attention.

Finally, a voice of reason. I do not have a second account. I am always polite and friendly. There are just a lot of trolls out here and I agree with you, that their pathetic comments most likely come from feelings of jealousy and inadequacy. They are more to be pitied than censured.

This is a perfect example of someone of low intelligence who can only deal with my mentioning that I'm serving steamers by suggesting that I will be poisoning my guests. Such an adult way to deal with feeling jealous.

[quote] Have you thought about your new version of salmonella you’re serving your “guests”?

I also love that he places quotation marks around the word 'guests' — but doesn't know that punctuation belongs inside the quotation marks. But why is the word 'guests' in quotation marks anyway? And why double quotation marks? It's not a quotation.

So, have I thought about the new version of salmonella I'm serving my "guests"? No, I can't say that I'm aware of a new version of salmonella. And when I serve shellfish, either cooked or raw, I treat it carefully. It might shock you to know that I quite often serve oysters on the half shell at my dinner parties. I can't recall a time when anyone ever got sick.

What are steamers?

[quote] I am always polite and friendly.

you're domineering, humorless and condescending

[quote]— but doesn't know that punctuation belongs inside the quotation marks.

who gives a fuck about an oxford comma, cunt?

Small soft-shell clams are called steamers. They are harvested and served along the East Coast and in New England. Unlike hard shell clams (known here as quahogs or cherry stones depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. Soft-shell clams are called steamers because they're best served that way. They are tender and extremely rich and sweet. They are traditionally steamed and enjoyed dipped first in the broth in which they were cooked and then in drawn butter.

[quote] who gives a fuck about an oxford comma, cunt?

Talk about advertising one's own stupidity!

Someone doesn't know the difference between a comma (Oxford or otherwise) and a quotation mark.

Would anyone care to enlighten this fourth grade nothing about the Oxford comma?

I am sure there is an example of someone neglecting to use the Oxford comma that I can find out here.

[quote]Talk about advertising one's own stupidity!

talk about a troll!

[quote] you're domineering, humorless and condescending

BINGO! This is an example of not using the Oxford comma. The Oxford (or 'serial') comma is the comma placed before the conjunction at the end of a list of things. For example, in “the flag was red, white, and blue”, the Oxford comma would be the one appearing before “and." Proponents of the Oxford comma say it's necessary for removing ambiguity in sentences.

If R241 was interested in such matters, he would have said: "You're domineering, humorless, and condescending."

I hope I have lived up to those very uncharitable accusations.

[quote]I hope I have lived up to those very uncharitable accusations.

you do with every time you comment on your own threads.

Note, DL, this troll only posts her own threads, then comments on them over and over. She likely never even sees any of the other threads. Being this egocentric is a sign of mental impairment

[quote] Note, DL, this troll only posts her own threads, then comments on them over and over. She likely never even sees any of the other threads. Being this egocentric is a sign of mental impairment

Well, yes. I only post my own threads. Do you post other people's threads? How do you do that?

Use of the feminine pronoun indicates that you are quite a senior gay or that you come from a flyover state.

I do indeed see other threads and I even comment on them. Thanks for coming!

I'm making your marinara sauce and meatballs today! Can't wait to see how it turns out. I'm serving it with Mama Rosie's ravioli.

[quote]Well, yes. I only post my own threads. Do you post other people's threads? How do you do that?

troll

[quote] troll

Use your words, R250.

R250 has the vocabulary of a first grader.

Has anyone actually tried Greg's recipes?

Don’t know why I’m saying this. I’m ready to be roasted for this. I made marinara this evening and I used a splash of sweet vermouth in place of sugar.

R254 ✋🏻Ooooh la la 🤚🏻

Give it a rest R165. This isn't Spoon River Anthology.

Only on DL... I'm up to reply 129 and nobody's made the fucking sauce! They're all arguing about its merits, their recipes, you name it. You couldn't make this up, it's pure comedy. I'm going to screen print the recipe and make it sometime, not today.

I am making it today! And the meatballs. Anyone else?

I have to say, this sauce is delicious and these are easily the best meatballs I've ever eaten. And I'm Italian-American.

Well, Tony/R259, Greg promised that "they will be better than any others you have had, including any family recipes". Just don't tell your Nonna and break her heart.

R258 I'm making it tomorrow. I haven't yet decided on what pasta I'll be serving it with.

Are you making the meatballs, too? Just follow the directions and you will be rewarded with the best meatballs you've ever had! Seriously!

My house smells amazing!

R262, & Greg: Sauce was really delicious, yet I didn't make the meatballs as I had a large Ribeye I needed to cook. The meatball recipe is nearly identical to the one I regularly use, so I can vouch for it on that account. I served the sauce with Linguini, garlic bread, and a salad of Rocket, Cherry Tomatoes, Garlic, dressed with Lemon and Olive Oil. My partner loved the sauce so much, I caught him eating spoonfulls from the pan.

^R261

OP, could you share with us your recipe for alfredo sauce and meatballs? I'm also interested in your tips for carbonara sauce and meatballs.

I'm r53, I said I would make Greg's "marinara" but got kind of tired of his shtick so I made the Giada recipe at r154 instead, which is essentially the same thing. It's very good, but the pancetta doesn't "render" and essentially disappear like Greg claims, which is no surprise. I didn't think it would but hadn't cooked with pancetta in so long that I wasn't certain.

r267, you should try substituting bacon bits for the pancetta. It makes all the difference.

[quote] I said I would make Greg's "marinara" but got kind of tired of his shtick so I made the Giada recipe at [R154] instead, which is essentially the same thing. It's very good, but the pancetta doesn't "render" and essentially disappear like Greg claims, which is no surprise. I didn't think it would but hadn't cooked with pancetta in so long that I wasn't certain.

Sorry you got tired of my shtick.

Glada's recipe is similar to mine, yes. You're right, if you use her recipe, the pancetta doesn't render and essentially disappear because her sauce cooks for 15 minutes and mine cooks for 3 to 4 ours. That is 12 to 16 times longer than with Giada's recipe. So, rather than whining on here, maybe you should try the recipe as written.

I have to agree with R268: you sound like you'd be much happier using bacon bits.

R267 is sure to win the Datalounge WLB award!

[quote] OP, could you share with us your recipe for alfredo sauce and meatballs? I'm also interested in your tips for carbonara sauce and meatballs.

I sure will. Just give me a little time.

[quote] Greg: Sauce was really delicious, yet I didn't make the meatballs as I had a large Ribeye I needed to cook. The meatball recipe is nearly identical to the one I regularly use, so I can vouch for it on that account. I served the sauce with Linguini, garlic bread, and a salad of Rocket, Cherry Tomatoes, Garlic, dressed with Lemon and Olive Oil. My partner loved the sauce so much, I caught him eating spoonfulls from the pan.

Thank you! I'm so glad you and your partner liked it! Your meal sounds delicious. I love rocket.

[quote]So, rather than whining on here, maybe you should try the recipe as written.

You have done nothing but whine since you started this whole "Greg" thing, just constant incessant complaining about the imposters, the people who (deservedly) razz you, and people who don't like you as much as you want them to. Whining is your whole thing. It's marginally better than the scat trolling you used to do with "BostonPete," but not by much.

[quote] You have done nothing but whine since you started this whole "Greg" thing, just constant incessant complaining about the imposters, the people who (deservedly) razz you, and people who don't like you as much as you want them to.

Have I really whined constantly? Have I complained incessantly? I don't think so. Show some evidence of that.

And I have no idea what you're talking about regarding "scat trolling." Are you kidding? I think it's safe to say that I've never done any "scat trolling." So funny. Again, evidence, please.

I think you need some counseling.

This is r4.

Told 'ya.

And you were right, R4!

Such fun this is! I can't recall having so many people deserving of pity out here in the past.

Those who do not appreciate Greg or his recipes should give it a rest already. Critical advice, or constructive criticism is entirely different to trolling and dragging someone who simply likes to share his favourite recipes and cooking techniques.

As an example, I wished Greg wouldn't eat Canola oil, and I told him so on his Chicken thigh thread. No need to get uppity and bitchy about opinions on food. Several of you need a Valium and a Martini. (or several)

Thank you, R276. I am being accused of so many things:

[bold] Not reading or commenting on other people's posts. [/bold] I actually do and even if I didn't, I didn't know there was a rule about it.

[bold] Being incessantly whiny and prone to complaining. [/bold] I don't think I have done either.

[bold] Finding my recipes online [/bold] Well of course I find many recipes online. How is this different from finding recipes in cookbooks, which I also use?

[bold] Lying about my having friends and guests at dinners at my house. [/bold] I'm really not lying.

[bold] That I am the 'scat troll' [/bold] This merits no response.

There are a lot of unkind people out here. That says more about them than me.

I'm not going anywhere.

I appreciate your information about Canola oil. Truly. I am going to look into other oils.

Greg, I reached out to ethnic acquaintances and we have more questions than answers!

Do you overenunciate names of cheese and cured meats while moving your hands?

Do you have a sibling and does she have a large mole on her forehead or chin(s)?

Did your Iroq come with one casingle and was it "Eye of the Tiger"?

I usually put red wine in my sauce. Makes it very tasty!

No

No

No

Does the dish require a side of prune sauce?

[quote] Does the dish require a side of prune sauce?

Wow, you're so funny! But you're a bit late to the party.

How long did it take you to come up with that?

All kidding aside, you sound [bold] really [/bold] stupid.

[quote]Show some evidence of that.

[quote] I think it's safe to say that I've never done any "scat trolling." So funny. Again, evidence, please.

Whatever, Davida. I already linked to your scat post earlier in this thread.