Comment on I choose hating your job in unconventional ways.

Treczoks@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

• BarneyPiccolo@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

  It’s not even good sauce. Pour a couple of big cans of crushed tomatoes over some browned ground beef/pork, add lots of garlic and Italian herbs, salt & pepper, a few oz of red wine, and let it simmer all day.

  Add more or less meat, perhaps mushrooms. I like to put in chopped spinach at the beginning, to let it break up into micro pieces, and amp up the nutritional value, but it’s not necessary.

  It’s super easy, and way better than any jarred sauce, and much cheaper.

  source

  • Treczoks@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Well, jar sauces are rarely good. But an expensive one being substandard (as it seems to be the case here) is particularly bad.

    source

    • BarneyPiccolo@lemmy.today ⁨2⁩ ⁨weeks⁩ ago

      I find they can make a decent base for customization, but on their own, they’re usually lacking something, like flavor.

      source
  • Rekorse@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

    What would I change out if I can’t eat meat? I love mushrooms, is that enough on its own?

    source

    • wieson@feddit.org ⁨3⁩ ⁨weeks⁩ ago

      Red lentils

      source
    • BarneyPiccolo@lemmy.today ⁨3⁩ ⁨weeks⁩ ago

      Oh, sure, you don’t need meat at all, I sometimes just make a hearty mushroom sauce, and it’s great.

      Put whatever you want in it, there are no rules. Yellow/orange/red peppers are nice. I hate green peppers, and onions, but if you like them, go nuts, just don’t invite me for dinner.

      Some people put lots of veggies in, but they puree them first, so they dissolve better (and the kids will eat it without knowing, too, I suppose).

      Experimenting is half the fun of cooking. The other half is eating it.

      source

      • Rekorse@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        Without the meat should I just start with the crushed tomatoes and go from there?

        I like the idea of experimenting, another commenter mentioned using different types of mushrooms together as well.

        I guess I never really knew the simple part of how to start a sauce so thats why I’m trying to learn more here.

        Thank you for the advice I’m saving most of these comments.

        source

        • -> View More Comments
    • Hazor@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      I find kidney or garbanzo beans a good substitute.

      source

      • Rekorse@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        Interesting! I am a huge fan of beans so I’ll have to give that a shot.

        source
    • jellygoose@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

      Consider meat alternatives. You can even get away with tofu. Anything goes, it’s a sauce…

      source

      • smh@slrpnk.net ⁨3⁩ ⁨weeks⁩ ago

        I’m a big fan of textured vegetable protein (TVP). It gives a ground beef texture but is vegetarian and shelf stable. It looks expensive per pound, but it’s dehydrated so you’re not paying for water.

        source
    • Roucan@lemmy.zip ⁨3⁩ ⁨weeks⁩ ago

      Yeah yo for sure can, though you probably don’t need to simmer for as long with everything combined if it’s just mushrooms.

      I would do a variety for a bigger range of umami flavour, (et 3:1 cremini:shitake), then add a bit of msg, it’ll hit hard. MSG optional but it’ll hit hard.

      I think you can also fake mallard reaction (browning meat) but I don’t know how bc I’m not vegan.

      Worcestershire also could help, but idk if it’s vegan

      source

      • Rekorse@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

        Thanks for the idea I’ll save this and try it out soon.

        There is vegan Worcestershire sauce but I dont believe the original recipe is vegan.

        source

        • -> View More Comments