Comments on: Cat blogging spaghetti sauce

By: Sammy The Killer

Sammy The Killer — Sat, 23 Aug 2008 04:11:43 +0000

Wow, the Riesling white wine is probably a great addition.

By: Dale Cruse

Dale Cruse — Mon, 12 Mar 2007 10:43:31 +0000

Time for a liquor store run!

By: Christopher S. Penn

Christopher S. Penn — Sun, 11 Mar 2007 23:56:52 +0000

Dale - you raise a good point, except for one thing. I had exactly two adult beverages in the house - a bottle of Riesling, and a bottle of tequila. I opted for the former!

The Riesling doesn’t go in the sauce - it goes in YOU.

By: Courtney

Courtney — Sun, 11 Mar 2007 23:12:05 +0000

Ok, I made a big batch of sauce today too, and there were a total of SIX cloves of garlic in mine. Two rough chopped, the other four minced. One onion, NO butter, and NO meat. I think I probably made twice as much sauce as you, because I opened four cans of tomato products, diced, sauce, and paste.

I have yet to cook the meat with the sauce, largely because I don’t like the greasy film at the top. I’ll add meat to taste after the sauce is cooked. I’m freezing most of it, to have on hand. My mother is half Italian, and my recipe is a mutation of hers, Mario Batali’s, and my own ideas about sauce. Last night, I made my first puttanesca sauce as well, and THAT kicked ass.

And, you’re absolutely right. Riesling is for drinking, not for sauce.

By: Dale Cruse

Dale Cruse — Sun, 11 Mar 2007 23:04:56 +0000

Riesling seems like an odd pairing, Chris. I would think a splosh of Bordeaux or a nice Cotes de Rhone would be the way to go. That’s what we do with Courtney’s spaghetti sauce.