EmperorBadger

When ever I cook spaghetti sauce, I use canned tomatoes and tomato paste. If I have a lot of time on my hands, I use fresh tomatoes.

Tomato paste is basically condensed tomato sauce. I find that the thing it's most useful for is thickening sauces mad with canned tomatoes or tomato puree. Using tomato paste as a base for your sauce isn't the best way to go since your taking a dehydrated form of tomato sauce and adding water so the taste won't be as good. Think of the difference between fresh squeezed OJ and concentrate. The concentrate works, it tastes OK, but it's just not the same.

butterfly_420

I'm a college student and love to do things the easy way...so I was wondering if you could just use spagetti sauce out of the can and add the weed...???

EmperorBadger

butterfly, if you add the oil (to absorb some THC, I'm not even sure if you'd need it since you leave the weed in) and simmer it for two hours as the recipe states, the potency of the sauce should not be changed. The taste, however, will be. I'd probably take the extra time since marijuana spaghetti is a treat and it cooking is relaxing for me.

-EB

EmperorBadger

Rather than making all these suggestions, I figure I'll just post a recipe of my own. This takes a while to make but is well worth the effort as the taste is much fresher than a sauce made with tomato paste and the ground beef and sausages add *a lot* of flavor. This is a large recipe so get some friends to put some time and/or weed into it.

Ingredients:

(sun-dried tomato paste)

1 package (3.5 oz) sun-dried tomatoes
2 tablespoons olive oil
1 handful fresh basil
10 cloves garlic (peeled and chopped)
Salt and Pepper to taste

(sauce)

3 cans (28 oz.) whole peeled tomatoes
1 can (6 oz.) tomato paste
5 hot (or mild, you weenie) Italian sausages
5-10 green onions (chopped)
1/4 green pepper (chopped)
1 pound ground beef
1 handful oregano
1 handful basil
1 handful parsley
1 tablespoon red pepper flakes
2 bay leaves
Salt and Pepper to taste
*weed*

Sun dried tomato paste (make this first):

Boil the sun-dried tomatoes in about two cups of water for three to four minutes or until they are soft. Remove the tomatoes leaving any seeds that fell out behind and place in a blender or food processor with about a quarter cup of the water you boiled them in. Chop up the basil and add it along with the olive oil, garlic, salt and pepper. Blend until it is about the consistency of canned tomato paste.

Sauce:

Dump sun-dried tomato paste and all three cans of tomatoes into a large sauce pan. Leave the can of tomato paste out as you might not need it. Add all of the ingredients except the onions, ground beef, and sausage. You don't want to put to many in at this point. You can always add more later but you can never take anything out. Put the sauce over low heat while you make the ground beef and sausage.

Put the ground beef and onions into a frying pan over medium-high heat. Cook until all the meat is browned, keeping the ground beef finely chopped. Drain the fat and add the beef and onions to the sauce.

In the same pan, cook the sausage for about 15 minutes at medium high heat. The sausage should be almost fully cooked but not completely. It needs to cook for a while in the sauce for the best possible taste.

Once all the ingredients are added to the sauce turn up to medium heat and cook covered for about 1 hour to fully cook the sausage. You *must* stir this regularly or you will have a burned mess. Don't let it sit for more than five minutes and, if you do, don't blame me when your sauce sucks.

After one hour, taste and add more herbs and spices as desired. Simmer on low heat for at least two hours. If the sauce is still thin at this point add the can of tomato paste to thicken things up a bit.

*adding weed*

Normally, when I make this, I don't put weed until the whole batch. I set aside however much I want to have weed in and after the sausages have cooked in the sauce for one hour and simmer it separately (with one or two of the sausages in it for flavor). I use about the same ratio as Panama. A half ounce for four or five people is generally enough to get everyone pretty darn high. You don't even need that much, in fact. Just make sure the weed is very finely chopped with all stems and seed removed and dump it in the sauce before you simmer it. Whenever you cook this sauce with weed, you should up the seasoning just a bit to help mask the taste of weed.

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Suggestions:

Don't leave out the sun-dried tomatoes or the green pepper. They are what provide most of the "fresh" taste for this recipe. If you want to take a shortcut, make the sun-dried tomato paste and add it to pre-made sauce.

Taste the sauce continually and add more ingredients accordingly. If you follow this recipe to the letter, it'll be good. If you use your own judgement, it can be perfect.
As in all cooking, the fresher the herbs you use, the better. You can used dried but the taste *won't* be the same.

You can use crushed or diced canned tomatoes but using the whole ones improves the texture quite a bit.

If you have a lot of time and patience, de-seed the tomatoes before you use them. Just scoop them out with your fingers. It supposedly makes the sauce less bitter but, when I've done it, it hasn't affected the taste much.

If anyone wants to know how to make this recipe from fresh tomatoes, let me know. I will be more than happy to post it. It takes a little more time but, if the tomatoes are in season, it's absolutely delicious beyond your wildest dreams.

Enjoy!

Since you made the sauce, make someone else do the dishes

Coming soon: Weed Lasagna.

Panama

My mouth actually started to water as I read that Recipe, EB!

I rate this recipe with 5 stars *****

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