Save These Kitchen Scraps for the Best Spaghetti Sauce
Lots of people talk about keeping leftover veggies in stock (as they should), but far too many sleep on a sauce waste bag. Functionally, the process is the same: gather vegetable peels, cigarette butts, and other small items and place them in a freezer bag; put the bag in the freezer; take it next time you stock up and use that scrap to spice up a pot of simmering liquid. The process for making a sauce waste bag is similar, but the difference lies in the focus.
A standard waste bag can contain anything and everything – there’s no unnecessary veggie waste around – but the sauce waste bag is a bit more carefully chosen. If the vegetables, herbs, or shellfish you’re working with taste good in spaghetti sauce, take the appropriate peel, stem, or shell and toss them into a freezer bag, then toss that bag into the freezer until next time. time to make the sauce.
What to put in a spaghetti sauce waste bag
What you put in your sauce waste bag is your personal choice and I dare not dictate its contents. But I have some suggestions. (And after last week I was late with offers.)
- Onion stubs and skins. Before storing, wash off any dirt from the end of the root and do not forget to remove the peel with a small amount of onion pulp. Simmer with your sauce to add onions.
- Carrot butts. These babies add sweetness; they are especially good in bolognese.
- Shrimp shells . Do you want umami? Because these boys bring umami. Think of them like anchovies or shrimp paste —slightly fishy, with a deep, savory flavor. (Just don’t eat them like anchovies, that would be unpleasant.)
- Skins of garlic . Get rid of the outer papery layer and focus on the sticky skin that you peel off directly from the clove. They are especially good in a simple marinara, especially if you just want the extra garlic flavor.
- Herb stalks. Basil and parsley stems have almost the same flavor as their leaves. Tie them with kitchen twine and toss them inside.
- Parmesan peel. The hard, waxy rind of your favorite spaghetti garnish adds a salty, creamy, glutamate-rich effect when melted into your marinara or Sunday sauce.
Unlike broth or soup, tomato sauce cannot be strained to remove leftovers. Instead of wasting time scooping the shells, stems and skins out of the sauce, tie everything together with kitchen twine or cheesecloth before dipping it into the tomato, olive oil and wine mixture. (Sarka will get pretty sticky, but I think it’s a smart sacrifice.)