I REALLY hate Roma

Gran Hermano

Does any one else agree with me in thinking that Roma are a curse on the
modern Irish menu? I mean how can one think that red gunk in a jar
(full of additives and preservatives) is better than just using tinned
tomatoes/passta and fresh veg, herbs and garlic. It's not that hard to
follow a traditional Italian recipe for making a lasagna or spag-bols,
especially now we all have the internet. Never fails to amaze me how
people can add meat to a jar of this Dolmio/Roma rubbish, pour it over
soggy pasta and call it 'dinner'. I guess it's just another example of
laziness in modern Ireland.

I know some of you may think I'm being unfair on Roma but according to
their website they're "Ireland's number 1 pasta brand".

aidan_walsh

Nominated for 2007 How Close to The Edge award.

Dudess

Yeah, home-made sauces for the win. All those ones in a jar are rotten. Not being arsed cos you're wrecked is no excuse. And the sauce should be made from home-grown vegetables.

tallus

Tbh, they are a ****e team too.

Lirange

Heh, thought this was going to be a rant against gypsies.

Dudess

I believe that was the point

Along with the threads entitled "I hate travellers!" (about back-packers), "Too many poles in Dublin" (as in the solid phallic structures), "Send those monkeys back to the jungle" (about actual monkeys and the issue of animals in captivity).

nesf

stepbar

Gran Hermano wrote:

Does any one else agree with me in thinking that Roma are a curse on the
modern Irish menu? I mean how can one think that red gunk in a jar
(full of additives and preservatives) is better than just using tinned
tomatoes/passta and fresh veg, herbs and garlic. It's not that hard to
follow a traditional Italian recipe for making a lasagna or spag-bols,
especially now we all have the internet. Never fails to amaze me how
people can add meat to a jar of this Dolmio/Roma rubbish, pour it over
soggy pasta and call it 'dinner'. I guess it's just another example of
laziness in modern Ireland.

I know some of you may think I'm being unfair on Roma but according to
their website they're "Ireland's number 1 pasta brand".

Ok, tell us how you do it?

Gran Hermano

2 Red Onions
2 carrots
2 sticks of celery
3 - 4 cloves of crushed Garlic
Some smoked bacon or pancetta
500g of Steak Mince
1/2 - 1 bottle of good full bodied Red wine.
Serving of Beef stock. 1 packet of vine tomatoes.
1-2 Passata
Fresh, roughly chopped Basil, Oregano and Parsley.
Freshly ground Salt and Black Pepper.
Balsamic vinegar

Gently fry the bacon, onions and garlic in a little olive oil and the
balsamic then add the mince. Once mince is browned add the wine,
and stock. Add in the passata veg and herbs and allow to simmer
on a low heat for as long as possible - overnight is best.

Serve with al-dente pasta and fresh Parmigiano Reggiano

Pepe LeFrits

SUPERSIZE *****LoL*****

Hermano, I eagerly your next "I hate <word that has alternate meanings>" thread.

whassupp2

it seems you hate roma as much as i hate hellmans mayonaise!!

mike65

The Sauces are stuff are fine, if a bit rich at times.

No its the Fuppings Gypsies I can't stand!

Banned!

Mike.

See, Roma ain't bad. It's a lot better than Sorrento's anyway.

Reganio 2

I agree with the OP Roma is cack Dolmio ftw.

Terry

Moved from AH.

lostexpectation

Dudess wrote:

I believe that was the point

Along with the threads entitled "I hate travellers!" (about back-packers), "Too many poles in Dublin" (as in the solid phallic structures), "Send those monkeys back to the jungle" (about actual monkeys and the issue of animals in captivity).

lol

Lord Nikon

Gran Hermano wrote:

2 Red Onions
2 carrots
2 sticks of celery
3 - 4 cloves of crushed Garlic
Some smoked bacon or pancetta
500g of Steak Mince
1/2 - 1 bottle of good full bodied Red wine.
Serving of Beef stock. 1 packet of vine tomatoes.
1-2 Passata
Fresh, roughly chopped Basil, Oregano and Parsley.
Freshly ground Salt and Black Pepper.
Balsamic vinegar

Gently fry the bacon, onions and garlic in a little olive oil and the
balsamic then add the mince. Once mince is browned add the wine,
and stock. Add in the passata veg and herbs and allow to simmer
on a low heat for as long as possible - overnight is best.

Serve with al-dente pasta and fresh Parmigiano Reggiano

Take out all those vegetables, and I'd eat it.

fobster

Gran Hermano wrote:

2 Red Onions
2 carrots
2 sticks of celery
3 - 4 cloves of crushed Garlic
Some smoked bacon or pancetta
500g of Steak Mince
1/2 - 1 bottle of good full bodied Red wine.
Serving of Beef stock. 1 packet of vine tomatoes.
1-2 Passata
Fresh, roughly chopped Basil, Oregano and Parsley.
Freshly ground Salt and Black Pepper.
Balsamic vinegar

Gently fry the bacon, onions and garlic in a little olive oil and the
balsamic then add the mince. Once mince is browned add the wine,
and stock. Add in the passata veg and herbs and allow to simmer
on a low heat for as long as possible - overnight is best.

Serve with al-dente pasta and fresh Parmigiano Reggiano

You shouldn't chop basil, everybody who appreciates real Italian food knows that, you should tear it gently with your hands. God, what a culinary philistine!...













[/sarcasm]

sweet-rasmus

I admit the jars of Roma and their pasta aren't that nice. Barilla are so much nicer

triple h

whassupp2 wrote:

it seems you hate roma as much as i hate hellmans mayonaise!!

I agree 100% with the OP of this thread, i hate that roma stuff.

Funny thing is i hated hellmans mayo up to 2 years ago, now i love it. Someone made me a sambo one day and i was so hungry i had to eat it and ever since then hellmans mayo is a must for me.

But, I could never ever ever like that dolmino roma stuff.

sunshine2007

isn't that people eat Roma just because they don't know the real stuff?

Mr Magnolia

Gran Hermano wrote:

2 Red Onions
2 carrots
2 sticks of celery
3 - 4 cloves of crushed Garlic
Some smoked bacon or pancetta
500g of Steak Mince
1/2 - 1 bottle of good full bodied Red wine.
Serving of Beef stock. 1 packet of vine tomatoes.
1-2 Passata
Fresh, roughly chopped Basil, Oregano and Parsley.
Freshly ground Salt and Black Pepper.
Balsamic vinegar

Gently fry the bacon, onions and garlic in a little olive oil and the
balsamic then add the mince. Once mince is browned add the wine,
and stock. Add in the passata veg and herbs and allow to simmer
on a low heat for as long as possible - overnight is best.

Serve with al-dente pasta and fresh Parmigiano Reggiano

I've never tried the celery, I will though. Add a chilly in there too

il gatto

There's so much more to Italian food than most people seem to think. Personal favourites are homemade carbonara and risi e bisi (a wet rissotto). Quick and easy.

SarahMc

Whats worse is that people buy a jar of roma, and a jar of cheese sauce to make a lasagne!!

Not only is it kak, but it works out to be very expensive kak.

dudara

Mr Magnolia wrote:

I've never tried the celery, I will though. Add a chilly in there too

Celery, carrots and onion form the holy trinity of flavouring in Italian cooking. Personally, I can't stand celery, but otherwise I'd cook pretty much the same.

Fry onion, garlic and some chilli. Add tin chopped tomatoes, sugar,salt and pepper. Add some stock, dried oregano and red wine and simmer covered. Uncover and continue to simmer to evaporate the liquid. Serve when ready. Can take as little as 20 mins to cook, and everyone can adjust to their preference when cooking.

If you're making a lasagne, just make some bechamel sauce with cheese as well.

I truly can't understand why people think that a gelatinous gloopy sauce out of a jar that could withstand a nuclear holocaust with the amount of crap in it is a valid cooking choice.

Hermione*

dudara wrote:

Fry onion, garlic and some chilli. Add tin chopped tomatoes, sugar,salt and pepper. Add some stock, dried oregano and red wine and simmer covered. Uncover and continue to simmer to evaporate the liquid. Serve when ready. Can take as little as 20 mins to cook, and everyone can adjust to their preference when cooking.

Sounds yum, I must try this sometime. I'd probably add some veggies but then again, I'm quite the veggie fan.

dudara wrote:

I truly can't understand why people think that a gelatinous gloopy sauce out of a jar that could withstand a nuclear holocaust with the amount of crap in it is a valid cooking choice.

Qft.

TravelJunkie

sweet-rasmus wrote:

I admit the jars of Roma and their pasta aren't that nice. Barilla are so much nicer

I like Barilla too. By the way, if you are in a Dunnes store and are stuck for choice - which is probably why half the population eats Roma Brand (just to clarify for the wise guys out there) - try out the 'Simply Better' range of spaghetti. Not the tagliatelle. Just the spaghetti. I wonder if Barilla are making it for them? Whatever the case, it's good.

Niamho!

i was so sure i posted in here asking what Passata was....

Anyway what is it??

Mr Magnolia

Niamho! wrote:

i was so sure i posted in here asking what Passata was....

Anyway what is it??

Passata is a cooked tomato concentrate.

pretty-in-pink

I make my sauces using:

veg (toms, carrots, chillis)
puree sauce stuff
spices
herbs
pepper

The cheese sauce stuff I make using my familys secret method

(If I were richer I'd get all the fancy things, and do it right)

RE*AC*TOR

Mr Magnolia wrote:

Passata is a cooked tomato concentrate.

Its actually just sieved tomatoes - not cooked.

I realise that the first google hit says otherwise, but in Italy, what we call tomato purée (concentrate) is called pasatta di pomodora.

What's called for here are uncooked sieved (or sometime crushed) tomatoes.

I agree with Gran Hermano on the sentiment of this thread, however, I would never simmer fresh herbs like basil. Completely lose their aromatic qualities with long cooking. Use dried herbs for the cooking. Fresh herbs before serving.

My recipe is rather simple.

Olive oil in a BIG pot.
Medium heat.
Two big onions finely chopped.
Pinch of salt.
Sweat them off (don't colour).
1 or 2 cloves of crushed garlic.
Add the mince.
Brown off. I don't go mad breaking it up, as I find it can dry the meat too much, so I don't mind little balls of mince in the end.
Add about 3 tins of chopped tomatoes OR an equivalent amount of pasatta.
Season with salt, pepper and sugar.
Sugar is important to balance the acidity of the tomatoes. About 2 tablespoons or so.
It will also take a good lash of salt.
Then I add to taste, usually quite liberally, dried italian herb seasoning (mixture of oregano, basil, thyme), dried oregano on its own, and worchestire sauce.
Stir it all in, and let if simmer for at least an hour.
Generally I'll taste and adjust either salt, or oregano or worchestire as it proceeds.

dudara

RE*AC*TOR wrote:

I would never simmer fresh herbs like basil. Completely lose their aromatic qualities with long cooking. Use dried herbs for the cooking. Fresh herbs before serving.

Ditto that sentiment. Dried basil and/or oregano are great for making tomato sauces.

Mr Magnolia

RE*AC*TOR wrote:

Its actually just sieved tomatoes - not cooked.

I realise that the first google hit says otherwise, but in Italy, what we call tomato purée (concentrate) is called pasatta di pomodora.

Actually both processes are used for making passata. The process you described is good when the passata is to be used as an aperitief. While the cooked tomatoe version is used more often in cooking.

You should adding some smoked streaky bacon. Fry it in the pan before you add your mince. If you like your food hot like me chop a red chili and add it too. Also, as you say, fresh basil before serving, then some good parmesan.

Demonique

Gran Hermano wrote: »

Serving of Beef stock.

How much is one serving of beef stock? How many mls?

Gran Hermano wrote: »

1 packet of vine tomatoes.

Different packets of vine tomatoes have different weights/amounts of vine tomatoes in them. How many vine tomatoes are we talking?

Gran Hermano wrote: »

1-2 Passata

Passata is a liquid, so how can you have 1-2 passatas? Do you mean 1-2 jars of passata? If so how many mls are in in each jar?

Oh and can you freeze this recipe?

eyeball kid

While we're on Demonque's line of enquiries, could someone explain how you make the bechamel sauce with cheese?

Thanks...

Minder

Bechamel sauce

Ingredients
15fl oz
parsley stalks
bay leaf
blade of mace or a pinch of powdered mace or nutmeg
whole black peppercorns
1 slice onion,
2oz butter
1oz plain flour

Heat the milk, chuck in the onion, bay, a few black peppercorns, parsley and nutmeg/mace. Leave to infuse.

Heat butter in a saucepan (low heat). Add the flour. Cook gently until the flour is a light biscuit colour. Don't leave this unattended - it will burn easily.

Add 1/3 of the milk and stir to a smooth finish. Gradually add the remainder until you have smooth sauce. Cook for about 5 minutes and taste. It shouldn't taste of flour.

Add cheese of choice. If the sauce gets too thick, thin with a little more milk.

dudara

I should add to Minder's recipe that when making the roux for the bechamel sauce, you should be whisking continuously to prevent burning.

dudara

Demonique wrote: »

Different packets of vine tomatoes have different weights/amounts of vine tomatoes in them. How many vine tomatoes are we talking?

There's no hard and fast numbers. Don't be afraid to play with a recipe to get it right rather than going by the figures.

Oh and can you freeze this recipe?

Yes