FOOD Trying to Categorize Preps - What Food Group does Pasta Sauce belong too?

Mr. Mason

Mr. Mason

Inactive
As in tomato based pasta sauce like Ragu, etc?

For that matter, what food group does tomoto paste fall into?
 
seven.sixtwo

seven.sixtwo

Inactive
it calls into the "italian" group. 1/2 our pantry is pasta sauce...it runs in my blood ;-)

you gotta go fresh...not ragu. :)
 
Abdon

Abdon

Veteran Member
Ragu sauce falls into the pasta group in my pantry.

I have all of my dry pasta and sauces in one area. It eliminates the confusion.
 
H

Hermit

Inactive
Personally, I keep all dried starchy things like pasta, rice, beans, popcorn, and spuds in one area. Canned meats and fish go into another area. Canned veggies and fruits in a third place. Salt and condiments is the fourth group. Canned meals such as stew, Chef Boyardee, and soups is yet another group. Miscellaneous such as dried fruit or sun-dried tomatoes packed in olive oil is the final category.
 
Krymsonowl

Krymsonowl

Inactive
Well it depends if it is tomato pasta sauce it goes to the red group, and if it is alfredo sauce it goes to the white group, and if it is cheese sauce it goes to the orange group. One must color coordinate their preps.
 
BrSpiritus

BrSpiritus

Inactive
Personally I'm with seven.sixtwo it's in the Italian food group. Tomato paste is in the versatile food group because it falls into the Italian, Hungarian and Philipino food groups in my household. Of course one can't forget the spam/treet food group and the pickled egg food group, which really falls into the "Smelly emissions" category along with beans and sauerkraut. Ah yes pork, beans and sauerkraut... that's a fine dinner.

PS - My wife still loves me despite my muffler being broken hahahahaha
 
lectrickitty

lectrickitty

Great Great Grandma!
They go in the RED group. I arrange my pantry by colors. If I'm looking for green beans, I go to the green area. If I'm looking for tomato sauce I go to the red area. If I'm looking for spaghetti I go to the white area. It works for me. :D
 
H

Hermit

Inactive
BrSpiritus said:
....Ah yes pork, beans and sauerkraut... that's a fine dinner.

PS - My wife still loves me despite my muffler being broken hahahahaha
Click to expand...
My brother used to do a vegetarian casserole for parties, triple bean with sauerkraut .... I forget what else, probably tomato and cheese etc. He and his wife said that everyone loved it, they passed by the highbrow delicate refined stuff and wiped out the casserole before anything else.

But you couldn't light a match in the house afterward for fear of an explosion.
 
BrSpiritus

BrSpiritus

Inactive
You know what Hermit? After 2 years of living in the Philippines and eating rice with every meal, you start to appreciate the simple things you ate back in the states. Dried beans are devilishly hard to find over here and the canned pork and beans... well duke needs to sell them the Bush's family recipie because they are rather bland.
 
Micah68

Micah68

Inactive
Hm...in the pantry, spaghetti sauce would be on the bottom shelf so it has less distance to fall, while pasta would be on top since it doesn't hurt when it falls on my head, and tomato paste would be in the middle because the cans are unbreakable, but hurt when they land on your toe.

On the "master list" tomato paste would be a vegetable, pasta a starch, and spaghetti sauce a sauce/enhancer
 
Josie

Josie

Has No Life - Lives on TB
I put spaghetti sauce in with the other sauces (salsa, picante, etc), next to anything tomato (exept for soup). Then alfredo goes next to that. Apple sauce goes with fruit and ketsup goes with condiments.
 
BertaBurtonLake

BertaBurtonLake

Inactive
I don't buy pasta sauce because I prefer to make my own, but if I had some I would put it with the canned/jarred tomato products like tomato paste, tomato sauce, diced tomatoes, etc.

If it is an alfredo sauce, I have no clue where I would put it as we do not have anything like that here, except as separate ingredients.

I have my stuff separated by basic type:

seeds and nuts: sesame seeds, sunflower seeds, brazil nuts, walnuts, pecans, almonds, etc

Flours: whole wheat, AP, bread, graham, rye, etc

Sugars: white, brown, demerara, honey, molasses, maple syrup

Pastas: noodles, macaroni, capellini, bow tie, couscous, fettuccini, etc

Rice: Basmati, jasmine, arborio, long grain white

Seasonings: spices, herbs, salt, pepper, dried cayennes, seasoning blends, extracts, vanilla beans, etc.

Canned veggies: organized by variety-tomatoes, beans, artichoke hearts, water chestnuts, carrots, creamed corn, etc

Dairy: non-fat dry milk, powdered whole milk, eveporated milk, condensed milk, etc

Fats/Oils: lard, olive oil, peanut oil, canned butter, canned bacon
grease, etc

You get the idea.....I can be pretty AR when it comes to organizing, but I know where everything is and exactly where it is. I also keep a master list and add and delete when things are purchased or used.

Berta
 
S

summerthyme

Administrator
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Micah68 said:
Hm...in the pantry, spaghetti sauce would be on the bottom shelf so it has less distance to fall, while pasta would be on top since it doesn't hurt when it falls on my head, and tomato paste would be in the middle because the cans are unbreakable, but hurt when they land on your toe.

On the "master list" tomato paste would be a vegetable, pasta a starch, and spaghetti sauce a sauce/enhancer
Click to expand...

PERFECT! Unfortunately, that sounds like both my pantry and root cellar... I've been going quite crazy trying to find room in the root cellar for the apples and potatoes (and still to come: cabbage, carrots and celery) ACK!!

I've got three big, heavy duty shelf units in there, but I've kept adding stuff to them which may keep *better* in the constantly cool temps, but won't spoil if they aren't in there. Things like vaccum packed nuts, chocolate chips and coconut, vegetable oils, Miracle Whip...

Sigh. I never thought when we built that root cellar that I'd need it to be bigger than 7' X 10'.

My project for the month of October is re-organizing (and inventory) of all the cabinets and shelves in the house. Of course, it won't get done... not completely... unless I can somehow enlist some help. I spent three full days cleaning and organizing my "vet supply" cabinet in our mud room... it's great, I can now find everything when I need it... but that's just one of at least 6 cabinets that size in the house. And I haven't gotten to the vet supply cabinet or the horse medical/tack cabinet in the barn yet, either.

None of this is a complaint... I've been very blessed in being able to get as well supplied as we are, although it's taken years to accomplish. But my "nudges" have definitely changed from "what to get" to "what to do"... and once the garden is done (we had our first hard freeze last night... it's winding down fast now), I guess I'll have to start on the real organizing job. NOT my favorite activity, unfortunately. My Mom was a total neat freak... I mean, she didn't consider my room "clean enough" unless everything was perfectly organized, including socks and underwear folded and lined up by color! Turned me off for life... and I've been fighting to get some sort of balance ever since.

As far as the original question... I never quite figured that out, either. I end up putting it in with tomato puree and other "ingredients" for main dishes.

I think the main thing is to be sure you have plenty, in a reasonable ratio to the pasta you have on hand. Figure at least 1 quart of spaghetti sauce for every pound of spaghetti noodles. After that, it depends on your cooking style and family likes. Some folks use more Alfredo type sauces than tomato based sauce. Some would consider putting anything BUT tomato based sauce on pasta to be heresy. :lol:

Summerthyme
 
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