Salvaging a Greasy Spaghetti Sauce: Tips for Saving Your Dish

Click For Summary

Discussion Overview

This thread centers around a participant's experience with a greasy spaghetti sauce and seeks advice on how to salvage it. Various participants share their personal experiences and suggestions related to dealing with excess grease in sauces and meatball preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, describes their experience of making a spaghetti sauce that became overly greasy due to fatty meatballs.
  • Another participant suggests adding wet bread to meatballs to help them hold together, although acknowledges the meatballs have already crumbled in the sauce.
  • One user recalls using a degreaser brush from Pampered Chef and mentions chilling the sauce to help separate the grease.
  • Another participant mentions adding tomato paste to thicken the sauce and absorb some of the flavor.
  • One participant proposes using a skimmer or strainer to remove grease after the sauce cools.
  • Several users share their experiences of using spoons to scoop grease off the top of sauces after heating them.
  • One participant mentions that grated parmesan cheese can absorb some grease.
  • Another participant suggests using lettuce leaves to absorb grease from the sauce.
  • One participant shares that their husband added vegetables and more canned tomatoes to the sauce after the initial issue, resulting in a different outcome.

Areas of Agreement / Disagreement

Views differ on the best methods to salvage the sauce, with no clear consensus emerging on a single effective solution.

Contextual Notes

Participants share a variety of personal cooking experiences and methods, reflecting their individual approaches to dealing with greasy sauces and meatball preparation.

Who May Find This Useful

Consultants looking for informal advice on handling greasy sauces or those interested in personal cooking experiences related to meatball preparation may find this discussion relevant.

dannyzmom
dannyzmom
Gold Member
Messages
9,271
Hubby and I made spaghetti sauce yesterday with meatballs. The meat we used was much fattier than the usual ground beef we typically used. I noticed as we were frying the meatballs that they were letting off a lot of grease. But we soldiered on and put the meatballs in the sauce and let it cook for several hours - then all this fat rose to the top - like 3/4" deep of grease on top of my sauce! And more than 1/2 of the meatballs crumbled in teh sauce so now we have a meat sauce with some meatballs in it. We spooned off as much of the fat as we could but the sauce still has this greasy taste to it. I had to toss it - that was a lot of $ in ingredients. Any tips on how to salvage it?
 
maybe add some wet bread to the meatballs? i use wet bread when I make meatballs to keep them together.
 
  • Thread starter
  • #3
vwpamperedchef said:
maybe add some wet bread to the meatballs? i use wet bread when I make meatballs to keep them together.
Click to expand...

They've already crumbled IN the sauce. I need something to get that greasiness out of the sauce.
 
Did you ever have one of those de-greaser brushes/mops from The Pampered Chef? I can't remember the name of it, but it was supposed to soak up the grease in food just like the oil from oil spills is soaked up from the oceans. If you chill it, won't more grease separate so you can take it out. Sorry, I'm so not a chemist, but I seem to remember that grease will get hard and chunk up, but maybe it won't separate. I don't know. Good luck!
 
Other than letting it cool and grease go to the top, all I can think is to add a bid more tomato paste to thicken it up and absorb some of the flavor...Sorry, not much help here...we bought 1/2 grass fed cow this year so I'm spoiled with the non-fatty, non-watery meat.
 
I wonder if pouring it through the skimmer would remove any of it? Especially after it dot cold. But then it may be to thick for anything to run through it. The strainer may be better.

No other suggestions from me - I am not good as salvaging.
 
janetupnorth said:
....

Sorry, not much help here...we bought 1/2 grass fed cow this year so I'm spoiled with the non-fatty, non-watery meat.
Click to expand...

Isn't that the best meat? We raise our own so we KNOW what it's been fed. I rarely have to drain anything. When I make something for a potluck or something like that, people can taste the difference.
 
dannyzmom said:
I need something to get that greasiness out of the sauce.
Click to expand...

My mom always used the fatty ground beef growing up, and I just remember using a spoon to scoop the grease off the top of the sauce. Just heat up the sauce, the grease will rise to the top, and then just take a large spoon (like a table spoon or serving spoon) and scoop out the grease.

I have a fantastic meatball & sauce recipe (passed down from Italian relatives) that doesn't require frying and the meatballs never fall apart. Let me know if you want it!
 
cathyskitchen said:
My mom always used the fatty ground beef growing up, and I just remember using a spoon to scoop the grease off the top of the sauce. Just heat up the sauce, the grease will rise to the top, and then just take a large spoon (like a table spoon or serving spoon) and scoop out the grease.

I have a fantastic meatball & sauce recipe (passed down from Italian relatives) that doesn't require frying and the meatballs never fall apart. Let me know if you want it!
Click to expand...

Please share:D
 
I would put the sauce in the frig and let it get cold. Tomorrow morning, the grease should all be solid and you can pull it right off. Not that this helps if you want to eat it tonight.... :p
 
grated parmesan cheese will also absorb some of the grease as well.

I've made meatballs with 80/20 ground beef, (when money was tight) and did not have the issues you described. I wonder if you just got a bad package of meat?!? I also let my meatballs cook in the sauce after cooking them to (mostly done) in a 350 degree oven, and I've never had them fall apart, or release so much grease that I've had to throw my sauce away. So I'm obviously no help here. Hmmmm- Kitchen Diva not be helpful? This is not good! ;)

So my thoughts are this...first- run out and get some chocolate body paint. HA! Sorry- couldn't resist that one dearie! :)

OKay, back to my pure and innocent thoughts- I think your meat was bad. I have a very simple meatball recipe. My DH is Italian, he loves my meatballs. They don't fall apart, but are very moist, and do break apart easily- as they've been cooked in sauce all day.

I'm sorry your sauce didn't turn out. I agree with letting the sauce cool- put it in the fridge, and the next day, the grease should be hard and on top, and you can just pull it off and toss it. Let's just hope that this will never happen again! That must have been some fatty meat! Also, you can soak up the grease that rises to the top while cooking with some day old bread slices.

HTH. :)
 
Lettuce will also supposedly absorb grease. Place a couple of leaves on top of the sauce, let them absorb, then discard. Repeat.
 
BTW, Kacey-- this is for you: http://i210.photobucket.com/albums/bb315/chefann1138/smilies/138.gif
 
chefann said:
BTW, Kacey-- this is for you: http://i210.photobucket.com/albums/bb315/chefann1138/smilies/138.gif
Click to expand...

That is a cute little angel. What exactly is he doing?
I am so honored to have a smiley just for me! :blushing:


Is he plugging it in when the halo glow goes out? TOOO FUNNY!! I love it! That'll be my new Avitar if you can make it larger for me! :)
 
chefann said:
BTW, Kacey-- this is for you: http://i210.photobucket.com/albums/bb315/chefann1138/smilies/138.gif
Click to expand...
I have bad eyes. What is that?
 
JAE said:
I have bad eyes. What is that?
Click to expand...
It's an "Angel" who has a plug in halo.... and his little halo goes out and he has to plug it back in!

TOO DANG FUNNY!!!

DH will look at that and say- yup, that is totally you my dear!
 
Sorry, though, I can't make it bigger.Let's give Carolyn her thread back now. :)
 
So Carolyn, will you be making another pot of sauce, soon? Was it the grease that ruined it, or the fact that the meatballs fell apart making it a meat sauce that ruined it?
 
Put a piece of dental floss on the sauce if you put it in the fridge. When the grease hardens the floss can be used to pull it up.Robin
 
  • Thread starter
  • #20
Kitchen Diva said:
grated parmesan cheese will also absorb some of the grease as well.

I've made meatballs with 80/20 ground beef, (when money was tight) and did not have the issues you described. I wonder if you just got a bad package of meat?!? I also let my meatballs cook in the sauce after cooking them to (mostly done) in a 350 degree oven, and I've never had them fall apart, or release so much grease that I've had to throw my sauce away. So I'm obviously no help here. Hmmmm- Kitchen Diva not be helpful? This is not good! ;)

So my thoughts are this...first- run out and get some chocolate body paint. HA! Sorry- couldn't resist that one dearie! :)

OKay, back to my pure and innocent thoughts- I think your meat was bad. I have a very simple meatball recipe. My DH is Italian, he loves my meatballs. They don't fall apart, but are very moist, and do break apart easily- as they've been cooked in sauce all day.



HTH. :)
Click to expand...

Figures you's turn this into a post about my husband's private parts. And, no, his meat is not bad ;)
bahahahahaha
 
  • Thread starter
  • #21
Ok - update on the sauce - DH added some onion, mushroom and peppers...more canned tomotoes and then he mashed up all the meatballs and served it all over pasta. I was in the potty within 5 minutes of eating :(
But I smiled and thanked him for trying 'cause I love him...and he does not have "bad meat" LOL
 
priscilla said:
Put a piece of dental floss on the sauce if you put it in the fridge. When the grease hardens the floss can be used to pull it up.

Robin
Click to expand...
Hopefully, you have plain flavored dental floss!:)
 
dannyzmom said:
Figures you's turn this into a post about my husband's private parts. And, no, his meat is not bad ;)
bahahahahaha
Click to expand...

I sooo didn't say anything about his meat. You are naughty. (I hope you are teasing me because now I feel terrible! :cry:
 
Kitchen Diva said:
grated parmesan cheese will also absorb some of the grease as well.

I've made meatballs with 80/20 ground beef, (when money was tight) and did not have the issues you described. I wonder if you just got a bad package of meat?!? I also let my meatballs cook in the sauce after cooking them to (mostly done) in a 350 degree oven, and I've never had them fall apart, or release so much grease that I've had to throw my sauce away. So I'm obviously no help here. Hmmmm- Kitchen Diva not be helpful? This is not good! ;)

So my thoughts are this...first- run out and get some chocolate body paint. HA! Sorry- couldn't resist that one dearie! :)

OKay, back to my pure and innocent thoughts- I think your meat was bad. I have a very simple meatball recipe. My DH is Italian, he loves my meatballs. They don't fall apart, but are very moist, and do break apart easily- as they've been cooked in sauce all day.

I'm sorry your sauce didn't turn out. I agree with letting the sauce cool- put it in the fridge, and the next day, the grease should be hard and on top, and you can just pull it off and toss it. Let's just hope that this will never happen again! That must have been some fatty meat! Also, you can soak up the grease that rises to the top while cooking with some day old bread slices.

HTH. :)
Click to expand...


Here is proof that I said you may have gotten a bad package of meat- not anything about your DH. :o
 
  • Thread starter
  • #25
Kitchen Diva said:
Here is proof that I said you may have gotten a bad package of meat- not anything about your DH. :o
Click to expand...

Oh sure - now you're talking about my husband's "package" huh??
Bahahahahahahhaha!
 
  • Thread starter
  • #26
Kitchen Diva said:
I sooo didn't say anything about his meat. You are naughty. (I hope you are teasing me because now I feel terrible! :cry:
Click to expand...

Of course I am teasing you!!
 
That's good, because I almost took my ball and went home to call my Mommy!

LOL

Sorry you got sick from your sauce...
 
  • Thread starter
  • #28
Kitchen Diva said:
That's good, because I almost took my ball and went home to call my Mommy!

LOL

Sorry you got sick from your sauce...
Click to expand...

Aw geez...now she's talkin' 'bout balls...;)
 
I'm starting to think you need more than a jar of chocolate body paint!!!!
;)

Off to watch American Idol.
 
Reminds me of an old Saturday Night Live episode...Schweaty balls...
 

Frequently Asked Questions

What should I do if my spaghetti sauce is too greasy?

If your spaghetti sauce is too greasy, you can try skimming off the excess fat using a spoon. Alternatively, you can place a few ice cubes in a spoon and hover it over the sauce; the fat will cling to the cold surface. Another method is to add a few slices of bread to absorb some of the grease, then remove them after a few minutes.

Can I add ingredients to balance out the greasiness of my sauce?

Yes, adding ingredients can help balance the greasiness. Consider adding more tomatoes, tomato sauce, or tomato paste to dilute the fat. You can also add vegetables like grated carrots or bell peppers, which can absorb some of the grease and enhance the flavor.

Is it effective to use a paper towel to soak up grease from spaghetti sauce?

Yes, using a paper towel can be an effective way to soak up excess grease. Simply place a paper towel on the surface of the sauce for a few seconds to absorb the fat. Be careful not to leave it in too long, as it can also absorb some of the sauce.

What if my sauce is still too oily after trying these methods?

If your sauce remains oily, consider adding a starch, such as cooked pasta, rice, or even a small amount of mashed potatoes. These ingredients can help absorb some of the grease while also adding texture and flavor to your dish.

Can I prevent my spaghetti sauce from becoming greasy in the first place?

To prevent greasy spaghetti sauce, start with lean meats if you're using any, and drain excess fat after browning. Use less oil when sautéing vegetables and consider using low-fat or fat-free ingredients. Cooking the sauce at a lower temperature can also help reduce the amount of fat that renders out during cooking.

You must log in or register to reply here.

Similar Pampered Chef Threads

Delicious Chili Lime Meatballs Recipe with PC Teriyaki Sauce and Honey
  • Jennie50
    • Recipes and Tips
Replies
2
Views
2K
Jennie50
What is the Difference Between Teriyaki Sauce and Teriyaki Glaze?
  • Mel92504
    • Recipes and Tips
Replies
4
Views
6K
Curlyone
Campout Food for a Huge Group (100+)- Ideas?
  • esavvymom
    • Recipes and Tips
Replies
16
Views
19K
pampered1224
Delicious Caramel Banana Ravioli: Tips for Perfect Dough and Sauce
  • frozenchef
    • Recipes and Tips
Replies
17
Views
7K
pamscookingshows
How do I make a delicious Cranberry Brie Pizza without a photo?
  • sarahmarie
    • Recipes and Tips
Replies
6
Views
2K
jenniferlynne
Back to School Power Cooking: Hot!!
  • DebsApronStrings
    • Pampered Chef Shows
Replies
4
Views
3K
Wildfire
Easy & Fun Pizza Roll Recipe for Kids to Demo Pampered Chef Items!
  • ChefJWarren
    • Recipes and Tips
Replies
7
Views
2K
feather18
Side Dish for a Potluck Memorial Day Picnic
  • babywings76
    • Recipes and Tips
Replies
7
Views
4K
lockhartkitchen
Hot Chocolate and Caramel Dipped Apples for Your Fall Event: Tips and Recipes
  • chefbritt
    • Recipes and Tips
Replies
4
Views
21K
Staci
Testing for Doneness & Tips for Making a Dish at Fundraiser
  • cmdtrgd
    • Recipes and Tips
Replies
4
Views
2K
Staci
Back
Top