I like a robust sauce.
quote:Theoretically, I want to like...but I can't. Too damn weak for my palate. And a bit of red wine goes in most of my efforts...most of the wine goes in me. Got to watch the sweetness factor with the carrots.
traditional italian sauce
quote:Yep. I do both roasted and raw garlic at different stages.
I also use about half a cup of red wine, season throughout the cooking process, roast garlic before chopping it, add herbs (fresh basil & oregano) at the end.
I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
well this thread just jumped the shark