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re: Spaghetti Sauce Secrets
Posted on 3/21/13 at 10:38 am to OTIS2
Posted on 3/21/13 at 10:38 am to OTIS2
I've been doing a little celery and carrots with the onions, mirepoix, for added flavors. I use a food processor, to mince the carrots and cerely. They'll melt into the sauce. I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
2
Posted on 3/21/13 at 10:45 am to OTIS2
My mother always uses carrots to give it sweetness. Hits it with an immersion blender to blend everything.
Ditto. Not a fan of these thin, weak pasta sauces. Sometimes I make a puttanesca to get a different take on traditional italian sauce but still have that amped up flavor.
quote:
I like a robust sauce.
Ditto. Not a fan of these thin, weak pasta sauces. Sometimes I make a puttanesca to get a different take on traditional italian sauce but still have that amped up flavor.
Posted on 3/21/13 at 11:05 am to OTIS2
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.
quote:Ditto.
I kick up the herbs, crushed red, and a bay leaf or two, for my sauces, too. I like a robust sauce.
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