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Old 11-20-2008, 02:40 PM   #31
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I don't know about Milano, but in Rom everybody I saw, were using canned tomatoes. Which tomatoes are you talking about?
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Old 11-20-2008, 02:53 PM   #32
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In summer time we use to buy riped tomatoes in shops and we use to chop them for our pasta sauces,otherwhise we prepare tomatoe sauce by boiling tomatoes and pouring the sauce into glass bottles, plus basil leaves, in order to use this sauce in winter,nevertheles we also buy tomatoes all year long and if we have time we chop fresh riped tomatoes,if not,we buy canned tomatoes,the sauce is much more tasty if you make it,of course,canned tomatoes are not tasty at all... I am sorry...
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Old 11-20-2008, 02:56 PM   #33
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I am sorry,I forgot an S: nevertheless
and tomato is without E at the end..
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Old 11-20-2008, 03:06 PM   #34
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Don't worry about the spelling, I am russian, so I would not know the difference anyway. ;)
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Old 11-20-2008, 03:13 PM   #35
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Quote:
Originally Posted by CharlieD View Post
Don't worry about the spelling, I am russian, so I would not know the difference anyway. ;)
Ok then,!
I suggest you fresh riped and chopped tomatoes,trust me!!
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Old 11-20-2008, 03:15 PM   #36
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Arwen - while I don't know about the quality of your canned tomatoes in Milan, here in the U.S. we can get canned tomatoes of outstanding quality. Quality that frequently surpasses that of fresh. Surprisingly, many of those outstanding-quality canned tomatoes are imported from Italy, so I can only assume that you're simply not shopping in the right markets.

In addition, adding red wine (or even white for that matter) to pasta sauces didn't originate in the U.S. - it originated in ITALY. So again I have to question where your sources have mandated "no red wine" in pasta sauces.
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Old 11-20-2008, 03:29 PM   #37
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Quote:
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oh noo whine is not to be put into any spaghetti sauce,neither ketchup is good for this purpose,I am sorry,for a delicious spaghetti sauce you may gather in a pan smoked bacon,onions,olive oil,green olives,chopped tomatoes, chilly,or paprika powder,everything chopped and fried for at least 15 minutes untill the sauce is well cooked.
No wine is spaghetti sauce?? You're kidding, right? I can't even imagine sauce without wine. And I don't know of any full blooded Italian that makes this sauce without it. I think it adds a tremedous amount of flavor and body.
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Old 11-20-2008, 03:33 PM   #38
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I am glad to hear that your tomatoes are good,however I use my own tomato sauce and trust me,it is really tasty,the right market as you mention,sell canned tomatoes of course but my homemade sauce is really special,trust me.
I suppose you are not trying to be offensive,I wouldn't care anyway...
I also assert that adding whine in a spaghetti sauce is really disgusting,neither Italian chef,nor common people would eat this,trust me.
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Old 11-20-2008, 03:38 PM   #39
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I like a little wine in the sauce. If I am making a meat sauce, after I fry the meat I will deglaze with the wine and add it all to the sauce.

Any descent wine will work, remember if you won't drink it, don't cook with it.
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Old 11-20-2008, 03:41 PM   #40
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wine without "h".
PS the bloody Italians you are referring to, prefer drinking wine or using it for meat dishes,for instance,for risotto ( risotto with mushrooms requires white wine) and in many other recipies but NOT IN SPAGHETTI SAUCES.
No matter at all... if you like keep on pouring wine in spaghetti sauces.
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