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Old 11-22-2008, 07:46 AM   #51
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perhaps some of those who didn't like the wine in their sauces could be that they didn't give enough time to shimmer the sauce in order to let the alcohol in the wine evaporate and for the flavour to properly blend in. Add the wine when the onions etc. are sufficiently sautčed with other dried herbs (if you use fresh leaves add them just a few minutes before the finish to preserve the aroma) and let it shimmer slowly for half an hour or more.
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Old 11-22-2008, 12:51 PM   #52
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Originally Posted by Michelemarie View Post
I do not put wine in my sauce (my family calls it "gravy") but am not opposed to trying it, why not, right? I certainly DO drink it while cooking though - next time I'll try a splash -
"Once you try wine, you'll never decline."
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Old 11-22-2008, 12:52 PM   #53
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perhaps some of those who didn't like the wine in their sauces could be that they didn't give enough time to shimmer the sauce in order to let the alcohol in the wine evaporate and for the flavour to properly blend in. Add the wine when the onions etc. are sufficiently sautčed with other dried herbs (if you use fresh leaves add them just a few minutes before the finish to preserve the aroma) and let it shimmer slowly for half an hour or more.
Shimmer? Okay, put the bottle away.
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Old 11-23-2008, 04:50 AM   #54
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I like to drink this very sweet red wine, and that is what I use in my meat sauce. Kind of kills two birds with one stone. Because it is sweet I do not have to add sugar to kill acidity, but that's just me. You see to each it's own. I hate dry wine. Can't stand it.
Good idea Charlie, a nice sweet wine is needed for this dish, even a Tawny Port is OK. Acid free Tomatoes are used mostly in the traditional dish such as Romas, using just ordinary run of the mill fruit does not net the same result.
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Old 11-23-2008, 11:50 AM   #55
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FWIW, I just consulted my copy of The Silver Spoon, supposedly Italy's best selling cookbook. To my surprise, none of the red pasta sauce recipes--including the Bolognese--called for alcohol except for the seafood sauce. I'm not sure my Bolognese would be quite as good without the wine.
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Old 11-24-2008, 09:20 AM   #56
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well my all family doesn't and my mum also doesn't like,in my family we have different recipes,maybe.. it's the first time I hear about pouring wine in pasta sauce..it sounds very odd to me... sorry about that.
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Old 11-24-2008, 09:21 AM   #57
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I love wine but for happy ours,meals,dinners,special occasions...
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Old 11-24-2008, 09:22 AM   #58
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happy hours,birthday parties ...
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Old 11-24-2008, 11:03 AM   #59
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Everyone has different tastes/recipes Arwen. I know that in Canada there are many regional differences in cooking. Perhaps this is the case in Italy as well?

Clearly everyone is passionate about this subject. Yikes.
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Old 11-24-2008, 11:57 AM   #60
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Good idea Charlie, a nice sweet wine is needed for this dish, even a Tawny Port is OK. Acid free Tomatoes are used mostly in the traditional dish such as Romas, using just ordinary run of the mill fruit does not net the same result.
You are correct, but I do not always have Roma tomatoes on hand, and had to deal with what I got.
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