You don't have to have sugar in your pasta sauce. Brown meat (if desired) with onions, green pepper(optional) and mushrooms (optional). Add 2 cans of Tomoto sauce, 1 can of canned diced tomatos (optional), 1 -2 tea basil, 1/2 tb oregano, 1/2 tsp garlic or more, little cayenne, pinch of ground cloves, salt, pepper. Red Wine is good too. Simmer for 45 minutes. Feta cheese and parmesan on top.HELP...how can i tone done the too much sugar flavor i have created... ugh ???
Nubspeace
You don't have to have sugar in your pasta sauce. Brown meat (if desired) with onions, green pepper(optional) and mushrooms (optional). Add 2 cans of Tomoto sauce, 1 can of canned diced tomatos (optional), 1 -2 tea basil, 1/2 tb oregano, 1/2 tsp garlic or more, little cayenne, pinch of ground cloves, salt, pepper. Red Wine is good too. Simmer for 45 minutes. Feta cheese and parmesan on top.
First, sugar should not be used, sweetness comes from tomato. Some sicilian recepies uses sugar but it's a special dish (pasta con le sarde).
There is a rule about sugar, to reduce sweet (to a limit) use salt and vinagre.
Theese are the three basic feeling of palat, sweetness, acidity and salt.
Saying that, not always salt means salt, it could be something with a salty taste.
HELP...how can i tone done the too much sugar flavor i have created... ugh ???
Nubspeace