Candied_Flipper
Assistant Cook
Let's talk about tomato sauce.
I have some on the stove right now! Here's what i put in it:
Sauteed garlic and mushrooms, followed by six spicy/hot sausages cut into 3rds which were then seared before adding crushed tomatoes. A little salt and pepper, basil and oregano (unfortunately the herbs were not fresh, i only had dried) And a small handful of Parmesan cheese. I had baked some chicken earlier in the day and saved the drippings so, screw it, in the pot it goes. Popped on the lid and lowered to a simmer. Now i plan on letting it sit for quite a while, at least until the sausage is cooked through. I find the longer you cook a sauce the better the end result but is it possible I'll over-cook the meat?
Anyway, now that ive explained the recipie that will begin making me millions of dollars let's get to the real reason i created this thread... I want to pick the brains of all you brilliant bolognese chefs out there. All you secret sauce samaritans, all you pasta pro's with something to prove.
I need to know, what makes a good tomato sauce a good tomato sauce.
What ingredients are your favorites and which are taboo?
What techniques are sacred in your sauce-making?
What are some crazy sauces you guys and gals have free-styled?
Is it fair to dip Mozzarella sticks in marinara while your spaghetti is bone dry?!
Ive heard of people putting vinegar in their sauce. Is this cool?
Simply put, I wanna know your deepest darkest tomato sauce secrets! Let the compendium begin!
I have some on the stove right now! Here's what i put in it:
Sauteed garlic and mushrooms, followed by six spicy/hot sausages cut into 3rds which were then seared before adding crushed tomatoes. A little salt and pepper, basil and oregano (unfortunately the herbs were not fresh, i only had dried) And a small handful of Parmesan cheese. I had baked some chicken earlier in the day and saved the drippings so, screw it, in the pot it goes. Popped on the lid and lowered to a simmer. Now i plan on letting it sit for quite a while, at least until the sausage is cooked through. I find the longer you cook a sauce the better the end result but is it possible I'll over-cook the meat?
Anyway, now that ive explained the recipie that will begin making me millions of dollars let's get to the real reason i created this thread... I want to pick the brains of all you brilliant bolognese chefs out there. All you secret sauce samaritans, all you pasta pro's with something to prove.
I need to know, what makes a good tomato sauce a good tomato sauce.
What ingredients are your favorites and which are taboo?
What techniques are sacred in your sauce-making?
What are some crazy sauces you guys and gals have free-styled?
Is it fair to dip Mozzarella sticks in marinara while your spaghetti is bone dry?!
Ive heard of people putting vinegar in their sauce. Is this cool?
Simply put, I wanna know your deepest darkest tomato sauce secrets! Let the compendium begin!
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