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Reply to "If you make your pasta sauce from scratch, please share your recipe."
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]It's not as hard as you are making it sound. Soften diced onions in olive oil, add garlic and salt and then canned tomatoes (I prefer crushed, but that's heresy to som- make sure you get unseasoned though) extra granulated garlic, oregano, and any other spiced that you like. I also like a dash of balsamic, but that's not necessary at all. Add browned meatballs and simmer for a long time. Remove the meatballs, strain off the fat, scrape the bottom of the pot to mix in anything that stuck and you're good to go. A lot of the seasoning and flavor comes from the meatball spending time in the sauce. [/quote] Is there much difference between using fresh tomatoes and blanching them and using canned? thank you for the recipe, BTW. sounds delicious.[/quote] Canned, at least good canned, are canned very fresh. I think they taste better. At least that was America's Test Kictchen's take years ago [/quote]
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