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[quote=Anonymous]Agree with suggestions for some sugar or, if you have the time, grated carrots (which also offer good texture if you are finding your sauce is on the thin side. And yes, skip the onions unless you are doing a full mire poix and intend to cook the sauce for a long time.

If I'm doing a simple tomato sauce to serve with meatballs or to use as a pizza sauce, I just simmer minced garlic and crushed red pepper in olive oil, and then add crushed marzano tomatoes, add salt, sugar and pepper to taste, bring to a simmer and then turn to the lowest setting and cover for 20 minutes or so.

I only do a full mire poix with carrots, celery and onions if I"m doing a big batch of my bolognese, which takes six hours but can stock my freezer. I do not feel you get sufficient breakdown of the ingredients or balance of flavors by simply sautéing the mire poix until soft. For a quick sauce I keep things as simple as possible. Also, using good quality canned tomatoes makes a difference.[/quote]

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