Reply to If you make your pasta sauce from scratch, please share your recipe.

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Reply to "If you make your pasta sauce from scratch, please share your recipe."

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[quote=Anonymous]Well, which pasta sauce are we talking about?
Bolognese?
Only one way to make it. Chopped onion, carrots and celery.
Sautee and add spices your like, half ground beef and ground pork, season as you like. Passata then, best, highest quality Italian passata you can find.  I add one small can of tomato pasta, adds a ton of flavor).
Make sure all meat is separated and no clumpy. Then book on low heat, and cook and cook and cook, add some water if needed. 2, 3 hours, add red wine. Cook longer than 3 hours if you have time.
It is kind of like chilly in that way, longer you cook it better it is.

Though, most taste buds lacking people here will not be able to tell the difference. I have no idea what this gravy you called is in Italian. Sauce, pasta sauce, this pasta sauce, and that pasta sauce.
Now for carbonara, naturally Pecorino Romano and eggs and some pepper, takes no time at all, guanciale and the fat from it. Do not add olive oil to caccio e peppe, please don't.
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