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Reply to "Secret ingredient for great tomato sauce "
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[quote=Anonymous]Red wine, rind of the parmagiana, splash of olive oil I think the anchovy paste is also a legitimate choice but I think that’s more of a puttanesca. I’ve done carrots but I think the red wine sugars are much nicer. I can only imagine adding sugar in some sort of zombie apocolypse situation where i could not get wine, carrots or decent tomatos, but I also recognize that others differ on that point. [/quote]
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