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][quote=Anonymous][quote=Anonymous]Actual Italian here currently living in the US. Obviously there are a million ways to make tomato sauce for pasta but I would say the main difference between how we make it in Italy and US style is that in Italy we never put spices/dried herbs/dried garlic etc. always use fresh basil, oregano, garlic, onion etc. I agree with previous posters that imported high quality canned San Marzano tomatoes are very important and especially make sure they don’t have a sweet after taste. For an Italian sweet tomato sauce is inedible. I typically make my sauce with (1) canned tomato, fresh basil and garlic; or (2) canned tomato, fresh basil and onion, or (3) finely diced carrot, celery and onion and canned tomatoes and ground beef/pork (simple bolognese). Very few ingredients and all fresh/highest quality. Also make sure not to put parmigiano on pasta that is garlic-based.[/quote]
Where do you get the last rule? I have been to Italy many times and they do this all the time. Anyway, over my dead body. Except Romano is better. [/quote]

Italians are generally squishy about adding too much garlic, mixing garlic with onions, overpowering garlic with cheese, etc. Cheese is never added to seafood. In the North, they do things like boil a whole onion or cloves of garlic and then fish them out of the sauce. Garlic was one of those spices considered low class by the Romans - so the further North you go, it is used more sparingly. That said, pesto genovese has garlic and parmesan in it - but you don't typically add cheese on top of the pesto. [/quote]

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