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]

No olive oil?

Lol about parm… no parm on seafood either [/quote]
Sorry, that’s a stupid rule and I am breaking it. [/quote]

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