Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.

Rude. Sometimes people like sweet sauces, and though carrots have a bit of natural sweetness, they aren't going to be sweet enough to mimic sugar. Imagine: some people like things that are different than what you like! And some of those people are competent and smart and cultured, too!

There isn't a problem with liking something akin to Ragu but OP was asking for a "great" sauce. That doesn't involve adding sugar. It's a lazy hack.

You know that if someone asked for a great Italian restaurant and someone said "Olive Garden" most people would (rightfully) tell them that isn't great. It doesn't mean people can't like it, it means there are better options.

Honey, the best chefs in history have always balanced the flavors in their sauces using acid and sweeteners, including sugar. Go ahead and tell them they’re doing it wrong.

Sure. Show me which great chefs throughout history have used sugar in their tomato sauce and I'm happy to say they're doing it wrong.

Is Julia Child considered a great chef? Real question.
https://cooking.nytimes.com/recipes/12685-julia-childs-provencale-tomato-sauce" target="_new" rel="nofollow"> https://cooking.nytimes.com/recipes/12685-julia-childs-provencale-tomato-sauce

I don't cook my own sauce, but I do like mushrooms in pasta sauce. I think they're a source of umami, so they might be helpful.

Wow. Leave it to dcum to get nasty over a recipe. People like different things. No biggie.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.

Rude. Sometimes people like sweet sauces, and though carrots have a bit of natural sweetness, they aren't going to be sweet enough to mimic sugar. Imagine: some people like things that are different than what you like! And some of those people are competent and smart and cultured, too!

There isn't a problem with liking something akin to Ragu but OP was asking for a "great" sauce. That doesn't involve adding sugar. It's a lazy hack.

You know that if someone asked for a great Italian restaurant and someone said "Olive Garden" most people would (rightfully) tell them that isn't great. It doesn't mean people can't like it, it means there are better options.

Honey, the best chefs in history have always balanced the flavors in their sauces using acid and sweeteners, including sugar. Go ahead and tell them they’re doing it wrong.

Sure. Show me which great chefs throughout history have used sugar in their tomato sauce and I'm happy to say they're doing it wrong.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.

Rude. Sometimes people like sweet sauces, and though carrots have a bit of natural sweetness, they aren't going to be sweet enough to mimic sugar. Imagine: some people like things that are different than what you like! And some of those people are competent and smart and cultured, too!

There isn't a problem with liking something akin to Ragu but OP was asking for a "great" sauce. That doesn't involve adding sugar. It's a lazy hack.

You know that if someone asked for a great Italian restaurant and someone said "Olive Garden" most people would (rightfully) tell them that isn't great. It doesn't mean people can't like it, it means there are better options.

Honey, the best chefs in history have always balanced the flavors in their sauces using acid and sweeteners, including sugar. Go ahead and tell them they’re doing it wrong.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.

Rude. Sometimes people like sweet sauces, and though carrots have a bit of natural sweetness, they aren't going to be sweet enough to mimic sugar. Imagine: some people like things that are different than what you like! And some of those people are competent and smart and cultured, too!

There isn't a problem with liking something akin to Ragu but OP was asking for a "great" sauce. That doesn't involve adding sugar. It's a lazy hack.

You know that if someone asked for a great Italian restaurant and someone said "Olive Garden" most people would (rightfully) tell them that isn't great. It doesn't mean people can't like it, it means there are better options.

I do find even a teaspoon of sugar really makes the sauce. I also add a little vinegar (your choice of variety) and a little wine. Fresh herbs instead of dried also make the flavor very bright.

Lots of good suggestions on here. I like to keep it simple--just garlic, crushed tomatoes, and herbs, with a splash of wine, and a tiny amount of sugar (suck it, mire poix lady). We also add a little baking soda (like 1/2 tsp) to cut the acid. You don't taste it, but it helps it sit a little better in the stomach.

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.

Anonymous wrote:

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.

Rude. Sometimes people like sweet sauces, and though carrots have a bit of natural sweetness, they aren't going to be sweet enough to mimic sugar. Imagine: some people like things that are different than what you like! And some of those people are competent and smart and cultured, too!

really good extra virgin olive oil

I always put a bit of butter in my pasta sauce as well. And finely diced carrots, onions, celery. A tiny bit of red wine vinegar.

Anonymous wrote:A combination of acid and sugar. I usually use red wine vinegar and brown sugar. Look up “gastrique.”

I do this, too. MIL taught me. I also use sherry sometimes instead of red wine vinegar.

Salt and fat

Anonymous wrote:I came in here to say carrots. Also you can do a bit of celery as well.

I usually start with a mirepoix. Adding straight up sugar is what you do when you don't know what you're doing.