Anonymous wrote:Red wine

Or white. I prefer white, keeps it from heading into bourguignon territory.

Anonymous wrote:an appropriate pomodoro y basilica sauce, which is very similar to what you have here, actually needs one ingredient SUBTRACTED - the onions. But, it also calls for olive oil, a healthy amount. You are probably also using the wrong tomatoes. You need san marzano tomatoes.

http://juliadellacroce.com/forktales1/2014/01/23/italian-chefs-fight-forgery-of-italian-food-with-official-recipe-for-spaghetti-al-pomodoro-con-basilico/

If you have the San Marzano tomatos:

One can tomatos
One onion, peeled and cut in half
One stick butter

The Marcella Hazan recipe. Top with parmesan. There's nothing better.

Anonymous wrote:really good extra virgin olive oil

Yes! Have twice made Samin Nosrat's Pasta all Pomarola this summer, and it's fantastic. The olive oil added at the end makes all the difference. For what it's worth, my tomotoes weren't amazing, but you wouldn't know that from the final result.

Here's the recipe (and variations--puttanesca and amatriciana are both great!) from BBC. Measurements here are metric:

https://www.bbc.co.uk/programmes/articles/4LcjzFVG77zZHHXxfrXhr62/pasta-alla-puttanesca

Red wine

Msg (seriously)

oregano, red pepper flakes, balsamic, olive oil

My secret ingredient in tomato sauce is a splash of soy sauce. Just a splash in a batch using two 28oz cans of tomatoes. Also, cooking long and slow for a very long time.

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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 think it matters, because PP has vowed to say she knows better than the greats, as well.

The “doing it wrong” PP is just a snob. If carrots are added to add sweetness due to natural sugars, then adding sugar is literally the same thing. She just wants to be smug and sophisticated. Again, super rude.

I almost always add a dash of balsamic vinegar fairly late in the cooking process, just in time to let it cook off any harshness. Adds lots of umami and that little bit of sweetness.

Tomato paste. It should be cooked first with the onions so maybe heat it in another pan, then add it to your existing sauce (or add your existing sauce to it). Also some dark beer or red wine works wonders. The most important thing you need to do is let it simmer for a long time. Tomato sauce is much better the next day.

Nothing wrong with adding a bit of sugar, either. It's the same as cooking carrots in the sauce (also good).

If it is already cooked, Better than Bullion Chicken or Beef can help create that umami flavor. I agree that carrots and celery could also work , especially for marinara (rather than bolognese). Tomato paste and a sweetener can work. For tomatoes just a bit under ripe, sugar or a light sweetener is great.

For a quick simple sauce: generous olive oil, cans of diced tomato, 3 cloves whole garlic, salt.

Simmer for 30 min, add big handfuls of fresh basil and 1/2 cup water. Simmer 5 more minutes.

Use immersion blender. This is different than the heavy gravy I grew up with, but I prefer its lightness.

Wine - I had no idea the depth it would give my sauce.... I’m never going without it now!

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

Yes, there are a few particularly obnoxious posters on the Food board that I wish would leave. It used to be so pleasant around these parts.

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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 think it matters, because PP has vowed to say she knows better than the greats, as well.