Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

NP-its just a type of salt with more umami that tastes amazing-why is that akin to a processed product that doesn't taste that great?

Because it's a processed product. We all know this. We can get umami flavor using real food choices.

I always knew I was supposed to cook the sauce with carrots (actually a full mirepoix with onion and celery), but I never knew it was because of the sugar! I thought it was just to enhance the flavor. I also use olive oil and tomato paste in the base. Honestly, the tomatoes themselves are kind of superfluous at that point, especially since most grocery store tomatoes have no flavor whatsoever. And then don't be afraid to season the sauce. "Some" basil and "a little" salt and pepper just sounds so bland! I use massive amounts of basil, oregano, thyme, marjoram, and a handful of other herbs in my sauce. A little sauce then goes a long way, so that it's more like a light dressing for the noodles rather than a soup that the spaghetti swims in.

Anonymous wrote:

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

NP-its just a type of salt with more umami that tastes amazing-why is that akin to a processed product that doesn't taste that great?

Anchovy paste

Anonymous wrote:Msg (seriously)

+1

Anonymous wrote:

Anonymous wrote:Little bit of butter! Really!

Fascinating, I’ll give it a try, thanks!

I haven't read through the responses but yeah this is what every Italian restaurant (at least in America) does.

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.

Anonymous wrote:Msg (seriously)

Oh go away. That's like saying your secret ingredient is a jar of Ragu.

I add an anchovy and let it dissolve into nothing. People love my sauce. Never guess it has an anchovy in it.

Nonna's love

Anonymous wrote:Anchovy paste

noooooooo don't secretly add fish to stuff.

Anchovy paste

So much butter in hazan's recipe. Growing up with a mother born in italy, thete are so many ways to make a great sauce without all that added fat. But to each his own of course.

My Italian mother's recipe includes the red wine vinegar and sugar suggested here. She also adds a small amount of red pepper flakes

brown sugar