Viewing last 25 versions of post by Elly Catfox in topic Vent Thread

"[@Gyro":](/forums/dis/topics/vent-thread?post_id=8699#post_8699
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Honestly, I've found that the best pasta sauce is either entirely homemade...


 
Or you can make a really good cheater sauce by using a can of either generic tomato sauce or your favorite pasta sauce combined with a little tomato paste, some tomatoes, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery), and peppers. Just go real easy on the seasonings if you have a pre-seasoned pasta sauce in there.


 
Also, if you find a sauce is "tinny" or rather acidic for your liking, add a pinch of sugar. TI believe the sugar is a more southern tradition, whereas my family's from northern Italy, but we still put a good pinch or 2 in there growing up. I vary depending on how a taste test goes. Ragu is definitely rather sweet. It wouldn't need any added to it for sure, even with tomato paste and such added.

"@Gyro":/forums/dis/topics/vent-thread?post_id=8699#post_8699
Honestly, I've found that the best pasta sauce is either entirely homemade...

Or you can make a really good cheater sauce by using a can of either generic tomato sauce or your favorite pasta sauce combined with a little tomato paste, some tomatoes, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery), and peppers. Just go real easy on the seasonings if you have a pre-seasoned pasta sauce in there.

Also, if you find a sauce is "tinny" or rather acidic for your liking, add a pinch of sugar. The sugar is a more southern tradition, whereas my family's from northern Italy, but we still put a good pinch or 2 in there growing up. I vary depending on how a taste test goes. Ragu is definitely rather sweet. It wouldn't need any added to it for sure, even with tomato paste and such added.

"@Gyro":/forums/dis/topics/vent-thread?post_id=8699#post_8699
Honestly, I've found that the best pasta sauce is either entirely homemade...

Or you can make a really good cheater sauce by using a can of either generic tomato sauce or your favorite pasta sauce, combined with a little tomato paste, some tomatoes, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery), and peppers. Just go real easy on the seasonings if you have a pre-seasoned pasta sauce in there.

Also, if you find a sauce is "tinny" or rather acidic for your liking, add a pinch of sugar.

"@Gyro":/forums/dis/topics/vent-thread?post_id=8699#post_8699
Honestly, I've found that the best pasta sauce is either entirely homemade, o...

Or you can make a really good cheater sauce by using a can of generic tomato sauce or your favorite pasta sauce, a little tomato paste, some tomatoes, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery), and peppers. Just go real easy on the seasonings if you have a pre-seasoned pasta sauce in there.

"@Gyro":/forums/dis/topics/vent-thread?post_id=8699#post_8699
Honestly, I've found that the best pasta sauce is either entirely homemade, or you can make a good cheater sauce by using a can of generic tomato sauce or your favorite pasta sauce, a little tomato paste, some tomatoes, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery) and peppers. Just go real easy on the seasonings if you have a pre-seasoned pasta sauce in there.

"@Gyro":/forums/dis/topics/vent-thread?post_id=8699#post_8699
Honestly, I've found that the best pasta sauce is either entirely homemade, or you can make a good cheater sanduce by useing a can of generic tomato sauce, a little tomato paste, and then add some of your own seasonings- garlic, basil, bayleaf, etc. I like a little holy trinity in there too- sauteed onion, carrot (and/or celery) and peppers.