Quote:
|
Originally Posted by Mr Mephisto
I think Toid's is the closest to what I would consider a great recipe.
A secret ingredient that my mother gave me, and which I believe always improves a spag bol (as they are called in Australia), is a dash of sugar.
Yes. Sugar.
It adds just a hint of sweetness and really works well. An alternative is a dash of tomato ketchup; after all, it's 80% sugar anyway.
Try it. You'll like the results.
Also, I always use a bay leaf in my bolognese sauce whilst its simmering. Just make sure you remove it before serving!
Mr Mephisto
|
Sugar huh? My Grandmother taught me to drop in a few white rasins. Does the same trick. The sugar or rasins cuts the acid in the tomatos. I like the rasins in it. Another add that brings out good flavor is adding in some Pine Nuts or as they call them in Italian pinoli nuts. You sometimes find them in good pesto too. I now feel like making a pot. Some good crusty Italian bread - MMMMmmmmmm.
