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Originally Posted by maleficent
shot a balsamic vinegar does the same thing without adding the sweetness of sugar 
That's a long runing arguement I've had and I know little old Italian Grandmas usually add sugar to their sauces, but I can't stand jarred sauces because I can taste the sugar, I don't like sugar in pisghetti sauce
The only suggestion I'd add to the above recipe - is don't limit the meat to just one - ground beef, pork, and lamb(usually sold as a meatloaf mix ) makes for an outstanding and flavorful sauce... or groundbeef and somehot italian casing free sausage... |
I use one 14.5oz Muir Glen Fire Roasted tomatoes (can be found in most grocerie stores, it might be in organic, canned vegies, or with the pasta sauce), one 15oz tomato sauce, a splash of sweet balsamic vinegar, onion powder, oregano leaves, basil leaves, parsley flakes, all to taste, crush between palms before adding, and finally fresh garlic. I add a bit of extra virgin olive oil (or more recently truffle oil) to the pasta before pouring the sauce on. I've cooked the sauce from 15 minutes to a couple hours. I don't add meat to this sauce since it has plenty of flavor and I've been trying to lose weight =)