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Meaty richness to vegetarian cooking


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Meaty richness to vegetarian cooking

newcook | Aug 31, 2006 01:53 PM

Hi, I'm brand new here! I'm learning to cook at age 48. I just tried to duplicate a great fast and easy red sauce for pasta that my aunt made, using canned whole tomatoes, a ton of garlic, fresh basil, olive oil, hot chili flakes, and red wine. Mine tasted too tomatoey, I found out she sneaked turkey sausage drippings into hers (I'm vegetarian). I don't especially want a fake meat - just that body that cooking with it gives. Is there a way to do this? Thanks so much.

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