Let's talk about tomato sauce.
I have some on the stove right now! Here's what i put in it:
Sauteed garlic and mushrooms, followed by six spicy/hot sausages cut into 3rds which were then seared before adding crushed tomatoes. A little salt and pepper, basil and oregano (unfortunately the herbs were not fresh, i only had dried) And a small handful of Parmesan cheese.
I had baked some chicken earlier in the day and saved the drippings so, screw it, in the pot it goes. Popped on the lid and lowered to a simmer.
Now i plan on letting it sit for quite a while, at least until the sausage is cooked through. I find the longer you cook a sauce the better the end result but is it possible I'll over-cook the meat?
What are some sausome sauces you guys and gals have free-styled? Also what are some staple rules you have when it comes to making a good tomato sauce or marinara? (Is there a difference between the two?) Ive heard of people putting vinegar in their sauce. Is this cool? I wanna know your deepest darkest sauce secrets!
Updated 1 year ago | 0
Updated 1 year ago | 21
Updated 19 days ago | 272
Updated 4 days ago | 96
Updated 8 days ago | 344