So, I was in the mood for a really good spaghetti with meat sauce. NOT an authentic Italian ragu/bolognese, which is light on the tomatoes, but a rich, meaty tomato-based sauce. Based on a prior thread on this board (http://chowhound.chow.com/topics/361559), I ended up making this recipe for Vita Greco's Gravy Recipe: http://www.foodnetwork.com/recipes/co...
It's good, but I'm not liking the lingering flavor of tomato paste in the sauce, which I can taste, even after following the recipe exactly and simmering for over 3 hours. I'm wondering if the combination of crushed tomatoes and tomato paste, without actual tomatoes, is what I'm not liking about the final result. Anyhow, I'd love to hear tips and tricks on making a really great meaty/tomatoey sauce for pasta.