+

Pasta Sauce

Layout:

Help! How to fix metallic taste in tomato sauce?

t
by The Pie Queen 13 years ago

So I'm overrun with tomatoes from my garden (I know, a nice problem to have). Last night despite not really feeling up to it, I started a simple tomato sauce- peeled, cored, seeded roma tomatoes, f...

Why do some Italians put "Hard Boiled Eggs in Pasta Sauce" ?

MariaRN
by MariaRN 7 years ago

Hi All ! The curiosity is killing me! While reminiscing with my Parents, we started a huge conversation about my Grandmother putting eggs in her Sunday Pasta Sauce. I have NEVER heard or se...

Pasta lovers

g
by Giulia96 3 months ago

Hello, I am an italian student from Bocconi University. For my master's thesis I'm working on a project concerning the pasta purchasing habits during Covid-19 in the US market. If you currently ...

Turkey Bolognese is too watery

l
by lizberg310 5 months ago

HI - i tried this recipe twice and both times it came out too watery. Any ideas of why this would happen? Thank you!

Copycat Carraba's Pomodoro recipe?

NonnieMuss
by NonnieMuss 5 years ago

I'm trying to replicate the Carrabba's pomodoro sauce at home and having no luck at all. They have a recipe posted on their website, which makes a nice though bland sauce, and tastes nothing like ...

Suggestion for pasta sauce with these ingredients

l
by laredo 6 months ago

I need a suggestion for meatless sauce. Would like to stretch what I have and put a two extra meals in the freezer as I can't get back to the store. I have a small jar of marinara, lots of canned...

About melting pecorino romano for cacio e pepe

l
by Lucius9270 7 months ago

Hello all, I've been trying to make cacio e pepe by whisking pecorino romano and pasta water until it reaches a consistency similar to heavy cream but the cheese always ends up clumping together...

How Long Do You Cook Your Italian Sauce ?

j
by JimmyH 4 years ago

I do a simple tomato sauce that I learned from a friend. One 28oz can of Tuttorosso crushed tomatoes, one can of Cento San Marzano peeled tomatoes. I begin by sautéing a couple of medium sized onio...

Why won't my sauce stick to my pasta?

t
by thursday 11 years ago

We've used jarred marinara, made slow-cooked homemade sauces with canned tomatoes and tomato paste, and homemade fast-cooked sauces with fresh tomatoes...and my sauce never seems to stick to the no...

Pasta bake sauce in North America?

d
by DavidOO 8 months ago

When I lived in the UK, I used to buy pasta bake sauce. What would be, if there is, an equivalent here in North America?

Spaghetti sauce

c
by chet 9 months ago

Well, since my past 4 times making spaghetti sauce have failed, what are considered a good jar sauce without spending 8 to 10 dollars a jar?

Creamy thick butter and garlic sauce

chezron
by chezron 10 months ago

There is a local Italian restaurant that makes a baked sea bass with a thick butter, garlic, lemon, and cream sauce. Does anyone know how to make this? Unlike a normal butter sauce this is thicker....

Making pesto

h
by hick1962 1 year ago

I don't like pesto so I really don't know how it is supposed to come out but my wife loves it. I'm using a ratio of about 6 cups loose packed basil leaves, 1.5 cups grated parm and 1.5 cups olive ...

Help Me Adapt This Turkey Bolognese Recipe

Jim Leff
by Jim Leff 1 year ago

Scroll to bottom of page for recipe: https://steps2nutrition.com/index.php/turkey-bolognese-the-frozen-trader-joes-version-vs-the-homemade-version/ This recipe works way better than it reads (to...

Tomato sauce--secret ingredient?

s
by slacker 13 years ago

I was wondering if anyone used a special, "different" ingredient in their tomato sauce. I use the regular items--onions, garlic, oregano, maybe some other green leaf type herbs, sometimes red wine,...

Emulsifying Pecorino

k
by kd360 1 year ago

I recently went to a restaurant and had some outstanding Cacio e Pepe. Sitting at the kitchen counter I noticed that the chef had container of pre-prepared cheese and pepper. He add a few scoops of...

Burnt tomato sauce??

b
by burlgurl 11 years ago

Hi all! Any suggestions to save a slow cooked tomato sauce that tastes a little burnt? Would adding sugar or some sweetness cancel out the burnt taste?

Giant can of San Marzano tomatoes

k
by kikiriki85 1 year ago

What should I do with it?? It's almost 2.85l and I would really prefer to cook it all in one shot and freeze. We are 2 adults, a somewhat picky toddler and a baby. Bolognese sauce is the only thing...

Trying to make Rao's marinara sauce, close but seem to be missing something.

r
by ryanlm 8 years ago

This should be easy as it’s just a handful of ingredients, but, I can't seem to get close to what comes out of the jar. Well, it's kind of close, but it's missing something. I believe the jarred ...