I know some of you guys add sugar into your tomato sauce. No need to lie.
I know some of you guys add sugar into your tomato sauce. No need to lie
I use balsamic as a sweetner instead of sugar.
I use cotton candy
eh I use premade stuff so its good as is.
...
>sauce, beef, and pasta cooked and mixed together in a pan
This made me gag a little
Why do Filipinos do this
I use a dash of cinnamon
It's okay if your tomatoes are too acidic/sour, but it's better to use balsamic, caramelized onion, carrot, etc. to give it sweetness but also more flavor. Tomato sauce with a bunch of caramelized onion and a lot of salty cheese is great.
I hope that was a cooking accident and someone decided to be funny.
A tablespoon when I'm making homemade sauce. Absolutely I do.
Shaved carrots are the patrician choice
yep, i use carrots as a sweetener.
Spaghetti is literally sugar though
What the fuck. Never have I ever heard of that method before.
>Adding salt to the boiling pasta water
I've used honey in the past.
It made my pasta taste middle eastern for some odd reason.
>not just using saltwater from the ocean
One minced onion, one can of tomatoes, one can of tomato paste, little pepper, 3-4 cloves smashed garlic, oregano, basil, marjoram, parsley.
Never felt the need for my sauce to be any sweeter.
I usually never do that. I did used to add oil in the water before adding my noodles in
they are doing it wrong
if you use a carrot you're supposed to leave it whole and take it out when the sauce is done like a bay leaf. Nobody wants carrot chunks in sauce
No, just a splash of red wine.
I use chinkiang vinegar. No one must ever know
There won't be any chunks if they're shredded, sweated and then simmered you faggot
nope, i just put 3 small onions in
>sto poveraccio non sala l'acqua prima di buttare la pasta
>americans in charge of pasta
How long does it cook for?
I use honey or half a glass of port in addition to balsamic, it takes forever to round out the taste simmering and caramelized onions aren't enough for the cheapest canned tomatoes I use.
I use a bit a baking soda to cut the acid.
If you do this don't taste it right away or you will want to throw it out. It needs time to cook out the weird flavor.
Use better tomatoes then, if you get the right tomatoes it'll be sweet enough without adding in sugar, I like to use marsala wine or a decent but not too pricey Italian red myself, I don't ever use honey, sugar or that kind of stuff though.
>never had bolognese
get out
i use semen from my wifes boyfriend
I use miso, it's surprisingly good
>when it's too acidic, i add more acid
Thats why you cut it with literally a single pinch of baking soda to neutralize it.
>literally
literally fuck yourself, like