OK, What's For Lunch or Tea Today?

[InThe Sticks]

Nice... San Marzano are the real deal for making quality tomato pasta sauce

Yup, precisely why i chose to grow them this year.

P.S Sometimes adding a little highly-concentrated tomato puree to the sauce (if you haven't done so already) adds a touch of sharpness, to balance out the natural sweetness of fresh tomatoes, and accentuates the tomato flavour.

Nope, not adding anything that isn’t home grown.
If i start adding commercial products then i may as well have bought the sauce from a supermarket in the first place.
I’ve no idea how many fresh home grown tomato sauces you’ve made, but mine certainly needs nothing to accentuate the flavour other than the fresh Basil, onion & garlic.
That said, when the next batch comes on song, i’ll roast the tomatoes instead of chucking them in a pot and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.

[InThe Sticks]

Another Waga recipe modified slightly.

The key ingredient making this so good was the sausage. Looks like chorizo but tastes quite different. Pricey, discounted and still pricey, but worth it. Great stuff.

Egg, brown sugar, garlic, chilli, Pak Choi, soy, beansprouts, chicken etc.

Now that i'm going to have a crack at!
It's easy to make the classics, but i feel more effort is required on my part.

[Marco]

Nope, not adding anything that isn’t home grown.
If i start adding commercial products then i may as well have bought the sauce from a supermarket in the first place.
I’ve no idea how many fresh home grown tomato sauces you’ve made, but mine certainly needs nothing to accentuate the flavour other than the fresh Basil, onion & garlic.

Lol - well in terms of my Italian mother and grandmother in Italy, probably more than you've had hot dinners!

I'm only talking about a teaspoon full, as both always did, and to my palate works nicely, in the way described. Anyway, it's up to you. However, if you're seeking authenticity, then white wine should never go near a tomato pasta sauce!

You still haven't said how you're going to serve it (with which type of pasta)? In any case, I look forward to seeing the finished results

Marco.

[Marco]

nice ... soak up the juices with the bread.. lovely

Cheers, mate was great!

Marco.

[Marco]

Oooh nice, did the same myself with aubergine the other day. Also had a nice chargrilled zucchini, walnut and pair salad with a balsamic dressing. Was yums.

Cheers, Tony. Yeah, aubergine would also work well!

Marco.

[Marco]

Looks great I might try and make something similar soon.

Churz, dude... Yeah, defo, go for it! I like the look of that pasta with salsiccia piccante. It's a classic ingredient used in southern Italy, but also in the north, as we also have it in Tuscany, but it's not quite as hot.

If you can find a good Italian deli near you, they'll sell it fresh, and when adding it to, say, a ragu sauce with some pappardelle, it's sensational! Rather like the difference between using guanciale, as opposed to just ordinary pancetta, when making carbonara

Marco.

[InThe Sticks]

However, if you're seeking authenticity, then white wine should never go near a tomato pasta sauce!

and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.

Meat sauce, not pasta sauce.
Keep up at the back

[Marco]

Ok, but that's not really clear when reading this sentence:

That said, when the next batch comes on song, i’ll roast the tomatoes instead of chucking them in a pot and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.

That sounds like you're saying with the next batch of tomato sauce you make, you'll be adding a splash or white wine to it, as you ALSO do when making a meat sauce. Therefore, white wine is being added to both.

Oh, and again if you want to be authentic and are adding wine to a meat sauce (which many Italians don't) then it should be red wine, preferably something like a good Chianti. But, if you prefer the flavour white wine imparts, then that's all that matters!

Marco.

[InThe Sticks]

Ok, but that's not really clear when reading this sentence:



That sounds like you're saying with the next batch of tomato sauce you make, you'll be adding a splash or white wine to it, as you ALSO do when making a meat sauce. Therefore, white wine is being added to both.

Oh, and again if you want to be authentic and are adding wine to a meat sauce (which many Italians don't) then it should be red wine, preferably something like a good Chianti. But, if you prefer the flavour white wine imparts, then that's all that matters!

Marco.

Next
time
i cook
a meat
sauce
i’ll
use
white
wine
cos
it’s
authentic
innit

No
red
wine
just
no.

I also like to use lambs liver and smoked bacon in a decent bolognese but thats for another day.

[Marco]

Lol - then it isn't an authentic Bolognaise/ragu, it's simply a Jonny-boy special!

Doesn't mean that it won't be tasty, though! I'm sure it would be. Btw, have you tried using veal mince, as well as pork and beef mince, in your Bolognaise sauce? That makes all the difference, and is generally what's used in Italy: a combo of all three types of meat

Marco.