Spaghetti sauce
I must credit this blog to my friend Mike for introducing me “the way” to cook spaghetti sauce. It is really a simple process and the result is way better than the pre-bottled ones you get at the store.
For starters, the key ingredients to the spaghetti sauce is fresh tomatoes and red wine, preferably chianti. Sometimes, freshly pressed garlic and basil will also add additional flavors. The idea is to slowly cook the diced tomatoes until they are melted into juice, let it simmer with the red wine. Too much red wine can make the sauce bitter and it will drawn out the tomato flavor. Add just enough wine to bring the flavor out.
I like to use about 2-3 medium size tomatoes, some garlic, and cook them until they boil. Then I would add some wine and switch to low fire and let the mixture simmer for about 20 minutes. Make sure it doesn’t dry out; add some water if necessary. Then I mix about ¼ or ½ bottle of plain marinara sauce into the pot and stir it. Let it simmer for another 20-30 minutes, and you got a good sauce.
Once a while, I would add a little bit of butter to make it a little sweet.
Good restaurants use wine in their sauce, now you know how as well.
I must credit this blog to my friend Mike for introducing me “the way” to cook spaghetti sauce. It is really a simple process and the result is way better than the pre-bottled ones you get at the store.
For starters, the key ingredients to the spaghetti sauce is fresh tomatoes and red wine, preferably chianti. Sometimes, freshly pressed garlic and basil will also add additional flavors. The idea is to slowly cook the diced tomatoes until they are melted into juice, let it simmer with the red wine. Too much red wine can make the sauce bitter and it will drawn out the tomato flavor. Add just enough wine to bring the flavor out.
I like to use about 2-3 medium size tomatoes, some garlic, and cook them until they boil. Then I would add some wine and switch to low fire and let the mixture simmer for about 20 minutes. Make sure it doesn’t dry out; add some water if necessary. Then I mix about ¼ or ½ bottle of plain marinara sauce into the pot and stir it. Let it simmer for another 20-30 minutes, and you got a good sauce.
Once a while, I would add a little bit of butter to make it a little sweet.
Good restaurants use wine in their sauce, now you know how as well.
