Spagetti Sauce - Sugar or no sugar?

Ryanwb · January 29th, 2007, 12:54 PM

Who sugars their sauce?

Mulli · January 29th, 2007, 12:55 PM

Divide Et Impera · January 29th, 2007, 12:55 PM

Sugar? In spaghetti sauce?

Ryanwb · January 29th, 2007, 12:56 PM

The yes option shouldn't have a "?" in it.... I don't know what i was thinking

Mulli · January 29th, 2007, 12:57 PM

Too much acid? Get better tomatoes.

Linderbee · January 29th, 2007, 12:59 PM

no sugar...never heard of doing that

YaYo · January 29th, 2007, 02:07 PM

I sugar my spaghetti sauce. Not much, just enough to cut the acid.

Pariah · January 29th, 2007, 02:14 PM

I sugar my water when I boil corn on the cob, but not my pasta sauce.

82CardsGrad · January 29th, 2007, 02:19 PM

I'm full-blooded Italian. Lived with my grandfather for 4 years who came to America in the 30's from Italy. My wife is also full-blooded Italian...
The sugar debate has long raged within most Italian families... Some do. Some don't. Some do a little. Some do a lot...
My grandfather taught me a long time ago to shave a carrot stick into the sauce.
So, after you saute' the onions and garlic, perhaps brown some italian sausage and throw them into the pot with the onions & garlic, throw in your crushed tomatoes, some basil, salt & pepper, you then peel a carrot into the sauce... Works better than sugar and leaves a much better taste...

Assface · January 29th, 2007, 02:33 PM

Little bit of sugar, lots of garlic.

schutd · January 29th, 2007, 02:41 PM

Good lord no. Sweat out your onion and garlic, add some totato paste until its a deep red burgundy color, add a 1/2 cup of red wine and reduce it (thats where you'll get your sweet). then add your crushed tomatoes, chicken stock and never put ffresh herbs in until the end. If you used dried, put em in at the beginning, but never use fresh until the end. S and P, a pinch of pepper flakes, simmer for a couple hours, good to go.

kps0001 · January 29th, 2007, 02:41 PM

cheddar cheese in the sauce is the way my wife does it.

YaYo · January 29th, 2007, 02:57 PM

Quote:

Originally Posted by kps0001

cheddar cheese in the sauce is the way my wife does it.

I couldn't do cheese in the sauce itself. I like the cheese garlic toast though.

Divide Et Impera · January 29th, 2007, 02:59 PM

Cheddar cheese? Are you kidding? This ain't Spaghetti-O's, bro....

AZZenny · January 29th, 2007, 04:10 PM

I used to use a pinch now and then, if the sauce needed balance. I'm inclined to put just a splash of red wine or balsamic vinegar in nowadays. Lot of garlic, lot of basil, and a lot of the best olive oil money can buy.