Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pasta sauce.....regional???

I am not Italian not even close. But I do enjoy the food. I have found that there are many different takes on sauces. I go the same route as you start with a jarred store bought sauce and adjust it with various fresh ingredients as well as extra seasoning. Cook it slow to blend everything together.I end up with just as good of sauce as made from scratch by Italian cooks. Just cause you spend a bunch of time on it does not mean the end result will be better.

I do have one trick with my sauce or any tomato based sauce. Sometimes you get that real acidic bitter tomato thing going on in a sauce. The bitterness of the tomato overpowers any flavor. Take a whole carrot peeled ends cut off. Cook it in the sauce for about a hour then discard the carrot. It mellows out the flavor and gets rid of the bitterness. Every tomato sauce I do from pasta sauce to chili I cook a carrot in it. Makes a big difference.