In article >,
"Nexis" > wrote:

> "Dimitri" > wrote in message

> > You've misjudged the amount of liquid in your pasta sauce. If you serve
> > it like that you'll have red water separating from the meat. What to
> > do. - Simple thicken the sauce with some bread crumbs.
>
> Or, if you have the time, just simmer until it reduces. Works with any
> sauce, too.

I used to reduce my pasta sauce on purpose. It didn't take long to
figure out that it was unpleasantly salty, to my taste. Now I usually
use tomato paste to thicken. All the brands I've bought have no added
salt. I also sometimes use crushed tomatoes, which also have no added
salt for the ones I've bought. Thickening canned tomatoes and/or canned
tomato sauce by reducing just gives me too much salt, unless you can
find low salt versions.

--
Dan Abel
Petaluma, California USA