sf <sfpipeline_at_gmail.com> wrote:

>On Thu, 16 Feb 2006 21:54:43 -0600, Melba's Jammin' wrote:

>> It's one way (others often
>> recommend sauteeing carrots) to reduce the acidity without making the
>> sauce sweet tasting. Learned it here.

>I absolutely HATE spaghetti sauce that has any amout of carrot in it,
>because it's way too sweet.

Yes, a better plan is to slice up the carrots and add them
to the boiling pasta water a couple minutes before the pasta
is done.

I also can't imagine a spaghetti sauce being too acidic
unless you accidentally added to much vinegar to it.

Steve