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Melba's Jammin'[_1_]

In article >,
(Steve Pope) wrote:

> 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

Personal preference. I don't add vinegar my spaghetti sauce; sometimes
the tomatoes are more acidic tasting than I prefer.

Why would you add the carrots to the pasta water? Or was that a joke?
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