On Tue 21 Mar 2006 09:05:40p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> OmManiPadmeOmelet > wrote:
>
>> What do or would y'all add to make canned tomato sauces acceptable?
>
> I keep a couple jars of Classico on hand and use it to extend my
> homemade if I'm short.

I almost always start with a jarred sauce, primarily because David only
likes Ragu Traditional. He will only eat a sauce that is perfectly smooth
with no pieces of tomato, onion, etc. I brown onion and garlic, then puree
it with some of the sauce. I add browned ground meat and often browned
bulk Italian sausage, along with a variety of herbs (not always the same
ones). I also thin it out with vegetable and beef stock, then simmer
slowly quite a while to develop the flavor and reduce back to a thicker
consistency. It's actually pretty tasty and we both enjoy it.

When I'm not concerned with his eating it, I make a totally from scratch
sauce, include fresh and canned tomato products, onions, garlic, pork ribs,
beef neck bones, etc., and cook it most of the day. It isn't eaten until
the next day after a period of additional simmering.

--
Wayne Boatwright o¿o
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BIOYA