This was an ObFood in another thread, but I figured no one's reading
that one anymore. Anyway, here's the thing:

DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
that stuff, but whatever makes them happy. Personally, I prefer tomato
sauce with ground beef, onions, Worchestershire, garlic, and chili
powder, like my mom used to make. DH apparently grew up on the jarred
stuff and says he likes it better because it's sweeter, although he
will eat mine.

So I'm wondering, what do others like, sweet sauce or not so much...

--
Jani in WA

Little Malice wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>

I don't like sweet sauce at all, but I will on occasion buy a jarred
sauce, but I make sure it has no added sugar (corn syrup).
Growing up we had both. My mother (Italian) made her own sauce, but us
kids also liked Ragu - traditional for a treat. I prefer homemade these
days.

-Tracy

On Dec 11, 7:39�am, Little Malice wrote:

> So I'm wondering, what do others like, sweet sauce or
> not so much...

or not at all.

I like the natural acid/sweet balance of good quality
canned tomatoes.

Little Malice wrote:
>
> So I'm wondering, what do others like, sweet sauce or not so much.


Sometimes recipes ask for sugar to be put in tomato sauce to offset the
tartness of the tomatoes.


I like tart. I like Pope brand canned tomato paste. I like Muir Glen
canned tomato sauce. I add, depending on mood and ingredients in the
house, onions, garlic, ground beef, mushrooms, zucchini, fresh basil,
dried herbs like basil, oregano, dill, savory. Sometimes I add cream or
butter.


--Lia

Tracy wrote on Tue, 11 Dec 2007 10:48:10 -0500:


T> Little Malice wrote:
??>> This was an ObFood in another thread, but I figured no
??>> one's reading that one anymore. Anyway, here's the thing:
??>>
??>> DH & DS want *shudder* jarred spaghetti sauce tonight. I
??>> really hate that stuff, but whatever makes them happy.
??>> Personally, I prefer tomato sauce with ground beef,
??>> onions, Worchestershire, garlic, and chili powder, like my
??>> mom used to make. DH apparently grew up on the jarred
??>> stuff and says he likes it better because it's sweeter,
??>> although he will eat mine.
??>>
??>> So I'm wondering, what do others like, sweet sauce or not
??>> so much...
??>>
T> I don't like sweet sauce at all, but I will on occasion buy
T> a jarred sauce, but I make sure it has no added sugar (corn
T> syrup). Growing up we had both. My mother (Italian) made her
T> own sauce, but us kids also liked Ragu - traditional for a
T> treat. I prefer homemade these days.

I think I mentioned this before but it is an Italian belief that
adding a *small* amount of sugar adds to flavor of such sauces.
I was surprised to see the lady of the house adding sugar on the
first meal I had with an Italian family. I have almost always
followed the custom and I would mention that the sauce is *not*
noticeably sweet.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Little Malice" > wrote in message
...
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>
> --
> Jani in WA


I don't recall the brand, but there are no-sugar sauces available, and
they're not overpriced quirky trendy brands, either. Might've been Classico.
You can add sweetness with slowly cooked onions, and DH (whoever he is) will
be happy. If he's not, do what mothers all over the universe do: "You know
where the peanut butter and jelly are kept. Make yourself a sandwich." Heh.

James Silverton wrote:
> Tracy wrote on Tue, 11 Dec 2007 10:48:10 -0500:
>
>

> ??>>
> T> I don't like sweet sauce at all, but I will on occasion buy
> T> a jarred sauce, but I make sure it has no added sugar (corn
> T> syrup). Growing up we had both. My mother (Italian) made her
> T> own sauce, but us kids also liked Ragu - traditional for a
> T> treat. I prefer homemade these days.
>
> I think I mentioned this before but it is an Italian belief that adding
> a *small* amount of sugar adds to flavor of such sauces. I was surprised
> to see the lady of the house adding sugar on the first meal I had with
> an Italian family. I have almost always followed the custom and I would
> mention that the sauce is *not* noticeably sweet.
>
>
Yes, my mother did and I do, add just a wee bit of sugar to homemade
sauce. The final result is nothing like the sweetness of some jarred
sauces where corn syrup is listed second after tomatoes.

-Tracy

Little Malice wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>


I like the sauce to be slightly sweet. Jarred sauces are almost always
way too sweet. (Prego is the worst.) Some varieties of the sauces that
come in cans (Hunts and Del Monte) are OK.

Bob

"Little Malice" > wrote

> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.

Please don't take this in the wrong way, but I can see why
people might prefer sauce not have chili powder and Worchestershire
in it if they are looking for a traditional spaghetti sauce. Perhaps if
you made something more along the lines of tomato/oregano/etc, you
won't have to buy the jarred stuff.

> So I'm wondering, what do others like, sweet sauce or not so much...

I will buy Bertolli sauce once in a blue moon, and the tomato basil has
a lot of flavor but it is *very* sweet. Very tomatoey but very sweet.
I think they make a sausage type that is good. Nothing beats homemade,
though, that's a given.

nancy

On Dec 11, 11:09 am, zxcvbob > wrote:
> Little Malice wrote:
> > This was an ObFood in another thread, but I figured no one's reading
> > that one anymore. Anyway, here's the thing:
>
> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
>
> > So I'm wondering, what do others like, sweet sauce or not so much...
>
> I like the sauce to be slightly sweet. Jarred sauces are almost always
> way too sweet. (Prego is the worst.) Some varieties of the sauces that
> come in cans (Hunts and Del Monte) are OK.
>
> Bob

I grew up on Hunts sauces.. I think probably because it was the
cheapest ones? I have not ever added sugar to my sauces.. it just
never occured to me. I'll have to give that a try.

In article >,
(Little Malice) wrote:

> So I'm wondering, what do others like, sweet sauce or not so much...

Actually I prefer mine not so acidic, so I often add a dusting of bicarb
to neutralize some of the acid. That gives the illusion of sweeter, I
think.

WhatshisnamehisnameisJamie likes the jarred stuff, too. Because it
doesn't have any "stuff" in it. I usually have a couple jars of
Classico on hand if I need to stretch my homemade sauce.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

JoeSpareBedroom wrote:
> "Little Malice" > wrote in message
> ...
>> This was an ObFood in another thread, but I figured no one's reading
>> that one anymore. Anyway, here's the thing:
>>
>> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
>> that stuff, but whatever makes them happy. Personally, I prefer tomato
>> sauce with ground beef, onions, Worchestershire, garlic, and chili
>> powder, like my mom used to make. DH apparently grew up on the jarred
>> stuff and says he likes it better because it's sweeter, although he
>> will eat mine.
>>
>> So I'm wondering, what do others like, sweet sauce or not so much...
>>
>> --
>> Jani in WA
>
>
> I don't recall the brand, but there are no-sugar sauces available, and
> they're not overpriced quirky trendy brands, either.

Hunt's makes a no-sugar one in a big can, not a jar. It comes
reasonably close to my simple homemade one.

Melba's Jammin' wrote:

> In article >,
> (Little Malice) wrote:
>
>> So I'm wondering, what do others like, sweet sauce or not so much...
>
> Actually I prefer mine not so acidic, so I often add a dusting of bicarb
> to neutralize some of the acid. That gives the illusion of sweeter, I
> think.
I agree. I think a pinch of baking soda does way better than sugar.

Little Malice wrote:

>
> So I'm wondering, what do others like, sweet sauce or not so much...
>

Not too sweet - but a little bit of real sugar doesn't seem to hurt.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Little Malice wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>

I can't stand sweet sauce at all (including the red dessert topping used
on big box pizza). As far as I know red sauce is supposed to be savory
and not taste like dessert topping.

Oh pshaw, on Tue 11 Dec 2007 08:39:47a, Little Malice meant to say...

> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>

I don't care for sweet spaghetti sauce. Mostly I make my own sauce, and I
will add a tiny amount of brown sugar if the tomato products seem a bit too
acidic.

If I don't have things on hand or havne't the time to make my own, I go for
a jar of Ragu Traditional every time.

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

"Tracy" > wrote in message ...
>
>
> James Silverton wrote:
>> Tracy wrote on Tue, 11 Dec 2007 10:48:10 -0500:
>>
>>
>
>> ??>>
>> T> I don't like sweet sauce at all, but I will on occasion buy
>> T> a jarred sauce, but I make sure it has no added sugar (corn
>> T> syrup). Growing up we had both. My mother (Italian) made her
>> T> own sauce, but us kids also liked Ragu - traditional for a
>> T> treat. I prefer homemade these days.
>>
>> I think I mentioned this before but it is an Italian belief that adding a
>> *small* amount of sugar adds to flavor of such sauces. I was surprised to
>> see the lady of the house adding sugar on the first meal I had with an
>> Italian family. I have almost always followed the custom and I would
>> mention that the sauce is *not* noticeably sweet.
>>
> Yes, my mother did and I do, add just a wee bit of sugar to homemade
> sauce. The final result is nothing like the sweetness of some jarred
> sauces where corn syrup is listed second after tomatoes.
>
> -Tracy

I add a teaspoon of sugar per small can of tomato paste which is usually
just one can per batch. That is the way I learned to make it from my
Grandmother. It sure isn't noticeably sweet but it isn't bitter either from
the paste.

Joe Cilinceon

"Little Malice" > wrote in message
...
>
> So I'm wondering, what do others like, sweet sauce or not so much...

Not so much. That's my biggest objection to jarred spaghetti sauce.

Mary

Little Malice wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>

It all depends upon the brand of jarred sauce. If I haven't made my own,
I usually buy marinara or tomato-basil and stay away from the other
stuff. I will look at the ingredients list and keep away from any sauce
with added sugars or corn syrup. If the company were using decent
quality, ripe tomatoes, they wouldn't need sweeteners.

I'm sorry, but your recipe turned me off. If I had to choose between
something with Worcestershire and chili powder or something from a jar
to put on my pasta, I'd go for the jar.

JMHO

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Dec 11, 11:16 am, "Nancy Young" > wrote:
> "Little Malice" > wrote
>
> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
>
> Please don't take this in the wrong way, but I can see why
> people might prefer sauce not have chili powder and Worchestershire
> in it if they are looking for a traditional spaghetti sauce. Perhaps if
> you made something more along the lines of tomato/oregano/etc, you
> won't have to buy the jarred stuff.
>
I'm with nancy here... although worchestire and chili powder are
things I like and use often, I wouldn't put them in spaghetti sause
either. Tomatoes, ground beef, italian seasons, etc... is more
definitely more traditional. I'll add celery, mushrooms, and so
forth, depending upon what's on hand, but they don't have as stong an
impact on the final flavor as something like cili powder.

...fred

JoeSpareBedroom wrote:

> I don't recall the brand, but there are no-sugar sauces available, and
> they're not overpriced quirky trendy brands, either. Might've been Classico.
> You can add sweetness with slowly cooked onions, and DH (whoever he is) will
> be happy. If he's not, do what mothers all over the universe do: "You know
> where the peanut butter and jelly are kept. Make yourself a sandwich." Heh.
>
Classico does make a sauce with no added sweeteners. I use their tomato
basil and doctor it up with some freshly grated Parmesano Reggiano and
Locatelli Romano and maybe a shot of burgundy wine. It's a very usable
sauce.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Tracy wrote:
>
>
> James Silverton wrote:
>> Tracy wrote on Tue, 11 Dec 2007 10:48:10 -0500:
>>
>>
>
>> ??>>
>> T> I don't like sweet sauce at all, but I will on occasion buy
>> T> a jarred sauce, but I make sure it has no added sugar (corn
>> T> syrup). Growing up we had both. My mother (Italian) made her
>> T> own sauce, but us kids also liked Ragu - traditional for a
>> T> treat. I prefer homemade these days.
>>
>> I think I mentioned this before but it is an Italian belief that
>> adding a *small* amount of sugar adds to flavor of such sauces. I was
>> surprised to see the lady of the house adding sugar on the first meal
>> I had with an Italian family. I have almost always followed the custom
>> and I would mention that the sauce is *not* noticeably sweet.
>>
>>
> Yes, my mother did and I do, add just a wee bit of sugar to homemade
> sauce. The final result is nothing like the sweetness of some jarred
> sauces where corn syrup is listed second after tomatoes.

I once worked with an Italian fellow who had been a chef for many years.
He advised me to put some grated carrots into my "gravy" to add
sweetness. They melt into the sauce because of the slow cooking and
impart a lovely sweetness.

I have had Italian neighbors who put a spoonful of baking soda into
their sauce to kill the acidity and make it sweet. It would also kill a
lot of vitamins, IMHO.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

One time on Usenet, "JoeSpareBedroom" > said:
> "Little Malice" > wrote in message
> ...

> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
> >
> > So I'm wondering, what do others like, sweet sauce or not so much...

> I don't recall the brand, but there are no-sugar sauces available, and
> they're not overpriced quirky trendy brands, either. Might've been Classico.
> You can add sweetness with slowly cooked onions, and DH (whoever he is)

DH = Dear Husband.

> will
> be happy. If he's not, do what mothers all over the universe do: "You know
> where the peanut butter and jelly are kept. Make yourself a sandwich." Heh.
>

That would be fine if I were his mother. He's a very good hubby who
doesn't ask for much, so if he like his spaghetti that way, I'll do
it. *I* don't have to eat it -- AAMOF, I'm having an artichoke for
dinner instead. I'm just wondering how many people actually like
the sweeter sauce...

--
Jani in WA

Janet Wilder wrote:
>
> I have had Italian neighbors who put a spoonful of baking soda into
> their sauce to kill the acidity and make it sweet. It would also kill a
> lot of vitamins, IMHO.


It would? How? What effect would baking soda have on vitamins?


--Lia

One time on Usenet, zxcvbob > said:
> Little Malice wrote:

> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
> >
> > So I'm wondering, what do others like, sweet sauce or not so much...

> I like the sauce to be slightly sweet. Jarred sauces are almost always
> way too sweet. (Prego is the worst.) Some varieties of the sauces that
> come in cans (Hunts and Del Monte) are OK.

He likes the Prego, of course. IIRC, it's what his mother used...

--
Jani in WA

One time on Usenet, "Nancy Young" > said:
>
> "Little Malice" > wrote
>
> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
>
> Please don't take this in the wrong way,

From you, Nancy? Never! :-)

> but I can see why
> people might prefer sauce not have chili powder and Worchestershire
> in it if they are looking for a traditional spaghetti sauce. Perhaps if
> you made something more along the lines of tomato/oregano/etc, you
> won't have to buy the jarred stuff.

That's a good thought, I hadn't thought to ask him if it's more the
seasoning rather than the sweetness level.

> > So I'm wondering, what do others like, sweet sauce or not so much...
>
> I will buy Bertolli sauce once in a blue moon, and the tomato basil has
> a lot of flavor but it is *very* sweet. Very tomatoey but very sweet.
> I think they make a sausage type that is good. Nothing beats homemade,
> though, that's a given.

I hate to admit it, but I do like Bertolli's frozen pasta meals in a
bag. I'll go hide now... ;-)

--
Jani in WA

One time on Usenet, Janet Wilder > said:
> Little Malice wrote:
> > This was an ObFood in another thread, but I figured no one's reading
> > that one anymore. Anyway, here's the thing:
> >
> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
> >
> > So I'm wondering, what do others like, sweet sauce or not so much...
> >
>
> It all depends upon the brand of jarred sauce. If I haven't made my own,
> I usually buy marinara or tomato-basil and stay away from the other
> stuff. I will look at the ingredients list and keep away from any sauce
> with added sugars or corn syrup. If the company were using decent
> quality, ripe tomatoes, they wouldn't need sweeteners.
>
> I'm sorry, but your recipe turned me off. If I had to choose between
> something with Worcestershire and chili powder or something from a jar
> to put on my pasta, I'd go for the jar.
>
> JMHO

No worries, I don't expect everyone to find it good... :-)

--
Jani in WA

On Tue, 11 Dec 2007 15:39:47GMT, Little Malice > wrote:
> So I'm wondering, what do others like, sweet sauce or not so much...
>

Well, neither of my two housemates are much for cooking and so jarred sauce
is routinely eaten around here, but I prefer it homemade --- and so do they
when I cook.

I've found a basic one I really like on Mario Batali's "Babbo Ristorante"
website.

http://www.babbonyc.com/rec-bucatini.html

Sauce recipe at the bottom of the page.

--
Jerry Gaiser in North Plains, Oregon USA - 45.6933N 123.0418W
"The only time to eat diet food is while you're waiting for the steaks
to cook." - Julia Child

On Dec 11, 10:39 am, (Little Malice) wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>
> --
> Jani in WA

What about putting fruit into the sauce, like some mangos or pears?

"Jerry Gaiser" > wrote in message
...
> On Tue, 11 Dec 2007 15:39:47GMT, Little Malice >
> wrote:
>> So I'm wondering, what do others like, sweet sauce or not so much...
>>
>
> Well, neither of my two housemates are much for cooking and so jarred
> sauce
> is routinely eaten around here, but I prefer it homemade --- and so do
> they
> when I cook.
>
> I've found a basic one I really like on Mario Batali's "Babbo Ristorante"
> website.
>
> http://www.babbonyc.com/rec-bucatini.html
>
> Sauce recipe at the bottom of the page.


That's my favorite. I think there are a few here that might not like
carrots as a sweetner, but I prefer it to sugar, and I think tomatoes in
sauce do need a sweetner (of that sort).

Thanks for the site, too.
And thank goodness for Mario!
Dee Dee

On Tue, 11 Dec 2007 19:04:55 +0200, ChattyCathy
> wrote:

>Little Malice wrote:
>
>>
>> So I'm wondering, what do others like, sweet sauce or not so much...
>>
>
>Not too sweet - but a little bit of real sugar doesn't seem to hurt.

i thought the scoop with 'a pinch' of sugar was to help blend the
flavors, not necessarily to add sweetness.

your pal,
blake

"blake murphy" > ha scritto nel messaggio
...
> On Tue, 11 Dec 2007 19:04:55 +0200, ChattyCathy
> > wrote:
>
>>Little Malice wrote:
>>
>>>
>>> So I'm wondering, what do others like, sweet sauce or not so much...
>>>
>>
>>Not too sweet - but a little bit of real sugar doesn't seem to hurt.
>
> i thought the scoop with 'a pinch' of sugar was to help blend the
> flavors, not necessarily to add sweetness.
>
> your pal,
> blake

If you add a swoosh of fortified wine when the sofritto is cooked and let it
absorb, you'll never need sugar. Carrots and onions both have a lot of
sugar anyway, as do tomatoes. The Italian saying is: less than ten minutes
or more than 2 hours; the acid lives between.--
http://www.judithgreenwood.com

"George" > wrote in message
. ..
>
> I can't stand sweet sauce at all (including the red dessert topping used
> on big box pizza). As far as I know red sauce is supposed to be savory and
> not taste like dessert topping.

I agree completely. If you can stand to eat a tomato, you can stand to eat
sauce with tomato in it that doesn't taste like pancake syrup.

Mitch

Little Malice wrote:
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>
I certainly don't like sweet sauce. Any sweetness my sauce
gets is from some carrot!

--
Jean B.

"Little Malice" > wrote in message
...
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...
>
> --
> Jani in WA

All the homemade spaghetti sauce recipes I've used call for a teaspoon or so
of sugar to cut the acidity of the tomatoes.
Worcestershire sauce and chili powder?

"Little Malice" > wrote in message
...
> This was an ObFood in another thread, but I figured no one's reading
> that one anymore. Anyway, here's the thing:
>
> DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> that stuff, but whatever makes them happy. Personally, I prefer tomato
> sauce with ground beef, onions, Worchestershire, garlic, and chili
> powder, like my mom used to make. DH apparently grew up on the jarred
> stuff and says he likes it better because it's sweeter, although he
> will eat mine.
>
> So I'm wondering, what do others like, sweet sauce or not so much...

Hate the artificial sweet. I do buy jarred sauce on occasion but it's
organic and has no sweeteners in it. Normally I make my own sauce from
scratch. Might add meat. Might not. Usually add some mushrooms, peppers,
onions, etc. Had a guy who owned a hot dog restaurant that oddly also
served spaghetti, that the key to a good sauce was to grate a bit of carrot
into it. The carrot adds natural sweetness. So I often do that and also
add a pinch of cinnamon and a squirt of lemon to cut the acidity.

For my daughter, I buy cans of Orgran gluten free pasta in sauce. It's very
sweet and reminds me of Spaghettios. Those were never something I had a lot
of but they were a good "emergency" food to keep onhand. Cheap and could be
eaten straight from the can if need be. I don't mind eating that stuff
during a power failure or when we're in a super hurry, need a meal and there
is no other food in the house I can get to quickly. She doesn't even get it
all the time because it is expensive. It's emergency food for her too.

One time on Usenet, "dejablues" > said:
>
> "Little Malice" > wrote in message
> ...
> > This was an ObFood in another thread, but I figured no one's reading
> > that one anymore. Anyway, here's the thing:
> >
> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
> > that stuff, but whatever makes them happy. Personally, I prefer tomato
> > sauce with ground beef, onions, Worchestershire, garlic, and chili
> > powder, like my mom used to make. DH apparently grew up on the jarred
> > stuff and says he likes it better because it's sweeter, although he
> > will eat mine.
> >
> > So I'm wondering, what do others like, sweet sauce or not so much...

> All the homemade spaghetti sauce recipes I've used call for a teaspoon or so
> of sugar to cut the acidity of the tomatoes.

Right, but that's not nearly as sweet as some of the jarred products.

> Worcestershire sauce and chili powder?

They're very good...

--
Jani in WA

Little Malice schrieb :
> One time on Usenet, Janet Wilder said:
>> Little Malice wrote:
>> > This was an ObFood in another thread, but I figured no one's reading
>> > that one anymore. Anyway, here's the thing:
>> >
>> > DH & DS want *shudder* jarred spaghetti sauce tonight. I really hate
>> > that stuff, but whatever makes them happy. Personally, I prefer tomato
>> > sauce with ground beef, onions, Worchestershire, garlic, and chili
>> > powder, like my mom used to make. DH apparently grew up on the jarred
>> > stuff and says he likes it better because it's sweeter, although he
>> > will eat mine.
>> >
>> > So I'm wondering, what do others like, sweet sauce or not so much...
>> >
>>
>> It all depends upon the brand of jarred sauce. If I haven't made my own,
>> I usually buy marinara or tomato-basil and stay away from the other
>> stuff. I will look at the ingredients list and keep away from any sauce
>> with added sugars or corn syrup. If the company were using decent
>> quality, ripe tomatoes, they wouldn't need sweeteners.
>>
>> I'm sorry, but your recipe turned me off. If I had to choose between
>> something with Worcestershire and chili powder or something from a jar
>> to put on my pasta, I'd go for the jar.
>>
>> JMHO
>
> No worries, I don't expect everyone to find it good... :-)
>
Pepperoncini (the small, sharp pepperoni) are used in many pasta
sauces in Italy. Penne arabiatta, for example.
Then there's spaghetti aglio, olio e pepperoncini.
The sugo with ground beef definitely screams for powdered pepperoncini.
Don't forget to add by leaves to your sugo (and red wine).

Cheers,

Michael Kuettner

In article >,
Julia Altshuler > wrote:

> Janet Wilder wrote:
> >
> > I have had Italian neighbors who put a spoonful of baking soda into
> > their sauce to kill the acidity and make it sweet. It would also kill a
> > lot of vitamins, IMHO.
>
>
> It would? How? What effect would baking soda have on vitamins?
>
>
The only vitamin that baking soda might degrade is thiamin (vitamin B1
to you old schoolers). There's not much of it in non-meat tomato sauce
anyway. Thiamin deficiency is not very common in the US because of
flour enrichment, except among those who consume most of their calories
as alcohol.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Julia Altshuler wrote:
> Janet Wilder wrote:
>>
>> I have had Italian neighbors who put a spoonful of baking soda into
>> their sauce to kill the acidity and make it sweet. It would also kill
>> a lot of vitamins, IMHO.
>
>
> It would? How? What effect would baking soda have on vitamins?
>
>
> --Lia
>

I think it takes the vitamin C out of the tomatoes by neutralizing the
acid that carries the vitamins. So said a nutritionist I consulted with
once.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life