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added about 3 years ago

If it's a long cooking sauce you could boil it down. Or how about adding some tomato paste or some fresh breadcrumbs?

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added about 3 years ago

I stir in grated parmesan just before serving as long as it's tomato based and I'm passing the cheese at the table.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 3 years ago

Pour watery sauce into a non-reactive oven proof vessel {lasagna pyrex, roasting pan, large skillet} and "bake it," at about 350F - 400F stirring it with a wooden spoon or heat-proof spatula every 10 minutes until it's at desired thickness.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

But why were you adding water to your spaghetti sauce in the first place? Certainly non-essential.

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added about 3 years ago

Pour it through a fine sieve to extract some of the liquid. Over cooking may alter the flavor of some ingredients.