Lots of Italians (I'm one from LI), that would laugh in your face. Your comments always insult while trying to answer a hotline question. Get overself and be helpful, not condenscending. Merry Christmas.
Fine, laugh in my face, I don't care. It's just food history, go ahead and laugh at that too. There is no such thing as "tomato gravy" in Italy. It's completely American and more specifically the mid-Atlantic. And there is nothing wrong with that, nor is it condescending to point it out. In Italy tomato "sauces" tend to be loose. The exception being Bolognese which is tight, with less tomato. And by the way I grew up in Long Island red sauce joints.
The whole concept of "tomato gravy" is an Italian-American thing. It's not really Italian but if you are from New Jersey or Long Island, well.. Ok.
To do it right you have to load up the onions and chopped carrots at the beginning because it's hard to fix afterward. Adding milk at the beginning helps too---that's the Bolognese model.
A spoonful of sugar works well. Add it after all the ingredients are in the sauce and it has cooked a bit. If you add just a small amount, it doesn't make it sweet, but removes the bite.
Just a pinch..a pinch of baking soda will neutralized overly acidic tomato sauces. Taste and repeat..it can from tangy to bland very quickly with too much.
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To do it right you have to load up the onions and chopped carrots at the beginning because it's hard to fix afterward. Adding milk at the beginning helps too---that's the Bolognese model.
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