Help salty spaghetti sauce? Don’t want to waste 5 cans of tomatoes and 5 lbs of meat and 3 hrs
I started with sausage neck bones and seared with olive oil and salt and pepper. Then added a paste I made with shallots, onion, carrot, garlic, and Himalayan salt and pepper. I added my paste, wine, tomatoes paste after I seared The meat. I then added the canned tomatoes but didn’t notice the cans of tomatoes had sea salt already in it and I made the best meatballs and now my gravy is completely ruined it’s so salty help.
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7 Comments
Need to use more than one or two for a dish of 5 lb meat and a couple lb sauce.
Other approaches - dilute or temper the saltiness with more unsalted tomatoes or other veg, addition of dairy (milk, cream or unsalted cheese), by serving in smaller amounts over low or unsalted carbohydrates (pasta, bread, rice), add smallish amount of the sauce to larger amounts of broth to make soups.
Additionally, you could put some of the sauce into a fine strainer and then rinse it. After its rinced you could just put the strained solids back into the sauce.
Additionally, you could put some of the sauce into a fine strainer and then rinse it. After its rinced you could just put the strained solids back into the sauce.