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Spaghetti sauce problems
7 Jan 2008 |
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My homemade spaghetti sauce wants to separate once it hits the hot (drained) spaghetti. I use canned tomato sauce (no tomato paste), canned chopped tomatoes and 1/4 to 1/3 cup red wine for the liquid in my sauce. I normally let it simmer for 1 to 1 1/2 hour to reduce my sauce. What am I doing wrong?
2 Responses for "Spaghetti sauce problems"
Thanks for the great question. The following article about this same topic should help you.
Tomato Sauce
That’s not unusual in a homemade sauce. Commercial sauces contain stabilizers, thigs like lepithyn and agar that keep the solids in suspension in the liquid.
When I make sauce I start by sauteing minced onion, carrot, and celery in olive oil for 6 - 7 minutes over medium heat, then add the wine and reduce it to almost nothing, then add canned diced tomatoes. I simmer this, like you, for 1 1/2 to 2 hours until it’s almost dry, then I run the mixture through a blender or food processor to produce a smooth sauce. It will still separate somewhat, but not badly. You can find my recipe here: http://seriouslygood.kdweeks.com/2005/07/tomato-sauce.html
Hope this helps and let us know how it turns out. If you have any more questions write back, thanks for visiting chefsline.
Chef Kevin
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