Author Topic: tricks of the trade - the little "extra" ingredients that make good sauce GREAT  (Read 2373 times)

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Offline all1knew

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Hello all,

 So what are some of the few known ingredients we often don't find in some of the recipes posted online. I have heard of adding a green pepper puree, a little olive oil, red wine, cane sugar, etc.

Any opinions would be greatly appreciated and thanks in advance.


Offline Tscarborough

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I use paprika (smoked and sweet), crushed clove, crushed celery seed, crushed fennel seed, various types of dried red peppers, and thyme in various combinations and amounts in my cooked sauces.

Offline pjbear05

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I always "doctor" my sauce-usually Del Fratelli or Don Peppino-after a trial taste straight from the can.  Dump the sauce into a sauce pan, add dried basil and oregano that have been ground with a mortar and pestle.  Maybe a little cayenne or black pepper.  Then bring just to a simmer and let cool to marry the flavors.

I'm usually doing a thick pizza, especially Detroit style, so I'm generous with the sauce.  Lay that stuff on!
"Aw, Paulie?  You won't see him no more!"