Author Topic: Re-Engineering Buffalo, NY style  (Read 4650 times)

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Offline gator24

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Re: Re-Engineering Buffalo, NY style
« Reply #50 on: November 30, 2016, 08:20:50 PM »
Anybody get a good sauce recipe yet?

Offline Ogwoodfire

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Re: Re-Engineering Buffalo, NY style
« Reply #51 on: December 05, 2016, 10:41:59 PM »
It's a mix of red pack and Bonta both extra heavy. The spices, salt and sugar are all minimal. I was speaking with on of the family members of bocce last week and they said originally the sauce was not spiced at all, it was simply cooked down tomato. I had some imperial yesterday and to be honest it was awful, could be due to the high volume of the Bills playing. I have a new set up for my home oven on the way and will be doing some trials over the winter.