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plzeat is asking: (6 answers)
Spaghetti sauce- baking soda, sugar, both or neither to cut the acid?

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Last updated: Oct. 15, 2013 11:46 am
Posted: Oct. 15, 2013 11:17 am
Answered by: Missy Kitty
Oct. 15, 2013 11:20 am
I use sugar if my tomatoes are too acidic.
Answered by: Keni
Oct. 15, 2013 11:21 am
I always add a pinch of baking soda to tomato dishes...soup and sauce... I don't use sugar. Shredded or grated carrots is a great way to cut the acid with their natural sugars and add extra nutrients.
Answered by: sassyoldlady
Oct. 15, 2013 11:25 am
I always add a little sugar, but was just reading, it really doesn't affect the acidity. Teaspoon of baking soda for every 20 tomatoes will do it. Skim the foam it creates. you can also just cook the sauce at least 30 minutes, it will eventually cook the acidity out. That's why you cook spaghetti sauce for 3 or 4 hours when making from scratch.
Missy Kitty
Oct. 15, 2013 11:35 am
Yeah sassy I just made emeril's meatballs and red gravy and the cooking time is 4.5 hours. Never have a problem with acidity in that recipe.
Answered by: Don
Oct. 15, 2013 11:26 am
Hi acid -minimal -- what acid?? .cheers. Salsa Boloñesa 300g Minced Beef 45g/1½ oz Pancetta (or Unsmoked Streaky Bacon) - chopped 2tbsp Extra Virgin Olive Oil 1 clove Garlic - finely chopped 2tbsp Onion - finely chopped 2tbsp Carrot - finely chopped 2tbsp Celery - finely chopped Dried Spice mix 1½ tsp Basil, 1½ tsp Oregano, ¼ tsp Coriander and few twists of the Pepper Mill. 1 x 170g tin Tomato Puree 2 x 400g/14oz tins Italian Plum Tomatoes - chopped 250ml White Wine 400g Tagliatelle Pasta (or Spaghetti) To Serve: Parmesan Cheese - Grated for spreading over the pasta and sauce. Heat oil in large pot or frying pan; Add pancetta and fry gently, stirring occasionally, for some 4 minutes or so or until brown but not crisp; Add onions and garlic and fry gently, stirring occasionally for 1 minute; Add carrot and celery and continue cooking, stirring occasionally, for further 3 minutes; Add Spice Mix, stir in well and continue cooking, stirring continuously, for 1 minute Add mince and break down and brown slightly for some 3 minutes or so; Add wine, turn up heat and reduce by half; At first continue stirring to breakdown mince completely so no lumps; When wine reduced, add puree, stir in quickly to avoid burning; Add tomatoes, stir to break down further and bring to boil; Reduce heat and simmer, stirring occasionally, for about 45 minutes to 1 hour or longer if you want a more intense flavour; Serve with pasta of your choice and side dish of parmesan cheese for spreading.
Answered by: Annica K Garcia-Alleyne
Oct. 15, 2013 11:36 am
You can use all depends on what you are cooking
Answered by: plzeat
Oct. 15, 2013 11:37 am
Thanks everyone. I was just curious. Hubby is first generation Italian. I have the "recipe". I was just wondering what others thought. This German girl was afraid to start the gravy v sauce debate. ;)
Oct. 15, 2013 11:38 am
ha! :) As everyone has said, it's not needed for those all day simmers, but for things that cook less time, there are tricks to help... I use it for my creamy tomato soup because I don't simmer it very long and it's pretty much straight tomatoes and stock! :)
Oct. 15, 2013 11:41 am
I never put sugar in mine.
Oct. 15, 2013 11:46 am
I used the carrot idea when our kids were home. I think it was my heritage that required onions, celery and carrots as the basis for all recipes. Just wondering what others did. Thanks everyone. Don the recipe sounds great- thanks. But I have to use Ma's. It is like having her the kitchen with us.
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