4 ms·
And if you're making a red sauce, simmer a little anchovy paste or a couple anchovies (till they melt down) first with bay leaf, olive oil, and garlic before ad
by throwaway743 4y ago
And if you're making a red sauce, simmer a little anchovy paste or a couple anchovies (till they melt down) first with bay leaf, olive oil, and garlic before adding anything else into the pot. Broken up kalamata olives, basil, and onion are good around that point/shortly after too.
And when you add in the tomato puree (or your preference), add a tiny bit of sugar. If the sauce looks like it has a sheen, it's ruined. Just a tiny amount will do.
Do this and your sauce will taste 10 times better. Not a fan of anchovies, but you won't even be able to tell.