Hey /ck/, which herbs/spices (or ingredients in general, but

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just basic paprika. add 1 tablespoon per quart of sauce.

the taste is so subtle. but it's there. and it improves everything.

>>7125598
Nutmeg.
Thank me later.

>>7125744

don't do this, op.

this guy is a troll trying to have a laugh.

>>7125598
Anchovies
Bay Leaf
2nd for paprika

>>7125759
This

It makes mustard gas

>>7125598

To add body and flavor to the tomato puree:
Mirepoix / soffritto
- 2 parts onion to 1 part celery and 1 part carrot either diced, or simply in a puree, and saute'd before adding your tomato puree.

Seasonings:

Basil - dried or fresh
Oregano - dried
Rosemary
Garlic
Salt
Bay leaf - (meh....some like em')

I add
Paprika
Oregano
Garlic
Balsamic vinegar
A little bit of grated apple

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>>7125759
>mfw nutmeg is in every good bechamel

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either the actual stuff, or one of the various copycat recipes (which taste pretty close to me)

>>7125818
Nutmeg is delicious in bechamel as long as you don't add too much of it.

>>7125823
It's a blend of spices that can be replicated perfectly.

Why?

>>7125776
>>7125795
These and a bit of your preferred hard cheese, powdered (never use grated).

>>7125795
>>7125744
I already use these in my recipe but thanks for your contribution! I'm originally from Venice (100% Italian) so I have all the ingredients pretty much down, I was just wondering if there were any secret spices I may be missing

>>7125598
An halfed onion, fished out later.
Very subtle but it rounds the flavours much nicer than chopped or powdered.

>>7125868
Would this be in addition to chopped onions in the sauce or as a substitute?

>>7125880
I use it as a substitution.

>>7125598
I put a spoonful of chipotle sauce in when I make it. It gives it a little bit of a rich smokey taste in addition to some spiciness.

fish sauce, balsamic vinegar

>>7125814
No rosemary?

>>7125598
Garlic, basil, thyme and/or oregano.

>>7125598
>He doesn't know about the two anchovie filets in all top-tier tomato sauces.

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>>7125818
>we're talking about ragu
>nutmeg is good in every bechamel

>>7125844
Share your recipe, dude! I'm sure we'd all like to read it.

>>7125598
I find simple it better. I just use tomatos, garlic and basil. Salt and oil to season and lubricate. I bring it other flavors with other parts of the dish.