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

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Hey /ck/, which herbs/spices (or ingredients in general, but preferably herbs/spices) do you think make a small but noticeable difference in pasta sauces? I'm trying to perfect my recipe for a ragu and I want to find out every little trick
>>
File: paprika.jpg (256KB, 2000x2000px) Image search: [iqdb] [SauceNao] [Google]
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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
>>
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.
>>
File: 1433881696897.jpg (46KB, 616x303px) Image search: [iqdb] [SauceNao] [Google]
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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.
Thread posts: 25
Thread images: 5


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