I know some of you guys add sugar into your tomato sauce.

I use balsamic as a sweetner instead of sugar.

I use cotton candy

eh I use premade stuff so its good as is.

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>>9161663
>sauce, beef, and pasta cooked and mixed together in a pan

>>9161663
This made me gag a little

>>9161640
Why do Filipinos do this

I use a dash of cinnamon

>>9161640
It's okay if your tomatoes are too acidic/sour, but it's better to use balsamic, caramelized onion, carrot, etc. to give it sweetness but also more flavor. Tomato sauce with a bunch of caramelized onion and a lot of salty cheese is great.

>>9161663
I hope that was a cooking accident and someone decided to be funny.

>>9161640
A tablespoon when I'm making homemade sauce. Absolutely I do.

Shaved carrots are the patrician choice

>>9162100

yep, i use carrots as a sweetener.

Spaghetti is literally sugar though

>>9162100
What the fuck. Never have I ever heard of that method before.

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>>9161640
>Adding salt to the boiling pasta water

>>9161640

I've used honey in the past.
It made my pasta taste middle eastern for some odd reason.

>>9162149
>not just using saltwater from the ocean

One minced onion, one can of tomatoes, one can of tomato paste, little pepper, 3-4 cloves smashed garlic, oregano, basil, marjoram, parsley.
Never felt the need for my sauce to be any sweeter.

>>9162149
I usually never do that. I did used to add oil in the water before adding my noodles in

>>9162136
they are doing it wrong
if you use a carrot you're supposed to leave it whole and take it out when the sauce is done like a bay leaf. Nobody wants carrot chunks in sauce

No, just a splash of red wine.

>>9161640
I use chinkiang vinegar. No one must ever know

>>9162296
There won't be any chunks if they're shredded, sweated and then simmered you faggot

>>9161640

nope, i just put 3 small onions in

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>>9162149
>sto poveraccio non sala l'acqua prima di buttare la pasta

>>9162149
>americans in charge of pasta

>>9162232
How long does it cook for?

>>9161640
I use honey or half a glass of port in addition to balsamic, it takes forever to round out the taste simmering and caramelized onions aren't enough for the cheapest canned tomatoes I use.

I use a bit a baking soda to cut the acid.
If you do this don't taste it right away or you will want to throw it out. It needs time to cook out the weird flavor.

>>9162685
Use better tomatoes then, if you get the right tomatoes it'll be sweet enough without adding in sugar, I like to use marsala wine or a decent but not too pricey Italian red myself, I don't ever use honey, sugar or that kind of stuff though.

>>9162296

>never had bolognese

get out

>>9161640
i use semen from my wifes boyfriend

>>9161640
I use miso, it's surprisingly good

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>>9161647
>when it's too acidic, i add more acid

>>9164584

Thats why you cut it with literally a single pinch of baking soda to neutralize it.

>>9164913
>literally
literally fuck yourself, like