Rich, flavorful Italian pasta sauce cannot be faked or shortcut. It requires time and love, according to Chef Stefano Secchi. Slow cooking enhances flavors. Scraping the sides of the pot back into the sauce intensifies the taste, as the dried sauce on the pot contributes depth. Simmering allows flavors to develop and deepen over time but requires consistent attention rather than allowing the sauce to cook unattended.
"Nope, time makes it richer ... there's no cheat for that." Chef Stefano Secchi of Michelin-starred restaurant Rezdôra emphasizes the importance of time in making pasta sauce.
"Slow cooking the sauce and literally scraping the sides of the sauce pot back into the sauce with a rubber spatula ... you have intense 'dried' sauce on the outside of that pot that will intensify your homemade sauce and enrich the flavor." This method is crucial for depth in pasta sauce.
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