The article shares a personal anecdote about learning a unique Bolognese sauce trick from an Italian host mom, which involves using grated carrots to add subtle sweetness instead of sugar. This method was echoed by chef Giada De Laurentiis, highlighting the benefits of adding a whole carrot to tomato sauce for natural sweetness and acidity balance. The article notes that this technique surprised many social media users, showcasing its effectiveness and nostalgia among those familiar with Italian cooking.
A great sauce comes down to the perfect tomatoes; the sweeter the tomatoes the better. I just add a whole carrot because, in my family, we add carrots instead of sugar to just ever so slightly sweeten the sauce naturally.
According to the Food and Drug Administration, a 7-inch carrot contains over 5 grams of sugar. When this root vegetable is simmered in sauce, it not only adds sweetness but also helps balance the acidity of the tomatoes.
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