"There is a vast expanse between good and bad pasta sauce. We've all had some mediocre sauce before, whether it was a cheap, jarred brand or something made by someone who didn't put enough time or effort into it. Compared to a robust, flavorful, well-made sauce that was clearly simmered for hours and seasoned to perfection, it's almost a crime to imagine putting inferior sauce on your pasta."
"Tasting Table spoke to Jake Peterson, Chef and Co-Owner at Dēliz Italian Steakhouse, about why beef broth is a secret weapon in your pasta sauce arsenal. "Using leftover broth in pasta sauce adds richness," Peterson explains. "In actual culinary terms, a broth is a fortified stock, so each step in the creation of your sauce is like a building block that leads to your final dish.""
"When it comes to actually using stock in your sauce, it's not difficult to incorporate. "You can substitute water for broth or stock for a richer flavor," the chef says. "You can substitute 1:1. Using beef broth instantly adds depth and umami richness." Peterson also recommends starting with a stock loaded with aromatics and vegetables so you can keep building those flavors in your final dish for a fully rounded and delicious sauce."
A vast difference exists between mediocre and robust pasta sauce, with depth and seasoning distinguishing great sauce from inferior versions. Leftover beef broth serves as a shortcut to concentrated, bold flavor and richness. Broth functions as a fortified stock, so each cooking step builds layers that contribute to the final sauce. Broth or stock can be substituted 1:1 for water to produce richer flavor; beef broth adds immediate depth and umami. Starting with stock infused with aromatics and vegetables enables further flavor building for a fully rounded sauce, and homemade broth generally outperforms many store-bought options.
Read at Tasting Table
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