Secret to spicy, full-flavored spaghetti sauces?
I go to restaurants and order spaghetti and meat sauce and the sauce has a sharp, inviting tomato flavor. It's acidic and very flavorful.
Then I go home and make spaghetti sauce and for whatever reason, the flavor is flat.
Are there secret techniques or ingredients I should be trying to get that tangy, interesting flavor? I've seen Worcestershire sauce, dried porcini mushrooms, etc. Am I overcooking a certain ingredient that should be added later or last to keep the flavor strong?
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