Overview

• Italian-American chef Matthew Cutolo urges leaving out butter, cream and added sugar in a classic Marinara to keep the tomato flavor light and fresh, a view echoed by Chip.de.
• Fresh basil should be added at the end, while dried basil or oregano can make a simple tomato sauce taste dull or soapy.
• For gentle sweetness without skewing the sauce, finely grated carrot can simmer with the tomatoes in place of sugar.
• A common Bolognese error is adding tomato paste unroasted; browning it first builds deeper color and savory complexity, as cited from BBC Good Food.
• Strong Bolognese technique calls for properly reducing red wine, using bay, thyme and rosemary, and a slow 1–2 hour cook, with an optional mascarpone or cream finish for extra richness.