simple yet complex is my friend to taste
Italian red sauce crys out for onion, lots of garlic, oregano, basil, thyme, maybe a bay leaf or 2 and bell pepper if for meat or sausage and is best cooked low and slow for not too long. Do not be shy when adding these spices the tomato taste will be complemented. but then again it can be overdone. when cooking remember, you can always add more but once in cannot be removed.
no sugar, no salt
I was once told by a great grandmother who was a very popular local Italian cook if there is sugar in the gravy/sauce it might just be in there to hide something.
living far away from any place to eat a decent meal forces me to cook, usually a big pot or pan full of something about every week.
I was recently complemented by some older cooks, one who wrote a cookbook others Italians that know the food of the old country that my lasagna and eggplant casserole were as good if not better than any restaurant. its gone to my head, I have half of the third lasagna in the past 6 weeks in refrigerator right now.
