Bicarb soda is added to this pasta sauce to cut some of the acidity of the tomatoes. Let it sit over night for the flavours to develop.
Something else. This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan cheese and the bicarb. I add a little more garlic then this recipe calls for and NO water. I also add oregano to mine. When cooking it is important to cook the onions and garlic in some olive oil first. This brings out the flavour. I also add the fresh parsley basil and oregano (chopped), and salt and pepper to that first and cook a few minutes. Then I add the whole tomatoes and the juice, very important to take your hands to them and crush them a little. I let that come to the boil first before adding the sauce. After adding the sauce, I simmer and let it cook for 3 or 4 hours, stirring occasionally with the lid partially on. I also add additional seasoning as I taste and go along. What really turns the sauce unbelievably good is that I make meatballs seperately in a frying pan and once they are cooked I add them to the sauce during the last hour. WOW! - 21 Jul 2008
Used different ingredients. Was my first time to make homemade sauce - it was fab. I added 1 tsp. dried basil, 1 tsp. oregano and 2 bay leaves - really would have been too tomatoey without the extra spices. I cooked the sauce 6-8 hours, and added my granny's homemade meatballs to it the last 3 hours. Wow! Thanks for the recipe! - 21 Jul 2008