Reviews (16)

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  use tomato sauce( contadina with italian flavors and paste (3cans of water or ckn. broth to each can) i don't know the volume u make...add ur bay leaves (2) basil, fresh garlic, pepper, or whatever else u like...meats..meatballs, sausage, pork ribs (country style) or if on a budget i use pork blades...just gives sauce a nice flavor...don't cook for hours...i put on med. heat until bubbles start to pop on top, then i turn it down and simmer uncovered for an hour and half...stir but not too hard if u have meat in there...u will see when it cooks down by the line inside the pot..ur sauce will not be real thick, but just right...if u like the olive oil flavor, i first brown my ribs and sausage in olive oil, mix my paste with water in a separate pan to make sure it's mixed well...add that to the pot after ur meat has browned then add tomato sauce...spices...etc....u will love this...sauce is perfect consistency...and the olive oil really enhances the sauce....good luck...if u want good meatballs...85% ground beef, 2 eggs, it. bread crumbs, salt, pecorino romano cheese, gr. basil, and milk or water...about 1/3 cup...will keep those meatballs tender...u can add to ur sauce the last 35 min. of cooking...drop in gently...don't even have to brown first...

  Flag as inappropriate silky544  |  June 10, 2011
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  WHEN I WANT A THINER PUREE SAUCE W/OUT LOSING FLAVOR I USE MY VITA MIXER, (I'AM SURE A BLENDER WILL DO THE JOB .) I BLEND AT A VARIABLE SPEED UNTIL I GET THE RIGHT BLEND. HOPE THIS HELPS:)

  Flag as inappropriate REDZEE  |  March 22, 2011
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  Tomato juice is my liquid of choice to thin a "too thick" sauce. It keeps the tomato flavor and if necessary I use a tiny bit of tomato sauce as well.

  Flag as inappropriate askann  |  March 21, 2011
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  A little chicken stock or a dash of red wine works for me!

  Flag as inappropriate shelbyjmarie  |  March 18, 2011
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  When I make Pasta sauce, I like to add either a good wine or a little Whiskey to the recipe. It adds/maintains the rich flavor and helps with keeping the sauce from getting too thick.

  Flag as inappropriate cindy98258  |  March 18, 2011
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  Hi to Michele B. the answer to your question regarding making a sauce thinner is simply this, just add water after it has finished cooking. As far as you loving a lot of olive oil, let me say that you can put in as much as you like, however the more water you add the less taste of the olive oil you are going to have because by adding the water you are also diluting the olive oil. I will tell you this though, you can take a can of plum tomatos and put them in the blender juice and all and liquify it and then make your sauce I guarantee that it will turn out real watery. Let me know if you try it and if it's the way you like it. Someone I know makes it this way me, personally? I don't like it because it's too watery, but you I think will love it this way. Good luck. Oh! and of course you put in the same ingredients as always. Good Luck.
  Mamie Glorioso

  Flag as inappropriate hunnybee  |  March 15, 2011
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  use some red wine to thin out the sauce, the wine will add more flavor....

  Flag as inappropriate inez2010  |  March 15, 2011
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  I make tomato sauce from scratch using tomato puree, water, spices and cheese. If I want the sauce thicker, I use tomato paste, if I want it thinner, I keep a tight fitting lid on it and eliminate the paste. The steam goes back into the pan and thins out the sauce. I prefer a thicker sauce myself, so my sauce cooks for 4 hours with a lid tilted allowing the steam to escape. If you have extremely thick sauce and need to thin it out, plain old water, as was mentioned, works just as well.

  Flag as inappropriate patscooking  |  March 15, 2011
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  Yes, use diced tomatoes, as the can contains a lot of liquid. Also, Prepare your sauce in a deep fry pan, add a half cup of dry white wine, and stir and simmer to cook off the alcohol. In the meantime, boil your pasta till nearly done. Quickly strain it and transfer to the pan of sauce, allowing some of the water to tranfer with it. Finish cooking the pasta in the sauce.
  Keep in mind that using the starchy pasta water can also THICKEN thesauce if you add it to the sauce and reduce by stirring and simmering prior to transferring the pasta.

  Flag as inappropriate ChefTony  |  March 14, 2011
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  Personally, I use one of two things to thin my pasta tomato sauce, and one of those are tomato juice or just simply a little bit of water. Using the tomato juice allows you to keep the flavor but does allow you to get the sauce to the consistency of what you are looking for. Good luck. Hope this works for you.

  Flag as inappropriate bakingtiger  |  March 14, 2011
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  Add olive oil. If sauce is made with chunky tomatoes, remove largest pieces.

  Flag as inappropriate tlustig  |  March 14, 2011
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  I always add dry red wine to my home made tomato sauce, you could also add a little chicken broth, it maintains the flavor and is delicious.

  Flag as inappropriate kelsie27  |  March 14, 2011
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  There are several ways you can do this: wine, adding veggies containing lots of water, like mushrooms, zucchini, spinach, etc.; balsamic vinegar (which is a good alternative to wine), beef stock (or broth, but stock has more hearty flavor), or finally, a can of petite diced tomatoes. All of these, either alone, or in combination, should do the trick! If your sauce is extremely thick and flavorful, plain old water will still do the trick!

  Flag as inappropriate lollycpr  |  March 14, 2011
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  Hi! I use tomato juice to this pasta sauce, helps to stretch the sauce!

  Flag as inappropriate tessvowels  |  March 14, 2011
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  I like to add a little wine, but some chicken broth would do nicely

  Flag as inappropriate Diamondgirl  |  March 14, 2011
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  You can add a little red wine or stock to the sauce to thin it out and it will add additional flavor.

  Flag as inappropriate denise2norval  |  March 14, 2011