I'm Rethinking Pasta Sauce!
For years I have been making pasta sauce, aka gravy, aka spaghetti sauce...you get the idea. Big pot of sauce, simmering all day until the moisture was driven out and the flavor intensified seemed to be the norm for as long as I can remember. Last Friday night, daughter and I went out for dinner in a small, local Italian restaurant and we were served the most delicious sauce I've ever had. Very lightly cooked, very bright , fresh taste. Now, I think I may have to change my ways. What are you're thoughts on cooking sauce? Have I done it "wrong" for so long, or have my tastes changed?