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A classic bolognese-style sauce that is extremely versatile, with an extra dose of Chilli.
• Tomato Paste
• Tomato Puree
• Red Wine
• Mixed Herb
• Brown Sugar
Oh how do I love thee, let me count the ways... one-mississippi... two-mississippi... three-mississippi... OK, enough of the Roger Rabbit impersonations.
Seriously though, this sauce rivals my own recipe for first place in my stomach's heart. A rich, full-flavoured, garlic, chilli, tomato sauce... what's not to love? And versatile... my lord, how I put this through the paces. Mixing some with sour cream to make a spicy dip... check. Stirring some through rice to make a flavoursome bed upon which to rest my weary chicken kebabs... check. Added to left-over mince and mash in a ramekin to make a mini-Cottage Pie... check. As-is, with fish'n'chips... check. Everything I would use a regular tomato sauce for, this was an ample substitute.
Using it in exactly the same way you would a pasta sauce or tomato sauce made it a brilliant and versatile sauce that rivalled anything you would buy at the supermarket in every way possible... except for the price-tag. It's a tad steeper on the scale... but then, it's all about scale. Scale of production that is. These sauces are batch-made, not bulk-made. There's no fancy Quality Control Procedures administered by a fleet of corporate drones whose sole function is the ensure there is an equal measure of -blah- in every bottle/can/pouch. This sauce wasn't "made", it was "crafted" by a real person with some passion about it. And that shows.
Overall, this was a wonderful experience, and has me rethinking my own "tomato and garlic pasta sauce' recipe that I make whenever the season is good and there's a tonne of tomatoes on the market. I honestly doubt that I will ever match this sauce, but when you aim for the top of the tree, you're likely to barely make the bottom branch, so aim for the stars and you'll get closer to the top of the tree at least!
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Joan Didion (1934 - ), 'Slouching Towards Bethlehem'