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Message: <blockquote data-quote="Pielorinho" data-source="post: 523173" data-attributes="member: 259">Sauce is an art, not a science! <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink    ;)"  data-smilie="2"data-shortname=";)" />The tricks that I think are important:* Use good olive oil.* Saute your herbs -- even if they're dried -- in the olive oil for a minute or so before throwing in the onions.  It really brings out their flavor, plus it makes the house smell divine.* It's better to use a little too much herbs than too little, but better to use far too little herbs than far too much.  Try to go a little bit heavy with them.* Make sure you chop everything fine.  Chunks larger than your little fingernail are okay if you want your sauce to seem wholesome and rustic, but if you're going for romantic, keep 'em teensy.* Add in about half a glass of dry red wine with the tomatoes:  it'll give the sauce a depth of flavor.  Drink the other half a glass:  it'll relax you.* If the sauce is too harsh, you can sweeten it with a tablespoon of honey or (don't let anyone know) ketchup.  (Ketchup is tomatoes, vinegar, lots of sugar, and herbs -- a great additive to a red sauce).* Don't skimp on the simmering time!  A good sauce should bubble gently for a bare minimum of half an hour, and ideally an hour or longer, so that it'll cook down to something thick and rich.Mmmm....maybe I'll make pasta for dinner, too.  Now I'm hungry.Daniel</blockquote>

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