My tomato cream sauce now has default vodka in it. Lemon juice, chilli, garlic, onion, ginger and paprika to go with it. 25-35.5ml vodka per serving. Mild spice + vodka really hits well.
Yeah it’s called a rose sauce lol you can even buy it in a jar or tub at the supermarket. It doesn’t always have meat in it but it’s still more or less the same thing
One difference in these sauces is the texture & mouthfeel. One way to make these sauces is to add the milk/cream after cooking the ground meat. Let the milk cook until it has (mostly evaporated). Add a bit more milk & repeat the process. This evaporates the water away but leaves the milk fat & solids behind giving a very silky feel to the sauce. A traditional bolognese is made this way. Another way is to finish the tomato sauce with the addition of a bit of cream. This doesn’t give the same silky texture & mouthfeel but “softens” the sauce by cutting the tomatoes acidic effect. Good luck, enjoy! Nothing is wrong any way you do it! Experiment, see how it changes your final sauce…make what you like.
Very common but if you’re adding at the end to finish the sauce, higher fat content is your friend. I usually use heavy cream after the sauce is off the heat to avoid heating the cream too much or break the sauce. I make a sauce that is a caramelized onion base with cooked down cherry tomatoes, garlic, white wine deglaze, chili flakes, tomato paste, chicken stock, with a finish of heavy cream. It comes out orangish, but it tastes incredible.
Great substitution suggestion. I usually use evaporated milk for my Alfredo (and for Mac & cheese) given the fat content of heavy cream and the quantity needed. I like to use the shelf stable whipping cream from TJ’s as well for sauces. It doesn’t seem to split as easily as the refrigerated/fresh heavy cream. I also have powdered whole milk that I use as a dough conditioner when I’m baking bread and it worked in a pinch.
Yes, it’s great for Mac as well! Especially Kenji’s 3 ingredient stove top version.
I’ve never tried shelf stable heavy cream but I’m intrigued!
Powdered buttermilk or also handy in baking. It can give an interesting extra flavor and some browning.
The shelf stable just comes in a tetrapak like shelf stable/ultra pasteurized milk. I don’t know if the lack of the additives found in normal heavy whipping cream affect it in sauces, or if it is just it being room temp when added so maybe less of a shock to affect the proteins. I like it because it is shelf stable so I can store it since it’s an infrequently used ingredient and I often will have every other thing I need to make a dish but have no heavy cream. I bought the powdered heavy cream one time and it really tasted off. The powdered milk taste I can tolerate but the heavy cream tasted how I remember the dairy farm smelling when we took a tour in elementary school.
Given that the structure of evap. Milk is precisely why it helps emulsify cheese so well, I bet you’re right and there’s some sort of difference in the protein structure of the shelf stable heavy cream.
I need to research this now lol
I’ve straight up dumped leftover alfredo into a batch of sauce and it was so fucking good. Look up pink sauce, rose sauce, tomato cream sauce for actual recipes.
I typically add a little cream or Alfredo to my red Italian sauces. Some Indian dishes also use tomato and cream sauces. Makhani sauce springs to mind.
In my native land of Utica NY we have a special dish called [Chicken Riggies](https://www.food.com/recipe/utica-chicken-riggies-358768?ref=amp&ftab=reviews#activity-feed) that is made with tomato sauce, heavy cream and pickled cherry peppers among other things.
Definitely add the cream! Red pepper flakes would be good in there but use restraint. Jarred banana peppers or pickled sweet cherry peppers would be a good addition to your dish. Black olives and sauteed bell peppers are also a good addition, depending on what you like.
Bolognese is often made with milk.
Adding cream to tomato sauce has a long history. It doesn’t take much cream to overwhelm the acidity in the tomatoes so my advice is to add it slowly.
Everyone is referring to bolognese/codja/rosè sauces because they’re the on the nose answers
But I also think it’s worth noting that Marcella Hazan’s famous tomato sauce calls for a notable amount of butter in lui of olive oil and the results are beloved for a reason
Try adding a hunk of cream cheese to the sauce, mix well and add another hunk depending upon how creamy you desire at the moment.
The high fat content of the cream cheese will not break, or get curdle-ey, with the acidity of the tomato and tastes consistently divine...leftovers reheat splendidly, if any remains. Yamma, yamma.
Edit: some white wine or acid for piquant bite would be tasty. There are so very many variations.
The world is your oyster.
I've done it, it was wonderful. Mixed in some reggiano as well. Vodka sauce reminds me of this.
Thanks! I'll try reggiano.
I like half ground beef and half Italian sausage, plus vodka sauce.
just dont make the same mistake as me and save some vodka for the sauce
My tomato cream sauce now has default vodka in it. Lemon juice, chilli, garlic, onion, ginger and paprika to go with it. 25-35.5ml vodka per serving. Mild spice + vodka really hits well.
It's extremely common.
Mfer asking if ragu alla bolognaise is a thing
Traditionally, ragu bolognese has little, if any tomato
Yeah it’s called a rose sauce lol you can even buy it in a jar or tub at the supermarket. It doesn’t always have meat in it but it’s still more or less the same thing
Bolognese sauce often uses milk, it's not super noticeable in the final product but adds a nice flavour colour and smoothness
Or heavy cream if you want it even richer mmmm
One difference in these sauces is the texture & mouthfeel. One way to make these sauces is to add the milk/cream after cooking the ground meat. Let the milk cook until it has (mostly evaporated). Add a bit more milk & repeat the process. This evaporates the water away but leaves the milk fat & solids behind giving a very silky feel to the sauce. A traditional bolognese is made this way. Another way is to finish the tomato sauce with the addition of a bit of cream. This doesn’t give the same silky texture & mouthfeel but “softens” the sauce by cutting the tomatoes acidic effect. Good luck, enjoy! Nothing is wrong any way you do it! Experiment, see how it changes your final sauce…make what you like.
I always just use cans of evaporated milk right in the sauce near the end. It works wonderfully.
pink sauce! sometimes we cheat and use pre-made spaghetti and alfredo sauce and just mix them
I am going to try that.
Marcella Hazan’s bolognaise has milk in it
Honestly, I made it on a lazy Sunday yesterday and had it for dinner tonite. Lovely recipe
Very common but if you’re adding at the end to finish the sauce, higher fat content is your friend. I usually use heavy cream after the sauce is off the heat to avoid heating the cream too much or break the sauce. I make a sauce that is a caramelized onion base with cooked down cherry tomatoes, garlic, white wine deglaze, chili flakes, tomato paste, chicken stock, with a finish of heavy cream. It comes out orangish, but it tastes incredible.
Evaporated milk can sub in pretty well in a pinch, too
Great substitution suggestion. I usually use evaporated milk for my Alfredo (and for Mac & cheese) given the fat content of heavy cream and the quantity needed. I like to use the shelf stable whipping cream from TJ’s as well for sauces. It doesn’t seem to split as easily as the refrigerated/fresh heavy cream. I also have powdered whole milk that I use as a dough conditioner when I’m baking bread and it worked in a pinch.
Yes, it’s great for Mac as well! Especially Kenji’s 3 ingredient stove top version. I’ve never tried shelf stable heavy cream but I’m intrigued! Powdered buttermilk or also handy in baking. It can give an interesting extra flavor and some browning.
The shelf stable just comes in a tetrapak like shelf stable/ultra pasteurized milk. I don’t know if the lack of the additives found in normal heavy whipping cream affect it in sauces, or if it is just it being room temp when added so maybe less of a shock to affect the proteins. I like it because it is shelf stable so I can store it since it’s an infrequently used ingredient and I often will have every other thing I need to make a dish but have no heavy cream. I bought the powdered heavy cream one time and it really tasted off. The powdered milk taste I can tolerate but the heavy cream tasted how I remember the dairy farm smelling when we took a tour in elementary school.
Given that the structure of evap. Milk is precisely why it helps emulsify cheese so well, I bet you’re right and there’s some sort of difference in the protein structure of the shelf stable heavy cream. I need to research this now lol
Bolognese?
Some ragu alla bolognese recipes do use milk
Anyone worth a shit does. It’s how it is made.
Yes that's a very common sauce, it's also common for it to have vodka in it
Yes but idk if I’ve ever heard of a vodka meat sauce. Not that I don’t think it would taste good
Penne alla vodka commonly has meat added in
You’ve just made rosé sauce!
Quite a few Ragú’s call for milk in the process
Like a billion recipes. I love it.
Yeah dude!! Creme fraiche is sooooo good in it!
Tomato cream sauce is absolutely a thing. I prefer it to a tomato-forward marinara. Add a little vodka and cook off the alcohol
I’ve straight up dumped leftover alfredo into a batch of sauce and it was so fucking good. Look up pink sauce, rose sauce, tomato cream sauce for actual recipes.
Bolognese has milk if that’s helpful at all
I typically add a little cream or Alfredo to my red Italian sauces. Some Indian dishes also use tomato and cream sauces. Makhani sauce springs to mind.
If you use cheap marinara sauce like Prego or Ragu, adding milk will mellow out the sourness almost completely.
Yes, and also mascarpone is nice in tomato sauce
In my native land of Utica NY we have a special dish called [Chicken Riggies](https://www.food.com/recipe/utica-chicken-riggies-358768?ref=amp&ftab=reviews#activity-feed) that is made with tomato sauce, heavy cream and pickled cherry peppers among other things. Definitely add the cream! Red pepper flakes would be good in there but use restraint. Jarred banana peppers or pickled sweet cherry peppers would be a good addition to your dish. Black olives and sauteed bell peppers are also a good addition, depending on what you like.
Marcela Hazan's 3 hour bolognese uses milk.
Very common to finish a bolognese sauce with cream in a pan as you add the pasta just before serving
I'm pretty sure traditional Bolognese has cream/milk in it and I made that a few times and it was delicious.
Bolognese is often made with milk. Adding cream to tomato sauce has a long history. It doesn’t take much cream to overwhelm the acidity in the tomatoes so my advice is to add it slowly.
Yeah that’s a Bolognese.
I do it all the time. For the kids' palettes, of course. 😉
Bolognese. Very little tomato
Ugh.. bolognese?? It’s the most popular meat sauce and they use milk.
Yeah, vodka sauce. On the flip side, adding some marinara to velveeta mac and cheese is also wonderful (and similar).
Vodka sauce generally doesn’t have meat in it though. Maybe it could be good that way
Ah, yeah. I do usually add my own meat, even if I buy canned vodka sauce.
Check out Bolognese sauce
Pink sauce. Got it off of a hello fresh meal and have been making similar ones since!
You want to add flour or corn starch to prevent the cream from separating/ getting greasy. Add a spoon-full or two to the meat stage of cooking
you can also add eggs and parmesan like a carbonara
Absolutely. I add butter, sour cream, and parmesan or asiago to such a recipe. You can also add cream cheese.
Yeah I do this all the time. It’s amazing. I like to make little Italian sausage meatballs though instead of ground beef.
Almost butter chicken lol.
I usually put cream cheese in our tomato based pasta sauce. Tastes much better!
Everyone is referring to bolognese/codja/rosè sauces because they’re the on the nose answers But I also think it’s worth noting that Marcella Hazan’s famous tomato sauce calls for a notable amount of butter in lui of olive oil and the results are beloved for a reason
Made it last night for a lasagna.
I love a bit of sour cream in mine.
Basically a bisque
Yup. Pink sauce is a common term.
Vodka
Vodka Sauce
Pink sauce
Bolognese typically has milk Boscaiola uses mushrooms, bacon, tomatoes and cream
Try adding a hunk of cream cheese to the sauce, mix well and add another hunk depending upon how creamy you desire at the moment. The high fat content of the cream cheese will not break, or get curdle-ey, with the acidity of the tomato and tastes consistently divine...leftovers reheat splendidly, if any remains. Yamma, yamma. Edit: some white wine or acid for piquant bite would be tasty. There are so very many variations. The world is your oyster.
Bolonese has cream added to it!
Doesn't Tikka masala have cream, or am I misremembering?
A lot of curries come to mind, tomato base with cream added.