Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
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Tomatoes are shy and take time to work into a dish. That’s why I like to have my sauce simmering before I start the water when making pasta.
Bolognese, i’ll have that simmering for 2-3 hours before i even think about starting the spaghetti,