Pasta Sauce - I'm bit worried here. Has anyone made Antony Carluccio's recipe before?

[TsarChasm]

Saw Antony Carluccio on Saturday Kitchen yesterday and he said that most people put far too many things into their pasta sauces.

His recipe was just meat (pork and beef - not tried that) onion, wine and tomato pulp and cook for three hours. Not even any garlic.

Well I've made it but I'm worried it's looking a bit er.. boring. I must admit I usually do put lots of garlic and vegetables and herbs into mine as a rule (I suppose everyone had their own way)

I wanted to try this because he is after all, the real deal Italian. Haven't tried it yet. Has anyone made it before? Will it be ok? I am fighting the urge to start fiddling now.

Taste it and see

Tastes very tomatoey. It is nice..Just seems a bit underdressed. Ah well maybe less is more. I'll sit on my hands and resist

I think pasta sauces have probably evolved into something quite un Italian a bit like some curry we have here would be laughed out of India.

I make speghetti bolognese using a pork and veal mix. That's very nice.

Veal? I've never ever tried veal. Is it quite a mild taste?

Hmm I think I'm coming round to this now the flavours are coming together.

Dh seems a bit umpty that it's not a roast dinner..

It is a very nice combination of meats, not strong but still meaty.

I wonder what sort of tomatoes he used? Tomatoes in the UK are notoriously taste less.

DH is a chef and Italian (he used to work for Carluccio!) and he would agree tho he would probably have put garlic in it.

The trick is to cook the tomatoes for a long time and add fresh herbs rather than dried.

It will be yummy and tell your DH he can cook next Sunday!!

No he just used a bottle of what he called pulp (passata I think). I found a similar looking bottle in Sainsbury's anyhow.

This uses much much more meat than I usually do. Mine is v heavy on the veg as it gets them into the dc

Wow Collision how fantastic. Your dh must be a good cook then?

I love Carluccio's recipes but they are not for dieters

collision - just wanted to say thanks again for the tiramasu recipe - it was really gorgeous. Dp was well pissed off there were no leftovers

To the OP - I've never tried it but I too would be very tempted to throw in the contents of my cupboard a few herbs & garlic

Collision you seem to know a thing or two about Italian food. I love it!

ooh tilly! tis fab isnt it? I think it is the eggwhites that do it as it makes the mixture so light!

Glad it went down well. You will have to make another for DH!

Yes, Tsar, I know a lot about Italian food as we lived in Italy running a restaurant for 3 years so post your queries here!!

Def not for dieters tho DH does all the cooking here and counts my WW points for me!

I use garlic and lots of olive oil and a little sugar
NEVER any herbs in ragu

Ok well..update. It was very nice. But def needed garlic imo. Nice, but equally as nice as what I was doing before and mine is possibly cheaper to make (less meat) and possibly healthier cos more veg in mine.

Glad I tried it though

He said if you really reeeally wanted to...then ok.

I think I reeeally wanted to but then I think I was born demanding garlic flavoured milk

He is fab though isn't he?