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Original poster

Spag bol too sweet - what can I add to counteract it?

11 replies

franch · 30/06/2008 16:16

As recommended on MN, I always add a little dark chocolate or sugar - but was a bit heavyhanded today and can taste the stuff ...

Tried adding salt, and worcestershire sauce - no good - would extra tomatoes help?

OP posts:
littlelapin · 30/06/2008 16:16

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suzywong · 30/06/2008 16:17

vinegar

chocolate
are you sure for an Italian dish?

singyswife · 30/06/2008 16:17

Red wine????

Fanella · 30/06/2008 16:18

bovril

Original poster
franch · 30/06/2008 16:18

Yep a little dark choc - apparently v authentic - no red wine, got white - will try vinegar 1st - thanks

OP posts:
littlelapin · 30/06/2008 16:19

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Ledodgy · 30/06/2008 16:19

I thought it was Chilli you put chocolate in. Try a beef stock cube or more oregano/basil.

suzywong · 30/06/2008 16:20

authentic to a Bolagnaise Ragu?

suzywong · 30/06/2008 16:25

no, I'm sorry franch, you have forced my hand and I have had to call the Culinary Cabineri.
Chocolate in meat sauce is for Central America.

Original poster
franch · 01/07/2008 10:23

Well I took seeker's Sicilian grandpa at his word in this thread - plus numerous recommendations of sugar ...

Anyway the vinegar seems to have worked - thanks

OP posts:
Original poster
franch · 07/07/2008 14:36

Look! The original thread's been revived! Complete with MORE recommendations of chocolate, or honey!!

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