Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
posted by donpedro on Jul 5, 2010 - 29 answers

I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
posted by zebra3 on Dec 28, 2007 - 30 answers

Foodfilter: vegetable substitutes for pasta? [more inside]
posted by gregb1007 on Aug 21, 2007 - 32 answers

I'm looking for a great Italian Tomato "sunday sauce" recipe with bones in it. [more inside]
posted by Lord_Pall on Jul 30, 2005 - 21 answers