Tomato sauce--secret ingredient?

[slacker]

I was wondering if anyone used a special, "different" ingredient in their tomato sauce. I use the regular items--onions, garlic, oregano, maybe some other green leaf type herbs, sometimes red wine, sometimes red chile flakes. Just getting a little bored, and thought maybe there's some secret little ingredient that could be added to make the tomato sauce just heaven.

[MaineRed]

red wine and lots of hot pepper flakes...really simple recipe on epi: spicy tomato sauce

[BellaDonna]

Sugar
EVOO
Rib of meat (cooked)

[thejulia]

I like grating a carrot into it for added sweetness.

[DanaB]

I can't believe I'm the first to suggest butter. The best tomato sauce ever is the simple-yet-divine butter/onion/tomato sauce recipe from Marcella Hazan.

[FoodFuser]

Crushed/ground fennel seed.

[OldDog]

Yes! and a turkish bay leaf or two.

[Foodielicious]

Try adding a tablespoon or two Worchestershire sauce to your next batch (be sure to cut back on the salt in your normal recipe). It adds complexity, richness, tang, and that anchovie mystique.

[Chinon00]

My standard sauce starts by browning meat, meatballs, etc and setting aside. Afterwhich I:
1) Add flour and create a chocolate colored roux.
2) Add finely chopped onions, celery, and carrots and cook in roux until bright (I sometimes substitute green pepper for the carrots).
3) Deglaze with cold beef stock and bring to boil.
4) Work in a can of tomato paste, and add back meat and a bay leaf.
5) Simmer for at least an hour.

I also use anise and orange zest occassionally too

[Clare K]

A parmesan rind. You know that waxy end on the parmesan block that you usually throw away? Keep the next one in the freezer then throw it whole into the sauce while it cooks next time. Take it out before serving. Adds a rich flavor without too much cheesiness.

[jenniebnyc]

Dash of cinammon

Dash of sugar

Beef broth

Some itaian grandmas I know add flour.

[boppiecat]

my old italian grandma always saved the cheese rinds to toss in chicken or beef soups. i'll have to try it in sauce.

[rose water]

cheese rinds are great (make for rich fantastic lentil soup too)
at times, i also add 1/2 a cube of porcini bullion

[slacker]

Ah, I was thinking anchovies while typing the initial post. Will definitely give that a try.

Thanks for the ideas so far. Definitely some good ideas and pointers.

[mazchristo]

I'm a traditionalist when it comes to sauce, so I stick close to my mom's but have started to alter it just a bit. I use whole tomatoes and crush them by hand. I go easier on the onions and heavier on the garlic to make it taste more like a fresh tomato sauce rather than a blanket of marinara. I usually sprinkle a few pinches of sugar to balance the tomato acid and a splash of vinegar for some background tang. Oregano, basil, parsley (fresh herbs if the season allows). You can try adding chopped carrots and celery to the original saute of onions and garlic. They add their sweetness, but it's not my favorite twist. Also try making your sauce with crumbled sweet Italian sausage for a change of pace. Have fun!

[litchick]

anchovy paste melted into the olive oil before sauteeing the onions. ...or anychovy fillets, if you prefer.

i also like to do a spicy tomato sauce (red chili flakes) with capers and a drained can of very nice tuna (the kind packed in olive oil) flaked in at the end, finish with chopped parsely.

thinly sliced fennel is a nice addition to a rustic tomato sauce.

perhaps try a ragu of duck? or try a meat sauce with ground bison? these are faves in my house.