Italian · IV The Method
Tomato Sauce: The Three Methods
I
Origin
Hazan established definitively that Italian tomato sauce is not a single preparation but three distinct sauces with different flavour profiles, textures, and applications — the butter-and-onion sauce (gentle, sweet, Northern Italian), the oil-and-garlic sauce (sharp, direct, Southern Italian), and the long-cooked ragù (complex, reduced, meat-enriched). Her most famous recipe — butter, onion, and canned tomatoes cooked for 45 minutes — remains the most copied sauce in English-language cooking.
II
Description
Three tomato sauce approaches, each producing a categorically different result:
III
The Thread
—Spanish sofrito tomato sauce (same three-technique variation exists — raw, cooked, long-reduced), Greek tomato sauce for pasta (similar technique spectrum), French sauce tomate (mother sauce — long-co
IV
Flavour Context
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Pillars V — VII
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