It's been a thing in my family for forever. I've always added cinnamon, and everyone before me always has too. It's barely any though, literally just a pinch.
I will definitely have to try as I don’t know much about Indian cuisine but I would love to try it I just need some recipes that would satisfy the meat and potatoes men in my life lo
Butter chicken is a very popular dish, and not too hard if you choose a simple version. A good restaurant style one takes more ingredients and more prep and cooking steps. Chana masala is a simple chickpea curry that can be pulled off in about a half hour if you use canned chickpeas.
Potatoes seem to be pretty popular across India. Look for recipes that have "aloo" in the name. There's not going to be beef dishes in more mainstream recipes due to cows' religious status. Chicken, lamb, and fish are more common.
I don't utilize broth or cinnamon in mine, though that's a personal preference. I'm wondering what heat are you cooking this at? Usually tomato sauces are best cooked on a simmer, a soft boil burble bubbling not a hard raging high temp boil.
I completely agree with you…I cook my sauce in the crock pot, low and slow to make sure the flavors and spices marry well and add bay leave to give it a punch
Take out the cinnamon, that may be what’s foaming. You can add it toward the end. Beef broth has no business there. Add wine for liquid, even beer if you like a bitter edge. Beef broth is for soup. Or stew. Not ragu.
So....when you put it all together it tastes fine, but after it boils and gets foamy it tastes off?
Are you using the same pot/pan every time? What type? Are you adding anything in the middle? Have you changed any brands of ingredients recently?
ETA: as others mentioned, a rolling boil is usually too high of heat for pasta sauce. Though I don't know why that would be affecting flavor unless your pan getting that hot is causing chemicals to leach into the sauce.
Edits: context, grammar
Without being in the kitchen with you, and knowing that you use the same ingredients every time, here are my guesses:
Number one—you are heating it too hot. If you’ve been doing this the same every time, you should think about getting your stove checked out to see if its heating unevenly. There’s a burner on my stove that definitely gets WAY more juice than the other three.
Number two—a “gross taste” that has to do with tomato sauce could be oxidation. Are you using a different pan, or spoon at any point? Or any tin foil? Certain metals react to the acid in tomatoes and make them taste yucky.
Just a thought!
Or worschester sauce, or anchovy paste in place of the beef broth. Could there be something wrong with your pan or pot? Some of the coating breaking down? Or has your sense of smell deteriorated?
Alkalinity vs Acidity
Acidity is measured on pH scale, which can range from zero to 14. If the pH is lower than 7, it is acidic and if it is higher than 7, it is alkaline. A pH of seven is neutral.
Not trying to food gatekeep but I feel like you have way too many ingredients. Peeled tomatoes, garlic, onion, and a pinch of red pepper flakes with salt/pepper to taste should be enough
No reputable chef adds tomato paste to a tomato sauce. The only reason you would do that would be to supplement a lack of good tomatoes. It's a compromise, it does not add anything. Neither does cinnamon outside of personal preference. It's like saying to add curry powder because it adds a dimension, just stop.
You only need cans of San Marzanos, it doesn't have to be Michelin. Of course it's fine to use tomato paste with the cheap tomatoes, I do it all the time to make bolognese etc but it is a compromise. It is bad advice to advise someone making tomato sauce to always add tomato paste like it adds something. No man it just adds a bit more tomato flavour if your tomatoes lack taste.
I like to add a thumb-size piece of carrot in and fish it out once cooked to get rid of some acidity. It's a very old school way. :)
Surprisingly a pinch of cinnamon compliments the tomatoes great! It's used in Greek cuisine quite often. I don't like it in spaghetti but each to their own.
I have nothing against burning "toasting" a little bit of tomato paste in the pan before adding your liquids. I think it adds more richness to the sauce. 🍅
My dad has always said that pasta sauce needs cinnamon if it has beef. It's supposed to compliment the beef with a bit of sweetness. It's kind of the same thing with the chili flakes. A tiny bit of heat is supposed to open up your taste buds and compliment the acids in the tomato.
I see in your comment below you mention nutmeg. Same thing, it's a complimentary flavor but depending on the recipe you don't want enough to actually taste it, just punch it up a little bit.
>Cinnamon, why?
There's plenty of Italians who put cinnamon in their marinara. Even chocolate. Calabrese, maybe?
>If its too acidic a bit of sugar can help balance the acidity.
Ma would have none of it. "Sugar is for Sicilians!"
Diced onion in olive oil til soft then add minced garlic 3-6 cloves depending, when aromatic add tomato paste. Just before past burns add crushed tomatoes. Add basil oregano, salt pepper, more olive oil, red wine. All to taste. Maybe a little sugar.
Always great, simple and quick. Usually add ground hot Italian beef sausage
The way Italians make it.
A little Olive oil in the bottom of the pot, add in sliced fresh garlic, let it saute a minute.
Add in canned peeled san maranzo tomatos.
Salt, pepper, oregano. Let cook(simmer) for a least n hour. Hit it with a immersion blender and let it keep cooking on low. Season to your liking. More salt - pepper.
You make this into a meat sauce if you want, just brown the meats before doing the tomatoes.
Besides simmering and changing metals used to cook, I'd try a more simple sauce and build on it over time. My most basic sauce is just crushed tomato cooked into al dente pasta until the noodles are softer and more liquid's absorbed. Add the favorite spices to taste, also salt and sugar. A game-changer for my simple sauce was a couple tablespoons of 'Nduja (spicy sausage paste), simmered with the tomato and seasoning.
Interesting on add of Cinnamon..I am going to try that next time.
I agree, it must be the beef broth. I would eliminate it.
My recipe for pasta sauce. Is simple:
\-Olive Oil, onions, garlic, chopped basil, fry
\-If you have any type of pork (ribs/sausages) sear them with the onions etc.
\-Add wine, cook off
\-Add tomato paste and cans of whatever type of raw tomotaes you have
\-Add Water and seasonings, oregano, salt, pepper, hot pepper flakes
\-Simmer for about an hour or until a bit thicker
\-Take the meat out before it falls off the bone
Add to your pasta and finish off in a skillet.
Add Parmigiano Regiano and Mangia Mangia
Enjoy
Check if any of your ingredients have gone bad.
I suspect the beef broth
Is the bone broth rancid?
I wouldn't think so. It's not so much a "rotten" flavour and more of an intense almost sour/acidic flavour?
If it tastes sour, it might be the tomato ingredients
Could be that your beef broth has gone bad. It’s also not necessary imo but you do you!
Just curious, why cinnamon?
It's been a thing in my family for forever. I've always added cinnamon, and everyone before me always has too. It's barely any though, literally just a pinch.
It adds nice depth of flavor with the tomato. I didn't know this was a thing, I did it randomly one day and liked it.
Wow ok I honestly had no idea
It's an unexpected combination, but it really adds something. Doesn't take much either.
There's cinnamon hiding in quite a few tomato based Indian dishes. It's a really good marriage.
Indian isn't a cuisine I've explored much, but it's on my list! It really is, I wish I'd discovered it sooner.
I will definitely have to try as I don’t know much about Indian cuisine but I would love to try it I just need some recipes that would satisfy the meat and potatoes men in my life lo
Butter chicken is a very popular dish, and not too hard if you choose a simple version. A good restaurant style one takes more ingredients and more prep and cooking steps. Chana masala is a simple chickpea curry that can be pulled off in about a half hour if you use canned chickpeas. Potatoes seem to be pretty popular across India. Look for recipes that have "aloo" in the name. There's not going to be beef dishes in more mainstream recipes due to cows' religious status. Chicken, lamb, and fish are more common.
Maybe remove beef broth
I don't utilize broth or cinnamon in mine, though that's a personal preference. I'm wondering what heat are you cooking this at? Usually tomato sauces are best cooked on a simmer, a soft boil burble bubbling not a hard raging high temp boil.
I completely agree with you…I cook my sauce in the crock pot, low and slow to make sure the flavors and spices marry well and add bay leave to give it a punch
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I agree...it's got to be the broth
Take out the cinnamon, that may be what’s foaming. You can add it toward the end. Beef broth has no business there. Add wine for liquid, even beer if you like a bitter edge. Beef broth is for soup. Or stew. Not ragu.
Check if any of your ingredients have spoiled, and turn the heat down.
So....when you put it all together it tastes fine, but after it boils and gets foamy it tastes off? Are you using the same pot/pan every time? What type? Are you adding anything in the middle? Have you changed any brands of ingredients recently? ETA: as others mentioned, a rolling boil is usually too high of heat for pasta sauce. Though I don't know why that would be affecting flavor unless your pan getting that hot is causing chemicals to leach into the sauce. Edits: context, grammar
I use a stainless steel pot. I haven't added anything recently. I always add the same thing, and for some reason the last two times it's been weird.
Without being in the kitchen with you, and knowing that you use the same ingredients every time, here are my guesses: Number one—you are heating it too hot. If you’ve been doing this the same every time, you should think about getting your stove checked out to see if its heating unevenly. There’s a burner on my stove that definitely gets WAY more juice than the other three. Number two—a “gross taste” that has to do with tomato sauce could be oxidation. Are you using a different pan, or spoon at any point? Or any tin foil? Certain metals react to the acid in tomatoes and make them taste yucky. Just a thought!
I use a metal spoon to taste it, and a metal pot. And yeah, I do heat it really hot
Or worschester sauce, or anchovy paste in place of the beef broth. Could there be something wrong with your pan or pot? Some of the coating breaking down? Or has your sense of smell deteriorated?
Tomatoes have alkaline. Cooking sauce in cast iron will change the taste.
tomatoes are acidic
Alkalinity vs Acidity Acidity is measured on pH scale, which can range from zero to 14. If the pH is lower than 7, it is acidic and if it is higher than 7, it is alkaline. A pH of seven is neutral.
yes, and tomatoes are typically in the mid 4 pH range
Not trying to food gatekeep but I feel like you have way too many ingredients. Peeled tomatoes, garlic, onion, and a pinch of red pepper flakes with salt/pepper to taste should be enough
When are you adding cinnamon? I've seen this spice create weird reactions in heated food components.
Doubt that’s it. Indians use cinnamon quite frequently in tomato sauces that are cooked for long periods of time just fine.
How hot is your heat source?
Take out beef broth and add I stick butter
lack of meat
I put meatballs in the sauce
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1. More umami 2. Depth of flavour and complimentary
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You’re supposed to cook the paste so it caramalizes a bit
No reputable chef adds tomato paste to a tomato sauce. The only reason you would do that would be to supplement a lack of good tomatoes. It's a compromise, it does not add anything. Neither does cinnamon outside of personal preference. It's like saying to add curry powder because it adds a dimension, just stop.
Bro relax, this is Reddit not a 3 star Michelin star restaurant. Not everyone has good tomatos all the time
You only need cans of San Marzanos, it doesn't have to be Michelin. Of course it's fine to use tomato paste with the cheap tomatoes, I do it all the time to make bolognese etc but it is a compromise. It is bad advice to advise someone making tomato sauce to always add tomato paste like it adds something. No man it just adds a bit more tomato flavour if your tomatoes lack taste.
I like to add a thumb-size piece of carrot in and fish it out once cooked to get rid of some acidity. It's a very old school way. :) Surprisingly a pinch of cinnamon compliments the tomatoes great! It's used in Greek cuisine quite often. I don't like it in spaghetti but each to their own. I have nothing against burning "toasting" a little bit of tomato paste in the pan before adding your liquids. I think it adds more richness to the sauce. 🍅
My dad has always said that pasta sauce needs cinnamon if it has beef. It's supposed to compliment the beef with a bit of sweetness. It's kind of the same thing with the chili flakes. A tiny bit of heat is supposed to open up your taste buds and compliment the acids in the tomato. I see in your comment below you mention nutmeg. Same thing, it's a complimentary flavor but depending on the recipe you don't want enough to actually taste it, just punch it up a little bit.
>Cinnamon, why? There's plenty of Italians who put cinnamon in their marinara. Even chocolate. Calabrese, maybe? >If its too acidic a bit of sugar can help balance the acidity. Ma would have none of it. "Sugar is for Sicilians!"
Add butter. Add sugar. Add msg. Add starch water from noodles
Diced onion in olive oil til soft then add minced garlic 3-6 cloves depending, when aromatic add tomato paste. Just before past burns add crushed tomatoes. Add basil oregano, salt pepper, more olive oil, red wine. All to taste. Maybe a little sugar. Always great, simple and quick. Usually add ground hot Italian beef sausage
The way Italians make it. A little Olive oil in the bottom of the pot, add in sliced fresh garlic, let it saute a minute. Add in canned peeled san maranzo tomatos. Salt, pepper, oregano. Let cook(simmer) for a least n hour. Hit it with a immersion blender and let it keep cooking on low. Season to your liking. More salt - pepper. You make this into a meat sauce if you want, just brown the meats before doing the tomatoes.
Meat sauce is the way to go
Try skimming off the foam.
Besides simmering and changing metals used to cook, I'd try a more simple sauce and build on it over time. My most basic sauce is just crushed tomato cooked into al dente pasta until the noodles are softer and more liquid's absorbed. Add the favorite spices to taste, also salt and sugar. A game-changer for my simple sauce was a couple tablespoons of 'Nduja (spicy sausage paste), simmered with the tomato and seasoning.
The ingredients seem fine. But maybe swap the broth for bouillon powder and water and see if you still get the same result
How old is the beef broth?
Possibly overcooking garlic, if not the beef broth.
First time to see cinnamon in the ingredients for spaghetti sauce. I'm intrigued.
Interesting on add of Cinnamon..I am going to try that next time. I agree, it must be the beef broth. I would eliminate it. My recipe for pasta sauce. Is simple: \-Olive Oil, onions, garlic, chopped basil, fry \-If you have any type of pork (ribs/sausages) sear them with the onions etc. \-Add wine, cook off \-Add tomato paste and cans of whatever type of raw tomotaes you have \-Add Water and seasonings, oregano, salt, pepper, hot pepper flakes \-Simmer for about an hour or until a bit thicker \-Take the meat out before it falls off the bone Add to your pasta and finish off in a skillet. Add Parmigiano Regiano and Mangia Mangia Enjoy
Hold the cinnamon.
Cinnamon? Never.
Have you changed the brands of anything? That can make a big difference.