afalast Posted January 11, 2013 Share Posted January 11, 2013 I always put red wine in my spaghetti sauce. ALWAYS. It adds so much flavor. That being said, I obviously won't put any into my sauce tonight. (Making Everyday Paleo's Spaghetti Squash and Meatballs). Can you tell me something I could add that would keep my sauce from being too plain or "tomatoey"? I started it this morning to give the flavors of the herbs time to develop and added some whole30 approved chicken broth, but it tastes plain. And yes, there is garlic, onion, salt/pepper, oregano, basil etc. Thanks! Link to comment Share on other sites More sharing options...
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