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T[_1_]

In article .com>,
says...
> > tried using sugar but it was only slightly effective.
>
> Add a carrot or two. Whole (so you can remove it) or cut into
> retrieveable pieces. They have natural sweetness and will also add
> some flavor to your sauce. This is an old Italian Granny type trick.
> I think I picked it up from Lidia Bastianich.

I recall that her Bolognese sauce, which I've made several times, has
the trio in it, onion, carrot and celery. I do have to say, that trio
rocks in lots of other dishes. The other secret is a combination of
beef, pork and veal.

Most delicious.