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Originally Posted by GeoffC
Looks good - one difference I do is once the onions are sauteed I add flour and it makes the sauce thicker for spaghetti .
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Hmmmm... good idea!
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Interesting idea, though, to use whole toms -
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I found that the diced tomatoes had too much liquid. The whole ones make a much thicker sauce. Perhaps that's why I didn't feel the need to use a thickener?
Stitchawl