[Sca-cooks] Gadawful spaghetti sauce- OOP

[Christiane]

It is any presence of alliums at all that produces flatulence? 

If small amounts of alliums don't cause a problem, you could brown one smashed garlic clove in olive oil, and then remove the garlic entirely and then use that to saute the meat. Use plenty of rosemary, oregano, basil, and thyme later.

BTW, the fennel in the Italian sausage would have counteracted the flatulent effects of the garlic in the sausage.

If alliums can't be used at all, asafetida when cooked produces an onionlike/garliclike flavor, and that's what it's used for in Indian cooking because the Brahmin and Jain can't use onions or garlic at all. Bonus, it prevents flatulence!

So maybe browning the meat in olive oil enhanced by one clove of garlic (removed) and adding in asafetida later as the sauce cooks could provide the allium flavor you lack. 

Hope this helps ...

Gianotta