Question about Butter in Marcella Hazan's Tomato Sauce

[Shel_B]

Will the butter used in the sauce give up it's water after 45 min or so of cooking? If so, then why not start with ghee or clarified butter?

[pastrygirl]

If your sauce is still a sauce then there's still water in it, probably doesn't matter whether it's from tomatoes or butter.  

 

I don't think there's much tradition of clarified butter in Italian cuisine.  The hot areas use olive oil.

 

 

[liuzhou]

Just to reinforce @pastrygirl's point about tradition

 

"Marcella Hazan changed how we cook and experience Italian food. A disabled woman trained as a scientist, Marcella never cooked until she immigrated to America. But through her cookbooks and teaching -- and an uncompromising commitment to Italian tradition -- her impact was felt in millions of American home kitchen." 

 

https://marcellafilm.com/

 

Ghee is an Indian tradition. Why doesn't make spaghetti curry?

 

Butter is a relatively unused ingredient in Italian cuisine, its use being confined mainly to the north, where this dush presumably originated.