Italian scratching his head here. I can think of only one particular type of ragu that takes a few hours to make properly and is obviously not what’s being discussed here due to jars, doctoring sweating and general confusion.
Mate putting together a tomato sauce from scratch for some spaghetti shouldn’t take longer than the time it takes to the water to boil plus the 9 or so minutes that it takes to cook the pasta you are overthinking it
I’m American, and do use jarred sauce if I have it, but more often what I have is tomato paste, a half bottle of wine hanging out in the refrigerator and some garlic or olive oil and butter. Anchovies. Usually have canned peeled tomatoes too, but those do have to cook awhile to taste good.
I guess I don’t set out to replicate jarred sauce, generally speaking, but can quickly dress pasta for supper with something good.
Italian scratching his head here. I can think of only one particular type of ragu that takes a few hours to make properly and is obviously not what’s being discussed here due to jars, doctoring sweating and general confusion.
Mate putting together a tomato sauce from scratch for some spaghetti shouldn’t take longer than the time it takes to the water to boil plus the 9 or so minutes that it takes to cook the pasta you are overthinking it
Pretty sure they’re talking about the brand Ragu, which is some of the cheapest jarred spaghetti sauce you can get in the US.
That said, toss me one of those easy tasty sauce recipes?
Yeah, I’m talking about the brand ragu.
Also, it seems that my family recipe is more involved than the norm lol
My sauces take a few hours to make, but they’re insanely good.
I made ragu for the first time about a year ago, and it was outstanding. I gotta make some more of that.
I’m American, and do use jarred sauce if I have it, but more often what I have is tomato paste, a half bottle of wine hanging out in the refrigerator and some garlic or olive oil and butter. Anchovies. Usually have canned peeled tomatoes too, but those do have to cook awhile to taste good.
I guess I don’t set out to replicate jarred sauce, generally speaking, but can quickly dress pasta for supper with something good.